Food Food Description and Common Measure or Weight Edible Code Portion (grams) MEAT, POULTRY, FISH AND MIXTURES: (Category Code 2) MEAT, NS AS TO TYPE: (Subgroup Code 20) Meat, NS as to type: (Subgroup Code 200) 200-0000 Meat, NFS 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)................................................. 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 200-0007 Meat, baby food, NS as to type, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 33 200-0009 Meat sticks, baby food, NS as to type of meat 1 jar (2.5 oz)............................................. 71 1 stick.................................................... 10 Serving not specified...................................... 20 200-0020 Ground meat, NFS 1 small patty (3.33 oz, raw, 5 patties per lb) (yield after cooking)........................................... 68 1 medium patty (4 oz, raw, 4 patties per lb) (yield after cooking)................................................. 85 1 large patty (5.33 oz, raw, 3 patties per lb) (yield after cooking)...........................................113 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 21 1 cubic inch, cooked....................................... 19 1 cubic inch, raw, yields cooked........................... 12 1 cup, cooked..............................................116 1 cup, raw, yields cooked..................................170 Serving not specified...................................... 85 BEEF: (Subgroup Code 21) Beef, NFS: (Subgroup Code 210) 210-0010 Beef, NS as to cut, cooked, NS as to fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cup, cooked, shredded....................................121 Serving not specified...................................... 85 210-0011 Beef, NS as to cut, cooked, lean and fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cup, cooked, shredded....................................121 Serving not specified...................................... 85 210-0012 Beef, NS as to cut, cooked, lean only eaten 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 22 1 oz, boneless, cooked (yield after fat removed)........... 27 1 oz, boneless, raw (yield after cooking, fat removed)..... 21 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 cup, cooked, shredded....................................121 Serving not specified...................................... 85 210-0100 Steak, NS as to type of meat, cooked, NS as to fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cubic inch, with bone, cooked (yield after bone removed). 15 Serving not specified...................................... 85 210-0101 Steak, NS as to type of meat, cooked, lean and fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 210-0102 Steak, NS as to type of meat, cooked, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 23 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 210-0200 Beef, pickled 1 oz, boneless............................................. 28 1 cubic inch, boneless..................................... 18 1 cup, diced...............................................140 Serving not specified...................................... 85 210-0300 Beef, NS as to cut, fried, NS to fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 Beef, steak: (Subgroup Code 211) Beef steak (Include blade, breakfast, chuck, club, cubed, Delmonico, filet mignon, flank, London broil, minute, New York, Porterhouse, rib, rib eye, round, rump, shell, sirloin, Spencer, steak on a stick, steakettes, strip, T-bone, tenderloin, beef tips) 211-0100 Beef steak, NS as to cooking method, NS as to fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone removed)..........153 1 medium steak (yield after cooking, bone removed).........204 1 large steak (yield after cooking, bone removed)..........272 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 211-0101 Beef steak, NS as to cooking method, lean and fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone removed)..........153 1 medium steak (yield after cooking, bone removed).........204 1 large steak (yield after cooking, bone removed...........272 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 211-0102 Beef steak, NS as to cooking method, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 23 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone and fat removed)..117 1 medium steak (yield after cooking, bone and fat removed).156 1 large steak (yield after cooking, bone and fat removed)..209 1 cube steak...............................................138 1 slice of London Broil.................................... 21 Serving not specified.......................................85 211-0111 Beef steak, broiled or baked, NS as to fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 T-bone steak (yield after cooking, bone removed).........219 1 cup, cooked, diced.......................................140 1 Porterhouse steak (yield after cooking, bone removed)....241 1 sirloin steak (yield after cooking, bone removed)........265 1 small steak (yield after cooking, bone removed)..........153 1 medium steak (yield after cooking, bone removed).........204 1 large steak (yield after cooking, bone removed)..........272 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 211-0112 Beef steak, broiled or baked, lean and fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 T-bone steak (yield after cooking, bone removed).........219 1 cup, cooked, diced.......................................140 1 Porterhouse steak (yield after cooking, bone removed)....241 1 sirloin steak (yield after cooking, bone removed)........265 1 small steak (yield after cooking, bone removed)..........153 1 medium steak (yield after cooking, bone removed).........204 1 large steak (yield after cooking, bone removed)..........272 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 211-0113 Beef steak, broiled or baked, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 23 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 cubic inch, boneless, cooked, fat removed................ 18 1 T-bone steak (yield after cooking, bone and fat removed).184 1 cup, cooked, diced.......................................140 1 Porterhouse steak (yield after cooking, bone and fat removed).................................................170 1 sirloin steak (yield after cooking, bone and fat removed).................................................241 1 small steak (yield after cooking, bone and fat removed)..117 1 medium steak (yield after cooking, bone and fat removed).156 1 large steak (yield after cooking, bone and fat removed)..209 1 cube steak...............................................138 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 211-0211 Beef steak, fried, NS as to fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone removed)..........153 1 medium steak (yield after cooking, bone removed).........204 1 large steak (yield after cooking, bone removed)..........272 1 T-bone steak (yield after cooking, bone removed).........219 Serving not specified...................................... 85 211-0212 Beef steak, fried, lean and fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 T-bone steak (yield after cooking, bone removed).........219 1 small steak (yield after cooking, bone removed)..........153 1 medium steak (yield after cooking, bone removed).........204 1 large steak (yield after cooking, bone removed)..........272 Serving not specified...................................... 85 211-0213 Beef steak, fried, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 23 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 T-bone steak (yield after cooking, bone and fat removed).184 1 small steak (yield after cooking, bone and fat removed)..117 1 medium steak (yield after cooking, bone and fat removed).156 1 large steak (yield after cooking, bone and fat removed)..209 1 cube steak...............................................138 Serving not specified...................................... 85 211-0311 Beef steak, breaded or floured, baked or fried, NS as to fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 26 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 small steak (yield after cooking, bone removed)..........182 1 medium steak (yield after cooking, bone removed).........243 1 large steak (yield after cooking, bone removed)..........324 Serving not specified...................................... 85 211-0312 Beef steak, breaded or floured, baked or fried, lean and fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 26 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 small steak (yield after cooking, bone removed)..........182 1 medium steak (yield after cooking, bone removed).........243 1 large steak (yield after cooking, bone removed)..........324 Serving not specified...................................... 85 211-0313 Beef steak, breaded or floured, baked or fried, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 27 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 20 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 24 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 17 1 oz, boneless, cooked (yield after fat removed)........... 27 1 oz, boneless, raw (yield after cooking, fat removed)..... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 minute steak.............................................165 1 small steak (yield after cooking, bone and fat removed)..140 1 medium steak (yield after cooking, bone and fat removed).186 1 large steak (yield after cooking, bone and fat removed)..248 1 cube steak...............................................165 Serving not specified...................................... 85 211-0411 Beef steak, battered, fried, NS as to fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 26 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone removed)..........182 1 medium steak (yield after cooking, bone removed).........243 1 large steak (yield after cooking, bone removed)..........324 Serving not specified...................................... 85 211-0412 Beef steak, battered, fried, lean and fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 26 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone removed)..........182 1 medium steak (yield after cooking, bone removed).........243 1 large steak (yield after cooking, bone removed)..........324 Serving not specified...................................... 85 211-0413 Beef steak, battered, fried, lean only eaten 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 24 1 oz, boneless, cooked (yield after fat removed)........... 27 1 oz, boneless, raw (yield after cooking, fat removed)..... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone and fat removed)..140 1 medium steak (yield after cooking, bone and fat removed).186 1 large steak (yield after cooking, bone and fat removed)..248 1 cube steak...............................................165 Serving not specified...................................... 85 211-0511 Beef steak, braised, NS as to fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone removed)..........140 1 medium steak (yield after cooking, bone removed).........187 1 large steak (yield after cooking, bone removed)..........249 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 211-0512 Beef steak, braised, lean and fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone removed)..........140 1 medium steak (yield after cooking, bone removed).........187 1 large steak (yield after cooking, bone removed)..........249 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 211-0513 Beef steak, braised, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 14 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 oz, boneless, cooked (yield after fat removed)........... 23 1 oz, boneless, raw (yield after cooking, fat removed)..... 15 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 small steak (yield after cooking, bone and fat removed)..110 1 medium steak (yield after cooking, bone and fat removed).146 1 large steak (yield after cooking, bone and fat removed)..195 1 cube steak...............................................131 1 slice of London Broil.................................... 21 Serving not specified...................................... 85 Beef oxtails, neckbones, short ribs: (Subgroup Code 213) 213-0100 Beef, oxtails, cooked 1 oz, with bone, cooked (yield after bone removed)......... 16 1 oz, with bone, raw (yield after cooking, bone removed)... 8 1 tail (yield after cooking, bone removed).................240 1 cup, cooked, diced.......................................140 Serving not specified...................................... 80 213-0200 Beef, neckbones, cooked 1 oz, with bone, cooked (yield after bone removed)......... 11 1 oz, with bone, raw (yield after cooking, bone removed)... 8 1 neckbone (yield after cooking, bone removed)............. 59 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 213-0400 Beef, shortribs, cooked, NS as to fat eaten (Include beef rib tips) 1 small rib (yield after cooking, bone removed)............ 28 1 medium rib (yield after cooking, bone removed)........... 66 1 large rib (yield after cooking, bone removed)............ 92 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 11 1 cubic inch, with bone, cooked (yield after bone removed). 10 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 213-0411 Beef, shortribs, cooked, lean and fat eaten (Include beef rib tips) 1 small rib (yield after cooking, bone removed)............ 28 1 medium rib (yield after cooking, bone removed)........... 66 1 large rib (yield after cooking, bone removed)............ 92 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 11 1 cubic inch, with bone, cooked (yield after bone removed). 10 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 213-0412 Beef, shortribs, cooked, lean only eaten (Include beef rib tips) 1 small rib (yield after cooking, bone and fat removed).... 22 1 medium rib (yield after cooking, bone and fat removed)... 51 1 large rib (yield after cooking, bone and fat removed).... 70 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 16 1 oz, with bone, cooked (yield after bone and fat removed). 12 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 8 1 cubic inch, with bone, cooked (yield after bone and fat removed)................................................. 8 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 213-0420 Beef, shortribs, barbecued, with sauce, NS as to fat eaten 1 small rib (yield after cooking, bone removed)............ 28 1 medium rib (yield after cooking, bone removed)........... 66 1 large rib (yield after cooking, bone removed)............ 92 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 11 1 cubic inch, with bone, cooked (yield after bone removed). 10 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 213-0421 Beef, shortribs, barbecued, with sauce, lean and fat eaten 1 small rib (yield after cooking, bone removed)............ 28 1 medium rib (yield after cooking, bone removed)........... 66 1 large rib (yield after cooking, bone removed)............ 92 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 11 1 cubic inch, with bone, cooked (yield after bone removed). 10 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 213-0422 Beef, shortribs, barbecued, with sauce, lean only eaten 1 small rib (yield after cooking, bone and fat removed).... 22 1 medium rib (yield after cooking, bone and fat removed)... 51 1 large rib (yield after cooking, bone and fat removed).... 70 1 oz, with bone, cooked (yield after bone and fat removed). 12 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 8 1 cubic inch, with bone, cooked (yield after bone and fat removed)................................................. 8 1 cup, cooked, diced.......................................140 Beef roasts, stew meat, corned beef, beef brisket, sandwich steaks: (Subgroup Code 214) 214-0100 Beef, roast, roasted, NS as to fat eaten (Include prime ribs, rib roast) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-0111 Beef, roast, roasted, lean and fat eaten (Include prime ribs, rib roast) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-0112 Beef, roast, roasted, lean only eaten (Include prime ribs, rib roast) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 23 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 18 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 22 1 oz, with bone, cooked (yield after bone and fat removed). 17 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 oz, boneless, cooked (yield after fat removed)........... 22 1 oz, boneless, raw (yield after cooking, fat removed)..... 18 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-0140 Beef, roast, canned (Include beef, steak, canned) 1 oz, boneless............................................. 28 1 cubic inch, boneless..................................... 18 1 cup, diced...............................................140 Serving not specified...................................... 85 214-0700 Beef, pot roast, braised or boiled, NS as to fat eaten (Include chuck roast, arm roast, blade roast, shoulder roast) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-0711 Beef, pot roast, braised or boiled, lean and fat eaten (Include chuck roast, arm roast, blade roast, shoulder roast) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-0712 Beef, pot roast, braised or boiled, lean only eaten (Include chuck roast, arm roast, blade roast, shoulder roast) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 18 1 oz, boneless, cooked (yield after fat removed)........... 25 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1000 Beef, stew meat, cooked, NS as to fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 17 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1011 Beef, stew meat, cooked, lean and fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 17 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1012 Beef, stew meat, cooked, lean only eaten 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 19 1 oz, boneless, cooked (yield after fat removed)........... 25 1 oz, boneless, raw (yield after cooking, fat removed)..... 