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

113 calories in 100 g

Lamb, variety meats and by-products, lungs, cooked, braised Suggest a better name
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Total Calories:113 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.13 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:75% proteins; 25% fats
Fats:3.10 g (28 calories, 3% by weight)
Carbohydrates:~
Proteins:19.88 g (85 calories, 20% by weight)
Alcohol:~
Water:75.83 g (76% by weight)
Fat Composition:46% saturated; 35% monounsaturated; 19% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.28 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 #:17206
Related Foods: Calories in Cooked Bacon
Calories in Lamb Brain
Calories in Lamb Tongue
Vitamin A:106 IU
Retinol:32 mcg
Retinol Activity Equivalent:32 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:130 mcg
Vitamin B-3:2.42 mg
Vitamin B-5:~
Vitamin B-6:60 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:2.52 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:28 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):12 mg
Copper (Cu):230 mcg
Fluoride (F):~
Iron (Fe):4.57 mg
Magnesium (Mg):11 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.19 g
Potassium (K):0.13 g
Selenium (Se):21.10 mcg
Sodium (Na):84 mg
Zinc (Zn):1.93 mg
Cholesterol:0.28 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:19.88 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.59 g
Methionine:0.35 g
Lysine:1.28 g
Isoleucine:0.62 g
Valine:1.09 g
Threonine:0.73 g
Tryptophan:0.20 g
Histidine:0.50 g
Arginine:1.19 g
Non-essential amino acids
Alanine:1.25 g
Aspartic acid:1.56 g
Betaine:~
Cystine:0.31 g
Glutamic acid:2.13 g
Glycine:1.67 g
Hydroxyproline:~
Proline:1.26 g
Serine:0.79 g
Tyrosine:0.56 g
Fats Total:3.10 g
Saturated fatty acids:1.06 g
Monounsaturated fatty acids:0.80 g
Polyunsaturated fatty acids:0.43 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]:~
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:1.31 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
Shorter URL for this page:http://calobonga.com/_4pF
Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
Related: Lamb, variety meats and by-products, lungs, raw
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