Register
|
Sign In
United Kingdom
My Fatsecret
Foods
Recipes
Fitness
Community
Food Search
Food Search
Search
101 to 110 of 1000
Beef Flank (Trimmed to 0 cm Fat, Select Grade)
per 100 g - Calories: 145kcal | Fat: 6.06g | Carbs: 0.0g | Prot: 21.22g ,
more...
Nutrition Facts
-
Similar
Lamb (Trimmed to 0.3 cm Fat, Choice Grade)
per 100 g - Calories: 243kcal | Fat: 18.66g | Carbs: 0.0g | Prot: 17.54g ,
more...
Nutrition Facts
-
Similar
Lamb Shoulder Arm (Trimmed to 0.3 cm Fat, Choice Grade)
per 100 g - Calories: 244kcal | Fat: 18.94g | Carbs: 0.0g | Prot: 17.19g
Other sizes: 1 steak, excluding refuse - 205kcal , 1 lb - 1107kcal ,
more...
Nutrition Facts
-
Similar
Lamb Shoulder Blade (Trimmed to 0.3 cm Fat, Choice Grade)
per 100 g - Calories: 244kcal | Fat: 18.97g | Carbs: 0.0g | Prot: 17.01g ,
more...
Nutrition Facts
-
Similar
Pie Crust
per 1 piece - Calories: 113kcal | Fat: 7.39g | Carbs: 10.15g | Prot: 1.37g
Other sizes: 1 crust, single 23 cm - 910kcal , 100 g - 469kcal ,
more...
Nutrition Facts
-
Similar
Beef Ribs (Whole, Trimmed to 0.65 cm Fat, Choice Grade)
per 100 g - Calories: 333kcal | Fat: 29.37g | Carbs: 0.0g | Prot: 16.06g ,
more...
Nutrition Facts
-
Similar
Beef Shank Crosscuts (Trimmed to 0.65 cm Fat, Choice Grade)
per 100 g - Calories: 177kcal | Fat: 9.88g | Carbs: 0.0g | Prot: 20.53g ,
more...
Nutrition Facts
-
Similar
Beef Tip Round (Trimmed to 0 cm Fat, Select Grade)
per 100 g - Calories: 145kcal | Fat: 6.28g | Carbs: 0.0g | Prot: 20.8g ,
more...
Nutrition Facts
-
Similar
Beef Tip Round (Trimmed to 0.3 cm Fat, Choice Grade)
per 100 g - Calories: 199kcal | Fat: 12.83g | Carbs: 0.0g | Prot: 19.48g ,
more...
Nutrition Facts
-
Similar
Beef Top Round (Trimmed to 0.3 cm Fat, Prime Grade)
per 100 g - Calories: 173kcal | Fat: 8.67g | Carbs: 0.0g | Prot: 22.24g ,
more...
Nutrition Facts
-
Similar
Previous
...
5
6
7
8
9
10
11
12
13
14
15
16
...
Next
Search
Foods
Recipes
Fitness
Members
Add Item to Food Database
If you can't find the item you're looking for, please help out by adding a new item to the food database. Click
here
to contribute.