Pheasant, raw, meat and skin

672 calories in 1 unit (yield from 1 lb ready-to-eat pheasant)

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Total Calories:672 calories in 1 unit (yield from 1 lb ready-to-eat pheasant)
Serving Weight:1 unit = 371g ≈ 0.818lb ≈ 13.09oz
Caloric Density:1.81 calories / gram
Weight Watchers Counter:16 Weight Watchers points
 
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Calorie Sources:54% proteins; 46% fats
Fats:34.47 g (311 calories, 9% by weight)
Carbohydrates:~
Proteins:84.22 g (360 calories, 23% by weight)
Alcohol:~
Water:251.43 g (68% by weight)
Fat Composition:53% monounsaturated; 33% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.26 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-eat pheasant)
0.5 pheasant
Scientific Name:Phasianus colchicus
Refuse:14 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5153
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Vitamin A:657 IU
Retinol:196.63 mcg
Retinol Activity Equivalent:196.63 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:259.70 mcg
Vitamin B-2:519.40 mcg
Vitamin B-3:23.82 mg
Vitamin B-5:3.41 mg
Vitamin B-6:2.45 mg
Vitamin B-9:22.26 mcg
Food folate:22.26 mcg
Dietary Folate Equivalent:22.26 mcg
Folic acid:~
Vitamin B-12:2.86 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:19.66 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):44.52 mg
Copper (Cu):222.60 mcg
Fluoride (F):~
Iron (Fe):4.27 mg
Magnesium (Mg):74.20 mg
Manganese (Mn):37.10 mcg
Phosphorus (P):0.79 g
Potassium (K):0.90 g
Selenium (Se):58.25 mcg
Sodium (Na):0.15 g
Zinc (Zn):3.56 mg
Cholesterol:0.26 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:84.22 g
Essential amino acids
Phenylalanine:3.23 g
Leucine:6.94 g
Methionine:2.37 g
Lysine:7.46 g
Isoleucine:4.53 g
Valine:4.56 g
Threonine:4.08 g
Tryptophan:1.11 g
Histidine:3.19 g
Arginine:5.23 g
Non-essential amino acids
Alanine:5.23 g
Aspartic acid:8.09 g
Betaine:~
Cystine:1.11 g
Glutamic acid:12.24 g
Glycine:4.56 g
Hydroxyproline:~
Proline:3.45 g
Serine:3.60 g
Tyrosine:2.67 g
Fats Total:34.47 g
Saturated fatty acids:10.02 g
Monounsaturated fatty acids:16.03 g
Polyunsaturated fatty acids:4.38 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]:0.19 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.33 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.20 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.41 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]:3 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:11.43 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:37.10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.37 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]:~
[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:4.71 g
Caffeine:~
Theobromine:~
Product Type:Pheasant
Weight Watchers Points:16 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_4NP
Did you know?...The majority of all of the vitamin K required by the human body is produced by bacteria in the intestinal tract.
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