Calories & Weight - The USDA Pocket Guide
United States Department of Agriculture
Human Nutrition Information Service
Agriculture Information Bulletin 364
EATING RIGHT
The Dietary Guideline Way
| This publication is part of "Eating Right...The Dietary Guidelines Way,"
USDA's ongoing nutrition education program to help consumers put the Dietary Guidelines into practice.
Maintain Desirable Weight...is one of seven Dietary Guidelines recommended by the U.S. Departments
of Agriculture and of Health and Human Services. Choosing a good diet is a balancing act. The
goal is to eat a variety of foods that supply the nutrients and fiber you need, but not too many
calories or too much fat, cholesterol, sugar, sodium, or alcohol. This bulletin is about calories
and your weight. Excess weight or obesity is harmful to your health and may shorten your life.
It is associated with high blood pressure, heart disease, the most common type of diabetes,
certain cancers, and many other types of ill health.
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Click here for nutrition table for 7,248 foods.
Weight...Is Yours "Right" for You?
Weight range charts can help you decide whether you have a weight problem, but they don't tell
the whole story. Some people weigh more than the chart shows, but their excess weight is
primarily muscle. Overweight is only a problem if the excess pounds are fat. Are your excess
pounds fat? Looking in the mirror or pinching a fold of skin at the back of your upper arm are
quick tests. If you can pinch more than an inch, your excess weight probably comes from fat.
Desirable Body Weight Ranges for Adults
Height Weight
without shoes without clothes
Men Women
(pounds) (pounds)
4'10" ............................................... 92-121
4'11" ............................................... 95-124
5'0" ............................................... 98-127
5'1" ..................... 105-134 ................. 101-130
5'2" ..................... 108-137 ................. 104-134
5'3" ..................... 111-141 ................. 107-138
5'4" ..................... 114-145 ................. 110-142
5'5" ..................... 117-149 ................. 114-146
5'6" ..................... 121-154 ................. 118-150
5'7" ..................... 125-159 ................. 122-154
5'8" ..................... 129-163 ................. 126-159
5'9" ..................... 133-167 ................. 130-164
5'10" ..................... 137-172 ................. 134-169
5'11" ..................... 141-177
6'0" ..................... 145-182
6'1" ..................... 149-187
6'2" ..................... 153-192
6'3" ..................... 157-197
NOTE: For women 18-25 years of age, subtract 1 pound for each year under 25.
SOURCE: Adapted from the 1959 Metropolitan Desirable Weight Table.
Taking the Mystery Out of Calories
What is a calorie? A calorie is a measure of energy, the capacity to do work. Science defines the
calorie as the amount of energy required to raise the temperature of 1 gram of water by 1 degree Celsius.
In the laboratory, the calories in a food are determined by measuring the amount in 1,000-calorie units
called kilocalories. But in everyday language this term has been shortened to just "calorie" when the
amount of energy in food is described. Thus, a 165-calorie bagel is really 165 kilocalories.
How many calories do you need? Your body needs energy for growth, maintenance, and physical activity.
The energy (calorie) intake suggested by the Food and Nutrition Board of the National Research Council
for women 25 to 50 years of age who are 5 feet 4 inches tall and weigh 138 pounds is 2,200 calories.
For men that age who are 5 feet 10 inches tall and 174 pounds, it's 2,900 calories. These calorie
levels are for women and men of the reference height and weight engaged in light to moderate activity.
The number of calories you need depends on your height and weight as well as your age, body size,
physical condition, and physical activity. Younger adults require more calories than older adults.
Active people require more calories than inactive people. When the food you eat provides more calories
than your body needs, the excess calories are stored as fat and you gain weight.
Do all calories count? Yes...all calories count, regardless of the food they come from. But some foods
have more calories than others. Most foods are mixtures of water, protein, carbohydrates, and fat.
The number of calories in a food depends on how much of each of these is present. Proteins and
carbohydrates have about 4 calories per gram while fats have about 9. Water has no calories.
Alcohol also provides calories, about 7 per gram.
Is there a secret to losing weight? Whether you have 5 pounds or 20 pounds to lose, the only way
you can lose weight is to consistently eat foods containing fewer calories than your body needs and uses.
This means that you must either select foods containing fewer calories than you normally eat or you must
increase your activity - preferably both. An average loss of 1 or 2 pounds a week is about right.
Do not try to lose weight too rapidly.
DIET CAUTIONS
Diet Fads - Be suspicious of diet gimmicks and fad diets that promise wonders. They can be dangerous.
Some are appealing because they promise quick and easy weight loss, but unless a diet is balanced
nutritionally - as many fad diets are not - it can be harmful if followed over a period of time.
Diets that encourage little or no eating and diets that promote heavy eating of one kind of food can
cause health problems. Some people have developed kidney problems, disturbing psychological changes,
and other complications while following these diets.
You can be too thin. Being overweight is not advisable - but neither is being much below your
desirable weight. Losing too much weight can cause health problems. Anorexia nervosa and bulimia
are serious eating disorders. Persons with these disorders usually think they look fat (even though
they may be thin) and have an abnormal fear of being fat. Common traits or persons suffering from
anorexia and/or bulimia include bizarre food habits, refusal to eat, binging or gorging followed by
vomiting, abuse of laxatives and diuretics, and an extreme urge to exercise. Such practices can
result in chronic health problems and even death.
Talk to your doctor if you plan to follow a low-calorie diet for a long time, or an extremely
low-calorie diet even for a short time.
Don't Forget Exercise
Cutting calorie intake is one way to shed pounds - but the best approach is to decrease calories
(particularly calories from fat and sugar) AND increase physical activity. Exercise burns calories
and improves overall fitness as you lose weight. It can also help relieve stress that may lead to
overeating.
Don't feel that you have to be an athlete to make physical activity count. In fact, it's best to make
slow, steady increases in your activity level. There are many ways to increase the activity level in
your daily routine; walk or bicycle instead of driving, use the stairs instead of the elevator, stand
rather than sit.
The number of calories burned depends on the vigor of the activity (running burns more than walking),
length of the activity (the longer the activity continues, the more calories burned), and your weight
(a heavier person uses more calories than a lighter person for the same activity). Remember that even
small changes in activity level can make a difference over time.
Caution: Before you start an exercise or sports program, check with your doctor to help you decide what
activity is best for your age and general condition.
