|
Artichoke – 5 cals each |
Damson – 28 cals/4 oz stewed |
Apples – 60 cals each |
|
Asparagus – 10 cals / 4 oz |
Endive – 10 cals/cup |
Blackberries – 13.9 cals/cup |
|
Broccoli – 15 cals / 4 oz |
Crab – 78 cals/3 oz boiled |
Cantaloupe – 55 cals each half |
|
Cabbage (raw)– 25 cals / cup |
Dandelion – 50 cals/4 oz |
Cranberries – 14 cals / 4 oz |
|
Carrots – 22 cals / 4 oz |
Currants – 244 cals/4 oz dried |
Grapefruit – 40 cals each half |
|
Celery – 5 cals each stalk |
Corn – 85 cals/ear |
Guava – 57 cals / 4 oz |
|
Cucumbers – 15 cals / 8 inches |
Cod – 90 cals/ 3 oz steamed |
Honeydew Melon – 39 cals / half |
|
Green Beans – 20 cals / 4 oz |
Chives – 36 cals/4 oz |
Lemon – 15 cals each |
|
Lettuce – 15 cals / cup |
Clams – 85 cals/2 oz steamed |
Mango – 75 cals / 4 oz |
|
Onions – 40 cals / 4 oz |
Chicory – 9 cals/4 oz |
Orange – 50 cals each |
|
Papayas – 45 cals / 4 oz |
Cherries – 90 cals/cup |
Peach – 50 cals each |
|
Bell Pep/ – 25 cals each |
Buffalo Fish - |
Pineapple – 46 cals / 4 oz |
|
Beets – 35 cals / 4 oz |
Blueberries – 80 cals/cup |
Apricots – 16 cals each |
|
Spinach – 10 cals / cup |
Chinese Cabbage - 1.6 cals/cup |
Plums – 20 cals each |
|
Tomato – 20 cals each |
Brussels Sprouts – 50 cals/cup |
Raspberries – 25 cals / 4 oz |
|
Cauliflower – 30 cals / cup |
Celeriac - 14.4 cals/ cup (raw) |
Strawberries – 26 cals / 4 oz |
|
Watermelon – 54 cals / 4 oz |
Chervil - 1 cal/ tbsp |
Tangerines – 30 cals each |
|
Eggplant - 8.7 cals/cup cooked |
Limes - 7.1 cals each |
Kale - 6.8 cals/ cup (raw) |
|
Flounder – 70 cals/3 oz steamed |
Loganberries – 17 cals/4 oz |
Frog’s Leg – 250 cals/3 oz fried in flour |
|
Garlic - 45 cals/cup (raw) |
Mushrooms – 18 cals/cup |
Grapes – 90 cals/cup |
|
Huckleberries - 8.7 cals/3.5 oz |
Mussel – 80 cals/3 oz boiled |
Lobster – 80 cals/3 oz boiled |
|
Kiwi – 45 cals/each |
Muskmelons - |
Kohlrabi - 8.4 cals/cup (raw) |
|
Kumquats – 64 cals/4 oz |
Nectarine – 55 cals each |
Leek – 32 cals/cup |
|
Mustard Greens - 2.8 cals/raw cup |
Peas – 125 cals/cup |
Pear – 50 cals each |
|
Okra – 50 cals/cup |
Parsnips – 95 cals/cup |
Oysters – 160 cals/cup of meat |
|
Parley Leaves – 21 cals/4 oz |
Prunes – 134 cals/4 oz |
Quinces - 14.1 cals each w/o refuse |
|
Radishes – 15 cals/ 4 oz |
Squash – 100 cals/cup |
Sea Bass – 85 cals/ 3 oz steamed |
|
Shrimp – 90 cals/3 oz cooked |
String Beans - |
Tangerine – 30 cals each |
|
Scallions - 7.4 cals/cup |
Salisfy - |
Turnips – 55 cals/cup |
|
Terrapin - |
Sauerkraut - 6.2 cals/cup(drain) |
Sorrel - |
|
Watercress – 25 cals/cup |
Rhubarb – 8 cals/4 oz stewed |
Zucchini – 40 cals/cup |
|
Pomegranates - 26.5 cals each |
Pumpkin – 50 cals/cup |
Red Cabbage – 20 cals/4 oz |