15 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1600 Corned beef, cooked, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 16 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1611 Corned beef, cooked, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 16 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1612 Corned beef, cooked, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, cooked (yield after fat removed)........... 20 1 oz, boneless, raw (yield after cooking, fat removed)..... 12 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1615 Corned beef, canned, ready-to-eat 1 slice.................................................... 40 1 oz, boneless............................................. 28 1 cubic inch............................................... 18 1 cup, diced...............................................140 Serving not specified...................................... 85 214-1710 Beef brisket, cooked, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1711 Beef brisket, cooked, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-1712 Beef brisket, cooked, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, cooked (yield after fat removed)........... 23 1 oz, boneless, raw (yield after cooking, fat removed)..... 13 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 214-2010 Beef, sandwich steak (flaked, formed, thinly sliced) (Include Steak-umms) 1 sandwich steak........................................... 41 1 cup......................................................107 1 oz, raw (yield after cooking)............................ 21 Ground beef, beef patties, beef meatballs: (Subgroup Code 215) 215-0000 Ground beef, raw 1 oz....................................................... 28 1 cup......................................................226 Serving not specified...................................... NA 215-0010 Ground beef or patty, cooked, NS as to regular, lean, or extra lean 1 small patty (3.33 oz, raw, 5 patties per lb) (yield after cooking)........................................... 68 1 medium patty (4 oz, raw, 4 patties per lb) (yield after cooking)................................................. 85 1 large patty (5.33 oz, raw, 3 patties per lb) (yield after cooking)...........................................113 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 21 1 cubic inch, cooked....................................... 19 1 cubic inch, raw, yields cooked........................... 12 1 cup, cooked..............................................116 1 cup, raw, yields cooked..................................170 Serving not specified...................................... 85 215-0011 Ground beef, meatballs, meat only, cooked, NS as to regular, lean, or extra lean 1 small meatball........................................... 14 1 medium meatball.......................................... 28 1 large meatball........................................... 42 1 cocktail size meatball................................... 7 1 cup......................................................144 Serving not specified...................................... 85 215-0020 Ground beef or patty, breaded, cooked 1 small patty (3.33 oz, raw, 5 patties per lb) (yield after cooking)........................................... 81 1 medium patty (4 oz, raw, 4 patties per lb) (yield after cooking).................................................101 1 large patty (5.33 oz, raw, 3 patties per lb) (yield after cooking)...........................................135 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 25 1 cubic inch, cooked....................................... 19 Serving not specified......................................101 215-0100 Ground beef, regular, cooked 1 small patty (3.33 oz, raw, 5 patties per lb) (yield after cooking)........................................... 68 1 medium patty (4 oz, raw, 4 patties per lb) (yield after cooking)................................................. 85 1 large patty (5.33 oz, raw, 3 patties per lb) (yield after cooking)...........................................113 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 21 1 cubic inch, cooked....................................... 19 1 cubic inch, raw, yields cooked........................... 12 1 cup, cooked..............................................116 1 cup, raw, yields cooked..................................170 Serving not specified...................................... 85 215-0120 Ground beef, lean, cooked (Include ground chuck) 1 small patty (3.33 oz, raw, 5 patties per lb) (yield after cooking)........................................... 71 1 medium patty (4 oz, raw, 4 patties per lb) (yield after cooking)................................................. 88 1 large patty (5.33 oz, raw, 3 patties per lb) (yield after cooking)...........................................118 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 22 1 cubic inch, cooked....................................... 19 1 cubic inch, raw, yields cooked........................... 12 1 cup, cooked..............................................116 1 cup, raw, yields cooked..................................176 Serving not specified...................................... 88 215-0130 Ground beef, extra lean, cooked (Include ground sirloin, ground round) 1 small patty (3.33 oz, raw, 5 patties per lb) (yield after cooking)................................................. 77 1 medium patty (4 oz, raw, 4 patties per lb) (yield after cooking)................................................. 96 1 large patty (5.33 oz, raw, 3 patties per lb) (yield after cooking)...........................................128 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 24 1 cubic inch, cooked....................................... 19 1 cubic inch, raw, yields cooked........................... 13 1 cup, cooked..............................................116 1 cup, raw, yields cooked..................................192 Serving not specified...................................... 96 215-4010 Ground beef with textured vegetable protein, cooked 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 21 1 cubic inch, cooked....................................... 19 1 cup, cooked..............................................116 1 small patty.............................................. 70 1 medium patty............................................. 84 1 large patty..............................................112 Serving not specified...................................... 85 Other beef items (beef bacon, dried beef, pastrami): (Subgroup Code 216) 216-0100 Beef, bacon, cooked 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 9 1 slice, cooked (approx .8 oz, raw)........................ 6.5 1 cup, pieces.............................................. 84 Serving not specified...................................... 13 216-0125 Beef, bacon, cooked, lean only eaten 1 oz, cooked, lean only.................................... 28 1 oz, cooked (yield after fat removed)..................... 21 1 oz, raw, lean only (yield after cooking)................. 13 1 oz, raw (yield after cooking, fat removed)............... 7 1 slice.................................................... 6 1 cup, pieces.............................................. 84 Serving not specified...................................... NA 216-0150 Beef, bacon, formed, lean meat added, cooked (Include Sizzlean) 1 strip.................................................... 11 1 oz, raw (yield after cooking)............................ 14 Serving not specified...................................... 22 216-0200 Beef, dried, chipped, uncooked 1 oz....................................................... 28 1 cup......................................................121 1 jar (2.5 oz)............................................. 71 1 slice.................................................... 9 Serving not specified...................................... 28 216-0201 Beef, dried, chipped, cooked in fat 1 oz, cooked.............................................. 28 1 cup, diced.............................................. 128 1 slice, cooked (8"x 3-3/4"x 1/2")........................ 182 1 cubic inch.............................................. 16 1 oz, yield after cooking................................. 27 Serving not specified..................................... NA 216-0300 Beef, pastrami (beef, smoked, spiced) (Include pastrami, NFS) 1 slice.................................................... 28 1 thin slice............................................... 14 1 cup, sliced..............................................110 1 cup, pieces..............................................131 Serving not specified...................................... 28 Beef baby food: (Subgroup Code 217) 217-0100 Beef, baby food, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 217-0101 Beef, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 217-0102 Beef, baby food, junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 PORK: (Subgroup Code 22) Pork, NFS; ground, dehydrated: (Subgroup Code 220) 220-0010 Pork, NS as to cut, cooked, NS as to fat eaten 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 220-0011 Pork, NS as to cut, cooked, lean and fat eaten 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 220-0012 Pork, NS as to cut, cooked, lean only eaten 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, boneless, cooked, lean only.......................... 28 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 24 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 14 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 220-0020 Pork, NS as to cut, fried, NS as to fat eaten 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 23 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 220-0021 Pork, NS as to cut, fried, lean and fat eaten 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 23 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 220-0022 Pork, NS as to cut, fried, lean only eaten 1 oz, boneless, raw, lean only (yield after cooking)....... 21 1 oz, boneless, cooked, lean only.......................... 28 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 21 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 oz, with bone, cooked (yield after bone and fat removed). 18 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 220-0030 Pork, NS as to cut, breaded, fried, NS as to fat eaten 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, with bone, cooked (yield after bone removed)......... 23 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... NA 220-0031 Pork, NS as to cut, breaded, fried, lean and fat eaten 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, with bone, cooked (yield after bone removed)......... 23 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... NA 220-0032 Pork, NS as to cut, breaded, fried, lean only eaten 1 oz, boneless, raw, lean only (yield after cooking)....... 24 1 oz, boneless, cooked, lean only.......................... 28 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 18 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 25 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 oz, boneless, cooked (yield after fat removed)........... 23 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, with bone, cooked (yield after bone and fat removed). 18 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... NA 220-0100 Pork, pickled, NS as to cut 1 oz, boneless............................................. 28 1 cubic inch, boneless..................................... 18 1 cup, diced...............................................140 Serving not specified...................................... 85 220-0200 Pork, ground or patty, cooked 1 oz, raw (yield after cooking)............................ 21 1 oz, cooked............................................... 28 1 cup, cooked..............................................125 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 220-0210 Pork, ground or patty, breaded, cooked 1 oz, raw (yield after cooking)............................ 25 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 1 patty....................................................100 Serving not specified...................................... 85 220-0300 Pork, dehydrated, oriental style 1 cup...................................................... 22 Serving not specified...................................... NA Pork chops: (Subgroup Code 221) 221-0100 Pork chop, NS as to cooking method, NS as to fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 46 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 85 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................123 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 221-0101 Pork chop, NS as to cooking method, lean and fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 46 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 85 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................123 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 221-0102 Pork chop, NS as to cooking method, lean only eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 37 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 67 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 98 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 67 221-0110 Pork chop, broiled or baked, NS as to fat eaten (Include floured) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 46 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 85 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................123 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 221-0111 Pork chop, broiled or baked, lean and fat eaten (Include floured) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 46 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 85 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................123 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 221-0112 Pork chop, broiled or baked, lean only eaten (Include floured) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 37 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 67 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 98 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 67 221-0113 Pork chop, breaded, broiled or baked, NS as to fat eaten (Include Shake-n-Bake; breaded, NS as to cooking method) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 55 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................100 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................146 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................100 221-0114 Pork chop, breaded, broiled or baked, lean and fat eaten (Include Shake-n-Bake; breaded, NS as to cooking method) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 55 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................100 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................146 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................100 221-0115 Pork chop, breaded, broiled or baked, lean only eaten (Include Shake-n-Bake; breaded, NS as to cooking method) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 43 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 80 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed).........................................116 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 25 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 18 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 23 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, boneless, cooked (yield after fat removed)........... 24 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 80 221-0120 Pork chop, fried, NS as to fat eaten (Include floured) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 50 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 92 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................134 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 92 221-0121 Pork chop, fried, lean and fat eaten (Include floured) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 50 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 92 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................134 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 92 221-0122 Pork chop, fried, lean only eaten (Include floured) 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 38 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 70 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed).........................................102 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 oz, with bone, cooked (yield after bone and fat removed). 18 1 oz, boneless, raw (yield after cooking, fat removed)..... 15 1 oz, boneless, cooked (yield after fat removed)........... 23 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 Serving not specified...................................... 70 221-0130 Pork chop, breaded, fried, NS as to fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 60 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................110 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................159 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................110 221-0131 Pork chop, breaded, fried, lean and fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 60 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................110 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................159 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................110 221-0132 Pork chop, breaded, fried, lean only eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 45 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 84 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed).........................................122 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, with bone, cooked (yield after bone and fat removed). 18 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 oz, boneless, cooked (yield after fat removed)........... 