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161 to 170 of 1000
Cooked Tomato and Onion (Fat Added in Cooking)
per 1 cup - Calories: 90kcal | Fat: 4.09g | Carbs: 12.83g | Prot: 2.47g
Other sizes: 1 serving - 45kcal , 100 g - 37kcal ,
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Nutrition Facts
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Cooked Vegetables (from Fresh, Fat Not Added in Cooking)
per 1 medium globe - Calories: 60kcal | Fat: 0.19g | Carbs: 13.34g | Prot: 4.15g
Other sizes: 1 cup of hearts - 84kcal , 1 large globe - 76kcal , 1 small globe - 50kcal ,
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Cooked Artichoke (from Frozen, Fat Not Added in Cooking)
per 1 cup of hearts - Calories: 76kcal | Fat: 0.84g | Carbs: 15.34g | Prot: 5.19g
Other sizes: 1 leaf - 1kcal , 1 heart - 12kcal , 1 serving - 38kcal ,
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Cooked Dry White Beans (Fat Added in Cooking)
per 1 serving - Calories: 178kcal | Fat: 7.45g | Carbs: 20.67g | Prot: 8.02g
Other sizes: 1 cup - 356kcal , 1 oz dry, yield after cooking - 139kcal , 1 cup, yield after cooking - 978kcal ,
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Cooked Mung Beans (Fat Not Added in Cooking)
per 1 cup - Calories: 224kcal | Fat: 0.74g | Carbs: 40.44g | Prot: 15.40g
Other sizes: 1 oz dry, yield after cooking - 102kcal , 1 cup, dry, yield after cooking - 788kcal , 1 serving - 112kcal ,
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Egg Noodles (without Added Salt, Cooked)
per 1 cup - Calories: 221kcal | Fat: 3.31g | Carbs: 40.26g | Prot: 7.26g
Other sizes: 1 lb - 626kcal , 100 g - 138kcal ,
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Cooked Broccoli (from Fresh, Fat Added in Cooking)
per 1 serving - Calories: 43kcal | Fat: 2.15g | Carbs: 5.58g | Prot: 1.84g
Other sizes: 1 cup of fresh, cut stalks - 87kcal , 1 floweret - 5kcal , 1 spear - 21kcal ,
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Cooked Pumpkin (from Frozen, Fat Added in Cooking)
per 100 g - Calories: 33kcal | Fat: 1.54g | Carbs: 4.83g | Prot: 0.71g
Other sizes: 1 cup - 83kcal , 1 serving - 41kcal ,
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Cooked Pumpkin (from Canned, Fat Added in Cooking)
per 1 cup - Calories: 115kcal | Fat: 4.38g | Carbs: 19.85g | Prot: 2.70g
Other sizes: 1 serving - 58kcal , 100 g - 46kcal ,
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Nutrition Facts
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Cooked Tomato and Onion (Fat Not Added in Cooking)
per 1 cup - Calories: 57kcal | Fat: 0.31g | Carbs: 12.73g | Prot: 2.47g
Other sizes: 1 serving - 29kcal , 100 g - 24kcal ,
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Nutrition Facts
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