| back to USDA Nutrition Index |
 |
Mollusks, oyster, eastern, farmed, cooked, dry heat |
|
|
Mollusks, oyster, eastern, farmed, cooked, dry heat (USDA#15246) |
| Serving Size 3 oz |
|
|
|
| Water 81g |
|
| Calories 79 |
|
| Energy 331kj |
|
| Protein 7g |
|
| Total Fat 2g |
|
| Ash 1g |
|
| Total Carbohydrates 7g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 56mg |
|
| Iron, Fe 7mg |
|
| Magnesium, Mg 33mg |
|
| Phosphorus, P 115mg |
|
| Potassium 152mg |
|
| Sodium 163mg |
|
| Zinc, Zn 45mg |
|
| Copper, Cu 1mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 77mcg |
|
| Vitamin C, total ascorbic acid 6mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 7mg |
|
| Folate, total 24mcg |
|
| Folic acid 0mcg |
|
| Folate, food 24mcg |
|
| Folate, DFE 24mcg_DFE |
|
| Vitamin B-12 24mcg |
|
| Vitamin A, IU 63IU |
|
| Vitamin A, RAE 19mcg_RAE |
|
| Retinol 19mcg |
|
| Fatty acids, total saturated 0g |
|
| 14:0 5g |
|
| 16:0 0g |
|
| 18:0 7g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 5g |
|
| 18:1 undifferentiated 0g |
|
| 20:1 4g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 4g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 4g |
|
| 20:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 38mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 9g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Mollusks, oyster, eastern, farmed, cooked, dry heat usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| 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! |
|
|
 |
|
|
|
| Thick, rich comforting stew for the holiday season. |
|
|
 |
|
|
|
| With a garnish of seasoned croutons or oyster crackers, this soup is a tasty, savory favorite. |
|
|
 |
|
|
|
| Basic oyster stew is given the stick-to-your-ribs treatment with the addition of mushrooms and chewy wild rice. Perfect for the Holidays or anytime. |
|
|
 |
|
|
|
| The classic party cocktail. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked ... |
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
