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NESTLE, CHEF-MATE Corned Beef Hash, canned entree

180 calories in 100 g

Calories in NESTLE, CHEF-MATE Corned Beef Hash, canned entree
NESTLE, CHEF-MATE Corned Beef Hash, canned entree Suggest a better name
180 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.80 calories / gram
4 Weight Watchers points
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Calorie Sources:58% fats; 24% carbohydrates; 18% proteins
Fats:12 g (108 calories, 12% by weight)
Carbohydrates:11 g (44 calories, 11% by weight)
Proteins:8.30 g (33 calories, 8% by weight)
Alcohol:~
Water:64.79 g (65% by weight)
Fat Composition:49% monounsaturated; 47% saturated; 4% polyunsaturated
Trans Fat :0.79 g (1% by weight)
Dietary Fiber:1.10 g (1% by weight)
Cholesterol:28 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
Manufacturer Name:Nestle USA, Inc. « Brand name foods
Food Group:Meals, Entrees, and Sidedishes
USDA #:22217
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:80 mcg
Vitamin B-2:110 mcg
Vitamin B-3:2.49 mg
Vitamin B-5:480 mcg
Vitamin B-6:220 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.97 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
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):8 mg
Copper (Cu):130 mcg
Fluoride (F):~
Iron (Fe):570 mcg
Magnesium (Mg):15 mg
Manganese (Mn):40 mcg
Phosphorus (P):95 mg
Potassium (K):0.21 g
Selenium (Se):~
Sodium (Na):0.64 g
Zinc (Zn):2.97 mg
Cholesterol:28 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11 g
Dietary Fiber:1.10 g
Sugars Total:0.79 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.30 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:12 g
Saturated fatty acids:5.50 g
Monounsaturated fatty acids:5.79 g
Polyunsaturated fatty acids:0.44 g
Trans fatty acids:0.79 g
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:30 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.41 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.08 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.45 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]:0.90 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.89 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]:0.35 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]:~
[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:2.15 g
Caffeine:~
Theobromine:~
Product Type:NESTLE
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:3 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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