FOODS TO INCLUDE IN A HEALTHY WEIGHT LOSS PLAN
A healthy weight loss plan includes a diet made up of a variety of foods. More than 40 nutrients are
important for good health. No one food contains all of these nutrients in the amounts needed. Thus,
you need different kinds of foods in your diet. A healthy weight loss plan counts on the lower
calorie choices from these different kinds of foods. To help you plan a varied diet, we've grouped
foods by the nutrients they contain:
- Breads, cereals, and other grain products
- Fruits
- Vegetables
- Meat, poultry, fish, and alternates (eggs, dry beans, and nuts)
- Milk, yogurt, and cheese
A varied diet contains servings from each of these groups daily. The nutrient contribution of each
of these food groups is described in the following sections. The foods listed in the Calorie Table
are organized into these groups so you can compare calories for similar foods more easily. We've
also included information on the calories in fats, sweets, and beverages, as well as items that are
combinations of foods in several groups - mixed main dishes and fast food entrees; soups; and desserts,
snack foods, and candy.
Breads, cereals, and other grain products...
Most of these foods are not high in calories, but some with added sugars and fats are.
Of course, the spreads, such as margarine and jelly, that are used on breads and crackers
add calories. Both whole-grain and enriched breads and cereals provide starch, thiamin,
riboflavin, niacin, and iron. Whole grains are also good sources of fiber and provide
folate (folacin, folic acid), magnesium, and zinc. Choose at least six servings of grain
products every day including some whole grains. Many of these foods are not high in calories.
A serving is one slice of bread; a half hamburger bun or english muffin; a small roll, biscuit,
or muffin; three or four small or two large crackers; 1/2 cup of cooked cereal, rice, or pasta;
or 1 ounce of ready-to-eat breakfast cereal.
Fruits...
Fruits are generally low in calories, contain dietary fiber, and provide vitamins and minerals.
Citrus fruits (oranges and grapefruit), melons, and berries are excellent sources of vitamin C.
Deep-yellow fruits - such as apricots and cantaloupes - are high in vitamin A. All of these fruits
and others provide additional nutrients such as folate (folacin, folic acid), potassium, and magnesium.
Include at least two servings of fruit every day. Fruits and fruit juices are listed later. Sweetened
fruits provide extra calories. A serving is a piece of whole fruit, such as an apple, banana, or orange;
a grapefruit half; a melon wedge; 3/4 cup of juice; 1/2 cup of berries or 1/2 cup of cooked or canned
fruit; or 1/4 cup of dried fruit.
Vegetables...
Vegetables, like fruits, are generally low in calories and are sources of dietary fiber and many
vitamins and minerals. However, putting margarine or butter on vegetables or cooking greens with
fatty meats makes the calories go up. Dark-green vegetables, such as spinach and broccoli, provide
vitamin C, riboflavin, folate (folacin, folic acid), calcium, and magnesium. These, along with
deep-yellow vegetables, such as carrots, are excellent sources of vitamin A in the form of carotenes.
Starchy vegetables, such as potatoes and green peas, contribute starch as well as potassium.
Dry beans and peas (legumes) are also a source of these nutrients as well as folate, iron, phosphorus,
magnesium, and protein. Legumes can be used as a starchy vegetable as well as an alternate to meat.
Other vegetables that make important nutrient contributions include cauliflower, tomatoes, asparagus,
and cabbage. You need at least three servings of vegetables every day and dark-green vegetables and
cooked dry beans and peas several times a week. Vegetables and legumes are listed in following pages.
A serving is 1/2 cup of cooked or chopped raw vegetables or 1 cup of leafy raw vegetables, such as
lettuce or spinach.
Meat, poultry, fish, and alternates...
The foods in this group are important sources of protein, niacin, vitamins B-6 and B-12, iron,
phosphorus, and zinc. Meat, poultry, and fish also provide fat and cholesterol, but you can select
and prepare items from this group so that the amount of fat is quite modest. Choose lean cuts of
meat; trim visible fat from meat; remove the skin from chicken; and prepare by baking or broiling
instead of frying. The listings in following sections show how different kinds and forms of the
foods in this group can affect calorie content. Include two to three servings (a total of 5 to 7 ounces)
per day of lean meat, poultry, fish, or the alternates discussed below.
Eggs can be used as an alternate to lean meat, poultry, and fish. Egg yolks are high in cholesterol,
but they are also a source of minerals and other nutrients. Count one egg as 1 ounce of meat.
Dry beans and peas (legumes) and various nuts and seeds can also be used as alternates.
Count 1/2 cup of cooked dry beans or peas or 1/4 cup of nuts as 1 ounce of meat. The protein,
vitamin, and mineral content of legumes and nuts are similar to those of meat, but they do not
contain vitamin B-12. Beans and peas contain carbohydrates and, with the exception of soybeans,
are lower in fat than lean meat. Nuts and seeds are much higher in fat and calories than lean meat.
Eggs, dry beans and peas, and nuts and seeds are listed on following pages.
Milk, yogurt, and cheese...
Selections from this group differ greatly in calorie content. But the best sources of calcium in the
United States are milk, yogurt, and cheese. These foods also provide protein, riboflavin, vitamin B-12,
and, if fortified, vitamins A and D. Everyone should include two servings of milk, yogurt, or cheese
daily. Teenagers, young adults to 24 years of age, and pregnant and nursing mothers need three servings
each day. These foods are listed on following pages. A serving is 1 cup of milk, 8 ounces of
yogurt, 1 1/2 ounces of natural cheese, or 2 ounces of process cheese.
It's not necessary or a good idea to avoid dairy foods because of a concern about fat and calories.
Skim milk, lowfat milk, lowfat yogurt, and lowfat cheese are lower in fat and calories than whole milk,
yogurt made with whole milk, and regular cheeses. The amounts of important nutrients that the lowfat
products contain is similar to the amounts in higher fat milk products. Sweeteners in fruit yogurt
and flavored yogurt also provide extra calories.
Combination foods...
Many foods don't fit into the major food categories because they're combinations of foods from
several groups. The Mixed Main Dishes and Fast Food Entrees listed on following pages are examples
of these combinations. You can figure out the calories in many other mixed dishes and sandwiches
by adding together the calories in their ingredients. Many packaged foods list the number of
calories in a serving on the label. When choosing mixed dishes, think about the ingredients they
contain and the amount of fat and sugar that have been added. Added fat and sugar means added calories.
