Food
|
KCal
|
Fat
|
Carb.
|
Protein
|
Aspartic acid
|
|
Tomato products, canned, sauce, with onions, green peppers, and celery
|
41
|
g
|
0.7
|
g
|
8.8
|
g
|
0.9
|
g
|
0.108
|
g
|
|
Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt
|
14
|
g
|
0.2
|
g
|
2.4
|
g
|
1.5
|
g
|
0.108
|
g
|
|
Cabbage, chinese (pe-tsai), cooked, boiled, drained, without salt
|
14
|
g
|
0.2
|
g
|
2.4
|
g
|
1.5
|
g
|
0.108
|
g
|
|
Turnips, frozen, cooked, boiled, drained, with salt
|
21
|
g
|
0.2
|
g
|
3.8
|
g
|
1.5
|
g
|
0.108
|
g
|
|
Cabbage, chinese (pak-choi), raw
|
13
|
g
|
0.2
|
g
|
2.2
|
g
|
1.5
|
g
|
0.108
|
g
|
|
Soup, turkey vegetable, canned, prepared with equal volume water
|
30
|
g
|
1.3
|
g
|
3.6
|
g
|
1.3
|
g
|
0.108
|
g
|
|
Vinespinach, (basella), raw
|
19
|
g
|
0.3
|
g
|
3.4
|
g
|
1.8
|
g
|
0.108
|
g
|
|
Turnips, frozen, cooked, boiled, drained, without salt
|
23
|
g
|
0.2
|
g
|
4.4
|
g
|
1.5
|
g
|
0.108
|
g
|
|
Plantains, raw
|
122
|
g
|
0.4
|
g
|
31.9
|
g
|
1.3
|
g
|
0.108
|
g
|
|
Frostings, chocolate, creamy, ready-to-eat
|
397
|
g
|
17.6
|
g
|
63.2
|
g
|
1.1
|
g
|
0.108
|
g
|
|
Squash, winter, butternut, raw
|
45
|
g
|
0.1
|
g
|
11.7
|
g
|
1
|
g
|
0.107
|
g
|
|
Olives, ripe, canned (jumbo-super colossal)
|
81
|
g
|
6.9
|
g
|
5.6
|
g
|
1.0
|
g
|
0.107
|
g
|
|
Pie, lemon meringue, commercially prepared
|
268
|
g
|
8.7
|
g
|
47.2
|
g
|
1.5
|
g
|
0.106
|
g
|
|
Soup, oxtail, dry, mix, prepared with water
|
28
|
g
|
1.0
|
g
|
3.5
|
g
|
1.1
|
g
|
0.106
|
g
|
|
Peaches, canned, juice pack, solids and liquids
|
44
|
g
|
0.0
|
g
|
11.6
|
g
|
0.6
|
g
|
0.105
|
g
|
|
Pears, raw
|
58
|
g
|
0.1
|
g
|
15.5
|
g
|
0.4
|
g
|
0.105
|
g
|
|
Mushrooms, shiitake, cooked, with salt
|
54
|
g
|
0.2
|
g
|
13.8
|
g
|
1.6
|
g
|
0.104
|
g
|
|
Mushrooms, shiitake, cooked, without salt
|
56
|
g
|
0.2
|
g
|
14.4
|
g
|
1.6
|
g
|
0.104
|
g
|
|
Soup, cream of potato, canned, prepared with equal volume water
|
30
|
g
|
1.0
|
g
|
4.7
|
g
|
0.7
|
g
|
0.104
|
g
|
|
Peaches, frozen, sliced, sweetened
|
94
|
g
|
0.1
|
g
|
24.0
|
g
|
0.6
|
g
|
0.104
|
g
|