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Beef, corned beef hash, with potato, canned

164 calories in 100 g

Calories in Beef, corned beef hash, with potato, canned
Beef, corned beef hash, with potato, canned Suggest a better name
164 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.64 calories / gram
4 Weight Watchers points
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Calorie Sources:56% fats; 23% carbohydrates; 21% proteins
Fats:10.24 g (92 calories, 10% by weight)
Carbohydrates:9.27 g (37 calories, 9% by weight)
Proteins:8.73 g (35 calories, 9% by weight)
Alcohol:~
Water:70.32 g (70% by weight)
Fat Composition:53% monounsaturated; 44% saturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:1.10 g (1% by weight)
Cholesterol:32 mg
Caffeine:~
Serving Sizes: 100 g
Manufacturer Name:Hormel Foods Corp. « Brand name foods
Food Group:Meals, Entrees, and Sidedishes
USDA #:22908
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:5 mcg
Vitamin B-1:60 mcg
Vitamin B-2:50 mcg
Vitamin B-3:1.57 mg
Vitamin B-5:400 mcg
Vitamin B-6:230 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:0.41 mcg
Added Vitamin B-12:~
Choline:15.60 mg
Vitamin C:900 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.80 mcg
Calcium (Ca):19 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):1 mg
Magnesium (Mg):13 mg
Manganese (Mn):80 mcg
Phosphorus (P):56 mg
Potassium (K):0.17 g
Selenium (Se):7.50 mcg
Sodium (Na):0.43 g
Zinc (Zn):1.40 mg
Cholesterol:32 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.27 g
Dietary Fiber:1.10 g
Sugars Total:0.34 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.73 g
Essential amino acids
Phenylalanine:0.22 g
Leucine:0.43 g
Methionine:0.13 g
Lysine:0.45 g
Isoleucine:0.25 g
Valine:0.28 g
Threonine:0.22 g
Tryptophan:40 mg
Histidine:0.17 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.31 g
Aspartic acid:0.68 g
Betaine:~
Cystine:70 mg
Glutamic acid:0.87 g
Glycine:0.31 g
Hydroxyproline:40 mg
Proline:0.25 g
Serine:0.22 g
Tyrosine:0.18 g
Fats Total:10.24 g
Saturated fatty acids:4.32 g
Monounsaturated fatty acids:5.26 g
Polyunsaturated fatty acids:0.30 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]:20 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.34 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.54 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.20 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]:0.76 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.48 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.23 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 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]:2 mg
[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:1.50 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1MG
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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