Meats and processed products
Comparative table of Meats and processed products. Sort by calories, protein, carbohydrates, fat or GI.
Measures per 100g // * per unit // ND - Not Available
Click on the titles to order
| Food | Calories | Proteins | Carbs | Fats | GI |
|---|---|---|---|---|---|
| Alpaca beef | 107.0 | 24.1 | 0.3 | 0.5 | 0 |
| Asian-style marinated chicken breast | 98.0 | 18.7 | 3.5 | 1.3 | ND |
| Asturian blood sausage | 419.0 | 4.3 | 4.9 | 42.5 | ND |
| Bacon | 682.0 | 14.6 | 0.0 | 69.3 | 0 |
| Bacon on the grill | 393.0 | 28.1 | 0.0 | 31.2 | 0 |
| Beef brisket | 131.0 | 18.6 | 0.0 | 6.2 | 0 |
| Beef cheeks (cheek) | 128.0 | 26.2 | 0.0 | 5.0 | 0 |
| Beef entrecote | 102.0 | 15.0 | 0.0 | 5.9 | 0 |
| Beef fillet | 180.0 | 20.0 | 0.0 | 11.0 | 0 |
| Beef heart | 105.0 | 17.0 | 0.0 | 4.0 | 0 |
| Beef jerky | 252.0 | 39.0 | 0.0 | 9.5 | 0 |
| Beef ribs | 257.0 | 17.0 | 0.0 | 21.0 | 0 |
| Beef shank | 234.0 | 22.0 | 0.0 | 16.0 | 0 |
| Beef sirloin | 272.0 | 16.6 | 0.0 | 22.0 | 0 |
| Beef tripe | 134.0 | 14.8 | 0.0 | 8.3 | 0 |
| Black leg ham | 357.0 | 31.8 | 0.0 | 25.6 | 0 |
| Blood sausage with rice | 390.0 | 4.0 | 11.0 | 36.5 | ND |
| Boar head | 534.0 | 19.5 | 0.2 | 50.0 | 0 |
| Bovril beef extract | 169.0 | 38.0 | 2.9 | 0.7 | ND |
| Breaded chicken | 242.0 | 18.0 | 13.5 | 13.0 | ND |
| Bull backbone | 131.0 | 18.6 | 0.0 | 6.2 | 0 |
| Butifarra white sausage | 238.0 | 10.0 | 5.4 | 19.6 | ND |
| Cabanossi - Kabana | 265.0 | 18.0 | 2.0 | 20.0 | 0 |
| Catalan sausage | 249.0 | 17.7 | 0.4 | 19.6 | 0 |
| Chicken | 166.0 | 19.8 | 0.0 | 9.6 | 0 |
| Chicken breast | 113.0 | 20.6 | 0.0 | 3.4 | 0 |
| Chicken burger | 153.0 | 19.1 | 1.8 | 7.7 | ND |
| Chicken fillet | 113.0 | 20.6 | 0.0 | 3.4 | 0 |
| Chicken frankfurt sausage | 257.0 | 12.9 | 6.8 | 19.5 | ND |
| Chicken gizzards | 118.0 | 18.2 | 0.6 | 4.2 | 0 |
| Chicken heart | 149.0 | 15.6 | 0.7 | 9.3 | 0 |
| Chicken liver | 136.0 | 22.0 | 1.2 | 4.7 | 0 |
| Chicken roti | 118.0 | 18.0 | 0.5 | 5.1 | 0 |
| Chicken tenderloin | 106.0 | 24.0 | 0.0 | 1.0 | 0 |
| Chicken thigh | 113.0 | 20.6 | 0.0 | 3.4 | 0 |
| Chicken wing | 217.0 | 18.3 | 0.0 | 16.0 | 0 |
| Chopped pork | 293.0 | 14.7 | 3.0 | 24.8 | ND |
| Choto | 205.0 | 22.1 | 0.0 | 9.6 | 0 |
| Cooked ham | 120.0 | 18.4 | 0.0 | 5.1 | 0 |
| Cooked pork knuckle | 209.0 | 17.7 | 0.5 | 15.2 | 0 |
| Cooked sausage | 390.0 | 14.1 | 0.3 | 36.0 | 0 |
| Cow gizzard | 229.0 | 14.4 | 0.0 | 19.0 | 0 |
| Cow liver | 135.0 | 20.3 | 3.9 | 3.6 | ND |
| Cow tail | 200.0 | 18.5 | 0.0 | 14.0 | 0 |
| Deer | 120.0 | 22.9 | 0.0 | 2.4 | 0 |
| Deer meat | 110.0 | 22.9 | 1.4 | 0.8 | ND |
