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Lamb, variety meats and by-products, kidneys, raw

97 calories in 100 g

Lamb, variety meats and by-products, kidneys, raw Suggest a better name
Weight Loss Rating:
Total Calories:97 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.97 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:69% proteins; 27% fats; 3% carbohydrates
Fats:2.95 g (27 calories, 3% by weight)
Carbohydrates:0.82 g (3 calories, 1% by weight)
Proteins:15.74 g (67 calories, 16% by weight)
Alcohol:~
Water:79.23 g (79% by weight)
Fat Composition:46% saturated; 29% monounsaturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.34 g
Caffeine:~
Serving Sizes: 100 g
1 oz
4 oz
Refuse:3 %
Refuse Description:Connective tissue, fat, and veins
Food Group:Lamb, Veal, and Game Products
USDA #:17195
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Vitamin A:316 IU
Retinol:95 mcg
Retinol Activity Equivalent:95 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:620 mcg
Vitamin B-2:2.24 mg
Vitamin B-3:7.51 mg
Vitamin B-5:4.22 mg
Vitamin B-6:220 mcg
Vitamin B-9:28 mcg
Food folate:28 mcg
Dietary Folate Equivalent:28 mcg
Folic acid:~
Vitamin B-12:52.41 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:11 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):13 mg
Copper (Cu):440 mcg
Fluoride (F):~
Iron (Fe):6.38 mg
Magnesium (Mg):17 mg
Manganese (Mn):110 mcg
Phosphorus (P):0.25 g
Potassium (K):0.28 g
Selenium (Se):126.90 mcg
Sodium (Na):0.16 g
Zinc (Zn):2.24 mg
Cholesterol:0.34 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.82 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:15.74 g
Essential amino acids
Phenylalanine:0.72 g
Leucine:1.18 g
Methionine:0.31 g
Lysine:1.02 g
Isoleucine:0.62 g
Valine:0.92 g
Threonine:0.74 g
Tryptophan:0.21 g
Histidine:0.39 g
Arginine:0.90 g
Non-essential amino acids
Alanine:0.85 g
Aspartic acid:1.35 g
Betaine:~
Cystine:0.17 g
Glutamic acid:1.70 g
Glycine:0.91 g
Hydroxyproline:~
Proline:0.80 g
Serine:0.73 g
Tyrosine:0.55 g
Fats Total:2.95 g
Saturated fatty acids:1 g
Monounsaturated fatty acids:0.63 g
Polyunsaturated fatty acids:0.55 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.42 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.52 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:40 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.55 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:70 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.14 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:50 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:30 mg
Ash:1.26 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_5dw
Did you know?...Raisins are made from grapes that have dried in the sun for two to three weeks. Most of the raisins eaten in the United States come from California - and about three quarters of all raisins are eaten with breakfast.
Related: Veal, variety meats and by-products, heart, cooked, braised
Lamb, variety meats and by-products, kidneys, cooked, braised
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