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351 to 360 of 1000
Oil Roasted Mixed Nuts (Without Peanuts, with Salt Added)
per 1 oz - Calories: 174kcal | Fat: 15.92g | Carbs: 6.31g | Prot: 4.40g
Other sizes: 1 cup - 886kcal , 100 g - 615kcal ,
more...
Nutrition Facts
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Red Sour Cherries (Solids and Liquids, Extra Heavy Syrup Pack, Canned)
per 100 g - Calories: 114kcal | Fat: 0.09g | Carbs: 29.23g | Prot: 0.71g
Other sizes: 1 cup - 298kcal , 1 oz - 32kcal ,
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Nutrition Facts
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Pad Thai Chicken
(Thai Express)
per 1 serving (665g) - Calories: 1131kcal | Fat: 40.00g | Carbs: 160.00g | Prot: 6.00g
Nutrition Facts
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General Thai Chicken
(Thai Express)
per 1 serving (130g) - Calories: 180kcal | Fat: 4.00g | Carbs: 10.00g | Prot: 23.00g
Nutrition Facts
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Chicken Dark Meat and Skin (Broilers or Fryers, Roasted, Cooked)
per 100 g - Calories: 253kcal | Fat: 15.78g | Carbs: 0.0g | Prot: 25.97g
Other sizes: 1 unit - 256kcal , 1/2 chicken, bone removed - 423kcal , 1 oz - 72kcal ,
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Nutrition Facts
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Chicken Dark Meat (Broilers or Fryers, Roasted, Cooked)
per 1 cup of chopped or diced - Calories: 287kcal | Fat: 13.62g | Carbs: 0.00g | Prot: 38.32g
Other sizes: 1 unit - 166kcal , 1/2 chicken, bone and skin removed - 279kcal , 1 oz - 58kcal ,
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Chicken Back Meat (Broilers or Fryers, Roasted, Cooked)
per 1/2 back, bone and skin removed - Calories: 96kcal | Fat: 5.26g | Carbs: 0.00g | Prot: 11.28g
Other sizes: 1 unit - 57kcal , 1 oz - 68kcal , 1 lb - 1084kcal ,
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Chicken Drumstick Meat and Skin (Broilers or Fryers, Roasted, Cooked)
per 1 drumstick, bone removed - Calories: 112kcal | Fat: 5.80g | Carbs: 0.00g | Prot: 14.06g ,
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Chicken Thigh Meat and Skin (Broilers or Fryers, Roasted, Cooked)
per 1 thigh, bone removed - Calories: 153kcal | Fat: 9.60g | Carbs: 0.00g | Prot: 15.54g
Other sizes: 1 oz - 70kcal , 100 g - 247kcal ,
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Nutrition Facts
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Duck Breast Meat and Skin (Young Duckling, Boneless, Cooked, Roasted)
per 100 g - Calories: 202kcal | Fat: 10.85g | Carbs: 0.0g | Prot: 24.5g
Other sizes: 3 oz - 172kcal , 1/2 breast, bone removed - 242kcal ,
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Nutrition Facts
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Thai Kitchen Roasted Red Chili Paste
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