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Nutritional Information on Selected Foods

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Data taken from the USDA Nutrient Database (the same information is available in different format at Nutrition Data).

Note that many items have different forms that may vary somewhat from the figures given, so check the database itself for more information and other foods. Also see http://www.serve.com/BatonRouge/vit_min_content_organmeat.htm for quick info on various organ meats and http://healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data5f.html for a list of a number of different foods showing the mg of phosphorus per 100 grams (about 3.5 oz). For more information on the phosphorus content of foods, see these USDA Nutrient Database tables, sorted Alphabetically and by Phosphorus Content.

Notes on using this table:

Nutritional Information on Selected Foods
(per 100 grams)
Food Protein Fat Carbs kcal Calcium Phos phos/ 100 kcal
Meat (raw):
Ground Beef (20% fat) 17.2 20.0 0.0 254 18 158 62
Ground Beef (10% fat) 20.0 10.0 0.0 176 12 184 105
Ground Turkey (7% fat) 18.7 8.3 0.0 150 21 193 129
Chicken, Dark Meat and Skin 16.7 18.3 0.0 237 11 136 57
Chicken Breast (skinless) 21.2 1.2 0.0 114 5 210 184
Ground Pork (28% fat) 14.9 28 0.1 314 16 132 42
Ground Lamb 16.6 23.4 0.0 282 16 157 56
Beef Heart 17.7 3.9 0.1 112 7 212 189
Meat (cooked -- values per 100 grams go up because there is less moisture after cooking):
Ground Beef (20% fat) pan-broiled 24.0 15.9 0.0 246 26 205 83
Ground Beef (10% fat) pan-broiled 25.2 10.7 0.0 204 15 216 106
Ground Turkey (7% fat) pan-broiled 27.1 11.6 0.0 213 31 259 122
Chicken, Dark Meat and Skin, roasted 26.0 15.8 0.0 253 15 168 66
Chicken Breast (skinless), roasted 31.0 3.6 0.0 165 15 228 138
Ground Pork (28% fat), pan-broiled 22.6 31.4 0.0 377 20 181 48
Ground Lamb, broiled 24.8 19.7 0.0 283 22 201 71
Beef Heart 28.5 4.7 0.2 165 5 254 154
Organs (raw):
Chicken Liver 16.9 4.8 0.7 119 8 297 250
Beef Liver 20.4 3.6 3.9 135 5 387 287
Beef Kidney  17.4 3.1 0.3 99 13 257 260
Braunschweiger (liver sausage) 14.5 28.5 3.1 327 9 168 51
Liverwurst 14.1 28.5 2.2 326 26 230 71
Abady Beef Kidney (canned, cooked) 9.6 8.0 2.2 116 95 158 135
Fish (canned -- use fish canned in water, drain and rinse before feeding):
Jack Mackerel (canned, drained) 23.2 6.3 0.0 156 241 301 193
Pink Salmon (canned, drained) 23.1 4.8 0.0 136 277 365 268
Sardines (canned in tomato sauce, drained) 18.6 9.3 0.7 166 214 326 196
Tripe:
Green Tripe (raw, per greentripe.com) 13.3 12.75 1.7 212 100 130 61
Abady Green Tripe (canned, cooked) 8.5 10 2.3 134 226 164 122
Canine Caviar Venison Tripe (canned) 15.0 11.5 1.1 167 220 190 114
Dairy:
Whole Milk Yogurt 3.5 3.3 4.7 61 121 95 156
Whole Milk Kefir 3.3 3.5 2.2 61 120 100 164
Cottage Cheese (creamed) 12.5 4.5 2.7 103 60 132 128
Ricotta Cheese (whole milk) 11.3 13.0 3.0 174 207 158 91
Cream Cheese 7.6 34.9 2.7 349 80 104 30
Mozzarella Cheese (whole milk) 22.2 22.4 2.2 300 505 354 118
Cheddar Cheese  24.9 33.1 1.3 403 721 512 127
Butter 0.9 81.1 0.1 717 24 23 3
Heavy Whipping Cream 2.1 37.0 2.8 345 65 62 18
Eggs:
Eggs (2 large=100 grams) 12.6 9.9 0.8 147 53 191 130
  Egg Yolks (2 large=34 grams) 5.4 9.0 1.2 110 44 133 122
