Squab, (pigeon), meat only, raw

356 calories in 1 unit (yield from 1 lb ready-to-cook squab)

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Squab, (pigeon), meat only, raw Suggest a better name
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Total Calories:356 calories in 1 unit (yield from 1 lb ready-to-cook squab)
Serving Weight:1 unit = 251g ≈ 0.553lb ≈ 8.85oz
Caloric Density:1.42 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:52% proteins; 48% fats
Fats:18.83 g (170 calories, 8% by weight)
Carbohydrates:~
Proteins:43.92 g (188 calories, 18% by weight)
Alcohol:~
Water:182.73 g (73% by weight)
Fat Composition:43% monounsaturated; 32% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.23 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook squab)
1 squab
Refuse:35 %
Refuse Description:23% bone, 12% skin
Food Group:Poultry Products
USDA #:5161
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Vitamin A:236 IU
Retinol:70.28 mcg
Retinol Activity Equivalent:70.28 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:702.80 mcg
Vitamin B-2:702.80 mcg
Vitamin B-3:17.22 mg
Vitamin B-5:1.96 mg
Vitamin B-6:1.33 mg
Vitamin B-9:17.57 mcg
Food folate:17.57 mcg
Dietary Folate Equivalent:17.57 mcg
Folic acid:~
Vitamin B-12:1.18 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:18.07 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):32.63 mg
Copper (Cu):1.48 mg
Fluoride (F):~
Iron (Fe):11.32 mg
Magnesium (Mg):62.75 mg
Manganese (Mn):25.10 mcg
Phosphorus (P):0.77 g
Potassium (K):0.59 g
Selenium (Se):33.89 mcg
Sodium (Na):0.13 g
Zinc (Zn):6.78 mg
Cholesterol:0.23 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:43.92 g
Essential amino acids
Phenylalanine:1.88 g
Leucine:3.76 g
Methionine:1.38 g
Lysine:3.84 g
Isoleucine:2.38 g
Valine:2.36 g
Threonine:2.18 g
Tryptophan:0.68 g
Histidine:1.66 g
Arginine:2.76 g
Non-essential amino acids
Alanine:2.69 g
Aspartic acid:3.64 g
Betaine:~
Cystine:0.75 g
Glutamic acid:5.67 g
Glycine:2.89 g
Hydroxyproline:~
Proline:1.61 g
Serine:2.13 g
Tyrosine:2.03 g
Fats Total:18.83 g
Saturated fatty acids:4.92 g
Monounsaturated fatty acids:6.68 g
Polyunsaturated fatty acids:4.02 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]:25.10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.56 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.33 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]:0.75 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.95 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]:2.59 g
[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]:0.55 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:25.10 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.23 g
Docosahexaenoic (DHA) [22:6 Ω-3]:75.30 mg
Ash:2.94 g
Caffeine:~
Theobromine:~
Product Type:Squab
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...It has been established that trans fats in human milk fluctuate with maternal consumption of trans fat, and that the amount of trans fats in the bloodstream of breastfed infants fluctuates with the amounts found in their milk. Reported percentages of trans in human milk range from 1% in Spain, 2% in France and 4% in Germany to 7% in Canada.
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