Lamb, variety meats and by-products, kidneys, cooked, braised

116 calories in 3 oz

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Total Calories:116 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.37 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:73% proteins; 24% fats; 3% carbohydrates
Fats:3.08 g (28 calories, 4% by weight)
Carbohydrates:0.84 g (3 calories, 1% by weight)
Proteins:20.10 g (86 calories, 24% by weight)
Alcohol:~
Water:59.88 g (70% by weight)
Fat Composition:46% saturated; 29% monounsaturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.48 g
Caffeine:~
Serving Sizes: 100 g
1 unit, cooked (yield from 1 lb raw meat)
3 oz
Food Group:Lamb, Veal, and Game Products
USDA #:17196
Related Foods: Calories in Cooked Bacon
Calories in Lamb Brain
Calories in Lamb Tongue
Vitamin A:387 IU
Retinol:116.45 mcg
Retinol Activity Equivalent:116.45 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:297.50 mcg
Vitamin B-2:1.76 mg
Vitamin B-3:5.09 mg
Vitamin B-5:1.73 mg
Vitamin B-6:102 mcg
Vitamin B-9:68.85 mcg
Food folate:68.85 mcg
Dietary Folate Equivalent:68.85 mcg
Folic acid:~
Vitamin B-12:67.07 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:10.20 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):15.30 mg
Copper (Cu):314.50 mcg
Fluoride (F):~
Iron (Fe):10.54 mg
Magnesium (Mg):17 mg
Manganese (Mn):119.00 mcg
Phosphorus (P):0.25 g
Potassium (K):0.15 g
Selenium (Se):185.98 mcg
Sodium (Na):0.13 g
Zinc (Zn):3.23 mg
Cholesterol:0.48 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.84 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.10 g
Essential amino acids
Phenylalanine:0.93 g
Leucine:1.50 g
Methionine:0.41 g
Lysine:1.30 g
Isoleucine:0.80 g
Valine:1.17 g
Threonine:0.94 g
Tryptophan:0.26 g
Histidine:0.50 g
Arginine:1.16 g
Non-essential amino acids
Alanine:1.09 g
Aspartic acid:1.73 g
Betaine:~
Cystine:0.23 g
Glutamic acid:2.18 g
Glycine:1.16 g
Hydroxyproline:~
Proline:1.02 g
Serine:0.94 g
Tyrosine:0.71 g
Fats Total:3.08 g
Saturated fatty acids:1.05 g
Monounsaturated fatty acids:0.65 g
Polyunsaturated fatty acids:0.57 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]:8.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:34 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.43 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.54 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]:42.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.58 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:8.50 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:76.50 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]:51 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:42.50 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:34 mg
Ash:1.10 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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