Desserts...
The desserts listed on following pages may provide many of the same nutrients as are provided
by foods in the major food groups. For example, cake, like bread, contains flour (from the breads
and cereals group) and the nutrients flour furnishes, and ice cream contains milk and the nutrients
milk furnishes. But cake and ice cream also contain fat and sugar and the calories they furnish.
Fats, sweets, and alcoholic beverages...
Foods in this group provide few nutrients along with their calories. These are "extras" in the
diet - the place to cut calories first. The calorie contents of these foods are listed in
following pages.
CALORIE TABLE
The Calorie Table is organized into sections by food group to make it easier to compare similar
types of foods. Sections for foods that are combinations of several food groups - mixed main
dishes and fast food entrees; soups; and desserts, snack foods, and candy - are also included.
If you're not sure where to find a food, look in the index.
All calorie values in the table were rounded to the nearest 5 calories. The portion sizes listed
in the table are in common household units or in pieces of a specified size. All portion sizes are
for level measures. To help you judge the size of 3 ounces of meat or poultry, sketches are shown.
The portion size shown may not be the amount that you eat. If you choose larger or smaller portions
than listed, increase or decrease the calorie counts accordingly. The calorie value for a food item
does not include calories from any added fat, sugars, sauce, or dressing unless listed with the item.
BREADS, CEREALS, AND OTHER GRAIN PRODUCTS
BREADS CALORIES
Bagel, plain, 3-inch diameter, one 165
Cracked-Wheat, 18-slices-per-pound loaf, one slice 65
French, 18-slices-per-pound loaf, one slice 70
Italian, 18-slices-per-pound loaf, one slice 70
Pita, 5 1/4-inch diameter, one
White 125
Whole-Wheat 115
Pumpernickel, 18-slices-per-pound loaf, one slice 60
Raisin, 18-slices-per-pound loaf, one slice 70
Rye, 18-slices-per-pound loaf, one slice 65
Vienna, 18-slices-per-pound loaf, one slice 70
White
Regular-Slice, 18 slices-per-pound loaf, one slice 65
Thin-Slice, 22-slices-per-pound loaf, one slice 55
Whole-Wheat, 18-slices-per-pound loaf, one slice 60
ROLLS
Croissant, 4 1/2 X 4 X 1 3/4 inches, plain, one 230
Dinner, 2 1/2-inch diameter, one 85
Frankfurter or hamburger, one 130
Hard, medium, one 155
Submarine, medium, one-half 145
QUICK BREADS, BISCUITS, MUFFINS, AND BREAKFAST PASTRIES
Baking Powder Biscuit, 2-inch diameter, one
From home recipe 115
From mix 105
From refrigerated dough 55
Banana Bread, 1/2-inch slice of 9- X 5-inch loaf, one 150
Coffeecake
Crumb-type, piece 2 5/8 X 2 inches, one 100
Yeast-type, piece 1/8 of 8-inch diameter, one 130
Cornbread, piece 2 1/2 X 2 1/2 X 1 1/2 inches, one 160
Danish pastry, plain, 5-inch diameter, one 395
Doughnuts
Cake-type, plain, 3 1/4-inch diameter, one 165
Yeast-leavened, glazed, 3 3/4-inch diameter, one 245
English Muffin, plain, one 130
Muffin, 2 5/8-inch diameter, one
Blueberry or Corn 165
Bran 125
Pancake, plain, 5-inch diameter, one 90
Toaster pastry, 4 1/4 X 3 X 3/8 inches, one 210
Waffle
From mix, 7-inch diameter (about 2 3/4 ounces), one 205
From frozen (about 1 1/2 ounces), one square 100
BREAKFAST CEREALS
All-Bran, 1 ounce (about 1/2 cup) 70
Bran Flakes (40% bran), 1 ounce (about 2/3 cup) 90
Cheerios, 1 ounce (about 1 cup) 110
Corn Flakes, 1 ounce (about 1 cup) 110
Corn (hominy) grits
regular or quick, cooked, 3/4 cup 110
instant, plain, prepared, 1 packet 80
Corn Pops, 1 ounce (about 1 cup) 105
Cream of Wheat
Regular or quick, cooked, 3/4 cup 100
Instant, cooked, 3/4 cup 130
Mix'n Eat, plain, prepared, 1 packet 100
Frosted Flakes, 1 ounce (about 3/4 cup) 110
Frosted Mini-Wheats, 1 ounce (about 1/2 cup) 100
Grape-Nuts Flakes, 1 ounce (about 3/4 cup) 100
Honey Smacks, 1 ounce (about 3/4 cup) 105
Nature Valley Granola, 1 ounce (about 1/4 cup) 130
Oatmeal or Rolled Oats
Regular, quick, or instant, cooked, 3/4 cup 110
Instant, prepared, 1 packet
Plain 105
Flavored 150
Raisin Bran, 1 ounce (about 1/2 cup) 85
Rice Chex, 1 ounce (about 3/4 cup) 110
Rice Krispies, 1 ounce (about 1 cup) 110
Shredded Wheat, plain
Spoon size, 1 ounce (about 1/2 cup) 100
Large biscuit (about 3/4 ounce), one 85
Special K, 1 ounce (about 1 1/4 cups) 110
Total, 1 ounce (about 3/4 cup) 100
Wheaties, 1 ounce (about 1 cup) 100
PASTA AND RICE (For Pasta and Rice mixtures, see Mixed Dishes, following pages)
Macaroni, cooked, plain, 1/2 cup 75
Noodles, cooked, plain, 1/2 cup 100
Rice, cooked, plain, 1/2 cup
Brown 115
Instant 90
White 110
Spaghetti, cooked, plain, 1/2 cup 75
CRACKERS
Cheese, plain, 1-inch square, 10 50
Graham, plain, 2 1/2-inch square, two 55
Matzo, 6-inch square, one 120
Oyster, 10 45
Rye wafers, whole-grain, 1 7/8 X 3 1/2 inches, two 50
Saltines, 1 7/8-inch square, two 25
Sandwich-type, peanut butter or cheese filled, two 80
Snack-type, round, about 2-inch diameter, two 30
Whole-Wheat, 1 7/8 X 1 5/8 inches, two 30
FRUITS
Fruits (Calories in cooked and canned fruit include both
fruit and liquid.)
