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Cooked Hot Peppers (from Fresh)
Per 1 pepper - Calories: 32kcal | Fat: 0.16g | Carbs: 7.49g | Protein: 1.58g
Other sizes:
1 tbsp - 4kcal, 1 jalapeno pepper - 6kcal, 100 g - 42kcal, more...
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Chicken and Broccoli
Per 1 cup - Calories: 256kcal | Fat: 9.96g | Carbs: 21.27g | Protein: 17.51g
Other sizes:
1 serving - 256kcal, 100 g - 107kcal, 1 oz - 30kcal, more...
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Steamed or Poached Carp
Per 1 cup of flaked - Calories: 219kcal | Fat: 9.64g | Carbs: 0.00g | Protein: 30.70g
Other sizes:
1 oz of boneless (yield after cooking) - 37kcal, 1 oz of boneless - 46kcal, 1 oz, with bone of (yield after bone removed) - 31kcal, more...
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Steamed or Poached Haddock
Per 1 oz of boneless (yield after cooking) - Calories: 25kcal | Fat: 0.21g | Carbs: 0.00g | Protein: 5.51g
Other sizes:
1 oz of boneless - 31kcal, 1 cubic inch, with bone of - 12kcal, 1 cubic inch of boneless - 19kcal, more...
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Steamed or Poached Mullet
Per 100 g - Calories: 148kcal | Fat: 4.8g | Carbs: 0.0g | Protein: 24.49g
Other sizes:
1 oz of boneless (yield after cooking) - 34kcal, 1 oz of boneless - 42kcal, 1 cubic inch of boneless - 25kcal, more...
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Steamed or Poached Perch
Per 100 g - Calories: 114kcal | Fat: 1.15g | Carbs: 0.0g | Protein: 24.24g
Other sizes:
1 oz of boneless (yield after cooking) - 26kcal, 1 oz of boneless - 32kcal, more...
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Steamed or Poached Pompano
Per 1 oz of boneless - Calories: 58kcal | Fat: 3.36g | Carbs: 0.00g | Protein: 6.55g
Other sizes:
1 oz of boneless (yield after cooking) - 47kcal, 1 cubic inch of boneless - 35kcal, 1 cubic inch, with bone of - 23kcal, more...
Similar
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Steamed or Poached Tuna
Per 1 oz of boneless (yield after cooking) - Calories: 32kcal | Fat: 0.28g | Carbs: 0.00g | Protein: 6.81g
Other sizes:
1 oz of boneless - 39kcal, 1 cubic inch, with bone of - 15kcal, 1 oz, with bone of (yield after cooking, bone removed) - 21kcal, more...
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Steamed or Boiled Scallops
Per 100 g - Calories: 106kcal | Fat: 3.09g | Carbs: 2.33g | Protein: 16.18g
Other sizes:
1 cup of raw, yield cooked - 127kcal, 1 oz of - 30kcal, 1 scallop - 14kcal, more...
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