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Lamb, variety meats and by-products, tongue, cooked, braised |
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Lamb, variety meats and by-products, tongue, cooked, braised (USDA#17221) |
| Serving Size 1 unit, cooked (yield from 1 lb raw meat) |
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| Water 57g |
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| Calories 275 |
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| Energy 1151kj |
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| Protein 21g |
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| Total Fat 20g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 10mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 16mg |
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| Phosphorus, P 134mg |
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| Potassium 158mg |
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| Sodium 67mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 3mg |
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| Selenium, Se 28mcg |
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| Vitamin C, total ascorbic acid 7mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 3mcg |
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| Folic acid 0mcg |
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| Folate, food 3mcg |
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| Folate, DFE 3mcg_DFE |
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| Vitamin B-12 6mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 7g |
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| 12:0 4g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 10g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 9g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 8g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 189mg |
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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 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 0g |
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Lamb, variety meats and by-products, tongue, cooked, braised usda nutrition - Related Content |
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Variety Meats
Variety meats include some of the organs and extremities. Some lamb variety meats may be available in food stores, but most are available from a ... |
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Described below are some of the products (including flour) created directly from various grains. Other than a few exceptions, products that are created after the grain has ... |
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Wheat Products
Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the ... |
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Rice Products
Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the ... |
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Corn Products
Described below are some of the products (including flour) created directly from corn. Other than a few exceptions, products that are created after the ... |
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| Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue ... |
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| 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 ... |
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| Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color. In the food ... |
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| 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 ... |
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| Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include ... |
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| 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. |
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