| back to USDA Nutrition Index |
 |
Crustaceans, shrimp, mixed species, cooked, breaded and fried |
|
 |
Crustaceans, shrimp, mixed species, cooked, breaded and fried (USDA#15150) |
| Serving Size 3 oz |
 |
 |
 |
| Water 52g |
 |
| Calories 242 |
 |
| Energy 1013kj |
 |
| Protein 21g |
 |
| Total Fat 12g |
 |
| Ash 1g |
 |
| Total Carbohydrates 11g |
 |
| Dietary Fiber 0g |
 |
| Calcium, Ca 67mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 40mg |
 |
| Phosphorus, P 218mg |
 |
| Potassium 225mg |
 |
| Sodium 344mg |
 |
| Zinc, Zn 1mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 41mcg |
 |
| Fluoride, F 166mcg |
 |
| Vitamin C, total ascorbic acid 1mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 3mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 9mg |
 |
| Folate, total 18mcg |
 |
| Folic acid 9mcg |
 |
| Folate, food 8mcg |
 |
| Folate, DFE 24mcg_DFE |
 |
| Vitamin B-12 1mcg |
 |
| Vitamin A, IU 189IU |
 |
| Fatty acids, total saturated 2g |
 |
| 14:0 3g |
 |
| 16:0 1g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 3g |
 |
| 16:1 undifferentiated 7g |
 |
| 18:1 undifferentiated 3g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 2g |
 |
| Fatty acids, total polyunsaturated 5g |
 |
| 18:2 undifferentiated 4g |
 |
| 18:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 5g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 3g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 177mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 1g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 1g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 2g |
 |
| Glutamic acid 3g |
 |
| Glycine 1g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Crustaceans, shrimp, mixed species, cooked, breaded and fried usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| My Mom made these in the 60's. I am still serving them today!! The bread can be prepared and refrigerated. Then prepare the sandwich, heat in the microwave for a lunch or snack. |
|
 |
|
|
 |
|
 |
| 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! |
|
 |
|
|
 |
|
 |
| A fragrant, well-seasoned shrimp dish with bite-sized pieces of ear mushrooms. Take care not to overcook the shrimp or the wood ears. |
|
 |
|
|
 |
|
 |
| Great to bring to any gathering and easy to put together in a pinch. |
|
 |
|
|
 |
|
 |
| Fresh grilled shrimp |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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 bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. The blade of a bread knife is 8 to 10 inches long. 8 inches ... |
|
 |
|
|
 |
|
 |
| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
|
 |
|
|
 |
|
 |
| A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|