Apples, raw, medium, one 80
Applesauce, canned, 1/2 cup
Unsweetened 50
Sweetened 95
Apricots
Raw (about 12 per pound), three 50
Canned, halves, 1/2 cup
in juice 60
in heavy syrup 105
Dried halves, cooked, unsweetened, 1/2 cup 105
Avocados
California varieties, 8 ounces each, one-half 140
Florida varieties, 16 ounces each, one-half 245
Bananas, medium, one 105
Blueberries, 1/2 cup
Raw 40
Frozen
Unsweetened 40
Sweetened 95
Cantaloup, raw
Medium melon, one-fourth 60
Cubed, 1/2 cup 25
Cherries, 1/2 cup
Raw
Sour 40
Sweet 50
Canned, sweet
In juice 70
In heavy syrup 105
Cranberry Sauce, 1/4 cup 105
Dates, dried, pitted, whole, five 115
Fruit Cocktail, canned, 1/2 cup
In juice 55
In heavy syrup 90
Grapefruit
Raw, white, pink, or red
Medium, one-half 40
Sections, 1/2 cup 35
Canned, 1/2 cup
In juice 45
In light syrup 75
Grapes, raw, adherent skin (thompson, red flame, tokay,
and emperor), 1/2 cup 55
Honeydew Melon, raw
6- to 7-inch melon, one-eighth 55
cubed, 1/2 cup 30
Kiwifruit, raw, medium, one 45
Nectarines, raw, medium, one 65
Oranges, raw, medium, one 60
Peaches
Raw
whole, medium, one 40
sliced, 1/2 cup 35
Canned, 1/2 cup
in juice 55
in light syrup 70
in heavy syrup 95
Dried halves, cooked
unsweetened, 1/2 cup 100
Frozen, sliced, sweetened, 1/2 cup 120
Pears
Raw, medium, one 100
Canned, 1/2 cup
in juice 60
in heavy syrup 100
Pineapple
Raw, diced, 1/2 cup 40
Canned
crushed, tidbits, or chunks, 1/2 cup
in juice 75
in heavy syrup 100
slices, two
in juice 55
in heavy syrup 75
Plantains, sliced, cooked, 1/2 cup 110
Plums
Raw, medium, one 35
Canned, 1/2 cup
in juice 75
in heavy syrup 115
Prunes
Dried, cooked, unpitted, 1/2 cup
unsweetened 130
sweetened 150
Dried, uncooked, five 85
Raisins, 1 snack pack, 1/2 ounce (1 1/2 tablespoons) 40
Raspberries, 1/2 cup
Raw 30
Frozen, sweetened 130
Rhubarb, cooked, sweetened, 1/2 cup 140
Strawberries, 1/2 cup
Raw, sliced 25
Frozen, sweetened, sliced 110
Tangerines, raw, medium, one 35
Watermelon, raw
Wedge or slice (about 1 1/4 pound piece), one 90
Diced, 1/2 cup 25
FRUIT JUICE (A 6-fluid ounce serving is 3/4 cup)
Apple Juice or Cider, canned or bottled, 6 fluid ounces 85
Apricot Nectar, canned, 6 fluid ounces 105
Cranberry Juice Cocktail, bottled, sweetened,
6 fluid ounces 110
Grape, 6 fluid ounces
Canned or bottled 115
Frozen concentrate, sweetened, reconstituted 95
Grapefruit, 6 fluid ounces
Fresh 70
Canned
Unsweetened 70
Sweetened 85
Frozen concentrate, unsweetened, reconstituted 75
Lemon, fresh, canned, or bottled, 1 tablespoon 5
Lime, fresh, canned, or bottled, 1 tablespoon 5
Orange, unsweetened, 6 fluid ounces
Fresh or frozen concentrate, reconstituted 85
Canned 80
Pineapple, canned, unsweetened, 6 fluid ounces 105
Prune, canned or bottled, 6 fluid ounces 135
VEGETABLES
Vegetables (Calories are for cooked vegetables
prepared from raw, canned, or frozen.)
Alfalfa Sprouts, raw, 1/2 cup 5
Artichoke, globe or french, cooked, one medium 55
Asparagus, cooked
Cuts and tips, 1/2 cup 20
Medium spears, four 15
Beans, cooked, 1/2 cup
Lima (baby or Fordhook) 110
Snap (green or yellow) 25
Bean Sprouts, mung, 1/2 cup
Raw 15
Cooked 30
Beets, diced or sliced, cooked, 1/2 cup 25
Beet Greens, chopped, cooked, 1/2 cup 20
Broccoli
Raw, flowerets, three 10
Cooked
chopped, 1/2 cup 25
5-inch spears, three 30
Brussels Sprouts, cooked
Medium sprouts, four 35
1/2 cup 30
Cabbage, 1/2 cup
Raw
plain, shredded or sliced 10
coleslaw 70
Cooked, shredded 15
Carrots
Raw
7 1/2 X 1 1/8 inches, one 30
shredded, 1/2 cup 25
Cooked, sliced, 1/2 cup 35
Cauliflower, flowerets
Raw, four 10
Cooked, 1/2 cup 20
Celery
Raw, stalk 7 1/2 X 1 1/4 inches, one 5
Cooked, diced, 1/2 cup 10
Chives, chopped, raw, 1 tablespoon Trace
Collards, chopped, cooked, 1/2 cup 10
Corn, cooked
On cob, 5-inch ear, one 80
Kernels, 1/2 cup 90
Cream-style, 1/2 cup 90
Cucumbers, raw, six to eight slices 10
Eggplant, cubed, cooked, 1/2 cup 15
Endive, pieces for salad, raw, 1 cup 5
Kale, chopped, cooked, 1/2 cup 20
Lettuce, raw
Head (iceberg)
pieces for salad, 1 cup 5
wedge, 1/6 of 6-inch head 10
Looseleaf, pieces for salad, 1 cup 5
Mushrooms
Raw
one medium 5
pieces, 1/2 cup 10
Cooked, pieces, 1/2 cup 20
Mustard Greens, chopped, cooked, 1/2 cup 10
Okra
3-inch pods, fried, eight 115
Cooked, sliced, 1/2 cup 30
Onions
Raw, chopped, 2 tablespoons
young green 5
mature 5
Cooked, mature, whole or sliced, 1/2 cup 30
Onion Rings, breaded, frozen, prepared, 2- to 3- inch
diameter rings, two 80
Peas, green, cooked, 1/2 cup 65
Peppers, sweet, green or red
Raw
chopped, 1/2 cup 20
ring, 3-inch diameter, 1/4-inch thick, one Trace
Cooked, medium, one 20
Potatoes
Au Gratin, home-prepared, 1/2 cup 175
Baked, 4 3/4 X 2 1/3 inches, flesh and skin, one 220
Boiled without skin
2 1/2-inch diameter, one 105
diced or sliced, 1/2 cup 65
French-fried (from frozen), 2- to 3 1/2 inch
