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Fried, Breaded or Floured Pork
per 1 cup of diced - Calories: 425kcal | Fat: 25.54g | Carbs: 18.43g | Prot: 28.56g
Other sizes:
1 oz, boneless - 90kcal, 1 oz, boneless (yield after cooking) - 79kcal, 1 oz, with bone (yield after cooking, bone removed) - 54kcal, more...
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Fried Chicken Leg No Coating
per 100 g - Calories: 250kcal | Fat: 14.78g | Carbs: 0g | Prot: 27.31g
Other sizes:
1 small - 230kcal, 1 medium - 280kcal, 1 large - 365kcal, more...
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Fried Floured or Breaded Flounder
per 1 fillet - Calories: 341kcal | Fat: 17.62g | Carbs: 12.79g | Prot: 31.15g
Other sizes:
1 oz, boneless (yield after cooking) - 59kcal, 1 medium - 678kcal, 1 cup of flaked - 299kcal, more...
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Fried Floured or Breaded Mackerel
per 1 serving - Calories: 248kcal | Fat: 16.25g | Carbs: 7.00g | Prot: 17.47g
Other sizes:
1 oz, boneless - 83kcal, 1 oz, with bone (yield after bone removed) - 55kcal, 1 oz, boneless (yield after cooking) - 79kcal, more...
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Fried Floured or Breaded Perch
per 1 fillet - Calories: 150kcal | Fat: 7.11g | Carbs: 7.89g | Prot: 12.87g
Other sizes:
1 large crappie - 1252kcal, 1 oz, boneless - 75kcal, 1 medium crappie - 418kcal, more...
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Fried Floured or Breaded Trout
per 1 fillet - Calories: 202kcal | Fat: 11.04g | Carbs: 7.43g | Prot: 17.26g
Other sizes:
1 oz, boneless (yield after cooking) - 73kcal, 1 oz, boneless - 76kcal, 1 cup of flaked - 366kcal, more...
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Fried Floured or Breaded Whiting
per 100 g - Calories: 219kcal | Fat: 11.48g | Carbs: 8.25g | Prot: 19.59g
Other sizes:
1 cup of flaked - 298kcal, 1 fillet - 191kcal, 1 serving - 186kcal, more...
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Fried Ham (Lean Only Eaten)
per 1 thin slice - Calories: 41kcal | Fat: 2.16g | Carbs: 0g | Prot: 4.99g
Other sizes:
1 medium slice - 81kcal, 1 thick slice - 122kcal, 1 oz, with bone, raw, lean only - 33kcal, more...
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Fried Floured or Breaded Carp
per 1 oz, boneless (yield after cooking) - Calories: 75kcal | Fat: 4.26g | Carbs: 3.33g | Prot: 5.61g
Other sizes:
1 oz, boneless - 79kcal, 1 cup of flaked - 379kcal, 1 oz, with bone (yield after cooking, bone removed) - 50kcal, more...
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