23 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 25 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 18 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 24 Serving not specified...................................... 84 221-0140 Pork chop, battered, fried, NS as to fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 60 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................110 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................159 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................110 221-0141 Pork chop, battered, fried, lean and fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 60 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................110 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................159 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................110 221-0142 Pork chop, battered, fried, lean only eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 45 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 84 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed).........................................122 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 oz, boneless, cooked (yield after fat removed)........... 23 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 24 Serving not specified...................................... 84 221-0150 Pork chop, stewed, NS as to fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 42 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 77 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................112 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 17 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 77 221-0151 Pork chop, stewed, lean and fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 42 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 77 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................112 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 17 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 77 221-0152 Pork chop, stewed, lean only eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 36 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 66 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 96 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 24 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 18 1 oz, with bone, cooked (yield after bone and fat removed). 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, boneless, cooked (yield after fat removed)........... 24 1 oz, boneless, raw (yield after cooking, fat removed)..... 14 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 66 221-0700 Pork chop, smoked or cured, cooked, NS as to fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 46 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 84 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................123 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 84 221-0701 Pork chop, smoked or cured, cooked, lean and fat eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed)................................... 46 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 84 1 large (8 oz, with bone, raw) (yield after cooking, bone removed).................................................123 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 84 221-0702 Pork chop, smoked or cured, cooked, lean only eaten 1 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 37 1 medium (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 67 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 98 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 26 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 22 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 25 Serving not specified...................................... 67 Pork steaks, cutlets: (Subgroup Code 222) 222-0100 Pork steak or cutlet, NS as to cooking method, NS as to fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 small steak..............................................158 1 medium steak.............................................185 1 large steak..............................................229 1 steak, NFS...............................................185 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0101 Pork steak or cutlet, NS as to cooking method, lean and fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 small steak..............................................158 1 medium steak.............................................185 1 large steak..............................................229 1 steak, NFS...............................................185 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0102 Pork steak or cutlet, NS as to cooking method, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 24 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 14 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 24 1 small steak..............................................128 1 medium steak.............................................151 1 large steak..............................................184 1 steak, NFS...............................................151 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0105 Pork steak or cutlet, battered, fried, NS as to fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0106 Pork steak or cutlet, battered, fried, lean and fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0107 Pork steak or cutlet, battered, fried, lean only eaten 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 17 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 19 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 29 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 20 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 24 Serving not specified...................................... 85 222-0110 Pork steak or cutlet, broiled or baked, NS as to fat eaten (Include floured) 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0111 Pork steak or cutlet, broiled or baked, lean and fat eaten (Include floured) 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0112 Pork steak or cutlet, broiled or baked, lean only eaten (Include floured) 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 24 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 14 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 17 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0120 Pork steak or cutlet, fried, NS as to fat eaten (Include floured) 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 steak (yield after cooking, bone removed)................180 Serving not specified...................................... 85 222-0121 Pork steak or cutlet, fried, lean and fat eaten (Include floured) 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 steak (yield after cooking, bone removed)................180 Serving not specified...................................... 85 222-0122 Pork steak or cutlet, fried, lean only eaten (Include floured) 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 14 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 24 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 steak (yield after cooking, bone and fat removed)........147 Serving not specified...................................... 85 222-0130 Pork steak or cutlet, breaded, broiled or baked, NS as to fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0131 Pork steak or cutlet, breaded, broiled or baked, lean and fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-0132 Pork steak or cutlet, breaded, broiled or baked, lean only eaten 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 17 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 19 1 oz, boneless, cooked, (yield after fat removed).......... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 29 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 20 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 24 Serving not specified...................................... 85 222-0140 Pork steak or cutlet, breaded, fried, NS as to fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cutlet...................................................220 Serving not specified...................................... NA 222-0141 Pork steak or cutlet, breaded, fried, lean and fat eaten 1 oz, with bone, raw (yield after cooking, bone removed)... 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, boneless, raw (yield after cooking).................. 24 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cutlet...................................................220 Serving not specified...................................... NA 222-0142 Pork steak or cutlet, breaded, fried, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 29 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 20 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 24 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 17 1 oz, with bone, cooked (yield after bone and fat removed). 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 19 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 cutlet...................................................185 Serving not specified...................................... NA 222-1030 Pork, tenderloin, cooked, NS as to cooking method 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cup, cooked, diced.......................................140 1 cubic inch, boneless, cooked............................. 18 Serving not specified...................................... 85 222-1031 Pork, tenderloin, breaded, fried (Include floured) 1 oz, boneless, raw (yield after cooking).................. 27 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-1035 Pork, tenderloin, braised 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-1040 Pork, tenderloin, baked 1 oz, boneless, raw (yield after cooking)................. 22 1 oz, boneless, cooked..................................... 28 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 222-1045 Pork, tenderloin, battered, fried 1 oz, boneless, raw (yield after cooking).................. 26 1 oz, boneless, cooked..................................... 28 1 cup, cooked, diced.......................................140 Serving not specified...................................... NA Ham: (Subgroup Code 223) 223-0012 Ham, fried, NS as to fat eaten (Include smoked, cured, canned) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 27 1 oz, boneless, raw (yield after cooking).................. 18 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0013 Ham, fried, lean and fat eaten (Include smoked, cured, canned) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 27 1 oz, boneless, raw (yield after cooking).................. 18 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0014 Ham, fried, lean only eaten (Include smoked, cured, canned) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, with bone, cooked, lean only (yield after bone removed)............................................ 27 1 oz, boneless, raw, lean only (yield after cooking)....... 18 1 oz, boneless, cooked, lean only.......................... 28 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 15 1 oz, with bone, cooked (yield after bone and fat removed). 24 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 25 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0015 Ham, breaded, fried, NS as to fat eaten (Include smoked, cured, canned; chicken fried ham) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, raw (yield after cooking).................. 21 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0016 Ham, breaded, fried, lean and fat eaten (Include smoked, cured, canned; chicken fried ham) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, raw (yield after cooking).................. 21 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0017 Ham, breaded, fried, lean only eaten (Include smoked, cured, canned; chicken fried ham) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, raw, lean only (yield after cooking)....... 21 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw (yield after cooking, fat removed)..... 19 1 oz, boneless, cooked (yield after fat removed)........... 25 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0100 Ham, fresh, cooked, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 15 1 oz, with bone, cooked (yield after bone and skin removed)............................................ 24 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0111 Ham, fresh, cooked, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 15 1 oz, with bone, cooked (yield after bone and skin removed)............................................ 24 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-0112 Ham, fresh, cooked, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 22 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 19 1 oz, with bone, raw (yield after cooking, bone, skin, and fat removed)............................................. 13 1 oz, with bone, cooked (yield after bone, skin, and fat removed)................................................. 22 1 oz, boneless, raw (yield after cooking, fat removed)..... 15 1 oz, boneless, cooked (yield after fat removed)........... 25 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 75 223-1100 Ham, smoked or cured, cooked, NS as to fat eaten (Include country ham; cottage ham; picnic ham; ham, NS as to fresh, smoked, or cured) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 17 1 oz, with bone, cooked (yield after bone and skin removed)............................................ 22 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cup, cooked, shredded....................................110 1 cup, cooked, shaved...................................... 81 1 cup, NFS.................................................140 Serving not specified...................................... 85 223-1101 Ham, smoked or cured, cooked, lean and fat eaten (Include country ham; cottage ham; picnic ham; ham, NS as to fresh, smoked, or cured) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 17 1 oz, with bone, cooked (yield after bone and skin removed)............................................ 22 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cup, cooked, shredded....................................110 1 cup, cooked, shaved...................................... 81 Serving not specified...................................... 85 223-1102 Ham, smoked or cured, cooked, lean only eaten (Include country ham; cottage ham; picnic ham; ham, NS as to fresh, smoked, or cured) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 20 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 23 1 oz, with bone, raw (yield after cooking, bone, skin, and fat removed)............................................. 14 1 oz, with bone, cooked (yield after bone, skin, and fat removed)................................................. 18 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 oz, boneless, cooked (yield after fat removed)........... 25 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 cup, cooked, shredded....................................110 1 cup, cooked, shaved...................................... 81 Serving not specified...................................... 85 223-1120 Ham, smoked or cured, low sodium, cooked, NS as to fat eaten (Include canned) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 17 1 oz, with bone, cooked (yield after bone and skin removed)............................................ 22 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-1121 Ham, smoked or cured, low sodium, cooked, lean and fat eaten (Include canned) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 17 1 oz, with bone, cooked (yield after bone and skin removed)............................................ 22 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 223-1122 Ham, smoked or cured, low sodium, cooked, lean only eaten (Include canned) 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 20 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 23 1 oz, with bone, raw (yield after cooking, bone, skin, and fat removed)............................................. 14 1 oz, with bone, cooked (yield after bone, skin, and fat removed)................................................. 18 1 oz, boneless, raw (yield after cooking, fat removed)..... 20 1 oz, boneless, cooked (yield after fat removed)........... 25 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 ************************************************************************ 223-1140 Ham, smoked or cured, ready-to-eat, NS as to fat eaten (Include canned Polish ham) CODE DISCONTINUED 3/14/86 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, diced...............................................140 Serving not specified...................................... 85 ************************************************************************ ************************************************************************ 223-1141 Ham, smoked or cured, ready-to-eat, lean and fat eaten (Include canned Polish ham) CODE DISCONTINUED 3/14/86 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, diced...............................................140 Serving not specified...................................... 85 ************************************************************************ ************************************************************************ 223-1142 Ham, smoked or cured, ready-to-eat, lean only eaten (Include canned Polish ham) CODE DISCONTINUED 3/14/86 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked (yield after fat removed)........... 26 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, diced...............................................140 Serving not specified...................................... 78 ************************************************************************ 223-1145 Ham, prosciutto 1 oz, boneless............................................. 28 Serving not specified...................................... NA 223-1150 Ham, smoked or cured, canned, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, diced...............................................140 Serving not specified...................................... 