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201 to 210 of 2002
Chicken Skin (Roasted, Cooked)
per 100 g - Calories: 454kcal | Fat: 40.68g | Carbs: 0.0g | Prot: 20.36g
Other sizes: 1 unit - 154kcal , 1/2 chicken, skin only - 254kcal ,
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Cooked Kale (from Frozen, Fat Added in Cooking)
per 1 cup of frozen - Calories: 72kcal | Fat: 4.32g | Carbs: 6.86g | Prot: 3.69g
Other sizes: 1 285 g frozen package yields - 140kcal , 1 serving - 36kcal , 100 g - 53kcal ,
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Cooked Spinach (from Frozen, Fat Added in Cooking)
per 1 cup, frozen, leaf - Calories: 94kcal | Fat: 4.64g | Carbs: 9.87g | Prot: 7.61g
Other sizes: 1 cup, frozen, chopped - 101kcal , 1 cup, frozen, leaf or chopped - 101kcal , 1 285 g frozen package yields - 108kcal ,
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Cooked Carrots (from Canned, Fat Added in Cooking)
per 100 g - Calories: 46kcal | Fat: 2.64g | Carbs: 5.43g | Prot: 0.63g
Other sizes: 1 cup of sliced - 69kcal , 1 cup of mashed - 107kcal , 1 baby carrot - 1kcal ,
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Low Sodium Green String Beans (Canned)
per 1 cup - Calories: 60kcal | Fat: 3.85g | Carbs: 6.17g | Prot: 1.57g
Other sizes: 1 serving - 30kcal , 100 g - 43kcal ,
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Chicken Liver (Simmered, Cooked)
per 100 g - Calories: 167kcal | Fat: 6.51g | Carbs: 0.87g | Prot: 24.46g ,
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Cooked Dry White Beans (Fat Added in Cooking)
per 100 g - Calories: 198kcal | Fat: 8.28g | Carbs: 22.97g | Prot: 8.91g
Other sizes: 1 cup - 356kcal , 1 oz dry, yield after cooking - 139kcal , 1 serving - 178kcal ,
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Cooked Mung Beans (Fat Not Added in Cooking)
per 1 cup - Calories: 224kcal | Fat: 0.74g | Carbs: 40.44g | Prot: 15.40g
Other sizes: 1 serving - 112kcal , 100 g - 112kcal ,
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Cooked Lima and Corn Beans (Succotash, Fat Added in Cooking)
per 1 cup - Calories: 215kcal | Fat: 5.85g | Carbs: 38.18g | Prot: 8.23g
Other sizes: 1 serving - 108kcal , 100 g - 109kcal ,
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Chicken Light Meat and Skin (Roasted, Cooked)
per 1/2 chicken, bone removed - Calories: 293kcal | Fat: 14.32g | Carbs: 0.00g | Prot: 38.31g
Other sizes: 1 unit - 175kcal , 100 g - 222kcal ,
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Related searches for:
Cooked Green String Beans (from Fresh, Fat Added in Cooking)
vegetables
rice
green
beans
black
beans
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