Food content ('macronutrients')
|
! Note !
More data may be added in tables below
and improved data may be added ---
if/when I re-visit this page.
Links to PAGE SECTIONS BELOW:
(to Skip the Introduction)
INTRODUCTION : This page contains several 'food content' tables for meat-and-eggs.
'Food content' means 'macronutrients' such as proteins, fats, and carbohydrates --- where carbohydrates include sugarS, starches, and fiber. The table data, in any row, below, comes from one of three sources.
In the tables, the numbers between less-than and greater-than signs --- namely <1>, <2>, <3> --- are used after the 'Product Name' (in the 1st column of the table) to indicate the source of the data in the row. "Reference 2" (or "ref. 2" or "<2>") below refers to the book "Dr. Atkins' New Carbohydrate Gram Counter". The last five columns in these tables (percent fiber, net-carbs, fats, proteins, moisture) add up to about 100% in most cases. Since data on water content is not in "Nutrition Facts" labels nor in most gram counter books, some rows of the table do not have data on water-content (moisture). (The percent-sugarS is included in the percent-net-carbs --- so do NOT include sugarS-percent if you are adding up the percentages to get an estimate of solids-content versus water-content.)
NOTES on meat and eggs Meats and eggs contain essentially no carbohydrates (no sugars, no fiber, no starches). They contribute proteins and fats to one's diet. Some people believe that meats, eggs, and dairy products are the main culprits in clogging up one's cardiovascular system and causing the heart attacks and strokes that are the number-one killers and debilitators in the United States. This ignores the fact that the body is perfectly capable of converting sugars and starches into fat. Probably, rather than being "low-fat" or "low-carb", it would be wise to be "low-fats-plus-sugars-plus-starches" --- and devise eating plans that keep the SUM of fats and sugars and starches below a certain level each day or in each meal. In any case, if you were to take the "vegan" approach and eliminate meats, eggs, and dairy products from your diet, it would be good to note that soybeans (and nuts) are a good source of protein. In fact, soybeans are well-balanced in the "essential" proteins --- the proteins that are not manufactured by the body and have to be obtained through what we eat. In 2006, there are interesting essential-proteins images at www.nutritiondata.com that show, for any food listed there, the amounts of the essential-proteins in the food. In addition to protein, soybeans are good sources of fiber, net-carbs, and healthy fats. As pointed out on the nuts-and-seeds page, by combining soybeans with nuts, like cashews, you can approach the proverbial "well-balanced" meal. If you add fruits and vegetables (for their variety of "micro-nutrients") to soybeans and nuts-and-seeds, you will have a health-optimizing eating plan that will lead you to "powerful health". NOTE on UNIQUENESS of these TABLES : These tables differ from tables in essentially all "gram counter" books in several ways.
The PERCENT-content data of these tables (and the observations made based upon those percentages) distinguish this site from the www.nutritiondata.com site. Some Usage Notes for these tables: In the tables, "g" denotes grams. "NA" means the data is not available from the source --- that is, from a "Nutrition Facts" label or a gram-counter book. In most web browsers, when you hold the mouse cursor (pointer) over a cell in these tables, a pop-up will tell you what type of data the cell contains --- NetCarb-grams, Percent-SugarS, or whatever. This helps when the table heading is not in view. For more information to augment these tables, see the Additional Data Sources section below the tables. |
1. Product name |
2. Serving Size |
3. Sugars (g) |
4. Fiber (g) |
5. Total carbs (g) |
6. Net carbs (g) |
7. Total fats (g) |
8. Protein (g) |
9. % SugarS |
10. % Fiber |
11. % Net Carbs |
12. % Fats |
13. % Protein |
14. % Moisture |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
TUNA, canned, Albacore, solid, white, in water [StarKist] <1> |
56 g (2 oz. , 1/4 cup) |
0 | 0 | 0 | 0 | 1 | 15 | 0% | 0% | 0% | 2% | 27% | NA |