strips, 10
fried 160
oven-heated 110
Hashed Brown (from frozen), 1/2 cup 155
Mashed, 1/2 cup
from home recipe
milk added 80
milk and fat added 115
from dehydrated flakes, milk and fat added 110
Puffs, oven-heated, 10 175
Salad, home prepared, 1/2 cup 130
Scalloped, home-prepared, 1/2 cup 120
Pumpkin, canned, 1/2 cup 30
Radishes, raw, medium, four 5
Sauerkraut, heated, 1/2 cup 15
Spinach
Raw, pieces for salad, 1 cup 5
Cooked, chopped, 1/2 cup 20
Squash, 1/2 cup
Summer, sliced
raw 10
cooked 20
Winter
baked, cubed 40
boiled, mashed 45
Sweetpotatoes
Baked, 5 X 2 inches, peeled, one 115
Candied, piece 2 1/2 X 2 inches, one 145
Canned, vacuum or syrup pack, 1/2 cup
pieces 90
mashed 115
Tomatoes
Raw, medium, one 25
Cooked, 1/2 cup 25
Tomato Sauce, 1/2 cup 35
Turnips, cubed, 1/2 cup
Raw 20
Cooked 15
Turnip Greens, chopped, cooked, 1/2 cup 15
VEGETABLE JUICES
(A 6-fluid-ounce serving is 3/4 cup.)
Tomato Juice, 6 fluid ounces 30
Vegetable Juice Cocktail, 6 fluid ounces 35
MEAT, POULTRY, FISH, AND ALTERNATES
(Serving sizes are cooked, edible part.)
BEEF
Corned Beef, canned, 3 ounces
(two slices 4 1/2 X 2 1/2 X 1/4 inches) 210
Ground Beef, broiled, 3 ounces
Regular 245
Lean 230
Extra Lean 215
Oven-Cooked Roast, 3 ounces
(two slices 4 1/2 X 2 1/2 X 1/4 inches)
Relatively fat cuts, such as rib
lean and fat 225
lean only 165
Relatively lean cuts, such as eye of round
lean and fat 205
lean only 155
Pot Roast, braised or simmered, 3 ounces
(two slices 4 1/2 X 2 1/2 X 1/4 inches)
Relatively fat cuts, such as chuck blade
lean and fat 330
lean only 235
Relatively lean cuts, such as bottom round
lean and fat 225
lean only 190
Steak, sirloin, broiled, 3 ounces
(one piece 4 1/2 X 2 1/2 X 1/2 inches)
lean and fat 240
lean only 180
Veal Cutlet, broiled or braised, 3 ounces
(one piece 4 1/2 X 2 1/2 X 1/2 inches) 185
LAMB
Ground Lamb, broiled, 3 ounces 305
Leg, roasted, 3 ounces (two slices
4 1/2 X 2 1/2 X 1/4 inches)
lean and fat 235
lean only 160
Shoulder Chop, broiled, 3 ounces of meat
lean and fat (from about a 5-ounce chop, as purchased) 285
lean only (from about a 7-ounce chop, as purchased) 175
PORK
Cured
Ham, canned, heated, lean and fat, 3 ounces
(two slices 4 1/2 X 2 1/2 X 1/4 inches) 160
Ham, cured, roasted, 3 ounces
(two slices 4 1/2 X 2 1/2 X 1/4 inches)
lean and fat 205
lean only 135
Fresh
Loin, roasted, 3 ounces (two slices
4 1/2 X 2 1/2 X 1/4 inches)
lean and fat 270
lean only 205
Loin chop, broiled, 3 ounces of meat
lean and fat (from about a 5-ounce chop,
as purchased) 290
lean only (from about a 7-ounce chop, as purchased) 215
Shoulder (picnic), braised, 3 ounces
(two slices 4 1/2 X 2 1/2 X 1/4 inches)
lean and fat 295
lean only 210
SAUSAGE AND LUNCHEON MEATS
Bacon, cooked, slices, three
(20 slices per pound uncooked) 140
Bologna, 2 ounces (two slices 4 1/2 X 1/8 inches)
Beef and Pork 180
Chicken or Turkey 115
Braunschweiger, 2 ounces (two slices 2 1/2 X 3/8 inches) 205
Canadian Bacon, cooked, two slices (2 ounces uncooked) 85
Chicken Roll, light meat, 2 ounces
(two slices 4 1/2 X 1/8 inches) 90
Frankfurter, heated, one (10 per pound unheated)
Beef and Pork 150
Chicken or Turkey 110
Ham, chopped, 2 ounces (two slices 4 X 4 inches) 140
Ham, boiled, 2 ounces (two slices 6 1/4 X 4 inches)
Regular 90
Extra Lean 75
Pork Sausage
Bulk, cooked, one patty (about 2 ounces uncooked) 100
Link, cooked, two links 4 X 7/8 inches
(2 ounces uncooked) 95
Salami, 2 ounces (two slices 4 1/2 X 1/8 inches) 140
Vienna Sausage, canned, sausages 2 X 7/8 inches
three (about 1 3/4 ounces) 135
ORGAN MEATS
Beef Liver, fried, 3 ounces (one piece
6 1/2 X 2 3/8 X 3/8 inches) 185
Chicken Liver, cooked
One liver 45
3 ounces (about four livers) 195
POULTRY
Chicken
Fried
breast half, one medium
meat only 160
flour-coated, meat and skin 215
batter-dipped or breaded, meat and skin 365
drumstick, one medium
meat only 80
flour-coated, meat and skin 120
batter-dipped or breaded, meat and skin 195
thigh, one medium
meat only 110
flour-coated, meat and skin 160
batter-dipped or breaded, meat and skin 235
Roasted
breast half, one medium
meat only 140
meat and skin 190
drumstick, one medium
meat only 75
meat and skin 110
Turkey, roasted, 3 ounces (three slices 3 X 2 X 1/4 inches)
light meat only 135
light meat and skin 165
dark meat only 160
dark meat and skin 185
FISH AND SHELLFISH
Clams, canned, drained, 3 ounces
(about five to nine medium) 80
Crabmeat, canned or cooked, 3 ounces (about 2/3 cup) 85
Cod, breaded, fried, 3 ounces 180
Fish, battered, fried, 3 ounces 185
Fish sticks, frozen, reheated, three 175
Flounder, baked or broiled, 3 ounces 115
Haddock, baked or broiled, 3 ounces 110
Ocean perch, breaded, fried, 3 ounces 190
Oysters, breaded, fried, large, three 155
Salmon, 3 ounces
baked or broiled, red (piece 3 X 1 3/4 X 1 inches) 145
