The Fresh Salad Co Honey Dijon Salad Kit Calories and Nutritional Information

Food Search

631 to 640 of 1000

Beef Tenderloin (Trimmed to 0.3 cm Fat, Prime Grade)

per 1 lb - Calories: 1243kcal | Fat: 99.02g | Carbs: 0.00g | Prot: 82.33g , more... Nutrition Facts - Similar

Lamb (Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)

per 100 g - Calories: 134kcal | Fat: 5.25g | Carbs: 0.0g | Prot: 20.29g , more... Nutrition Facts - Similar

Bison Ribeye (Lean Only, Trimmed to 0 cm Fat)

per 100 g - Calories: 116kcal | Fat: 2.4g | Carbs: 0.0g | Prot: 22.1g , more... Nutrition Facts - Similar

Beef Chuck (Shoulder Tender Medallion, Trimmed to 0 cm Fat)

per 100 g - Calories: 144kcal | Fat: 6.22g | Carbs: 0.0g | Prot: 20.54g
Other sizes: 1 medallion - 59kcal , 1 lb - 653kcal , more... Nutrition Facts - Similar

Beef Knuckle (Tip Center, Steak, Trimmed to 0 cm Fat)

per 100 g - Calories: 143kcal | Fat: 5.89g | Carbs: 0.0g | Prot: 20.93g
Other sizes: 1 steak - 282kcal , 1 lb - 649kcal , more... Nutrition Facts - Similar

Beef Chuck (Top Blade, Trimmed to 0.65 cm Fat)

per 100 g - Calories: 149kcal | Fat: 7.48g | Carbs: 0.0g | Prot: 19.07g , more... Nutrition Facts - Similar

The Aussie (Schnitz)

per 1 serving - Calories: 960kcal | Fat: 44.50g | Carbs: 78.30g | Prot: 58.80g Nutrition Facts - Similar

The Swiss (Schnitz)

per 1 serving - Calories: 856kcal | Fat: 43.00g | Carbs: 70.90g | Prot: 43.00g Nutrition Facts - Similar

The Carl (Carl's Jr)

per 1 serving (230g) - Calories: 670kcal | Fat: 41.00g | Carbs: 46.00g | Prot: 27.00g Nutrition Facts - Similar

Chicken Satay Salad (The Ultimate High Protein Handbook)

per 1 serving - Calories: 474kcal | Fat: 26.00g | Carbs: 20.00g | Prot: 40.00g Nutrition Facts - Similar

Related searches for: **The Fresh Salad Co Honey Dijon Salad Kit**
	the fresh salad co

Previous ... 58 59 60 61 62 63 64 65 66 67 68 69 ... Next

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.