| Duck | 227.0 | 18.0 | 0.0 | 17.0 | 0 |
| Duck magret | 227.0 | 18.1 | 0.0 | 17.2 | 0 |
| Fat beef | 200.0 | 18.5 | 0.0 | 14.0 | 0 |
| Foie gras - Pâté | 324.0 | 11.8 | 2.5 | 29.0 | ND |
| Frankfurt low fat sausage | 125.0 | 15.0 | 0.4 | 7.1 | ND |
| Frankfurt sausage | 243.0 | 13.1 | 1.4 | 20.0 | ND |
| Free-range chicken tenderloin | 223.0 | 18.3 | 0.0 | 16.9 | 0 |
| Fresh sausage | 309.0 | 13.1 | 0.9 | 28.0 | 0 |
| Goat | 165.0 | 18.7 | 0.0 | 9.4 | 0 |
| Goat rib chop | 225.0 | 17.1 | 0.0 | 17.4 | 0 |
| Goat shoulder (goat breeding) | 122.0 | 19.2 | 0.0 | 5.0 | 0 |
| Guts | 100.0 | 19.0 | 0.0 | 2.0 | 0 |
| Hare | 114.0 | 21.6 | 0.0 | 3.0 | 0 |
| Hen | 232.0 | 17.3 | 0.0 | 18.0 | 0 |
| Horse meat | 108.0 | 20.6 | 0.4 | 2.6 | 0 |
| Iberian acorn ham | 242.0 | 28.5 | 0.0 | 14.5 | 0 |
| Iberian chaps (Iberian chinstrap) | 260.0 | 23.8 | 0.0 | 16.9 | 0 |
| Iberian cured pork jowl | 787.0 | 7.0 | 0.8 | 84.3 | 0 |
| Iberian ham | 375.0 | 43.2 | 0.1 | 22.4 | 0 |
| Iberian pen | 205.0 | 18.0 | 0.0 | 14.0 | 0 |
| Iberian pork tenderloin | 129.0 | 22.8 | 0.3 | 4.2 | 0 |
| Iberian prey | 216.0 | 21.1 | 0.0 | 14.0 | 0 |
| Kid | 113.0 | 19.3 | 0.0 | 4.0 | 0 |
| Lacon | 361.0 | 19.2 | 0.0 | 31.6 | 0 |
| Lamb brain | 133.0 | 10.0 | 0.0 | 10.0 | 0 |
| Lamb chop | 250.0 | 16.0 | 0.0 | 20.0 | 0 |
| Lamb chops | 225.0 | 18.0 | 0.0 | 17.0 | 0 |
| Lamb gizzards | 131.0 | 15.3 | 0.0 | 7.8 | 0 |
| Lamb heart | 119.0 | 16.5 | 0.2 | 5.7 | 0 |
| Lamb kidney | 90.0 | 16.5 | 0.0 | 2.7 | 0 |
| Lamb leg | 178.0 | 18.0 | 0.0 | 11.8 | 0 |
| Lamb lung | 90.0 | 16.7 | 0.0 | 2.6 | 0 |
| Lamb offal | 90.0 | 16.7 | 0.0 | 2.6 | 0 |
| Lamb rack | 385.0 | 12.0 | 0.0 | 37.0 | 0 |
| Lamb shoulder | 314.0 | 15.6 | 0.0 | 28.0 | 0 |
| Lamb tongue | 193.0 | 15.0 | 0.0 | 14.6 | 0 |
| Lean beef | 120.0 | 20.3 | 0.0 | 4.3 | 0 |
| Lean pork | 156.0 | 22.0 | 0.0 | 7.6 | 0 |
| Lean pork steak | 156.0 | 22.0 | 0.0 | 7.6 | 0 |
| Lean veal fillet | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| Leg of lamb fillets | 250.0 | 16.1 | 0.0 | 20.6 | 0 |
| Longaniza sausage | 152.0 | 20.0 | 0.0 | 8.0 | 0 |
| Mallorcan sobrasada- Sobrasada from Majorca | 574.0 | 15.8 | 3.4 | 55.2 | ND |
| Marinated bacon | 182.0 | 14.0 | 0.0 | 14.0 | 0 |
| Marinated chicken breast | 101.0 | 17.2 | 3.5 | 2.0 | ND |
| Marinated pork loin | 110.0 | 20.0 | 0.7 | 3.0 | ND |
| Minced or ground beef | 197.0 | 18.5 | 0.0 | 13.0 | 0 |
| Minced or ground pork meat | 212.0 | 17.0 | 0.0 | 16.0 | 0 |
| Moorish skewers | 202.0 | 17.4 | 0.8 | 14.7 | ND |
| Morcon spanish sausage | 399.0 | 25.0 | 0.0 | 33.2 | 0 |