canned, drained (about 1/2 cup) 125
Sardines, Atlantic, canned in oil, drained, 3 ounces
(about seven medium) 175
Shrimp, 3 ounces
canned (about 27 medium) 100
french-fried, five large or eight medium 210
Tuna, chunk light, drained, 3 ounces (about 1/2 cup)
canned in oil 170
canned in water 110
EGGS
Deviled, one large 125
Fried, one large 95
Hard or Soft Cooked, one large 80
Omelet, plain, one large egg, milk and fat added 105
Poached, one large 80
Scrambled in Fat, one large, milk added 105
DRY BEANS AND PEAS
(For bean mixtures, see Mixed Dishes)
Baked Beans, canned, 1/2 cup
with pork and tomato sauce 155
with pork and sweet sauce 140
Black-Eyed Peas, cooked, drained, 1/2 cup 95
Chickpeas (garbanzos), cooked, drained, 1/2 cup 150
Lima, cooked, drained, 1/2 cup 105
Pinto, cooked, drained, 1/2 cup 95
Red Kidney, canned with liquid, 1/2 cup 110
White (Navy (pea), Great Northern),
cooked, drained, 1/2 cup 120
NUTS AND SEEDS
Almonds, 1 ounce (about 22) 165
Cashews, dry-roasted or oil-roasted, 1 ounce (about 18) 160
Coconut, dried, sweetened, flaked, 2 tablespoons 45
Mixed Nuts, with peanuts, 1 ounce (about 20 assorted)
dry-roasted 165
oil-roasted 175
Peanuts, dry-roasted or oil-roasted, 1 ounce
(about 28 whole) 165
Peanut Butter, 2 tablespoons 190
Pecans, 1 ounce (about 20 halves) 185
Pistachio Nuts, dry-roasted, 1 ounce (about 47) 170
Sesame Seeds, 1 tablespoon 50
Sunflower Seeds, roasted, hulled, 2 tablespoons 105
Walnuts, black, chopped, 1 ounce (about 1/4 cup) 170
English, 1 ounce (about 14 halves) 180
MILK, YOGURT, AND CHEESE
FLUID MILK
Buttermilk, 1 cup 100
Lowfat, no milk solids added, 1 cup
1% fat 105
2% fat 120
Skim, no milk solids added, 1 cup 85
Whole, 1 cup 150
CANNED MILK
Condensed, sweetened, undiluted, 1/2 cup 490
Evaporated, undiluted, 1/2 cup
Whole 170
Skim 100
MILK BEVERAGES
Chocolate Milk, 1 cup
2% fat 180
Whole 210
Eggnog, plain, commercial, 1 cup 345
Malted Milk, prepared from powder with whole milk, 1 cup
Natural 210
Chocolate-Flavored 200
Thick Shake, commercially prepared, 10 fluid ounces
Chocolate 360
Vanilla 355
YOGURT
Made from Lowfat Milk, with added nonfat milk solids
8-ounce container
Plain 145
Flavored 195
Fruit Varieties 230
6-ounce container
Flavored 145
Fruit Varieties 175
Made from Skim Milk, with added nonfat milk solids, plain
8-ounce container 125
Made from Whole Milk
8-ounce container
Plain 140
Flavored 230
Fruit Varieties 270
6-ounce container
Flavored 170
Fruit Varieties 200
CHEESE
American
Process
1-ounce slice 105
1-inch cube 65
Shredded, 1/2 cup (2 ounces) 210
Process Cheese Food
1-ounce slice 90
1-inch cube 55
1 tablespoon 50
Process cheese spread, 1 tablespoon 45
Blue, crumbled, 1/4 cup 120
Brick
1-ounce slice 105
1-inch cube 65
Cheddar
1-ounce 115
1-inch cube 70
Shredded, 1/2 cup (2 ounces) 225
Colby
1-ounce slice 110
1-inch cube 70
Cottage Cheese, 1/2 cup
Creamed (4% fat) 110
Lowfat (2% fat) 100
Dry Curd (less than 1/2% fat) 60
Cream Cheese
1 ounce 100
1-inch cube 55
1 tablespoon 50
Edam or Gouda
1 ounce 100
1-inch cube 60
Feta, crumbled, 1/4 cup 90
Mozzarella, made with whole milk or part skim milk
(low moisture)
1 ounce 80
1-inch cube 50
Shredded, 1/2 cup (2 ounces) 160
Muenster
1 ounce 105
1-inch cube 65
Parmesan, grated, 1 tablespoon 25
Provolone
1-ounce slice 100
1-inch cube 60
Swiss, natural
1-ounce slice 105
1-inch cube 55
Shredded, 1/2 cup (2 ounces) 210
Swiss, process
1-ounce slice 95
1-inch cube 60
Shredded, 1/2 cup (2 ounces) 185
MIXED DISHES AND FAST FOOD ENTREES
MIXED DISHES
Bean Salad, sweet-sour dressing, 1/2 cup 70
Beef and Vegetable Stew, 1 cup 175
Chili with Beans, 1 cup 305
Egg Roll, with meat, one 120
Fried Rice, with meat, 1 cup 290
Lasagna, piece 2 1/2 X 4 inches
1/6 of 8-inch square 330
Macaroni and Cheese, 1 cup 515
Potpie, frozen, baked, 8 ounces
Beef 540
Chicken 495
Quiche Lorraine, 1/8 of 8-inch quiche 470
Spaghetti in Tomato Sauce with Cheese, 1 cup 155
Spaghetti with Meat Sauce or Meat Balls and
Tomato Sauce, 1 cup 310
FAST FOOD ENTREES
Breakfast Sandwich (egg, cheese, canadian bacon,
english muffin), one 385
Cheeseburger, with catsup, mustard, lettuce, tomatoes,
pickles, and/or onions
2-ounce patty (before cooking) 360
4-ounce patty (before cooking) 565
Chicken, fried (see Poultry)
Enchilada, with beef and cheese, one 325
Fish Sandwich, with 1 3/4-ounce fried fish fillet,
tartar sauce, and cheese 525
Hamburger Sandwich with catsup, mustard, lettuce,
tomatoes, pickles, and/or onions
2-ounce patty (before cooking) 280
4-ounce patty (before cooking) 510
double meat patty 540
Pizza, 1/8 of 15-inch-diameter pizza
Cheese 255
Pepperoni 325
Roast Beef Sandwich, 2 1/2 ounces meat, w/o condiments 345
Taco, meat, one
Small 370
Large 570
SOUPS
CANNED SOUPS (Canned, condensed, prepared with equal
volume of water unless otherwise stated.)
