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891 to 900 of 1000 for Roasted Java Pork Tenderloin
Pork Chops (Center Loin, Bone-In, Cooked, Braised)
Per 3 oz - Calories: 210kcal | Fat: 12.03g | Carbs: 0.00g | Protein: 23.75g
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Pork Chops (Center Loin, Bone-In, Cooked, Broiled)
Per 3 oz - Calories: 204kcal | Fat: 11.10g | Carbs: 0.00g | Protein: 24.40g
Other sizes:
100 g - 240kcal
, 1 chop, excluding refuse - 197kcal
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Pork Chops (Center Rib, Bone-In, Cooked, Braised)
Per 3 oz - Calories: 212kcal | Fat: 12.81g | Carbs: 0.00g | Protein: 22.67g
Other sizes:
100 g - 250kcal
, 1 chop, excluding refuse - 188kcal
, 1 lb - 1134kcal
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Pork Chops (Sirloin, Boneless, Lean Only, Cooked, Broiled)
Per 100 g - Calories: 193kcal | Fat: 6.67g | Carbs: 0.00g | Protein: 31.13g
Other sizes:
3 oz - 164kcal
, 1 lb - 875kcal
, 1 chop, excluding refuse - 137kcal
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Pork Chops (Top Loin, Boneless, Cooked, Pan-Broiled)
Per 1 chop boneless - Calories: 285kcal | Fat: 11.49g | Carbs: 0.00g | Protein: 42.52g
Other sizes:
1 oz - 54kcal
, 100 g - 190kcal
, 1 lb - 862kcal
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Turkey Giblets and Neck Meat and Skin (Cooked, Roasted)
Per 100 g - Calories: 205kcal | Fat: 9.45g | Carbs: 0.07g | Protein: 27.98g
Other sizes:
1 unit - 533kcal
, 1 turkey - 8247kcal
, 1 oz - 58kcal
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Turkey Wing Meat and Skin (Fryer-Roasters, Cooked, Roasted)
Per 1 unit - Calories: 52kcal | Fat: 2.47g | Carbs: 0.00g | Protein: 6.91g
Other sizes:
100 g - 207kcal
, 1 wing, bone removed - 186kcal
, 1 oz - 59kcal
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Turkey Light Meat and Skin (Young Hen, Cooked, Roasted)
Per 1 unit - Calories: 284kcal | Fat: 12.88g | Carbs: 0.00g | Protein: 39.24g
Other sizes:
100 g - 207kcal
, 1/2 turkey, bone removed - 1778kcal
, 1 oz - 59kcal
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Turkey Leg Meat and Skin (Young Tom, Cooked, Roasted)
Per 1 leg, bone removed - Calories: 1658kcal | Fat: 77.52g | Carbs: 0.00g | Protein: 224.84g
Other sizes:
100 g - 206kcal
, 1 unit - 144kcal
, 1 oz - 58kcal
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Turkey Wing Meat and Skin (Young Tom, Cooked, Roasted)
Per 1 oz - Calories: 63kcal | Fat: 3.26g | Carbs: 0.00g | Protein: 7.78g
Other sizes:
1 unit - 46kcal
, 1 wing, bone removed - 524kcal
, 1 lb - 1002kcal
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