| Mortadella | 266.0 | 11.8 | 1.3 | 23.7 | ND |
| Ostrich fillet | 113.0 | 21.6 | 0.0 | 2.9 | 0 |
| Ostrich sirloin | 113.0 | 21.6 | 0.0 | 2.9 | 0 |
| Ostrich thigh | 113.0 | 21.6 | 0.0 | 2.9 | 0 |
| Ox blood | 80.0 | 17.0 | 0.0 | 0.0 | 0 |
| Ox entrecot | 104.0 | 18.2 | 0.0 | 3.5 | 0 |
| Ox eyeround | 132.0 | 21.8 | 0.0 | 4.3 | 0 |
| Ox hip | 242.0 | 20.0 | 0.0 | 18.0 | 0 |
| Ox kidney | 117.0 | 16.0 | 0.0 | 5.0 | 0 |
| Ox tenderloin | 104.0 | 18.2 | 0.0 | 3.5 | 0 |
| Oxtail | 200.0 | 18.6 | 0.0 | 14.0 | 0 |
| Pamplona sausage | 520.0 | 15.0 | 7.0 | 47.0 | ND |
| Pancetta | 471.0 | 12.5 | 0.5 | 46.6 | 0 |
| Partridge | 110.0 | 22.0 | 0.0 | 2.3 | 0 |
| Pepperoni | 494.0 | 23.0 | 0.0 | 44.0 | 0 |
| Pheasant | 154.0 | 23.7 | 0.0 | 6.5 | 0 |
| Pig ear | 233.0 | 22.5 | 0.0 | 15.1 | 0 |
| Pig feet | 264.0 | 22.1 | 0.0 | 18.8 | 0 |
| Pig liver | 131.0 | 20.6 | 0.9 | 4.9 | 0 |
| Pigeon | 106.0 | 22.0 | 0.0 | 2.0 | 0 |
| Pork blood | 75.0 | 18.5 | 0.0 | 0.1 | 0 |
| pork brains | 123.0 | 10.6 | 0.0 | 9.0 | 0 |
| Pork cheeks (cheek) | 142.0 | 20.1 | 0.0 | 6.2 | 0 |
| Pork chop | 352.0 | 21.6 | 0.0 | 29.5 | 0 |
| Pork head | 201.0 | 16.0 | 0.5 | 15.0 | 0 |
| Pork heart | 115.0 | 17.3 | 1.3 | 4.4 | ND |
| Pork hip | 300.0 | 17.0 | 0.0 | 25.0 | 0 |
| Pork jowl | 673.0 | 8.4 | 0.0 | 71.0 | 0 |
| Pork kidney | 102.0 | 16.9 | 0.0 | 3.7 | 0 |
| Pork knuckle in brine | 208.0 | 28.6 | 0.0 | 10.3 | 0 |
| Pork lungs | 80.0 | 14.0 | 0.0 | 2.7 | 0 |
| Pork nose | 201.0 | 16.0 | 0.5 | 15.0 | 0 |
| Pork rib | 281.0 | 17.0 | 0.0 | 23.6 | 0 |
| Pork rind | 601.0 | 22.0 | 0.5 | 57.0 | 0 |
| Pork sirloin | 158.0 | 22.3 | 0.0 | 7.6 | 0 |
| Pork tail | 378.0 | 17.8 | 0.0 | 33.5 | 0 |
| Pork tenderloin | 311.0 | 16.2 | 0.0 | 26.6 | 0 |
| Pork tenderloin marinated | 110.0 | 20.0 | 0.7 | 3.0 | ND |
| Pork tongue | 157.0 | 16.0 | 0.0 | 10.3 | 0 |
| Pork trotters | 291.0 | 16.0 | 0.5 | 25.0 | 0 |
| Quail | 110.0 | 22.3 | 0.0 | 2.0 | 0 |
| Rabbit | 88.0 | 10.0 | 0.0 | 5.2 | 0 |
| Roast goose | 319.0 | 29.3 | 0.0 | 22.4 | 0 |
| Roast lamb | 266.0 | 26.0 | 0.0 | 17.9 | 0 |
| Roast pork fillet | 219.0 | 17.5 | 0.0 | 16.5 | 0 |
| Roasted capon | 229.0 | 29.0 | 0.0 | 11.7 | 0 |
| Roasted chicken with skin | 213.0 | 24.4 | 0.0 | 12.8 | 0 |
| Roasted chicken without skin | 148.0 | 24.8 | 0.0 | 5.4 | 0 |
| Roasted turkey with skin | 189.0 | 26.0 | 0.0 | 9.0 | 0 |
| Roe deer | 103.0 | 21.4 | 0.0 | 1.3 | 0 |
| Salami | 444.0 | 21.0 | 1.7 | 39.2 | ND |
| Sausage | 438.0 | 19.2 | 1.4 | 39.5 | ND |
| Serrano ham | 136.0 | 21.3 | 0.0 | 5.6 | 0 |
| Sheep meat | 235.0 | 17.6 | 0.0 | 16.6 | 0 |
