Search Results

Values are reported as g/100g food for for solids and g/100ml food for liquids. T, temperature.

 

herring fillet, raw, dried for 2 days

 

beef steak gravy (juice from cooked meat), cooked at 338°F

 

lamb, bottom (outside) round, uncooked

 

lamb, tenderloin, uncooked

 

lamb, top (inside) round, uncooked

 

beef steak, inner part, cooked at 140°F

 

beef steak meat crust, cooked at 239°F

 

lamb, top sirloin, uncooked

 

beef

 

pork

 

beef steak meat crust, cooked at 284°F

 

dry-cured ham, cooked at 68-158 °F for 20-60 minutes

 

lamb, loin eye, uncooked

 

salmon

 

beef patties, crust, mixed with glucose

 

lamb, knuckle, sirloin tip, uncooked

 

lamb, before cooking

 

beef patties, crust, mixed with lactose

 

cooked ham, uncooked

 

pork, ribeye, uncooked