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231 to 240 of 1000
Chimichanga with Beef
per 1 chimichanga - Calories: 425kcal | Fat: 19.68g | Carbs: 42.80g | Prot: 19.61g
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Beef Bologna (Reduced Sodium)
per 1 cup pieces - Calories: 432kcal | Fat: 39.19g | Carbs: 2.76g | Prot: 16.15g
Other sizes:
1 slice, medium - 88kcal
, 1 slice of thick - 135kcal
, 1 slice, thin - 44kcal
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Fried Veal Cutlet or Steak (Lean Only Eaten)
per 1 cutlet - Calories: 139kcal | Fat: 3.53g | Carbs: 0g | Prot: 25.33g
Other sizes:
1 oz, boneless, lean only - 51kcal
, 1 oz, boneless, raw, lean only - 34kcal
, 1 oz, boneless (yield after fat removed) - 47kcal
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Chicken Thigh Meat (Floured, Fried, Cooked)
per 100 g - Calories: 218kcal | Fat: 10.3g | Carbs: 1.18g | Prot: 28.18g
Other sizes:
1 unit - 68kcal
, 1 thigh, bone and skin removed - 113kcal
, 1 lb - 989kcal
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Chicken Wing Meat (Floured, Fried, Cooked)
per 100 g - Calories: 211kcal | Fat: 9.15g | Carbs: 0.0g | Prot: 30.15g
Other sizes:
1 unit - 25kcal
, 1 wing, bone and skin removed - 42kcal
, 1 lb - 957kcal
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Soybeans (Mature Seeds, Stir-Fried, Cooked)
per 100 g - Calories: 125kcal | Fat: 7.1g | Carbs: 9.4g | Prot: 13.1g
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Onion Rings (Par Fried, Breaded, Frozen)
per 100 g - Calories: 258kcal | Fat: 14.1g | Carbs: 30.53g | Prot: 3.15g
Other sizes:
1 package (450 g) - 1171kcal
, 1 package (255 g) - 658kcal
, 1 lb - 1170kcal
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Channel Catfish (Cooked, Bread and Fried)
per 1 fillet - Calories: 199kcal | Fat: 11.60g | Carbs: 6.99g | Prot: 15.74g
Other sizes:
1 lb - 1039kcal
, 100 g - 229kcal
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Baked or Fried Breaded or Floured Beef Steak (Lean and Fat Eaten)
per 1 medium - Calories: 802kcal | Fat: 49.04g | Carbs: 26.90g | Prot: 58.90g
Other sizes:
1 oz, boneless - 94kcal
, 1 cup of diced - 442kcal
, 1 large - 1069kcal
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Baked or Fried Breaded or Floured Beef Steak (Lean Only Eaten)
per 1 oz, with bone, lean only - Calories: 75kcal | Fat: 3.56g | Carbs: 2.99g | Prot: 7.24g
Other sizes:
1 oz, with bone, raw, lean only - 55kcal
, 1 oz, with bone (yield after bone and fat removed) - 53kcal
, 1 oz, with bone (yield after cooking, bone and fat removed) - 47kcal
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