Lamb, variety meats and by-products, liver, cooked, pan-fried

766 calories in 1 unit, cooked (yield from 1 lb raw meat)

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Total Calories:766 calories in 1 unit, cooked (yield from 1 lb raw meat)
Serving Weight:1 unit, cooked = 322g ≈ 0.710lb ≈ 11.36oz
Caloric Density:2.38 calories / gram
Weight Watchers Counter:19 Weight Watchers points
 
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Calorie Sources:48% fats; 46% proteins; 6% carbohydrates
Fats:40.73 g (367 calories, 13% by weight)
Carbohydrates:12.17 g (47 calories, 4% by weight)
Proteins:82.21 g (351 calories, 26% by weight)
Alcohol:~
Water:180.96 g (56% by weight)
Fat Composition:52% saturated; 28% monounsaturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:1.59 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 #:17201
Related Foods: Calories in Beluga Liver
Calories in Chicken Liver Pate
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Vitamin A:83714 IU
Retinol:25.04 mg
Retinol Activity Equivalent:25.06 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.13 mg
Vitamin B-2:14.78 mg
Vitamin B-3:53.71 mg
Vitamin B-5:20.38 mg
Vitamin B-6:3.06 mg
Vitamin B-9:1.29 mg
Food folate:1.29 mg
Dietary Folate Equivalent:1.29 mg
Folic acid:~
Vitamin B-12:275.95 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:41.86 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):28.98 mg
Copper (Cu):31.65 mg
Fluoride (F):~
Iron (Fe):32.84 mg
Magnesium (Mg):74.06 mg
Manganese (Mn):1.90 mg
Phosphorus (P):1.37 g
Potassium (K):1.13 g
Selenium (Se):373.84 mcg
Sodium (Na):0.40 g
Zinc (Zn):18.13 mg
Cholesterol:1.59 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:12.17 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:82.21 g
Essential amino acids
Phenylalanine:3.67 g
Leucine:6.70 g
Methionine:1.77 g
Lysine:4.44 g
Isoleucine:3.54 g
Valine:4.51 g
Threonine:3.54 g
Tryptophan:0.93 g
Histidine:1.93 g
Arginine:4.60 g
Non-essential amino acids
Alanine:4.12 g
Aspartic acid:7.08 g
Betaine:~
Cystine:0.84 g
Glutamic acid:8.85 g
Glycine:3.96 g
Hydroxyproline:~
Proline:3.93 g
Serine:3.54 g
Tyrosine:2.93 g
Fats Total:40.73 g
Saturated fatty acids:15.78 g
Monounsaturated fatty acids:8.50 g
Polyunsaturated fatty acids:6.09 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.45 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.54 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9.08 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]:1.03 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.50 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.61 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.55 g
[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]:2.90 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:5.89 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:19 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4TR
Did you know?...In 1830 pizza truly began with the opening of the world's first pizzeria. Port' Alba, the pizzas were cooked in an oven lined with lava from Mount Vesuvius, a volcano located on the Bay of Naples.
Related: Lamb, variety meats and by-products, liver, cooked, braised
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