85 223-1151 Ham, smoked or cured, canned, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, diced...............................................140 Serving not specified...................................... 85 223-1152 Ham, smoked or cured, canned, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked (yield after fat removed)........... 26 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, diced...............................................140 1 oz, boneless, cooked, lean only.......................... 28 Serving not specified...................................... 85 223-2111 Ham, smoked or cured, ground patty 1 oz, raw (yield after cooking)............................ 26 1 oz, cooked............................................... 28 1 patty.................................................... 60 Serving not specified...................................... 85 Pork roasts: (Subgroup Code 224) 224-0010 Pork roast, NS as to cut, cooked, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-0011 Pork roast, NS as to cut, cooked, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-0012 Pork roast, NS as to cut, cooked, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 25 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-0100 Pork roast, loin, cooked, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-0101 Pork roast, loin, cooked, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, raw (yield after cooking).................. 20 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-0102 Pork roast, loin, cooked, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 oz, with bone, cooked (yield after bone and fat removed). 19 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 25 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-0251 Fried pork chunks, Puerto Rican style (Carne de cerdo frita, masitas fritas) 1 piece (2-1/2" x 2" x 1")................................. 38 Serving not specified......................................115 224-1100 Pork roast, shoulder, cooked, NS as to fat eaten 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-1101 Pork roast, shoulder, cooked, lean and fat eaten 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-1102 Pork roast, shoulder, cooked, lean only eaten 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 22 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 19 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 14 1 oz, with bone, cooked (yield after bone and fat removed). 20 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 24 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-2100 Pork roast, smoked or cured, cooked, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-2101 Pork roast, smoked or cured, cooked, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-2102 Pork roast, smoked or cured, cooked, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 19 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 13 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 19 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, with bone, cooked (yield after bone and fat removed). 17 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 oz, boneless, cooked (yield after fat removed)........... 23 1 cubic inch, boneless cooked, fat removed................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 224-3100 Pork roll, cured, fried 1 slice (1 oz)............................................. 28 Serving not specified...................................... 28 Canadian bacon: (Subgroup Code 225) 225-0101 Canadian bacon, cooked 1 slice.................................................... 23 1 oz, raw (yield after cooking)............................ 23 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 23 Bacon, salt pork: (Subgroup Code 226) Beef bacon - See subgroup 216 226-0010 Bacon, NS as to type of meat, cooked 1 thin slice (yield after cooking)......................... 5 1 medium slice (yield after cooking)....................... 8 1 thick slice (yield after cooking)........................ 12 1 oz, raw (yield after cooking)............................ 8 1 oz, cooked............................................... 28 1 cup, pieces.............................................. 80 Serving not specified...................................... 16 226-0100 Pork bacon, smoked or cured, cooked 1 thin slice (yield after cooking)......................... 5 1 medium slice (yield after cooking)....................... 8 1 thick slice (yield after cooking)........................ 12 1 oz, raw (yield after cooking)............................ 8 1 oz, cooked............................................... 28 1 cup, pieces.............................................. 80 Serving not specified...................................... 16 226-0102 Pork bacon, smoked or cured, cooked, lean only eaten 1 thin slice (yield after cooking, fat removed)............ 4 1 medium slice (yield after cooking, fat removed).......... 6 1 thick slice (yield after cooking, fat removed)........... 9 1 oz, raw (yield after cooking, fat removed)............... 7 1 oz, cooked (yield after fat removed)..................... 21 1 cup, pieces.............................................. 80 Serving not specified...................................... 12 226-0104 Bacon or side pork, fresh, cooked 1 slice (1/4" thick)....................................... 26 1 oz, raw (yield after cooking)............................ 8 Serving not specified...................................... 26 226-0201 Pork bacon, smoked or cured, lower sodium 1 thin slice (yield after cooking)......................... 5 1 medium slice (yield after cooking)....................... 8 1 thick slice (yield after cooking)........................ 12 1 oz, raw (yield after cooking)............................ 8 1 oz, cooked............................................... 28 1 cup, pieces.............................................. 80 Serving not specified...................................... 16 226-0501 Pork bacon, formed, lean meat added, cooked (Include breakfast strips; Sizzlean; Sizzlean, NS as to pork or beef) 1 strip.................................................... 11 1 oz, raw (yield after cooking)............................ 14 Serving not specified...................................... 22 226-2100 Salt pork or fat back, cooked (Include hog jowl) 1 slice (2-1/4" x 1-3/4" x 1/4")........................... 26 1 slice (4" x 1-3/4" x 1/2")............................... 47 1 oz, raw (yield after cooking)............................ 20 1 cup, cooked..............................................128 1 cubic inch, cooked....................................... 15 Serving not specified...................................... 26 Other pork items (spareribs, cracklings, skin, miscellaneous parts): (Subgroup Code 227) 227-0100 Pork, spareribs, cooked, NS as to fat eaten (Include flank end; ribs, NFS) 1 small cut (yield after cooking, bone removed)............ 75 1 medium cut (yield after cooking, bone removed)...........105 1 large cut (3 ribs of varied size per cut) (yield after cooking, bone removed)...................................135 1 small rib (yield after cooking, bone removed)............ 25 1 medium rib (yield after cooking, bone removed)........... 35 1 large rib (yield after cooking, bone removed)............ 45 1 oz, with bone, raw (yield after cooking, bone removed)................................................. 11 1 oz, with bone, cooked (yield after bone removed)......... 18 1 cup, boneless, cooked....................................140 1 cubic inch, with bone, cooked (yield after bone removed). 11 Serving not specified......................................105 227-0101 Pork, spareribs, cooked, lean and fat eaten (Include flank end) 1 small cut (yield after cooking, bone removed)............ 75 1 medium cut (yield after cooking, bone removed)...........105 1 large cut (3 ribs of varied size per cut) (yield after cooking, bone removed)...................................135 1 small rib (yield after cooking, bone removed)............ 25 1 medium rib (yield after cooking, bone removed)........... 35 1 large rib (yield after cooking, bone removed)............ 45 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 11 1 cubic inch, with bone, cooked (yield after bone removed). 11 Serving not specified......................................105 227-0102 Pork, spareribs, cooked, lean only eaten (Include flank end) 1 small cut (yield after cooking, bone and fat removed).... 56 1 medium cut (yield after cooking, bone and fat removed)... 78 1 large cut (3 ribs of varied size per cut) (yield after cooking, bone and fat removed)...........................100 1 small rib (yield after cooking, bone and fat removed).... 18 1 medium rib (yield after cooking, bone and fat removed)... 26 1 large rib (yield after cooking, bone and fat removed).... 33 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 12 1 oz, with bone, cooked (yield after bone and fat removed). 14 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 10 1 cubic inch, with bone, cooked, fat removed (yield after bone removed)............................................ 8 Serving not specified...................................... NA 227-0401 Pork, cracklings, cooked 1 cup...................................................... 91 Serving not specified...................................... NA 227-0501 Pork ears, tail, head, snout, miscellaneous parts, cooked 1 ear (yield after cooking)................................111 1 oz, ears, raw (yield after cooking)...................... 26 1 oz, tails, raw (yield after cooking)..................... 17 1 pig tail................................................. 85 Serving not specified......................................111 227-0601 Pork, neckbones, cooked (Include neckbones, NFS; pork backbone) 1 neckbone (yield after cooking, bone removed)............. 47 1 oz, with bone, raw (yield after cooking, bone removed)... 8 1 oz, with bone, cooked (yield after bone removed)......... 11 1 cubic inch, with bone, cooked (yield after bone removed). 7 1 cup, boneless, cooked....................................140 1 cup, with bone, cooked (yield after bone removed)........ 56 Serving not specified...................................... 56 227-0701 Pork, pig's feet, cooked 1 foot (yield after cooking, bone removed)................. 87 1 oz, with bone, raw (yield after cooking, bone removed)... 9 1 oz, with bone, cooked (yield after bone removed)......... 10 1 cup, with bone, cooked (yield after bone removed)........ 78 Serving not specified...................................... 87 227-0702 Pork, pig's feet, pickled 1 foot (yield after cooking, bone removed)................. 87 1 oz, with bone, raw (yield after cooking, bone removed)... 9 1 oz, with bone, cooked (yield after bone removed)......... 10 Serving not specified...................................... 87 227-0801 Pork, pig's hocks, cooked (Include ham hocks) 1 ham hock (yield after cooking, bone removed)............. 51 1 oz, with bone, raw (yield after cooking, bone removed)... 5 1 oz, with bone, cooked (yield after bone removed)......... 6 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 227-0901 Pork skin, rinds, deep-fried (Include snack type) 1 cup...................................................... 32 5 rinds.................................................... 5 1 individual serving bag................................... 57 Serving not specified...................................... 57 227-0911 Pork skin, boiled 1 slice.................................................... 33 1 cup......................................................156 Serving not specified......................................100 Pork baby food: (Subgroup Code 228) 228-0100 Pork, baby food, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 228-0101 Pork, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 228-0102 Pork, baby food, junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 228-1000 Ham, baby food, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 228-1001 Ham, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 228-1002 Ham, baby food, junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 228-2000 Meat sticks or frankfurters, baby food 1 jar (2.5 oz)............................................. 71 1 stick.................................................... 10 Serving not specified...................................... 20 LAMB, VEAL, GAME, OTHER CARCASS MEAT: (Subgroup Code 23) Lamb, NFS: (Subgroup Code 230) 230-0010 Lamb, NS as to cut, cooked (Include mutton, NS as to cut) 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 Lamb and goat: (Subgroup Code 231) 231-0100 Lamb chop, NS as to cut, cooked, NS as to fat eaten (Include mutton chop, NS as to cut) 1 small (4 oz, with bone, raw) (yield after cooking, bone removed)................................................. 72 1 medium (6 oz, with bone, raw) (yield after cooking, bone removed)............................................109 1 large (8 oz, with bone, raw) (yield after cooking, bone removed)............................................145 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................109 231-0101 Lamb chop, NS as to cut, cooked, lean and fat eaten (Include mutton chop, NS as to cut) 1 small (4 oz, with bone, raw) (yield after cooking, bone removed)................................................. 72 1 medium (6 oz, with bone, raw) (yield after cooking, bone removed)............................................109 1 large (8 oz, with bone, raw) (yield after cooking, bone removed)............................................145 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................109 231-0102 Lamb chop, NS as to cut, cooked, lean only eaten (Include mutton chop, NS as to cut) 1 small (4 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 52 1 medium (6 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 78 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed).........................................104 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, with bone, cooked (yield after bone and fat removed)............................................. 16 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 78 231-0400 Lamb, loin chop, cooked, NS as to fat eaten (Include lamb steak, mutton loin chop, mutton steak) 1 small (4 oz, with bone, raw) (yield after cooking, bone removed)................................................. 71 1 medium (5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 89 1 large (6 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 89 231-0401 Lamb, loin chop, cooked, lean and fat eaten (Include lamb steak, mutton loin chop, mutton steak) 1 small (4 oz, with bone, raw) (yield after cooking, bone removed)................................................. 71 1 medium (5 oz, with bone, raw) (yield after cooking, bone removed)............................................ 89 1 large (6 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 89 231-0402 Lamb, loin chop, cooked, lean only eaten (Include lamb steak, mutton loin chop, mutton steak) 1 small (4 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 50 1 medium (5 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 62 1 large (6 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 75 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 19 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, with bone, cooked (yield after bone and fat removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 231-0700 Lamb, shoulder chop, cooked, NS as to fat eaten (Include mutton shoulder chop) 1 small (5.5 oz, with bone, raw) (yield after cooking, bone removed).................................................100 1 medium (7 oz, with bone, raw) (yield after cooking, bone removed)............................................127 1 large (8 oz, with bone, raw) (yield after cooking, bone removed)............................................145 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................127 231-0701 Lamb, shoulder chop, cooked, lean and fat eaten (Include mutton shoulder chop) 1 small (5.5 oz, with bone, raw) (yield after cooking, bone removed)............................................100 1 medium (7 oz, with bone, raw) (yield after cooking, bone removed)............................................127 1 large (8 oz, with bone, raw) (yield after cooking, bone removed)............................................145 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................127 231-0702 Lamb, shoulder chop, cooked, lean only eaten (Include mutton shoulder chop) 1 small (5.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 72 1 medium (7 oz, with bone, raw) (yield after cooking, bone and fat removed)......................................... 91 1 large (8 oz, with bone, raw) (yield after cooking, bone and fat removed).........................................104 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 16 1 oz, with bone, cooked (yield after bone and fat removed)............................................. 16 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 91 231-0800 Lamb, shoulder, cooked, NS as to fat eaten (Include mutton shoulder) 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 231-0801 Lamb, shoulder, cooked, lean and fat eaten (Include mutton shoulder) 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 231-0802 Lamb, shoulder, cooked, lean only eaten (Include mutton shoulder) 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 21 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 20 1 oz, with bone, cooked (yield after bone and fat removed). 17 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, boneless, cooked (yield after fat removed)........... 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 15 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 231-1000 Lamb, ribs, cooked, lean only eaten (Include mutton ribs) 1 rib (yield after cooking, bone and fat removed).......... 25 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 17 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 14 1 oz, with bone, cooked (yield after bone and fat removed)............................................. 