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

 

beef steak, surface part, cooked at 140°F

 

beef steak, inner part, cooked at 176°F

 

chicken breasts boiled for 20 minutes

 

chicken breasts boiled for 10 minutes

 

bovine meat

 

beef cattle, eye of round

 

tuna

 

beef steak, surface part, cooked at 176°F

 

stewing beef, dipped in boiling water for less than one minute

 

beef patties, crust, mixed with water

 

beef patties, crust, mixed with milk powder

 

lamb, top (inside) round

 

lamb, loin eye

 

beef steak meat crust, cooked at 338°F

 

rabbit meat, dipped in boiling water for less than one minute

 

herring fillet, raw

 

pork, ribeye, uncooked

 

ham, top sirloin, uncooked

 

pork, ribeye, cooking at constant temperature

 

cooked ham, uncooked