|
|
| back to USDA Nutrition Index |
 |
Mollusks, conch, baked or broiled |
|
|
Mollusks, conch, baked or broiled (USDA#15250) |
| Serving Size 1 cup, sliced |
|
|
|
| Water 69g |
|
| Calories 130 |
|
| Energy 544kj |
|
| Protein 26g |
|
| Total Fat 1g |
|
| Ash 1g |
|
| Total Carbohydrates 1g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 98mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 238mg |
|
| Phosphorus, P 217mg |
|
| Potassium 163mg |
|
| Sodium 153mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 0mg |
|
| Selenium, Se 40mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 5mg |
|
| Riboflavin 8mg |
|
| Niacin 1mg |
|
| Vitamin B-6 5mg |
|
| Folate, total 179mcg |
|
| Folic acid 0mcg |
|
| Folate, food 179mcg |
|
| Folate, DFE 179mcg_DFE |
|
| Choline, total 81mg |
|
| Vitamin B-12 5mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 23IU |
|
| Vitamin A, RAE 7mcg_RAE |
|
| Retinol 7mcg |
|
| Vitamin E (alpha-tocopherol) 6mg |
|
| 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 0g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 5g |
|
| 18:1 undifferentiated 7g |
|
| 20:1 9g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 4g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 4g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 7g |
|
| Cholesterol 65mg |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Mollusks, conch, baked or broiled usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| This turns out very tender. |
|
|
|
|
|
|
|
| Great alternative for baked potatoes. |
|
|
 |
|
|
|
| Not your standard baked beans recipe—this tasty three bean combination features a bold flavor that is reminiscent of the American Southwest. |
|
|
 |
|
|
|
| This is a quick and easy way to prepare Chilean Sea Bass. |
|
|
 |
|
|
|
| The thin fillets of the whitefish will cook quickly and provide a nice mild flavor. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Oven-Broiling | Pan-Broiling
Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time. In ... |
|
|
|
|
|
|
|
|
Broiling
Broiling is a dry heat cooking method that quickly cooks the surface
and then slowly moves to the middle of the meat. It is similar to ... |
|
|
|
|
|
|
|
| Differences between Broiling and Grilling | Broiling Turkey | Broiling and Grilling Tips
Differences between Broiling and Grilling
Broiling is a cooking method in which ... |
|
|
|
|
|
|
|
| Oven-Broiling | Pan-Broiling
Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling ... |
|
|
|
|
|
|
|
|
To see information and instructions on other cooking methods and cooking techniques, select one of the topics above.
Grilling and Broiling
Grilling and broiling are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed. Baked brown bread is prepared with cornmeal, wheat flour, and rye ... |
|
|
|
|
|
|
|
| Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, ... |
|
|
|
|
|
|
|
| A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe. ... |
|
|
|
|
|
|
|
| A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source. Often referred to as an ... |
|
|
|
|
|
|
|
| One of the two marine groups into which shellfish are categorized. A second group is crustaceans. Mollusks are characterized by having a hard shell that consists of one or two ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
