| back to USDA Nutrition Index |
 |
Crustaceans, lobster, northern, cooked, moist heat |
|
|
Crustaceans, lobster, northern, cooked, moist heat (USDA#15148) |
| Serving Size 1 cup |
|
|
|
| Water 76g |
|
| Calories 98 |
|
| Energy 410kj |
|
| Protein 20g |
|
| Total Fat 0g |
|
| Ash 1g |
|
| Total Carbohydrates 1g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 61mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 35mg |
|
| Phosphorus, P 185mg |
|
| Potassium 352mg |
|
| Sodium 380mg |
|
| Zinc, Zn 2mg |
|
| Copper, Cu 1mg |
|
| Manganese, Mn 6mg |
|
| Selenium, Se 42mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 7mg |
|
| Riboflavin 6mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 7mg |
|
| Folate, total 11mcg |
|
| Folic acid 0mcg |
|
| Folate, food 11mcg |
|
| Folate, DFE 11mcg_DFE |
|
| Choline, total 80mg |
|
| Vitamin B-12 3mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 87IU |
|
| Vitamin A, RAE 26mcg_RAE |
|
| Retinol 26mcg |
|
| Vitamin E (alpha-tocopherol) 1mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 6g |
|
| 16:0 8g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 2g |
|
| 18:1 undifferentiated 9g |
|
| 20:1 1g |
|
| 22:1 undifferentiated 1g |
|
| Fatty acids, total polyunsaturated 9g |
|
| 18:2 undifferentiated 5g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 5g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 72mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 3g |
|
| Glycine 1g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Crustaceans, lobster, northern, cooked, moist heat usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| The banana in this recipe adds to both the flavor and moistness of this foam cake. It is delicious on its own or served with a scoop of orange sherbet or frozen strawberry yogurt. |
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
| Lightly coat chicken, pork or fish with mayonnaise. Add pepper, lemon, fennel or other spice to taste. Wrap in tin foil, and then grill as usual for a TENDER, MOIST entree. |
|
|
 |
|
|
|
| This light salad is great as an appetizeror a light lunch. |
|
|
 |
|
|
|
| A fresh green salad with earthy mushrooms and bites of "crab." |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| A species of fish that is a member of the Redfin Pickerel, the Chain Pickerel and the Muskie (Musky or Muskellunge) family of Pike. Found in fresh water lakes, streams and ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
