Lobster (cooked) Nutrition Facts
Description: Lobster, cooked
Local Names:
Scientific Name:
Category: Fish and Prooducts
Calories in Lobster (cooked)
The calories in 100 grams of Lobster (cooked) is 119 calories (kcal).
Quick Lobster (cooked) Nutritional Value
Here is a quick overview of Lobster (cooked) nutrition information:
Quantity | 100g |
Calories | 119 kcl |
Fat | 3.4g |
Protein | 22.1g |
Carb | g |
Detailed Lobster (cooked) Nutrition Data
Here is the detailed data on Lobster (cooked) nutrition info:
Lobster (cooked) Macronutrients data
Weight | 100g |
Energy | 501.5 Kj |
Calories | 119 kcl |
Fat | 3.4g |
Protein | 22.1g |
Carb | g |
Fiber | g |
Water | 72g |
Lobster (cooked) Minerals Data
Weight | 100g |
Calcium | 58mg |
Iron (Fe) | 1mg |
Magnesium | mg |
Phosphorus (P) | 230mg |
Potassium (k) | 500mg |
Sodium (Na) | 182mg |
Zinc (Zn) | mg |
Copper (Cu) | mg |
Manganese | mg |
Lobster (cooked) Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | 25mg |
Carotene, beta | 5μg |
Vitamin D | μg |
Thiamin, B1 | 0.01mg |
Riboflavin, B2 | 0.1mg |
Niacin, B3 | mg |
mg | |
Folate, B9 (μg) | μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | 2mg |
other Lobster (cooked) Micronutrients
Weight | 100g |
Ash | g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Lobster (cooked) , Nutrition Info
Serving size of 100 grams of Lobster (cooked) , contains 119 calories, 22.1g of Protein, 3.4g of Fat, and g of Carbs.
Lobster (cooked) Nutrition facts Summary | ||
Description: | Lobster, cooked | |
Local Names: | ||
Scientific Name: | ||
Category: | Fish and Prooducts | |
Serving Size: | 100 grams | |
Calories: | 119 Kcal/100g | |
Nutrients | - Energy:
501.5Kj |
Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/