TUNA, canned, Chunk Light, in water [Harris Teeter] <1> |
56 g (2 oz. , 1/4 cup) |
0 | 0 | 0 | 0 | 0.5 | 13 | 0% | 0% | 0% | 1% | 23% | NA |
BASS, striped, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 4.4 | 40.2 | 0% | 0% | 0% | 2.6% | 24% | NA |
CATFISH, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 13.6 | 31.8 | 0% | 0% | 0% | 8.0% | 19% | NA |
COD, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 1.5 | 38.8 | 0% | 0% | 0% | 0.1% | 23% | NA |
FLOUNDER, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 2.6 | 41.1 | 0% | 0% | 0% | 1.5% | 24% | NA |
HADDOCK, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 1.6 | 40.7 | 0% | 0% | 0% | 0.9% | 24% | NA |
HALIBUT, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 5.0 | 45.4 | 0% | 0% | 0% | 2.9% | 27% | NA |
MACKEREL, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 30.3 | 40.6 | 0% | 0% | 0% | 17.8% | 24% | NA |
MAHI MAHI, baked [ = dolphin, which is like tuna ; not a porpoise] <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 1.6 | 42.0 | 0% | 0% | 0% | 0.9% | 25% | NA |
PERCH, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 2.0 | 42.3 | 0% | 0% | 0% | 1.2% | 25% | NA |
SALMON BURGERS, frozen, Alaskan [Trident Seafoods, from Costco] <1> |
112 g (4 oz. , 1 burger) |
0 | 0 | 0 | 0 | 10 | 23 | 0 % | 0 % | 0 % | 9 % | 21 % | NA |
SALMON, canned, Atlantic [Kirland, from Costco] <1> |
56.7 g (2 oz.) |
0 | 0 | 0 | 0 | 3.0 | 12 | 0 % | 0 % | 0 % | 5 % | 21 % | NA |
SALMON, baked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 21.0 | 37.6 | 0% | 0% | 0% | 12% | 22% | NA |
SARDINES, canned in oil <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 19.5 | 41.9 | 0% | 0% | 0% | 11% | 25% | NA |
SCROD <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | TBA | TBA | 0% | 0% | 0% | TBD% | TBD% | NA |
SHAD <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | TBA | TBA | 0% | 0% | 0% | TBD% | TBD% | NA |
SNAPPER <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | TBA | TBA | 0% | 0% | 0% | TBD% | TBD% | NA |
SWORDFISH <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | TBA | TBA | 0% | 0% | 0% | TBD% | TBD% | NA |
TROUT <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | TBA | TBA | 0% | 0% | 0% | TBD% | TBD% | NA |
1. Product name |
2. Serving Size |
3. Sugars (g) |
4. Fiber (g) |
5. Total carbs (g) |
6. Net carbs (g) |
7. Total fats (g) |
8. Protein (g) |
9. % SugarS |
10. % Fiber |
11. % Net Carbs |
12. % Fats |
13. % Protein |
14. % Moisture |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
CLAMS, canned, drained <2> |
170 g (6 oz.) |
0? | 0 | 8.7 | 8.7 | 3.3 | 43.5 | 0% | 0% | 5.1% | 1.9% | 26% | NA |
CRAB, canned, drained <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 2.1 | 34.9 | 0% | 0% | 0% | 1.2% | 21% | NA |
LOBSTER, steamed |
170 g (6 oz.) |
0 | 0 | 2.2 | 2.2 | 1.0 | 34.9 | 0% | 0% | 1.3% | 0.6% | 21% | NA |
SCALLOPS, baked |
170 g (6 oz.) |
0 | 0 | 4.9 | 4.9 | 6.7 | 34.7 | 0% | 0% | 2.9% | 3.9% | 20% | NA |
SHRIMP, cooked <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 1.8 | 35.6 | 0% | 0% | 0% | 1.1% | 21% | NA |
1. Product name |
2. Serving Size |
3. Sugars (g) |
4. Fiber (g) |
5. Total carbs (g) |
6. Net carbs (g) |
7. Total fats (g) |
8. Protein (g) |
9. % SugarS |
10. % Fiber |
11. % Net Carbs |
12. % Fats |
13. % Protein |
14. % Moisture |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
BEEF, all types (ground round, sirloin steak, prime rib, etc.) <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 30 to 70 | 35 to 52 | 0% | 0% | 0% | 18 to 41 % | 20 to 30 % | NA |
LAMB, all types (ground, leg, rib, shoulder) <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 33 to 51 | 37 to 57 | 0% | 0% | 0% | 19 to 30% | 22 to 34% | NA |
PORK, all types (chop, ground, ham, loin, ribs) <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 16 to 52 | 38 to 51 | 0% | 0% | 0% | 9 to 31% | 22 to 30% | NA |
BOLOGNA, beef & pork <2> |
? g est. (3 slices) |
0? | 0 | 2.4 | 2.4 | 24.1 | 10.0 | 0?% | 0% | TBD% | TBD% | TBD% | NA |
FRANKFURTER, beef & pork <2> |
56 g (2 oz.) |
0? | 0 | 1.5 | 1.5 | 17.0 | 6.8 | 0% ? | 0% | 2.7% | 30% | 12% | NA |
FRANKFURTER, Hebrew National <2> |
? g (one) |
0? | 0 | 1.0 | 1.0 | 14.0 | 6.0 | 0% ? | 0% | TBD% | TBD% | TBD% | NA |