13 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 10 1 cubic inch, with bone, cooked (yield after bone and fat removed)................................................. 8 Serving not specified...................................... 85 231-1001 Lamb, ribs, cooked, NS as to fat eaten (Include mutton ribs) 1 rib (yield after cooking, bone removed).................. 46 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 cubic inch, with bone, cooked (yield after bone removed). 14 Serving not specified...................................... NA 231-1005 Lamb, ribs, cooked, lean and fat eaten (Include mutton ribs) 1 rib (yield after cooking, bone removed).................. 46 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 cubic inch, with bone, cooked (yield after bone removed). 14 Serving not specified...................................... NA 231-1101 Lamb hocks, cooked (Include mutton hocks) 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 15 Serving not specified...................................... 85 231-2010 Lamb, roast, cooked, NS as to fat eaten (Include mutton roast; lamb leg; mutton leg) 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 231-2011 Lamb, roast, cooked, lean and fat eaten (Include mutton roast; lamb leg; mutton leg) 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 231-2012 Lamb, roast, cooked, lean only eaten (Include mutton roast; lamb leg; mutton leg) 1 thin slice (approx 3" dia x 1/8")........................ 14 1 medium slice (approx 3" dia x 1/4")...................... 28 1 thick slice (approx 3" dia x 3/8")....................... 42 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 23 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 21 1 oz, with bone, cooked (yield after bone and fat removed). 16 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, boneless, cooked (yield after fat removed)........... 21 1 oz, boneless, raw (yield after cooking, fat removed)..... 15 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 231-3200 Lamb, ground or patty, cooked (Include mutton, ground or patty) 1 patty (4 oz, raw) (yield after cooking).................. 77 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 19 1 cup, cooked..............................................116 1 cup, raw, yields cooked..................................154 Serving not specified...................................... 77 231-5010 Goat, boiled 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 Serving not specified...................................... 85 231-5020 Goat, fried 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 18 Serving not specified...................................... 85 231-5025 Goat, baked 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 231-5027 Goat head, cooked 1 oz, boneless, cooked......................................28 1 cup, cooked, diced.......................................140 1 cubic inch, boneless, cooked..............................18 Serving not specified.......................................85 231-5030 Goat ribs, cooked 1 rib (yield after cooking, bone removed)...................46 1 oz, with bone, cooked (yield after bone removed)..........22 1 oz, with bone, raw (yield after cooking, bone removed)....14 1 cubic inch, with bone, cooked (yield after bone removed)..14 1 cup, cooked, diced.......................................140 Serving not specified.......................................85 Veal: (Subgroup Code 232) 232-0010 Veal, NS as to cut, cooked, NS as to fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0011 Veal, NS as to cut, cooked, lean and fat eaten 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0012 Veal, NS as to cut, cooked, lean only eaten 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 22 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 15 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 19 1 oz, with bone, cooked (yield after bone and fat removed). 22 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 12 1 oz, boneless, cooked (yield after fat removed)........... 27 1 oz, boneless, raw (yield after cooking, fat removed)..... 16 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0101 Veal chop, NS as to cooking method, NS as to fat eaten 1 small (4.75 oz, with bone, raw) (yield after cooking, bone removed)............................................ 78 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 large (8.25 oz, with bone, raw) (yield after cooking, bone removed)............................................136 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................107 232-0102 Veal chop, NS as to cooking method, lean and fat eaten 1 small chop (4.75 oz, with bone, raw) (yield after cooking, bone removed)............................................ 78 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 large (8.25 oz, with bone, raw) (yield after cooking, bone removed)............................................136 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................107 232-0103 Veal chop, NS as to cooking method, lean only eaten 1 small chop (4.75 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 62 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 85 1 large (8.25 oz, with bone, raw) (yield after cooking, bone and fat removed)....................................108 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 22 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, with bone, cooked (yield after bone and fat removed)............................................. 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0301 Veal chop, fried, NS as to fat eaten (Include breaded) 1 small (4.75 oz, with bone, raw) (yield after cooking, bone removed)............................................ 78 1 small, breaded (4.75 oz, with bone, raw) (yield after cooking, bone removed)................................... 93 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 medium, breaded (6.5 oz, with bone, raw) (yield after cooking, bone removed)...................................127 1 large (8.25 oz, with bone, raw) (yield after cooking, bone removed)............................................136 1 large, breaded (8.25 oz, with bone, raw) (yield after cooking, bone removed)...................................161 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, with bone, raw, breaded (yield after cooking, bone removed)................................................. 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified, if unbreaded........................107 Serving not specified, if breaded..........................127 232-0302 Veal chop, fried, lean and fat eaten (Include breaded) 1 small (4.75 oz, with bone, raw) (yield after cooking, bone removed)............................................ 78 1 small, breaded (4.75 oz, with bone, raw) (yield after cooking, bone removed)................................... 93 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 medium, breaded (6.5 oz, with bone, raw) (yield after cooking, bone removed)...................................127 1 large (8.25 oz, with bone, raw) (yield after cooking, bone removed)............................................136 1 large, breaded (8.25 oz, with bone, raw) (yield after cooking, bone removed)...................................161 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, with bone, raw, breaded (yield after cooking, bone removed)................................................. 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified, if unbreaded........................107 Serving not specified, if breaded..........................127 232-0303 Veal chop, fried, lean only eaten (Include breaded) 1 small (4.75 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 62 1 small, breaded (4.75 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 74 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 85 1 medium, breaded (6.5 oz, with bone, raw) (yield after cooking, bone and fat removed)...........................101 1 large (8.25 oz, with bone, raw) (yield after cooking, bone and fat removed)....................................108 1 large, breaded (8.25 oz, with bone, raw) (yield after cooking, bone and fat removed)...........................128 1 oz, with bone, cooked (yield after bone and fat removed). 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 oz, with bone, raw, breaded (yield after cooking, bone and fat removed)......................................... 16 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 22 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, with bone, raw, breaded, lean only (yield after cooking, bone removed)............................. 20 Serving not specified, if unbreaded........................ 85 Serving not specified, if breaded..........................101 232-0310 Veal chop, broiled, NS as to fat eaten 1 small chop (4.75 oz, with bone, raw) (yield after cooking, bone removed)................................... 78 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 large (8.25 oz, with bone, raw) (yield after cooking, bone removed)............................................136 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................107 232-0311 Veal chop, broiled, lean and fat eaten 1 small chop (4.75 oz, with bone, raw) (yield after cooking, bone removed)................................... 78 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone removed)............................................107 1 large (8.25 oz, with bone, raw) (yield after cooking, bone removed)............................................136 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified......................................107 232-0312 Veal chop, broiled, lean only eaten 1 small chop (4.75 oz, with bone, raw) (yield after cooking, bone and fat removed)........................... 62 1 medium (6.5 oz, with bone, raw) (yield after cooking, bone and fat removed).................................... 85 1 large (8.25 oz, with bone, raw) (yield after cooking, bone and fat removed)....................................108 1 oz, with bone, cooked, lean only (yield after bone removed)................................................. 22 1 oz, with bone, raw, lean only (yield after cooking, bone removed)................................................. 17 1 oz, with bone, cooked (yield after bone and fat removed). 20 1 oz, with bone, raw (yield after cooking, bone and fat removed)................................................. 13 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0401 Veal cutlet or steak, NS as to cooking method, NS as to fat eaten (Include veal cutlet, NFS) 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0402 Veal cutlet or steak, NS as to cooking method, lean and fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0403 Veal cutlet or steak, NS as to cooking method, lean only eaten 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 17 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 17 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-0420 Veal cutlet or steak, broiled, NS as to fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cutlet................................................... 85 Serving not specified...................................... NA 232-0421 Veal cutlet or steak, broiled, lean and fat eaten 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cutlet................................................... 85 Serving not specified...................................... NA 232-0422 Veal cutlet or steak, broiled, lean only eaten 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 17 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 17 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 cutlet................................................... 77 Serving not specified...................................... NA 232-0501 Veal cutlet or steak, fried, NS as to fat eaten (Include breaded or floured) 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, raw, breaded (yield after cooking)......... 23 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cutlet................................................... 85 Serving not specified...................................... 85 232-0502 Veal cutlet or steak, fried, lean and fat eaten (Include breaded or floured) 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 oz, boneless, raw, breaded (yield after cooking)......... 23 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 cutlet................................................... 85 Serving not specified...................................... 85 232-0503 Veal cutlet or steak, fried, lean only eaten (Include breaded or floured) 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 17 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 17 1 oz, boneless, raw, breaded (yield after cooking, fat removed)................................................. 21 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 1 cutlet................................................... 77 Serving not specified...................................... 85 232-1001 Veal, roasted, NS as to fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-1002 Veal, roasted, lean and fat eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-1003 Veal, roasted, lean only eaten 1 thin slice (approx 4-1/2" x 2-1/2" x 1/8")............... 21 1 medium slice (approx 4-1/2" x 2-1/2" x 1/4")............. 42 1 thick slice (approx 4-1/2" x 2-1/2" x 3/8").............. 63 1 oz, boneless, cooked, lean only.......................... 28 1 oz, boneless, raw, lean only (yield after cooking)....... 21 1 oz, boneless, cooked (yield after fat removed)........... 26 1 oz, boneless, raw (yield after cooking, fat removed)..... 19 1 cubic inch, boneless, cooked, fat removed................ 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 232-2001 Veal, ground or patty, cooked 1 small patty (3.2 oz, raw, 5 per lb) (yield after cooking)................................................. 54 1 medium patty (4 oz, raw, 4 per lb) (yield after cooking). 67 1 large patty (5.3 oz, raw, 3 per lb) (yield after cooking)................................................. 89 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 17 1 cup, cooked..............................................116 Serving not specified...................................... 67 232-2002 Mock chicken legs, cooked (Include city chicken, pork and veal on a stick) 1 oz, cooked............................................... 28 Serving not specified...................................... 85 232-2003 Veal patty, breaded, cooked 1 small patty (3.2 oz, raw, 5 per lb) (yield after cooking)................................................. 64 1 medium patty (4 oz, raw, 4 per lb) (yield after cooking). 79 1 large patty (5.3 oz, raw, 3 per lb) (yield after cooking).................................................106 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 20 Serving not specified...................................... 79 Game: (Subgroup Code 233) 233-1000 Rabbit, NS as to domestic or wild, cooked 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 back piece (yield after cooking, bone removed)........... 35 1 thigh (yield after cooking, bone removed)................ 45 1 leg (yield after cooking, bone removed).................. 25 1 hindleg (leg and thigh) (yield after cooking, bone removed)............................................ 70 1 foreleg (yield after cooking, bone removed).............. 52 1 rib piece (yield after cooking, bone removed)............ 32 1 body piece (yield after cooking, bone removed) (use for breast).........................................105 Serving not specified...................................... 85 233-1110 Rabbit, domestic, NS as to cooking method 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 small (2 lb, raw) (yield after cooking, bone removed)....635 1 medium (4 lb, raw) (yield after cooking, bone removed).1,270 1 back piece (yield after cooking, bone removed)........... 35 1 thigh (yield after cooking, bone removed)................ 45 1 leg (yield after cooking, bone removed).................. 25 1 hindleg (leg and thigh) (yield after cooking, bone removed)............................................ 70 1 foreleg (yield after cooking, bone removed).............. 52 1 rib piece (yield after cooking, bone removed)............ 32 1 body piece (yield after cooking, bone removed) (use for breast).........................................105 Serving not specified......................................105 233-1112 Rabbit, domestic, breaded, fried (Include fried, NS as to coated or uncoated; fried, NS as to type of coating) 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 30 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 233-1120 Rabbit, wild, cooked 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 cottontail (1.318 lb, raw, dressed) (yield after cooking, bone removed)...................................339 1 snowshoe (2 lb, raw, dressed) (yield after cooking, bone removed).................................................509 1 leg (leg and thigh) (yield after cooking, bone removed).. 38 Serving not specified...................................... 85 233-2100 Venison, NFS 1 oz, boneless, cooked......................................28 1 oz, boneless, raw (yield after cooking)...................21 1 cubic inch, boneless, cooked..............................18 1 cup, cooked, diced.......................................140 Serving not specified.......................................85 233-2105 Venison, cured 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 Serving not specified...................................... 85 233-2110 Venison, roasted (Include roast antelope) 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 233-2120 Venison steak, cooked (Include fried venison, ground venison) 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 18 1 cup, ground, cooked......................................116 1 cup, cooked, diced.......................................140 1 steak (yield after cooking, bone removed).................85 Serving not specified...................................... 