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"Sausage, Potatoes and Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)"
601 to 610 of 1000
Lasagna with Meat and Sauce Entree (Frozen)
per 100 g - Calories: 127kcal | Fat: 4.73g | Carbs: 12.87g | Prot: 8.26g
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Figs (Solids and Liquids, Water Pack, Canned)
per 1 cup - Calories: 131kcal | Fat: 0.25g | Carbs: 34.70g | Prot: 0.99g
Other sizes: 1 fig with liquid - 14kcal, 100 g - 53kcal,
more...
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Succotash (Corn and Limas) (Solids and Liquids, Whole Kernel Corn, Canned)
per 1 cup - Calories: 161kcal | Fat: 1.25g | Carbs: 35.65g | Prot: 6.63g
Other sizes: 1 lb - 286kcal, 100 g - 63kcal,
more...
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Whole Wheat and Rolled Oats with Walnuts and Fruit Cereal (Presweetened)
per 1 cup - Calories: 249kcal | Fat: 6.08g | Carbs: 43.66g | Prot: 5.02g
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Turkey with Gravy, Dressing, Vegetable and Fruit (Diet Frozen Meal)
per 1 meal - Calories: 334kcal | Fat: 5.37g | Carbs: 54.00g | Prot: 20.56g
Other sizes: 1 serving - 334kcal, 100 g - 112kcal,
more...
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Cooked Vegetables (from Fresh, Fat Not Added in Cooking)
per 1 medium globe - Calories: 60kcal | Fat: 0.19g | Carbs: 13.34g | Prot: 4.15g
Other sizes: 1 large globe - 76kcal, 1 small globe - 50kcal, 1 serving - 60kcal,
more...
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Chicken Meat and Skin (Battered, Fried, Cooked)
per 100 g - Calories: 289kcal | Fat: 17.35g | Carbs: 9.42g | Prot: 22.54g
Other sizes: 1 unit - 809kcal, 1/2 chicken, bone removed - 1347kcal,
more...
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Chicken Meat and Skin (Roasted, Cooked)
per 1/2 chicken, bone removed - Calories: 715kcal | Fat: 40.66g | Carbs: 0.00g | Prot: 81.63g
Other sizes: 1 cup of chopped or diced - 335kcal, 1 unit - 425kcal, 1 lb - 1084kcal,
more...
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Chicken Light Meat and Skin (Stewed, Cooked)
per 100 g - Calories: 201kcal | Fat: 9.97g | Carbs: 0.0g | Prot: 26.14g
Other sizes: 1 unit - 181kcal, 1/2 chicken, bone removed - 302kcal, 1 lb - 912kcal,
more...
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Chicken Dark Meat and Skin (Stewed, Cooked)
per 1 unit - Calories: 256kcal | Fat: 16.13g | Carbs: 0.00g | Prot: 25.85g
Other sizes: 1/2 chicken, bone removed - 429kcal, 1 lb - 1057kcal, 100 g - 233kcal,
more...
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