Register
|
Sign In
Australia
My Fatsecret
Foods
Recipes
Fitness
Community
Food Search
Food Search
Search
151 to 160 of 1000
Chicken Egg Foo Yung
per 1 patty - Calories: 121kcal | Fat: 8.07g | Carbs: 3.78g | Prot: 8.21g
Other sizes: 1 serving - 121kcal , 1 cup - 247kcal , 100 g - 141kcal ,
more...
Nutrition Facts
-
Similar
Chicken Meat and Skin (Roasting)
per 100 g - Calories: 216kcal | Fat: 15.85g | Carbs: 0.0g | Prot: 17.14g ,
more...
Nutrition Facts
-
Similar
Egg Yolk (Frozen)
per 100 g - Calories: 303kcal | Fat: 25.6g | Carbs: 1.15g | Prot: 15.5g ,
more...
Nutrition Facts
-
Similar
Scrambled Egg (Whole, Cooked)
per 1 large - Calories: 101kcal | Fat: 7.45g | Carbs: 1.34g | Prot: 6.76g ,
more...
Nutrition Facts
-
Similar
Egg Whole (Frozen)
per 100 g - Calories: 148kcal | Fat: 10.2g | Carbs: 1.05g | Prot: 11.95g ,
more...
Nutrition Facts
-
Similar
Egg White (Dried)
per 100 g - Calories: 382kcal | Fat: 0.0g | Carbs: 7.8g | Prot: 81.1g ,
more...
Nutrition Facts
-
Similar
Egg Custard Pie
per 1 piece - Calories: 220kcal | Fat: 12.18g | Carbs: 21.84g | Prot: 5.78g ,
more...
Nutrition Facts
-
Similar
Egg Custards (Dry Mix)
per 100 g - Calories: 410kcal | Fat: 6.4g | Carbs: 82.8g | Prot: 6.9g
Other sizes: 1 package - 348kcal , 1 half cup made portion - 86kcal ,
more...
Nutrition Facts
-
Similar
Chicken Light Meat and Skin
per 100 g - Calories: 186kcal | Fat: 11.07g | Carbs: 0.0g | Prot: 20.27g
Other sizes: 1 unit - 216kcal , 1/2 chicken, bone removed - 361kcal , 1 lb - 844kcal ,
more...
Nutrition Facts
-
Similar
Chicken Dark Meat and Skin
per 100 g - Calories: 237kcal | Fat: 18.34g | Carbs: 0.0g | Prot: 16.69g
Other sizes: 1 unit - 379kcal , 1/2 chicken, bone removed - 630kcal , 1 lb - 1075kcal ,
more...
Nutrition Facts
-
Similar
Related searches for:
Red Rooster Chicken, Bacon and Egg Wrap
red
rooster
Previous
...
10
11
12
13
14
15
16
17
18
19
20
21
...
Next
Search
Foods
Recipes
Fitness
Members
Add Item to Food Database
If you can't find the item you're looking for, please help out by adding a new item to the food database. Click
here
to contribute.