85 233-2125 Venison steak, breaded or floured, cooked (Include fried venison) 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 1 steak (yield after cooking, bone removed)................101 Serving not specified...................................... 85 233-2190 Venison jerky 1 strip (4" long).......................................... 14 1 cup......................................................140 Serving not specified......................................NA 233-2210 Deer bologna (Include venison sausage, caribou sausage) 1 oz....................................................... 28 1 cubic inch............................................... 16 1 slice (2" dia x 1/4").................................... 12 Serving not specified...................................... 28 233-2230 Deer chop, cooked (Include venison chop) 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 chop, with bone, raw (yield after cooking, bone removed). 89 Serving not specified...................................... 85 233-2235 Deer ribs, cooked 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, with bone, cooked (yield after bone removed)......... 23 Serving not specified...................................... 85 233-2240 Venison, stewed 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 233-2310 Moose, cooked 1 oz, boneless, cooked..................................... 28 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 233-2350 Bear, cooked 1 oz, boneless, cooked.................................... 28 Serving not specified..................................... 85 233-2410 Caribou, cooked 1 oz, boneless, cooked..................................... 28 Serving not specified...................................... 85 233-3110 Ground hog, cooked 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 233-3210 Opossum, cooked 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 cubic inch, boneless, cooked............................. 18 Serving not specified...................................... 85 233-3310 Squirrel, cooked 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 cubic inch, boneless, cooked............................. 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 233-3410 Beaver, cooked 1 oz, boneless, cooked..................................... 28 Serving not specified...................................... 85 233-3510 Raccoon, cooked 1 oz, boneless, cooked..................................... 28 Serving not specified...................................... 85 233-4010 Armadillo, cooked 1 oz, boneless, cooked..................................... 28 Serving not specified...................................... 85 233-4510 Wild pig, smoked 1 oz, boneless, cooked..................................... 28 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 Lamb or veal baby food: (Subgroup Code 234) 234-1000 Lamb, baby food, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 234-1001 Lamb, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 234-1002 Lamb, baby food, junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 234-2000 Veal, baby food, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 234-2001 Veal, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 234-2002 Veal, baby food, junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 POULTRY: (Subgroup Code 24) Chicken: (Subgroup Code 241) 241-0000 Chicken, boneless, NS as to part and cooking method, light or dark meat, NS as to skin 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 24 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0001 Chicken, boneless, NS as to part and cooking method, light or dark meat, skin eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 24 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0002 Chicken, boneless, NS as to part and cooking method, light or dark meat, skin not eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 24 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 oz, boneless, raw, without skin (yield after cooking).... 22 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0100 Chicken, boneless, NS as to part, broiled, light or dark meat, NS as to skin 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0101 Chicken, boneless, NS as to part, broiled, light or dark meat, skin eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0102 Chicken, boneless, NS as to part, broiled, light or dark meat, skin not eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 16 1 oz, boneless, raw, without skin (yield after cooking).... 18 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0200 Chicken, boneless, NS as to part, roasted, light or dark meat, NS as to skin 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0201 Chicken, boneless, NS as to part, roasted, light or dark meat, skin eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0202 Chicken, boneless, NS as to part, roasted, light or dark meat, skin not eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 oz, boneless, raw, without skin (yield after cooking).... 20 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0300 Chicken, boneless, NS as to part, stewed, light or dark meat, NS as to skin 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0301 Chicken, boneless, NS as to part, stewed, light or dark meat, skin eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0302 Chicken, boneless, NS as to part, stewed, light or dark meat, skin not eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 24 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 oz, boneless, raw, without skin (yield after cooking).... 21 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0400 Chicken, boneless, NS as to part, fried, no coating, light or dark meat, NS as to skin 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0401 Chicken, boneless, NS as to part, fried, no coating, light or dark meat, skin eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0402 Chicken, boneless, NS as to part, fried, no coating, light or dark meat, skin not eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 oz, boneless, raw, without skin (yield after cooking).... 19 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0500 Chicken, boneless, NS as to part, floured, baked or fried, light or dark meat, NS as to skin 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0501 Chicken, boneless, NS as to part, floured, baked or fried, light or dark meat, skin eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0502 Chicken, boneless, NS as to part, floured, baked or fried, light or dark meat, skin not eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 oz, boneless, raw, without skin (yield after cooking).... 19 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0600 Chicken, boneless, NS as to part, breaded, baked or fried, light or dark meat, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 strip (3" long).......................................... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 29 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0601 Chicken, boneless, NS as to part, breaded, baked or fried, light or dark meat, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 29 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0602 Chicken, boneless, NS as to part, breaded, baked or fried, light or dark meat, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 20 1 oz, boneless, raw (yield after cooking, skin removed).... 20 1 oz, boneless, raw, without skin (yield after cooking).... 25 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0700 Chicken, boneless, NS as to part, battered, fried, light or dark meat, NS as to skin (Include extra crispy fried chicken) 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 29 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0701 Chicken, boneless, NS as to part, battered, fried, light or dark meat, skin eaten (Include extra crispy fried chicken) 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 29 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-0702 Chicken, boneless, NS as to part, battered, fried, light or dark meat, skin not eaten 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, boneless, cooked (yield after skin removed).......... 20 1 oz, boneless, raw (yield after cooking, skin removed).... 20 1 oz, boneless, raw, without skin (yield after cooking).... 25 1 oz, boneless, cooked, without skin....................... 28 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 241-1000 Chicken, with bone, NS as to part and cooking method, light or dark meat, NS as to skin 1 small piece (yield after cooking, bone removed).......... 32 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified...................................... 62 241-1001 Chicken, with bone, NS as to part and cooking method, light or dark meat, skin eaten 1 small piece (yield after cooking, bone removed).......... 32 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified...................................... 62 241-1002 Chicken, with bone, NS as to part and cooking method, light or dark meat, skin not eaten 1 small piece (yield after cooking, bone and skin removed). 20 1 medium piece (yield after cooking, bone and skin removed)................................................. 52 1 large piece (yield after cooking, bone and skin removed). 86 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 10 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 Serving not specified...................................... 52 241-1100 Chicken, with bone, NS as to part, broiled, light or dark meat, NS as to skin 1 small piece (yield after cooking, bone removed).......... 35 1 medium piece (yield after cooking, bone removed)......... 58 1 large piece (yield after cooking, bone removed).......... 92 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone,raw (yield after cooking, bone removed).... 12 1/2 spring chicken (yield after cooking, bone removed).....292 Serving not specified...................................... 58 241-1101 Chicken, with bone, NS as to part, broiled, light or dark meat, skineaten 1 small piece (yield after cooking, bone removed).......... 35 1 medium piece (yield after cooking, bone removed)......... 58 1 large piece (yield after cooking, bone removed).......... 92 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1/2 spring chicken (yield after cooking, bone removed).....292 Serving not specified...................................... 58 241-1102 Chicken, with bone, NS as to part, broiled, light or dark meat, skin not eaten 1 small piece (yield after cooking, bone and skin removed). 20 1 medium piece (yield after cooking, bone and skin removed)................................................. 52 1 large piece (yield after cooking, bone and skin removed). 81 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 10 1/2 spring chicken (yield after cooking, bone and skin removed).................................................240 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 Serving not specified...................................... 52 241-1200 Chicken, with bone, NS as to part, roasted, light or dark meat, NS as to skin 1 small piece (yield after cooking, bone removed).......... 34 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1/2 chicken (yield after cooking, bone removed)............299 Serving not specified...................................... 62 241-1201 Chicken, with bone, NS as to part, roasted, light or dark meat, skin eaten 1 small piece (yield after cooking, bone removed).......... 34 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1/2 chicken (yield after cooking, bone removed)............299 Serving not specified...................................... 62 241-1202 Chicken, with bone, NS as to part, roasted, light or dark meat, skin not eaten 1 small piece (yield after cooking, bone and skin removed). 21 1 medium piece (yield after cooking, bone and skin removed)................................................. 52 1 large piece (yield after cooking, bone and skin removed). 86 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 10 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 1/2 chicken (yield after cooking, bone and skin removed)...243 Serving not specified...................................... 52 241-1300 Chicken, with bone, NS as to part, stewed, light or dark meat, NS as to skin 1 small piece (yield after cooking, bone removed).......... 40 1 medium piece (yield after cooking, bone removed)......... 68 1 large piece (yield after cooking, bone removed)..........110 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw, (yield after cooking, bone removed).. 14 1/2 chicken (yield after cooking, bone removed)............334 Serving not specified...................................... 68 241-1301 Chicken, with bone, NS as to part, stewed, light or dark meat, skin eaten 1 small piece (yield after cooking, bone removed).......... 40 1 medium piece (yield after cooking, bone removed)......... 68 1 large piece (yield after cooking, bone removed)..........110 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1/2 chicken (yield after cooking, bone removed)............334 Serving not specified...................................... 68 241-1302 Chicken, with bone, NS as to part, stewed, light or dark meat, skin not eaten 1 small piece (yield after cooking, bone and skin removed). 24 1 medium piece (yield after cooking, bone and skin removed.................................................. 55 1 large piece (yield after cooking, bone and skin removed). 95 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1/2 chicken (yield after cooking, bone and skin removed)...262 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 17 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 Serving not specified...................................... 55 241-1400 Chicken, with bone, NS as to part, fried, no coating, light or dark meat, NS as to skin 1 small piece (yield after cooking, bone removed).......... 32 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 62 241-1401 Chicken, with bone, NS as to part, fried, no coating, light or dark meat, skin eaten 1 small piece (yield after cooking, bone removed).......... 32 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 62 241-1402 Chicken, with bone, NS as to part, fried, no coating, light or dark meat, skin not eaten 1 small piece (yield after cooking, bone and skin removed). 20 1 medium piece (yield after cooking, bone and skin removed)................................................. 52 1 large piece (yield after cooking, bone and skin removed). 86 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 Serving not specified...................................... 52 241-1500 Chicken, with bone, NS as to part, floured, baked or fried, light or dark meat, NS as to skin (Include fried, NS as to coating) 1 small piece (yield after cooking, bone removed).......... 32 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1/2 chicken (yield after cooking, bone removed)............314 Serving not specified...................................... 62 241-1501 Chicken, with bone, NS as to part, floured, baked or fried, light or dark meat, skin eaten (Include fried, NS as to coating) 1 small piece (yield after cooking, bone removed).......... 32 1 medium piece (yield after cooking, bone removed)......... 62 1 large piece (yield after cooking, bone removed).......... 98 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1/2 chicken (yield after cooking, bone removed)............314 Serving not specified...................................... 62 241-1502 Chicken, with bone, NS as to part, floured, baked or fried, light or dark meat, skin not eaten (Include fried, NS as to coating) 1 small piece (yield after cooking, bone and skin removed). 20 1 medium piece (yield after cooking, bone and skin removed)................................................. 52 1 large piece (yield after cooking, bone and skin removed). 86 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 Serving not specified...................................... 52 241-1600 Chicken, with bone, NS as to part, breaded, baked or fried, light or dark meat, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 small piece (yield after cooking, bone removed).......... 49 1 medium piece (yield after cooking, bone removed)......... 86 1 large piece (yield after cooking, bone removed)..........140 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 20 Serving not specified...................................... 86 241-1601 Chicken, with bone, NS as to part, breaded, baked or fried, light or dark meat, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 small piece (yield after cooking, bone removed).......... 49 1 medium piece (yield after cooking, bone removed)......... 86 1 large piece (yield after cooking, bone removed)..........140 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 20 Serving not specified...................................... 86 241-1602 Chicken, with bone, NS as to part, breaded, baked or fried, light or dark meat, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 small piece (yield after cooking, bone and skin removed). 22 1 medium piece (yield after cooking, bone and skin removed)................................................. 54 1 large piece (yield after cooking, bone and skin removed). 88 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 13 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 19 Serving not specified...................................... 54 241-1700 Chicken, with bone, NS as to part, battered, fried, light or dark meat, NS as to skin (Include extra crispy fried chicken) 1 small piece (yield after cooking, bone removed).......... 49 1 medium piece (yield after cooking, bone removed)......... 86 1 large piece (yield after cooking, bone removed)..........140 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 20 Serving not specified...................................... 86 241-1701 Chicken, with bone, NS as to part, battered, fried, light or dark meat, skin eaten (Include extra crispy fried chicken) 1 small piece (yield after cooking, bone removed).......... 