| back to USDA Nutrition Index |
 |
Mollusks, squid, mixed species, cooked, fried |
|
|
Mollusks, squid, mixed species, cooked, fried (USDA#15176) |
| Serving Size 3 oz |
|
|
|
| Water 64g |
|
| Calories 175 |
|
| Energy 732kj |
|
| Protein 17g |
|
| Total Fat 7g |
|
| Ash 1g |
|
| Total Carbohydrates 7g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 39mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 38mg |
|
| Phosphorus, P 251mg |
|
| Potassium 279mg |
|
| Sodium 306mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 2mg |
|
| Manganese, Mn 7mg |
|
| Selenium, Se 51mcg |
|
| Vitamin C, total ascorbic acid 4mg |
|
| Thiamin 5mg |
|
| Riboflavin 0mg |
|
| Niacin 2mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 5mg |
|
| Folate, total 14mcg |
|
| Folic acid 9mcg |
|
| Folate, food 5mcg |
|
| Folate, DFE 20mcg_DFE |
|
| Vitamin B-12 1mcg |
|
| Vitamin A, IU 35IU |
|
| Vitamin A, RAE 11mcg_RAE |
|
| Retinol 11mcg |
|
| Fatty acids, total saturated 1g |
|
| 14:0 6g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 16:1 undifferentiated 8g |
|
| 18:1 undifferentiated 2g |
|
| 20:1 4g |
|
| 22:1 undifferentiated 8g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 1g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 7g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 4g |
|
| 22:6 n-3 0g |
|
| Cholesterol 260mg |
|
| 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 1g |
|
| Glutamic acid 2g |
|
| Glycine 1g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Mollusks, squid, mixed species, cooked, 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! |
|
|
 |
|
|
|
| This delicious fried rice recipe features a tasty combination of sweet and savory flavors, and it’s a great dish for using up some of that leftover Easter ham. |
|
|
 |
|
|
|
| Easy to prepare and so versatile, this syrup, loaded with berries, is terrific on pancakes, waffles, or even ice cream. |
|
|
 |
|
|
|
| This is a great salad to serve for a holiday. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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. ... |
|
|
|
|
|
|
|
| A deep black substance extracted from the ink sack of an ocean squid, a sea dweller that is also known as Calamari. The Cuddlefish, which also has ink sacks, is another species ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