LIVERWURST <2> |
170 g (6 oz.) |
0 ? | 3.0 | 9.6 | 6.6 | 43.2 | 21.6 | 0% ? | 1.8% | 3.9% | 25% | 13% | NA |
HAM <2> |
170 g (6 oz.) |
0 ? | 0 | 1.8 | 1.8 | 6.6 | 28.2 | 0% ? | 0% | 1.0% | 3.9% | 17% | NA |
1. Product name |
2. Serving Size |
3. Sugars (g) |
4. Fiber (g) |
5. Total carbs (g) |
6. Net carbs (g) |
7. Total fats (g) |
8. Protein (g) |
9. % SugarS |
10. % Fiber |
11. % Net Carbs |
12. % Fats |
13. % Protein |
14. % Moisture |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
CHICKEN, roasted, all types (breast, drumstick, wing, etc.) <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 9 to 33 | 42 to 50 | 0% | 0% | 0% | 5 to 20% | 25 to 29% | NA |
TURKEY BREAST, oven baked, thick sliced ["Butterball", "98% fat free"] <1> |
28 g (1 slice) |
0 | 0 | 1 | 1 | 0.5 | 5 | 0% | 0% | 4% | 2% | 18% | NA |
TURKEY BACON ["Butterball"] <1> |
14 g (1 slice) |
0 | 0 | 0 | 0 | 2.5 | 2 | 0% | 0% | 0% | 18% | 14% | NA |
TURKEY, roasted, all types (breast, light, dark) <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 16 to 22 | 47 to 50 | 0% | 0% | 0% | 9 to 13% | 28 to 30% | NA |
DUCK, roasted, whole, with skin <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 89.2 | 26.1 | 0% | 0% | 0% | 52% | 15% | NA |
GOOSE, roasted <2> |
170 g (6 oz.) |
0 | 0 | 0 | 0 | 37.3 | 42.8 | 0% | 0% | 0% | 22% | 25% | NA |
1. Product name |
2. Serving Size |
3. Sugars (g) |
4. Fiber (g) |
5. Total carbs (g) |
6. Net carbs (g) |
7. Total fats (g) |
8. Protein (g) |
9. % SugarS |
10. % Fiber |
11. % Net Carbs |
12. % Fats |
13. % Protein |
14. % Moisture |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
EGG, raw ["Eggland's Best", from Costco] <1> |
50 g (one egg) |
0 | 0 | 0 | 0 | 4 | 6 | 0% | 0% | 0% | 8% | 12% | NA |
EGG, fried <2> |
? g est. (one) |
0? | 0.0 | 0.6 | 0.6 | 5.3 | 6.3 | 0% ? | 0% | TBD% | TBD% | TBD% | NA |
EGG, poached, boiled <2> |
? g est. (one) |
0? | 0.0 | 0.6 | 0.6 | 5.3 | 6.3 | 0% ? | 0% | TBD% | TBD% | TBD% | NA |
EGG, scrambled, with milk <2> |
? g est. (one) |
0? | 0.0 | 1.3 | 1.3 | 7.5 | 6.8 | 0% ? | 0% | TBD% | TBD% | TBD% | NA |
ADDITIONAL DATA SOURCES : Most of the data for these tables comes from either
"<1>" with the 'Product Name', in column 1 of the tables, indicates that the data comes from a "Nutrition Facts" label. "<2>" in column 1 indicates the data comes from the Atkins Carb Gram Counter book. "<3>" in column 1 indicates the data comes from the web site www.nutritiondata.com. Much of the data from 'nutritiondata.com' comes from U.S. Department of Agriculture studies of 'macronutrients' --- at the USDA FNIC (Food and Nutrition Information Center). Since the data in reference <3> is the most complete and the most precise, we use that data wherever possible. But to corroborate that data (or at least indicate that it is "in the ballpark"), we include data from "Nutrition Facts" labels and data from the Atkins Gram Counter book. Note, however, that
NOTE that the accuracy of these tables is not guaranteed --- especially since the data may come from sources that may, in fact, be in error --- for example, typographical errors (theirs or mine). Also, data from food labels, such as fat grams, may be truncated-to-zero due to the manufacturer/packager choosing a small serving size and/or an "aggressive rounding" method. FURTHERMORE, the 'nutritiondata.com' site may eventually become 'monetized' and become a nuisance to navigate --- and may no longer have the 'food content' data that was there in 2006. Also, it may be a long time (years or never) before I get back to this page to add more (and better) data. So here are some links to WEB SEARCHES for additional data on 'basic food contents' of MEAT-and-EGGS.
WEB SEARCH on keywords
WEB SEARCH on keywords
WEB SEARCH on keywords
WEB SEARCH on keywords
WEB SEARCH on keywords
WEB SEARCH on keywords Also, you can go to suitable Wikipedia pages and follow links from there, such as |
Bottom of this
To return to a previously visited web page location, click on the
Back button of your web browser --- a sufficient number of times.
OR, use the History-list option of your web browser.
< Go to Top of this page, above. >Or simply scroll up toward the top of this page. Page history:
Page was created in 2006 Jun.
|