Bean with Bacon, 1 cup 170
Beef Bouillon, broth, or consomme, 1 cup 15
Beef Noodle, 1 cup 85
Chicken Broth, 1 cup 40
Chicken Noodle, 1 cup 75
Chicken Rice, 1 cup 60
Clam Chowder, 1 cup
Manhattan-Style 80
New-England-Style
prepared with water 95
prepared with skim milk 130
prepared with whole milk 165
Cream of Broccoli, 1 cup 235
Cream of Chicken, 1 cup
prepared with water 115
prepared with skim milk 160
prepared with whole milk 190
Cream of Mushroom, 1 cup
prepared with water 130
prepared with skim milk 170
prepared with whole milk 205
Minestrone, 1 cup 80
Pea, 1 cup
Green 165
Split, with ham 195
Tomato, 1 cup
prepared with water 85
prepared with skim milk 130
prepared with whole milk 160
Vegetable, 1 cup
with beef, chicken, or turkey 80
vegetarian 70
DEHYDRATED SOUPS
(One packet, prepared with 6 fluid ounces of water.)
Chicken Noodle 35
Onion 25
Tomato Vegetable 55
DESSERTS, SNACK FOODS, AND CANDY
CAKES
Angelfood Cake, without frosting,
1/16 of 10-inch tube cake 145
Boston Cream Pie, 1/12 of 8-inch round cake 225
Carrot Cake, with cream cheese frosting,
1/16 of tube cake 340
Cheesecake, 1/12 of 9-inch round cake 405
Devil's-Food or Chocolate Cake, with chocolate frosting
1/16 of 8- or 9-inch round 2-layer cake 285
Fruitcake, dark, 1/32 of 7-inch round cake 165
Gingerbread, 1/9 of 8-inch square cake 240
Pound Cake, without frosting, 1/16 of loaf
9 X 5 X 3 inches 220
Cupcakes, with frosting, 2 3/4-inch diameter
Chocolate 155
Not chocolate 170
Sponge Cake, without frosting, 1/16 of 10-inch tube 145
Yellow Cake
without frosting, 1/16 of bundt or tube cake 190
with chocolate frosting, 1/16 of 8- or 9-inch
round 2-layer cake 290
COOKIES AND BARS
Brownie, with nuts, 2-inch square, one
without frosting 130
with frosting 175
Chocolate Chip Cookie, 2-inch diameter, one 50
Fig Bar, 1 1/2-inch square, one 55
Oatmeal Cookie, with raisins, 2 5/8-inch diameter, one 60
Peanut Butter Cookie, 2 5/8-inch diameter, one 80
Sandwich Cookie, chocolate or vanilla
1 1/2-inch diameter, one 55
Shortbread Cookie, 2-inch diameter, one 75
Sugar Cookie, 2 1/2-inch diameter, one 70
Vanilla Wafer, 1 3/4-inch diameter, one 20
PIES
One-Crust Pies, 1/8 of 9-inch pie
Chocolate Cream 405
Custard 285
Lemon Meringue 340
Pecan 485
Pumpkin 330
Strawberry 385
Two-Crust Pies, 1/8 of 9-inch pie
Apple 455
Blueberry 410
Cherry or Peach 405
Fried Pies
Apple 310
Cherry 285
MILK-BASED DESSERTS
Custard, baked, 1/2 cup 130
Ice Cream, 1/2 cup
Regular (about 10% fat) 135
Rich (about 16% fat) 175
Ice Milk, 1/2 cup
Hardened 95
Soft Serve 115
Puddings, 1/2 cup
(Prepared from mix with whole milk; puddings prepared
with skim milk are about 30 calories less per 1/2-cup
serving.)
