USDA Commodity, luncheon meat, canned

189 calories in 100 g

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Calories in USDA Commodity, luncheon meat, canned
USDA Commodity, luncheon meat, canned Suggest a better name
189 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.89 calories / gram
5 Weight Watchers points
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Calorie Sources:61% fats; 37% proteins; 2% carbohydrates
Fats:12.77 g (115 calories, 13% by weight)
Carbohydrates:1.04 g (4 calories, 1% by weight)
Proteins:17.50 g (70 calories, 18% by weight)
Alcohol:~
Water:65.87 g (66% by weight)
Fat Composition:51% monounsaturated; 35% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:78 mg
Caffeine:~
Serving Sizes: 100 g
1 serving
1 can
Food Group:Sausages and Luncheon Meats
USDA #:7044
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:120 mcg
Vitamin B-2:210 mcg
Vitamin B-3:5.22 mg
Vitamin B-5:610 mcg
Vitamin B-6:270 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.92 mcg
Added Vitamin B-12:~
Choline:63.90 mg
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:160 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:30 mcg
Vitamin K:~
Calcium (Ca):5 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):970 mcg
Magnesium (Mg):18 mg
Manganese (Mn):30 mcg
Phosphorus (P):0.17 g
Potassium (K):0.30 g
Selenium (Se):38.30 mcg
Sodium (Na):0.82 g
Zinc (Zn):2.15 mg
Cholesterol:78 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.04 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.50 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:2.50 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:0.21 g
Proline:~
Serine:~
Tyrosine:~
Fats Total:12.77 g
Saturated fatty acids:3.94 g
Monounsaturated fatty acids:5.68 g
Polyunsaturated fatty acids:1.56 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]:10 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.15 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.59 g
Heptadecanoic/Margaric [17:0]:30 mg
Octadecanoic/Stearic [18:0]:1.15 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.36 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:30 mg
Octadecenoic/Oleic [18:1]:5.17 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.34 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]:20 mg
Eicosadienoic [20:2 Ω-6 c,c]:50 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:60 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:20 mg
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.82 g
Caffeine:~
Theobromine:~
Product Type:USDA
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2Vi
Did you know?...Napoleon gave a common bread its name when he demanded a loaf of dark rye bread for his horse during the Prussian campaign. "Pain pour Nicole," he ordered, which meant "Bread for Nicole," his horse. To Germanic ears, the request sounded like "pumpernickel," which is the term we use today for this traditional loaf.
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