|
|
|
Kippy2002 calculated this list for newbies and posted it on the food talk board.
PORK (source: www.calorieking.com)
Pork, fresh leg (ham), (154/6.1) = 4 points
Pork, loin blade chop or roast (178/9.3) = 4 points
Pork, loin center chop (159/5.7) = 4 points
Pork, loin, center rib (169/6.8) = 4 points
Pork, loin, country style ribs (274/21/2) = 7 points (bone counts in weight)
Pork, loin, whole (225/14.2) = 6 points
Pork, shoulder blade, boston style, roast or steak, (176/9.1) = 4 points
Pork, shoulder, whole (168/8.1) = 4 points
Pork, sirloin (161/6.5) = 4 points
Pork, spareribs (154/6.1) = 4 points (bone counts in weight)
Pork, tenderloin (136/3.9) = 3 points
Pork, top loin (160/6) = 4 points
GROUND MEATS(sources: various including beef.org, porkpeople.com, foodcount.com)
Beef, 73% lean (248/16) = 6 points
Beef, 80% lean (235/14) = 6 points
Beef, 85% lean (213/12) = 5 points
Beef, 90% lean (173/9) = 4 points
Beef, 95% lean (139/5) = 3 points
Turkey, regular grind (200/11) = 5 points
Turkey, breast only grind (115/1) = 2 points
Chicken, breast only grind (140/3) = 3 points
Pork, regular grind (250/18) = 6 points
LAMB (source: giantfood.com)
Shoulder arm chop (230/8) = 5 points
Shoulder blade chop (230/10) = 5 points
Shank (210/5) = 5 points
Rib roast (290/11) = 7 points
Loin chop (250/8) = 6 points
Leg (210/7) = 5 points
POULTRY (source: www.ohiopoultry.org, www.foodcount.com)
Chicken, boneless skinless breast (125/1.4) = 3 points
Chicken, drumstick, no skin (130/4.0) = 3 points
Chicken, thigh, no skin (150/7.0) = 4 points
Chicken, wing, no skin (150/6.0) = 4 points
Turkey, breast meat (180/3) = 4 points
Turkey, wing (200/3) = 4 points
Turkey, drumstick (170/4) = 4 points
Turkey, thigh (160/5) = 4 points
Cornish Hen (85/2.5) = 2 points
Duck (w/o skin) (90/5) = 2 points
GAME (source: www.calorieking.com)
Bison (124/2.1) = 3 points
Boar (139/3.7) = 3 points
Caribou (144/3.7) = 3 points
Deer/Venison (136/2.7) = 3 points
Elk (126/1.7) = 3 points
Goat (124/2.6) = 3 points
Rabbit (154/6.2) = 4 p