Chocolate
instant 160
regular 160
Chocolate Mousse 190
Rice 160
Tapioca 130
Vanilla
instant 150
regular 140
Sherbet, 1/2 cup 135
Yogurt, frozen, 1/2 cup 105
OTHER DESSERTS
Fruit Juice Bars, frozen, 2 1/2 fluid ounces 70
Gelatin Dessert, prepared, plain, 1/2 cup 70
Popsicle, 3-fluid-ounce size 70
SNACK FOODS
Cheese Curls or Puffs
10 pieces 85
1-ounce package 160
Corn Chips
10 chips 95
1-ounce package 150
Crackers (See Crackers, previous section)
Nuts (see Nuts and Seeds, previous section)
Popcorn, 1 cup
Air-popped 30
Popped in vegetable oil 65
Pork Rinds, deep-fried, 1 ounce (about 1 cup) 150
Potato Chips, regular
10 chips 105
1-ounce package 145
Pretzels
Dutch, twisted, 2 3/4 X 2 5/8 inches, one 60
Soft, twisted, one 190
Stick, 2 1/2 inches long, 10 20
Thin, twisted, 3 1/4 X 2 1/4 X 1/4 inches, five 115
CANDY
Caramels, 1 ounce (about three pieces)
Chocolate 85
Plain 110
Tootsie Roll, 1 1/4-ounce roll 140
Chocolate, sweetened
Candy-coated, 10 pieces
plain 35
with peanut butter 35
with nuts 100
Milk (about 1 1/2-ounce bar)
plain 245
with almonds 235
with rice cereal 215
with peanuts (1 3/4-ounce bar) 280
Semisweet Chips, 1/4 cup 215
Fondant, 10 pieces
Uncoated
candy corn 35
mints, pastel (about 5/8-inch square) 75
Chocolate-Coated
miniature mints 95
Fruit Leather, 1 ounce 80
Fudge, vanilla or chocolate, 1 ounce
Plain 110
With Nuts 120
Granola Bar (about 1 1/2 ounces), one
Oats, raisins, coconut 195
Oats, peanuts, wheat germ 205
Gum Drops, 1 ounce (about 8 pieces) 95
Hard Candy, 1 ounce (about 5 pieces or 2 lollipops) 105
Jelly Beans, 1 ounce (10 pieces about 3/4 X 1/2 inch) 95
Licorice
Bite Size, 1/4 cup 170
Stick, 6 1/2 inches long, one 40
Shoestring, 43 inches long, one 70
Marshmallows, 1 ounce (about 1 1/8-inch diameter)
about four 90
BEVERAGES
(Milk beverages and juices are in the Milk, Vegetable,
and Fruit sections.)
FRUIT DRINKS
Fruit-Flavored Drink, prepared from powder, 8 fluid ounces
Presweetened
regular 120
low calorie 5
Sugar Added 90
Fruit Drinks, canned, 8 fluid ounces
Fruit Punch 115
Grape or Orange 125
Lemonade or Limeade, frozen concentrate, sweetened,
reconstituted, 8 fluid ounces 100
CARBONATED BEVERAGES
Club Soda, 12-ounce can 0
Cola-Type, 12-ounce can
Regular 150
Diet 5
Fruit-Flavored, 12-ounce can
Regular 150
Diet 0
Ginger Ale, 12-ounce can
Regular 125
Diet 0
Root Beer, 12-ounce can
Regular 150
Diet 0
COFFEE AND TEA
Coffee and Tea, brewed or instant, unsweetened,
6-fluid-ounce cup Trace
Tea, instant, presweetened mix, 8 fluid ounces
Regular 25
Low Calorie 5
ALCOHOLIC BEVERAGES
Beer, 12-ounce can or bottle
Regular 150
Light 100
Gin, Rum, Vodka, Scotch, or Bourbon,
1 1/2-fluid-ounce jigger 105
Wines
Table, red or white, 5-fluid-ounce glass 100
Dessert, 3 1/2-fluid-ounce glass 155
Coolers, 8-fluid-ounce glass 120
SUGARS, SYRUPS, JAMS, AND JELLIES
Chocolate Syrup, 1 tablespoon
Thin type 40
Fudge type 70
Honey, 1 tablespoon 65
Jams and Preservatives, 1 tablespoon 55
Jellies, 1 tablespoon 50
Sugar, granulated or brown, 1 tablespoon 50
Table Syrup, 1 tablespoon 55
FATS, OILS, AND CREAMS
Fats and Oils
Butter or Stick Margarine
1 teaspoon or 1 pat 35
1 tablespoon 100
Margarine, soft, 1 teaspoon
Regular 35
Diet 15
Table Spread, 1 teaspoon 25
Oil, 1 tablespoon 120
Salad Dressings, commercial, 1 tablespoon
Regular
blue or Roquefort cheese 75
buttermilk 55
creamy-type 70
french 65
italian 70
mayonnaise 100
mayonnaise-type 55
russian 75
thousand island 60
Low-Calorie
french 20
italian 15
mayonnaise 35
mayonnaise-type 35
thousand island 25
CREAM
Half-and-Half (milk and cream), 1 tablespoon 20
Light, coffee or table, 1 tablespoon 30
Sour, 1 tablespoon 30
Whipped, pressurized, 2 tablespoons 20
Whipping, heavy
Unwhipped, 1 tablespoon 50
Whipped, 2 tablespoons 50
IMITATION CREAM PRODUCTS (Made with vegetable fat.)
Creamers
Liquid, 1 tablespoon 20
Powdered, 1 teaspoon 10
Sour Dressing (nonbutterfat sour cream), 1 tablespoon 25
Whipped Dessert Topping, 2 tablespoons
Frozen 30
Powdered, made with whole milk 20
Pressurized 25
CONDIMENTS
Barbecue Sauce, 1 tablespoon 10
Catsup, 1 tablespoon 20
Gravy, 2 tablespoons
Meat or Poultry 20
Mushroom 10
Horseradish, 1 tablespoon 5
Mustard, prepared, yellow, 1 teaspoon 5
Olives, canned
Green, stuffed or with pits, four small or three large 15
Ripe, mission, pitted, three medium or two extra large 15
Pickles
Dill, 3 3/4 inches long, one 5
Sweet Gherkin, about 2 1/2 inches long, one 20
Relish, sweet, finely chopped, 1 tablespoon 20
Soy Sauce, 1 tablespoon 10
Steak Sauce, 1 tablespoon 10
Tartar Sauce, 1 tablespoon 75
SERVING SIZES OF MEAT
Calorie counts for many meat and poultry items in the Calorie Table are for 3 ounces of cooked meat.
Many people have difficulty judging how their servings compare with a 3-ounce serving.
The following sketches can help to estimate serving sizes of meats. The sketch of the hamburger patty
represents the approximate size and thickness of a 3-ounce serving. Two slices of meat or three slices
of poultry of the size and thickness shown equal about 3 ounces. If your serving is larger or smaller,
thicker or thinner, than the serving pictured, adjust the number of calories accordingly.
FOR MORE INFORMATION
- Contact your local county Extension agent, public health nutritionist, or dietitian in hospitals
or other community agencies.
- Look through cookbooks in your local library for low-calorie recipes. Evaluate the recipes on the
basis of what you have read here about weight control and the calories and nutrients provided by food.
- Contact the Human Nutrition Information Service (HNIS) for information on the Dietary Guidelines
and other current publications about food, nutrition, and health. The address is U.S. Department of
Agriculture, HNIS, Room 325-A, 6505 Belcrest Road, Hyattsville, Maryland 20782.
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