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

27 calories in 1 oz

Lamb, variety meats and by-products, lungs, raw Suggest a better name
Weight Loss Rating:
Total Calories:27 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:0.95 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:75% proteins; 25% fats
Fats:0.74 g (7 calories, 3% by weight)
Carbohydrates:~
Proteins:4.73 g (20 calories, 17% by weight)
Alcohol:~
Water:22.59 g (80% by weight)
Fat Composition:47% saturated; 35% monounsaturated; 18% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
4 oz
Refuse:24 %
Refuse Description:Blood clots and membranes
Food Group:Lamb, Veal, and Game Products
USDA #:17205
Related Foods: Calories in Apple
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Vitamin A:25 IU
Retinol:7.65 mcg
Retinol Activity Equivalent:7.65 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:11.34 mcg
Vitamin B-2:65.21 mcg
Vitamin B-3:1.17 mg
Vitamin B-5:~
Vitamin B-6:31.19 mcg
Vitamin B-9:3.40 mcg
Food folate:3.40 mcg
Dietary Folate Equivalent:3.40 mcg
Folic acid:~
Vitamin B-12:1.11 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:8.79 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):2.84 mg
Copper (Cu):70.88 mcg
Fluoride (F):~
Iron (Fe):1.81 mg
Magnesium (Mg):3.97 mg
Manganese (Mn):2.84 mcg
Phosphorus (P):62.09 mg
Potassium (K):67.47 mg
Selenium (Se):5.02 mcg
Sodium (Na):44.51 mg
Zinc (Zn):510.30 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.73 g
Essential amino acids
Phenylalanine:0.19 g
Leucine:0.38 g
Methionine:85.05 mg
Lysine:0.31 g
Isoleucine:0.15 g
Valine:0.26 g
Threonine:0.17 g
Tryptophan:48.19 mg
Histidine:0.12 g
Arginine:0.28 g
Non-essential amino acids
Alanine:0.30 g
Aspartic acid:0.37 g
Betaine:~
Cystine:73.71 mg
Glutamic acid:0.51 g
Glycine:0.40 g
Hydroxyproline:~
Proline:0.30 g
Serine:0.19 g
Tyrosine:0.13 g
Fats Total:0.74 g
Saturated fatty acids:0.25 g
Monounsaturated fatty acids:0.19 g
Polyunsaturated fatty acids:99.22 mg
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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[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]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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]:~
[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:0.31 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4pE
Did you know?...Animal-based fats were once the only trans fats consumed, but by far the largest amount of trans fat consumed today is created by the processed food industry as a side-effect of partially hydrogenating unsaturated plant fats (generally vegetable oils).
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