49 1 medium piece (yield after cooking, bone removed)......... 86 1 large piece (yield after cooking, bone removed)..........140 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1/2 chicken (yield after cooking, bone removed)............466 Serving not specified...................................... 86 241-1702 Chicken, with bone, NS as to part, battered, fried, light or dark meat, skin not eaten (Include extra crispy fried chicken) 1 small piece (yield after cooking, bone and skin removed). 22 1 medium piece (yield after cooking, bone and skin removed)................................................. 54 1 large piece (yield after cooking, bone and skin removed). 88 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 13 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 19 Serving not specified...................................... 54 Breast 241-2010 Chicken, breast, with or without bone, NS as to cooking method, NS as to skin 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 breast quarter (yield after cooking, bone removed).......155 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, raw (yield after cooking, bone removed).............. 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 98 241-2011 Chicken, breast, with or without bone, NS as to cooking method, skin eaten 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 98 241-2012 Chicken, breast, with or without bone, NS as to cooking method, skin not eaten 1/2 small breast (yield after cooking, bone and skin removed)................................................. 75 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 86 1/2 large breast (yield after cooking, bone and skin removed)................................................. 98 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 21 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 14 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 16 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 23 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 15 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 18 Serving not specified...................................... 86 241-2110 Chicken, breast, with or without bone, broiled, NS as to skin 1/2 small breast (yield after cooking, bone removed)....... 80 1/2 medium breast (yield after cooking, bone removed)...... 92 1/2 large breast (yield after cooking, bone removed).......105 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 92 241-2111 Chicken, breast, with or without bone, broiled, skin eaten 1/2 small breast (yield after cooking, bone removed)....... 80 1/2 medium breast (yield after cooking, bone removed)...... 92 1/2 large breast (yield after cooking, bone removed).......105 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 92 241-2112 Chicken, breast, with or without bone, broiled, skin not eaten 1/2 small breast (yield after cooking, bone and skin removed)................................................. 70 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 81 1/2 large breast (yield after cooking, bone and skin removed)................................................. 92 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 20 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 13 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 16 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 18 Serving not specified...................................... 81 241-2210 Chicken, breast, with or without bone, roasted, NS as to skin 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 1 breast quarter (yield after cooking, bone removed).......155 Serving not specified...................................... 98 241-2211 Chicken, breast, with or without bone, roasted, skin eaten 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 1 breast quarter (yield after cooking, bone removed).......155 Serving not specified...................................... 98 241-2212 Chicken, breast, with or without bone, roasted, skin not eaten 1/2 small breast (yield after cooking, bone and skin removed)................................................. 75 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 86 1/2 large breast (yield after cooking, bone and skin removed)................................................. 98 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 21 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 14 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 breast quarter (yield after cooking, bone removed).......126 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 15 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 Serving not specified...................................... 86 241-2310 Chicken, breast, with or without bone, stewed, NS as to skin 1/2 small breast (yield after cooking, bone removed)....... 95 1/2 medium breast (yield after cooking, bone removed)......110 1/2 large breast (yield after cooking, bone removed).......125 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 breast quarter (yield after cooking, bone removed).......174 1 cup, cooked, diced.......................................140 Serving not specified......................................110 241-2311 Chicken, breast, with or without bone, stewed, skin eaten 1/2 small breast (yield after cooking, bone removed)....... 95 1/2 medium breast (yield after cooking, bone removed)......110 1/2 large breast (yield after cooking, bone removed).......125 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 17 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 breast quarter (yield after cooking, bone removed).......174 1 cup, cooked, diced.......................................140 Serving not specified......................................110 241-2312 Chicken, breast, with or without bone, stewed, skin not eaten 1/2 small breast (yield after cooking, bone and skin removed)................................................. 81 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 95 1/2 large breast (yield after cooking, bone and skin removed).................................................107 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 20 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 15 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 breast quarter (yield after cooking, bone and skin removed).................................................134 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 23 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 17 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 21 Serving not specified...................................... 95 241-2410 Chicken, breast, with or without bone, fried, no coating, NS as to skin (Include sauteed) 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 98 241-2411 Chicken, breast, with or without bone, fried, no coating, skin eaten (Include sauteed) 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 98 241-2412 Chicken, breast, with or without bone, fried, no coating, skin not eaten (Include sauteed) 1/2 small breast (yield after cooking, bone and skin removed)................................................. 75 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 86 1/2 large breast (yield after cooking, bone and skin removed)................................................. 98 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 21 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 14 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 16 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 23 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 15 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 18 Serving not specified...................................... 86 241-2510 Chicken, breast, with or without bone, floured, baked or fried, NS as to skin (Include fried, NS as to coating) 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 breast quarter (yield after cooking, bone removed).......176 1 cup, cooked, diced.......................................140 Serving not specified...................................... 98 241-2511 Chicken, breast, with or without bone, floured, baked or fried, skin eaten (Include fried, NS as to coating) 1/2 small breast (yield after cooking, bone removed)....... 84 1/2 medium breast (yield after cooking, bone removed)...... 98 1/2 large breast (yield after cooking, bone removed).......111 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 24 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 breast quarter (yield after cooking, bone removed).......176 1 cup, cooked, diced.......................................140 Serving not specified...................................... 98 241-2512 Chicken, breast, with or without bone, floured, baked or fried, skin not eaten (Include fried, NS as to coating) 1/2 small breast (yield after cooking, bone and skin removed)................................................. 75 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 86 1/2 large breast (yield after cooking, bone and skin removed)................................................. 98 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 21 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 14 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 16 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 breast quarter (yield after cooking, bone removed).......144 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 23 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 15 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 18 Serving not specified...................................... 86 241-2610 Chicken, breast, with or without bone, breaded, baked or fried, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1/2 small breast (yield after cooking, bone removed).......120 1/2 medium breast (yield after cooking, bone removed)......140 1/2 large breast (yield after cooking, bone removed).......158 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, with bone, raw (yield after cooking, bone removed)... 22 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................140 241-2611 Chicken, breast, with or without bone, breaded, baked or fried, skin eaten (Include regular fried chicken, Shake-n-Bake) 1/2 small breast (yield after cooking, bone removed).......120 1/2 medium breast (yield after cooking, bone removed)......140 1/2 large breast (yield after cooking, bone removed).......158 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, with bone, raw (yield after cooking, bone removed)... 22 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................140 241-2612 Chicken, breast, with or without bone, breaded, baked or fried, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1/2 small breast (yield after cooking, bone and skin removed)................................................. 75 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 88 1/2 large breast (yield after cooking, bone and skin removed)................................................. 98 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2"x 1-1/2" x 1/4").................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 14 1 oz, boneless, cooked (yield after skin removed).......... 20 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 25 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 22 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 88 241-2615 Chicken, breast, with or without bone, skinless, breaded, cooked, breading eaten (Include Weaver Crispy Light Fried Chicken, Perdue done it Chicken Breast Tenders) 1/2 breast.................................................124 Serving not specified......................................124 241-2710 Chicken, breast, with or without bone, battered, fried, NS as to skin (Include extra crispy fried chicken) 1/2 small breast (yield after cooking, bone removed).......120 1/2 medium breast (yield after cooking, bone removed)......140 1/2 large breast (yield after cooking, bone removed).......158 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, with bone, raw (yield after cooking, bone removed)... 22 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................140 241-2711 Chicken, breast, with or without bone, battered, fried, skin eaten (Include extra crispy fried chicken) 1/2 small breast (yield after cooking, bone removed).......120 1/2 medium breast (yield after cooking, bone removed)......140 1/2 large breast (yield after cooking, bone removed).......158 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, with bone, raw (yield after cooking, bone removed)... 22 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................140 241-2712 Chicken, breast, with or without bone, battered, fried, skin not eaten (Include extra crispy fried chicken) 1/2 small breast (yield after cooking, bone and skin removed)................................................. 75 1/2 medium breast (yield after cooking, bone and skin removed)................................................. 88 1/2 large breast (yield after cooking, bone and skin removed)................................................. 98 1 thin slice (approx 2" x 1-1/2" x 1/8")................... 7 1 medium slice (approx 2" x 1-1/2" x 1/4")................. 14 1 thick slice (approx 2" x 1-1/2" x 3/8").................. 21 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 14 1 oz, boneless, cooked (yield after skin removed).......... 20 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 25 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 22 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 Serving not specified...................................... 88 241-2715 Chicken, breast, with or without bone, skinless, battered, fried, batter eaten (Include Chicken Tenders) 1 tender (piece)........................................... 12 1 cup......................................................112 Serving not specified...................................... 85 Leg 241-3020 Chicken, leg (drumstick and thigh), with or without bone, NS as to cooking method, NS as to skin 1 small leg (yield after cooking, bone removed)............ 92 1 medium leg (yield after cooking, bone removed)...........112 1 large leg (yield after cooking, bone removed)............146 1 leg quarter (yield after cooking, bone removed)..........144 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................112 241-3021 Chicken, leg (drumstick and thigh), with or without bone, NS as to cooking method, skin eaten 1 small leg (yield after cooking, bone removed)............ 92 1 medium leg (yield after cooking, bone removed)...........112 1 large leg (yield after cooking, bone removed)............146 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................112 241-3022 Chicken, leg (drumstick and thigh), with or without bone, NS as to cooking method, skin not eaten 1 small leg (yield after cooking, bone and skin removed)... 81 1 medium leg (yield after cooking, bone and skin removed).. 94 1 large leg (yield after cooking, bone and skin removed)...128 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 Serving not specified...................................... 94 241-3120 Chicken, leg (drumstick and thigh), with or without bone, broiled, NS as to skin 1 small leg (yield after cooking, bone removed)............ 90 1 medium leg (yield after cooking, bone removed)...........109 1 large leg (yield after cooking, bone removed)............143 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................109 241-3121 Chicken, leg (drumstick and thigh), with or without bone, broiled, skin eaten 1 small leg (yield after cooking, bone removed)............ 90 1 medium leg (yield after cooking, bone removed)...........109 1 large leg (yield after cooking, bone removed)............143 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 18 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................109 241-3122 Chicken, leg (drumstick and thigh), with or without bone, broiled, skin not eaten 1 small leg (yield after cooking, bone and skin removed)... 80 1 medium leg (yield after cooking, bone and skin removed).. 97 1 large leg (yield after cooking, bone and skin removed)...128 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 20 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 18 Serving not specified...................................... 97 241-3220 Chicken, leg (drumstick and thigh), with or without bone, roasted, NS as to skin 1 small leg (yield after cooking, bone removed)............ 94 1 medium leg (yield after cooking, bone removed)...........114 1 large leg (yield after cooking, bone removed)............149 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 1 leg quarter (yield after cooking, bone removed)..........144 Serving not specified......................................114 241-3221 Chicken, leg (drumstick and thigh), with or without bone, roasted, skin eaten 1 small leg (yield after cooking, bone removed)............ 94 1 medium leg (yield after cooking, bone removed)...........114 1 large leg (yield after cooking, bone removed)............149 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 1 leg quarter (yield after cooking, bone removed)..........144 Serving not specified......................................114 241-3222 Chicken, leg (drumstick and thigh), with or without bone, roasted, skin not eaten 1 small leg (yield after cooking, bone and skin removed)... 81 1 medium leg (yield after cooking, bone and skin removed).. 95 1 large leg (yield after cooking, bone and skin removed)...128 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 leg quarter (yield after cooking, bone removed)..........117 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 20 Serving not specified...................................... 