| Smoked ham | 340.0 | 20.0 | 0.0 | 30.0 | 0 |
| Smoked meat | 182.0 | 32.0 | 0.0 | 6.0 | 0 |
| Smoked or salted pork shoulder clod | 287.0 | 15.0 | 0.5 | 25.0 | 0 |
| Spanish sausage | 356.0 | 21.0 | 1.9 | 29.3 | ND |
| Stewed beef | 229.0 | 23.1 | 0.0 | 15.2 | 0 |
| Stuffed tenderloin | 323.0 | 26.9 | 0.0 | 24.0 | 0 |
| Suckling lamb | 105.0 | 21.0 | 0.0 | 2.4 | 0 |
| Suckling pig | 286.0 | 17.3 | 0.0 | 23.4 | 0 |
| Turkey | 157.0 | 20.0 | 0.0 | 8.5 | 0 |
| Turkey breast | 105.0 | 24.0 | 0.0 | 1.0 | 0 |
| Turkey heart | 140.0 | 16.7 | 0.4 | 7.4 | 0 |
| Turkey ossobuco | 112.0 | 19.3 | 0.0 | 3.7 | 0 |
| Turkey roti | 118.0 | 17.0 | 1.4 | 4.3 | ND |
| Turkey thigh | 114.0 | 20.5 | 0.0 | 3.6 | 0 |
| Veal chop | 115.0 | 20.8 | 1.8 | 2.6 | 0 |
| Veal chuck | 205.0 | 20.6 | 0.0 | 13.6 | 0 |
| Veal entrecote | 153.0 | 20.0 | 0.0 | 7.0 | 0 |
| Veal head | 210.0 | 25.0 | 0.0 | 12.0 | 0 |
| Veal heel | 131.0 | 18.6 | 0.0 | 6.2 | 0 |
| Veal liver | 136.0 | 19.3 | 4.2 | 4.6 | ND |
| Veal rib chops | 112.0 | 21.0 | 0.0 | 3.1 | 0 |
| Veal rump | 131.0 | 20.0 | 0.0 | 5.4 | 0 |
| Veal rump tail | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| Veal scruff | 131.0 | 18.6 | 0.0 | 6.2 | 0 |
| Veal shank | 131.0 | 18.6 | 0.0 | 6.2 | 0 |
| Veal shoulder | 205.0 | 20.6 | 0.0 | 13.6 | 0 |
| Veal sirloin | 103.0 | 20.0 | 0.0 | 2.5 | 0 |
| Veal skirt | 131.0 | 18.6 | 0.0 | 6.2 | 0 |
| Veal steak | 131.0 | 18.6 | 0.0 | 6.2 | 0 |
| Veal tail | 131.0 | 18.7 | 0.0 | 6.2 | 0 |
| Veal tenderloin | 120.0 | 16.6 | 0.0 | 6.0 | 0 |
| Veal tongue | 148.0 | 17.8 | 0.0 | 8.5 | 0 |
| Veal top rump | 131.0 | 20.7 | 0.0 | 5.0 | 0 |
| White sausage | 88.0 | 18.0 | 0.0 | 1.8 | 0 |
| White veal entrecote | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| White veal escalopes | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| White veal fillets | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| White veal ragout (ragu) | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| White veal steak tartar | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| White veal tenderloin | 131.0 | 20.7 | 0.0 | 5.4 | 0 |
| Wild boar meat | 162.0 | 19.5 | 0.0 | 9.3 | 0 |
| Wild duck | 211.0 | 17.4 | 0.0 | 15.2 | 0 |
| Wild pig | 114.0 | 19.5 | 0.0 | 3.4 | 0 |
| Yearling chuck | 212.0 | 20.6 | 0.0 | 14.4 | 0 |
| Yearling fin | 212.0 | 20.6 | 0.0 | 14.4 | 0 |
| Yearling neck | 212.0 | 20.6 | 0.0 | 14.4 | 0 |
| Yearling shank | 212.0 | 20.6 | 0.0 | 14.4 | 0 |
| Yearling sirloin | 102.0 | 15.0 | 0.0 | 4.6 | 0 |
| Yearling skirt | 212.0 | 20.6 | 0.0 | 14.4 | 0 |
| Yearling tail | 212.0 | 20.6 | 0.0 | 14.4 | 0 |
