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Ostrich, top loin, cooked

132 calories in 1 serving ( 3 oz )

Ostrich, top loin, cooked Suggest a better name
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Total Calories:132 calories in 1 serving ( 3 oz )
Serving Weight:1 serving = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:1.55 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:77% proteins; 23% fats
Fats:3.29 g (30 calories, 4% by weight)
Carbohydrates:~
Proteins:23.90 g (102 calories, 28% by weight)
Alcohol:~
Water:57.76 g (68% by weight)
Fat Composition:44% saturated; 43% monounsaturated; 13% polyunsaturated
Trans Fat :0.10 g
Dietary Fiber:~
Cholesterol:79.05 mg
Caffeine:~
Serving Sizes: 100 g
1 serving ( 3 oz )
Scientific Name:Struthio camelus
Food Group:Poultry Products
USDA #:5658
Related Foods: Calories in Cooked Bacon
Calories in Ostrich Tenderloin
Calories in Top Loin
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:187 mcg
Vitamin B-2:238.00 mcg
Vitamin B-3:5.99 mg
Vitamin B-5:1.10 mg
Vitamin B-6:450.50 mcg
Vitamin B-9:12.75 mcg
Food folate:12.75 mcg
Dietary Folate Equivalent:12.75 mcg
Folic acid:~
Vitamin B-12:5.24 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:195.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.89 mcg
Calcium (Ca):5.10 mg
Copper (Cu):119.00 mcg
Fluoride (F):~
Iron (Fe):2.81 mg
Magnesium (Mg):21.25 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.21 g
Potassium (K):0.30 g
Selenium (Se):31.11 mcg
Sodium (Na):65.45 mg
Zinc (Zn):4.01 mg
Cholesterol:79.05 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.90 g
Essential amino acids
Phenylalanine:0.99 g
Leucine:1.94 g
Methionine:0.66 g
Lysine:2.11 g
Isoleucine:1.13 g
Valine:1.17 g
Threonine:1.05 g
Tryptophan:0.21 g
Histidine:0.60 g
Arginine:1.63 g
Non-essential amino acids
Alanine:1.53 g
Aspartic acid:2.24 g
Betaine:~
Cystine:0.24 g
Glutamic acid:3.66 g
Glycine:1.60 g
Hydroxyproline:0.42 g
Proline:1.24 g
Serine:0.95 g
Tyrosine:0.77 g
Fats Total:3.29 g
Saturated fatty acids:1.12 g
Monounsaturated fatty acids:1.08 g
Polyunsaturated fatty acids:0.32 g
Trans fatty acids:0.10 g
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]:25.50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.78 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.31 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]:0.21 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.87 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]:0.24 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:17 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]:68 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:0.71 g
Caffeine:~
Theobromine:~
Product Type:Ostrich
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4CL
Did you know?...Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid.
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