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Crustaceans, spiny lobster, mixed species, raw |
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Crustaceans, spiny lobster, mixed species, raw (USDA#15154) |
| Serving Size 1 lobster |
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| Water 74g |
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| Calories 112 |
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| Energy 469kj |
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| Protein 20g |
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| Total Fat 1g |
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| Ash 1g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Calcium, Ca 49mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 40mg |
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| Phosphorus, P 238mg |
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| Potassium 180mg |
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| Sodium 177mg |
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| Zinc, Zn 5mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 46mcg |
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| Vitamin C, total ascorbic acid 2mg |
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| Thiamin 7mg |
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| Riboflavin 4mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 1mcg |
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| Folic acid 0mcg |
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| Folate, food 1mcg |
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| Folate, DFE 1mcg_DFE |
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| Vitamin B-12 3mcg |
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| Vitamin A, IU 17IU |
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| Vitamin A, RAE 5mcg_RAE |
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| Retinol 5mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 6g |
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| 16:0 0g |
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| 18:0 8g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 8g |
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| 18:4 5g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 3g |
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| 22:6 n-3 0g |
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| Cholesterol 70mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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What You Will Need
A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat. This tool is ... |
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| (Scientific Name: Hypomyces lactifluorum) Orange in color, the name for this variety of mushroom is derived from its coloring that is similar to a lobster with the burnt orange ... |
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| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
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| A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat. This tool is typically formed to the shape of ... |
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| A utensil that is used to remove meat from the small cavities and areas that are difficult to reach within a whole lobster. This tool is generally made of stainless steel and may ... |
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| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
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