|
Food
|
KCal
|
Fat
|
Carb.
|
Protein
|
Leucine
|
|
Jute, potherb, cooked, boiled, drained, with salt
|
37
|
g
|
0.2
|
g
|
7.3
|
g
|
3.7
|
g
|
0.306
|
g
|
|
Cookies, fudge, cake-type (includes trolley cakes)
|
349
|
g
|
3.7
|
g
|
78.3
|
g
|
5
|
g
|
0.305
|
g
|
|
Milk, chocolate beverage, hot cocoa, homemade
|
77
|
g
|
2.3
|
g
|
10.6
|
g
|
3.5
|
g
|
0.305
|
g
|
|
Fast foods, potato, baked and topped with cheese sauce and broccoli
|
119
|
g
|
6.3
|
g
|
13.7
|
g
|
4.0
|
g
|
0.305
|
g
|
|
Puddings, chocolate, dry mix, regular, prepared with 2% milk
|
109
|
g
|
2.0
|
g
|
19.6
|
g
|
3.3
|
g
|
0.304
|
g
|
|
Milk, low sodium, fluid
|
61
|
g
|
3.5
|
g
|
4.5
|
g
|
3.1
|
g
|
0.304
|
g
|
|
Cookies, vanilla wafers, higher fat
|
473
|
g
|
19.4
|
g
|
71.1
|
g
|
4.3
|
g
|
0.303
|
g
|
|
Rennin, chocolate, dry mix, prepared with whole milk
|
96
|
g
|
3.3
|
g
|
13.3
|
g
|
3.2
|
g
|
0.303
|
g
|
|
Mustard, prepared, yellow
|
67
|
g
|
4.0
|
g
|
5.3
|
g
|
4.4
|
g
|
0.302
|
g
|
|
Beans, kidney, mature seeds, sprouted, raw
|
29
|
g
|
0.5
|
g
|
4.1
|
g
|
4.2
|
g
|
0.302
|
g
|
|
Pie crust, standard-type, frozen, ready-to-bake, baked
|
514
|
g
|
32.8
|
g
|
49.6
|
g
|
4.4
|
g
|
0.300
|
g
|
|
Sauce, homemade, white, medium
|
147
|
g
|
10.6
|
g
|
9.2
|
g
|
3.8
|
g
|
0.300
|
g
|
|
Rennin, vanilla, dry mix, prepared with 2% milk
|
77
|
g
|
1.8
|
g
|
12.3
|
g
|
3.1
|
g
|
0.300
|
g
|
|
Milk shakes, thick chocolate
|
119
|
g
|
2.7
|
g
|
21.2
|
g
|
3.1
|
g
|
0.299
|
g
|
|
Pasta, homemade, made without egg, cooked
|
124
|
g
|
1.0
|
g
|
25.1
|
g
|
4.4
|
g
|
0.299
|
g
|
|
Pie, pecan, commercially prepared
|
400
|
g
|
18.5
|
g
|
57.2
|
g
|
4
|
g
|
0.299
|
g
|
|
Malted drink mix, natural, powder, prepared with whole milk
|
88
|
g
|
3.6
|
g
|
10.2
|
g
|
3.9
|
g
|
0.298
|
g
|
|
Ice creams, vanilla, rich
|
249
|
g
|
16.2
|
g
|
22.3
|
g
|
3.5
|
g
|
0.298
|
g
|
|
Nuts, chestnuts, european, dried, peeled
|
369
|
g
|
3.9
|
g
|
78.4
|
g
|
5.0
|
g
|
0.297
|
g
|
|
Rennin, vanilla, dry mix, prepared with whole milk
|
89
|
g
|
3.1
|
g
|
12.2
|
g
|
3.0
|
g
|
0.296
|
g
|