  Egg Whites (2 large=66 grams) 7.2 0.1 0.5 34 5 10 29
Raw Meaty Bones:
Chicken Necks (with skin): 25% meat, 36% bone, 39% skin and separable fat 12.7 16.7   267 700-840 420-870 242
Chicken Necks (w/o skin): 41% meat, 59% bone 15.6 11.1   152 890-1580 500-1415 630
Chicken Backs (with skin): 29% meat, 44% bone, 10% skin, 17% sep fat 15.4 15.8   208 740-1300 480-970 349
Chicken Backs (w/o skin): 40% meat, 60% bone 16.1 7.2   (137) 1500 840 (613)
Chicken Wings (with skin): 32% meat, 46% bone, 22% skin and sep fat 17.5 15.3   244 620-1150 430-660 223
Chicken Legs (with skin): 57% meat, 27% bone, 11% skin, 5% separable fat 17.2 11.4   (187) 770-1190 540-690 (329)
Whole Chicken: 48-51% meat, 28-32% bone, 12-14% skin, 7-8% separable fat 13.8 12.3 192 723 456 237
Turkey Necks: 58% meat, 42% bone 17.0 7.9   116 1190-2590 670-1390 888
Rabbit (whole, skinless) 17.8 5.8 0 125 500-800 370-690 424
Starchy Vegetables:
Sweet Potatoes (boiled) 1.4 0.1 17.7 76 27 32 42
Yams (boiled or baked) 1.5 0.1 27.6 116 14 49 42
Potatoes (boiled) 1.7 0.1 20.0 86 8 40 47
Winter Squash (Acorn, Butternut, etc) 0.9 0.4 8.9 37 22 19 51
Canned Pumpkin (plain) 1.1 0.3 8.2 34 26 35 103
Grains (cooked):
Farina (Cream of Wheat)* 1.4 0.1 10.5 48 4 12 25
Cream of Wheat (Instant)* 1.8 0.2 13.1 62 64 18 29
Cream of Wheat (Quick)* 3.6 0.5 26.8 129 50 100 78
Cream of Wheat (Regular)* 1.5 0.2 11 52 46 17 33
Malt-O-Meal (Original and Creamy Hot Wheat)* 1.8 0.2 9.9 48 37 22 46
Cream of Rice Cereal 0.9 0.1 11.4 52 3 17 33
Glutinous (Sticky, Sushi) Rice 2.0 0.2 21.1 97 2 8 8
White Rice (short grain) 2.4 0.2 28.7 130 1 33 25
White Rice (medium grain) 2.4 0.2 28.6 130 3 37 28
White Rice (long grain) 2.7 0.3 28.2 130 10 43 33
Brown Rice (medium grain) 2.3 0.8 23.5 112 10 77 69
Oatmeal 2.6 1.0 10.8 63 8 76 123
Barley (pearled) 2.3 0.4 28.2 123 11 54 44
Millet 3.5 1.0 23.7 119 3 100 84
White Bread (4 slices = 100 grams) 7.6 3.3 50.6 266 151 99 37
Quinoa 4.4 1.9 21.3 120 17 152 127
Whole Wheat Bread  9.7 4.2 46.1 246 72 229 93
Soba Noodles 5.1 0.1 21.4 99 4 25 25
Egg Noodles 4.5 2.1 25.2 138 12 76 55
Macaroni (cooked, unenriched) 5.8 0.9 30.1 158 7 58 37
Couscous 3.8 0.2 23.2 112 8 22 20
Other:
DogSure 5.0 3.0 10 74.9   75-90 100-120
Tapioca (dry mix) prepare with water, not milk 0.1 0.1 94.3 369 4 4 1
Tapioca Pearls (dry) 0.2 0.0 88.7 358 20 7 2

* Values vary between brands and products. Quick versions appear to be quite high in phosphorus, possibly due to the use of disodium phosphate to speed the cooking process (check the ingredient label). Regular, Instant and Mix'n Eat all have low phosphorus according to the Nutrition Database. Amounts for Malt-o-Meal were confirmed with the company in December 2012.
If "% of Daily Value" is shown, you can calculate the amount of phosphorus, which is based on adult recommendations of 1,000 mg. For example, if the box shows 2% of DV per serving, that would be approximately 20 mg phosphorus. Divide that number by the number of calories per serving and multiply by 100 to determine mg of phosphorus per 100 kcals. For example, if a serving has 20 mg phosphorus and 80 kcals, that would be 25 mg phosphorus per 100 kcals (20 ÷ 80 * 100).

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