The following table of Fat Content and Calories is relative to a 3-ounce boneless, cooked portion of the respective foods.
| FOOD | CALORIES | TOTAL FAT | SATURATED FAT | CHOLESTEROL | PROTEIN |
|---|---|---|---|---|---|
| Filet of sole: baked | 100 | 1.5 g | 0.3 g | 60 mg | 20 g |
| Chicken breast: no skin, baked |
120 | 1.5 g | 0.5 g | 70 mg | 24 g |
| Chicken drumstick: no skin, baked |
130 | 4.0 g | 1.0 g | 80 mg | 23 g |
| Salmon: baked | 150 | 7.0 g | 1.5 g | 55 mg | 21 g |
| Chicken breast: with skin , baked |
170 | 7.0 g | 2.0 g | 70 mg | 25 g |
| Beef sirloin steak: trimmed of visible fat, broiled |
170 | 6.0 g | 2.0 g | 75 mg | 26 g |
| Beef tenderloin: trimmed of visible fat, broiled |
180 | 9.0 g | 3.0 g | 70 mg | 24 g |
| Lamb chop: trimmed of visible fat, roasted |
180 | 8.0 g | 3.0 g | 80 mg | 25 g |
| Pork loin rib chop: trimmed of visible fat, lean only, roasted |
190 | 8.0 g | 3.0 g | 70 mg | 24 g |
| Canned, cured ham: 13% fat, roasted |
190 | 13.0 g | 4.0 g | 50 mg | 17 g |
| Beef, ground: 90% lean, broiled, well done |
210 | 11.0 g | 4.0 g | 85 mg | 27 g |