95 241-3320 Chicken, leg (drumstick and thigh), with or without bone, stewed, NS as to skin 1 small leg (yield after cooking, bone removed)............103 1 medium leg (yield after cooking, bone removed)...........125 1 large leg (yield after cooking, bone removed)............165 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 leg quarter (yield after cooking, bone removed)..........160 1 cup, cooked, diced.......................................140 Serving not specified......................................125 241-3321 Chicken, leg (drumstick and thigh), with or without bone, stewed, skin eaten 1 small leg (yield after cooking, bone removed)............103 1 medium leg (yield after cooking, bone removed)...........125 1 large leg (yield after cooking, bone removed)............165 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 leg quarter (yield after cooking, bone removed)..........160 1 cup, cooked, diced.......................................140 Serving not specified......................................125 241-3322 Chicken, leg (drumstick and thigh), with or without bone, stewed, skin not eaten 1 small leg (yield after cooking, bone and skin removed)... 90 1 medium leg (yield after cooking, bone and skin removed)..101 1 large leg (yield after cooking, bone and skin removed)...144 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 17 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 leg quarter (yield after cooking, bone and skin removed).128 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 22 Serving not specified......................................101 241-3420 Chicken, leg (drumstick and thigh), with or without bone, fried, no coating, NS as to skin 1 small leg (yield after cooking, bone removed)............ 92 1 medium leg (yield after cooking, bone removed)...........112 1 large leg (yield after cooking, bone removed)............146 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................112 241-3421 Chicken, leg (drumstick and thigh), with or without bone, fried, no coating, skin eaten 1 small leg (yield after cooking, bone removed)............ 92 1 medium leg (yield after cooking, bone removed)...........112 1 large leg (yield after cooking, bone removed)............146 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................112 241-3422 Chicken, leg (drumstick and thigh), with or without bone, fried, no coating, skin not eaten 1 small leg (yield after cooking, bone and skin removed)... 81 1 medium leg (yield after cooking, bone and skin removed).. 94 1 large leg (yield after cooking, bone and skin removed)...128 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 94 241-3520 Chicken, leg (drumstick and thigh), with or without bone, floured, baked or fried, NS as to skin (Include fried, NS as to coating) 1 small leg (yield after cooking, bone removed)............ 92 1 medium leg (yield after cooking, bone removed)...........112 1 large leg (yield after cooking, bone removed)............146 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 leg quarter (yield after cooking, bone removed)..........138 1 cup, cooked, diced.......................................140 Serving not specified......................................112 241-3521 Chicken, leg (drumstick and thigh), with or without bone, floured, baked or fried, skin eaten (Include fried, NS as to coating) 1 small leg (yield after cooking, bone removed)............ 92 1 medium leg (yield after cooking, bone removed)...........112 1 large leg (yield after cooking, bone removed)............146 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 leg quarter (yield after cooking, bone removed)..........138 1 cup, cooked, diced.......................................140 Serving not specified......................................112 241-3522 Chicken, leg (drumstick and thigh), with or without bone, floured, baked or fried, skin not eaten (Include fried, NS as to coating) 1 small leg (yield after cooking, bone and skin removed)... 81 1 medium leg (yield after cooking, bone and skin removed).. 94 1 large leg (yield after cooking, bone and skin removed)...128 1 leg quarter (yield after cooking, bone removed)..........114 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 94 241-3620 Chicken, leg (drumstick and thigh), with or without bone, breaded, baked or fried, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 small leg (yield after cooking, bone removed)............130 1 medium leg (yield after cooking, bone removed)...........158 1 large leg (yield after cooking, bone removed)............207 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................158 241-3621 Chicken, leg (drumstick and thigh), with or without bone, breaded, baked or fried, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 small leg (yield after cooking, bone removed)............130 1 medium leg (yield after cooking, bone removed)...........158 1 large leg (yield after cooking, bone removed)............207 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................158 241-3622 Chicken, leg (drumstick and thigh), with or without bone, breaded, baked or fried, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 small leg (yield after cooking, bone and skin removed)... 84 1 medium leg (yield after cooking, bone and skin removed)..102 1 large leg (yield after cooking, bone and skin removed)...134 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 21 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 19 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 Serving not specified......................................102 241-3720 Chicken, leg (drumstick and thigh), with or without bone, battered, fried, NS as to skin (Include extra crispy fried chicken) 1 small leg (yield after cooking, bone removed)............130 1 medium leg (yield after cooking, bone removed)...........158 1 large leg (yield after cooking, bone removed)............207 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................158 241-3721 Chicken, leg (drumstick and thigh), with or without bone, battered, fried, skin eaten (Include extra crispy fried chicken) 1 small leg (yield after cooking, bone removed)............130 1 medium leg (yield after cooking, bone removed)...........158 1 large leg (yield after cooking, bone removed)............207 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified......................................158 241-3722 Chicken, leg (drumstick and thigh), with or without bone, battered, fried, skin not eaten (Include extra crispy fried chicken) 1 small leg (yield after cooking, bone and skin removed)... 84 1 medium leg (yield after cooking, bone and skin removed)..102 1 large leg (yield after cooking, bone and skin removed)...134 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 21 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 19 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 Serving not specified......................................102 Drumstick 241-4020 Chicken, drumstick, with or without bone, NS as to cooking method, NS as to skin 1 small drumstick (yield after cooking, bone removed)...... 38 1 medium drumstick (yield after cooking, bone removed)..... 49 1 large drumstick (yield after cooking, bone removed)...... 65 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 49 241-4021 Chicken, drumstick, with or without bone, NS as to cooking method, skin eaten 1 small drumstick (yield after cooking, bone removed)...... 38 1 medium drumstick (yield after cooking, bone removed)..... 49 1 large drumstick (yield after cooking, bone removed)...... 65 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 49 241-4022 Chicken, drumstick, with or without bone, NS as to cooking method, skin not eaten 1 small drumstick (yield after cooking, bone and skin removed)................................................. 32 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 42 1 large drumstick (yield after cooking, bone and skin removed)................................................. 55 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 17 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 Serving not specified...................................... 42 241-4120 Chicken, drumstick, with or without bone, broiled, NS as to skin 1 small drumstick (yield after cooking, bone removed)...... 40 1 medium drumstick (yield after cooking, bone removed)..... 52 1 large drumstick (yield after cooking, bone removed)...... 68 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 52 241-4121 Chicken, drumstick, with or without bone, broiled, skin eaten 1 small drumstick (yield after cooking, bone removed)...... 40 1 medium drumstick (yield after cooking, bone removed)..... 52 1 large drumstick (yield after cooking, bone removed)...... 68 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 52 241-4122 Chicken, drumstick, with or without bone, broiled, skin not eaten 1 small drumstick (yield after cooking, bone and skin removed)................................................. 35 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 45 1 large drumstick (yield after cooking, bone and skin removed)................................................. 59 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 17 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 20 Serving not specified...................................... 45 241-4220 Chicken, drumstick, with or without bone, roasted, NS as to skin 1 small drumstick (yield after cooking, bone removed)...... 40 1 medium drumstick (yield after cooking, bone removed)..... 52 1 large drumstick (yield after cooking, bone removed)...... 68 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 52 241-4221 Chicken, drumstick, with or without bone, roasted, skin eaten 1 small drumstick (yield after cooking, bone removed)...... 40 1 medium drumstick (yield after cooking, bone removed)..... 52 1 large drumstick (yield after cooking, bone removed)...... 68 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 52 241-4222 Chicken, drumstick, with or without bone, roasted, skin not eaten 1 small drumstick (yield after cooking, bone and skin removed)................................................. 34 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 44 1 large drumstick (yield after cooking, bone and skin removed)................................................. 58 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 21 Serving not specified...................................... 44 241-4320 Chicken, drumstick, with or without bone, stewed, NS as to skin 1 small drumstick (yield after cooking, bone removed)...... 44 1 medium drumstick (yield after cooking, bone removed)..... 57 1 large drumstick (yield after cooking, bone removed)...... 75 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 23 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 57 241-4321 Chicken, drumstick, with or without bone, stewed, skin eaten 1 small drumstick (yield after cooking, bone removed)...... 44 1 medium drumstick (yield after cooking, bone removed)..... 57 1 large drumstick (yield after cooking, bone removed)...... 75 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 23 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 57 241-4322 Chicken, drumstick, with or without bone, stewed, skin not eaten 1 small drumstick (yield after cooking, bone and skin removed)................................................. 36 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 46 1 large drumstick (yield after cooking, bone and skin removed)................................................. 60 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 20 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 17 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 23 Serving not specified...................................... 46 241-4420 Chicken, drumstick, with or without bone, fried, no coating, NS as to skin 1 small drumstick (yield after cooking, bone removed)...... 38 1 medium drumstick (yield after cooking, bone removed)..... 49 1 large drumstick (yield after cooking, bone removed)...... 65 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 49 241-4421 Chicken, drumstick, with or without bone, fried, no coating, skin eaten 1 small drumstick (yield after cooking, bone removed)...... 38 1 medium drumstick (yield after cooking, bone removed)..... 49 1 large drumstick (yield after cooking, bone removed)...... 65 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 49 241-4422 Chicken, drumstick, with or without bone, fried, no coating, skin not eaten 1 small drumstick (yield after cooking, bone and skin removed)................................................. 32 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 42 1 large drumstick (yield after cooking, bone and skin removed)................................................. 55 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 17 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 Serving not specified...................................... 42 241-4520 Chicken, drumstick, with or without bone, floured, baked or fried, NS as to skin (Include fried, NS as to coating) 1 small drumstick (yield after cooking, bone removed)...... 38 1 medium drumstick (yield after cooking, bone removed)..... 49 1 large drumstick (yield after cooking, bone removed)...... 65 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 49 241-4521 Chicken, drumstick, with or without bone, floured, baked or fried, skin eaten (Include fried, NS as to coating) 1 small drumstick (yield after cooking, bone removed)...... 38 1 medium drumstick (yield after cooking, bone removed)..... 49 1 large drumstick (yield after cooking, bone removed)...... 65 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 49 241-4522 Chicken, drumstick, with or without bone, floured, baked or fried, skin not eaten (Include fried, NS as to coating) 1 small drumstick (yield after cooking, bone and skin removed)................................................. 32 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 42 1 large drumstick (yield after cooking, bone and skin removed)................................................. 55 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 17 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 Serving not specified...................................... 42 241-4620 Chicken, drumstick, with or without bone, breaded, baked or fried, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 small drumstick (yield after cooking, bone removed)...... 55 1 medium drumstick (yield after cooking, bone removed)..... 72 1 large drumstick (yield after cooking, bone removed)...... 94 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 72 241-4621 Chicken, drumstick, with or without bone, breaded, baked or fried, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 small drumstick (yield after cooking, bone removed)...... 55 1 medium drumstick (yield after cooking, bone removed)..... 72 1 large drumstick (yield after cooking, bone removed)...... 94 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 72 241-4622 Chicken, drumstick, with or without bone, breaded, baked or fried, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 small drumstick (yield after cooking, bone and skin removed)................................................. 36 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 46 1 large drumstick (yield after cooking, bone and skin removed)................................................. 60 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 21 1 oz, boneless, raw (yield after cooking, skin removed).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 20 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 18 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 Serving not specified...................................... 46 241-4625 Chicken, drumstick, with or without bone, skinless, breaded, cooked, breading eaten (Include Weaver Crispy Light Fried Chicken) 1 drumstick................................................ 64 Serving not specified...................................... 64 241-4720 Chicken, drumstick, with or without bone, battered, fried, NS as to skin (Include extra crispy fried chicken) 1 small drumstick (yield after cooking, bone removed)...... 55 1 medium drumstick (yield after cooking, bone removed)..... 72 1 large drumstick (yield after cooking, bone removed)...... 94 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 72 241-4721 Chicken, drumstick, with or without bone, battered, fried, skin eaten (Include extra crispy fried chicken) 1 small drumstick (yield after cooking, bone removed)...... 55 1 medium drumstick (yield after cooking, bone removed)..... 72 1 large drumstick (yield after cooking, bone removed)...... 94 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 72 241-4722 Chicken, drumstick, with or without bone, battered, fried, skin not eaten (Include extra crispy fried chicken) 1 small drumstick (yield after cooking, bone and skin removed)................................................. 36 1 medium drumstick (yield after cooking, bone and skin removed)................................................. 46 1 large drumstick (yield after cooking, bone and skin removed)................................................. 60 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 21 1 oz, boneless, raw (yield after cooking, skin removed).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 20 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 18 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 Serving not specified...................................... 46 241-5020 Chicken, thigh, with or without bone, NS as to cooking method, NS as to skin 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5021 Chicken, thigh, with or without bone, NS as to cooking method, skin eaten 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5022 Chicken, thigh, with or without bone, NS as to cooking method, skin not eaten 1 small thigh (yield after cooking, bone and skin removed). 46 1 medium thigh (yield after cooking, bone and skin removed)................................................. 52 1 large thigh (yield after cooking, bone and skin removed). 70 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 19 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking skin removed)..... 17 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 21 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 52 241-5120 Chicken, thigh, with or without bone, broiled, NS as to skin 1 small thigh (yield after cooking, bone removed).......... 51 1 medium thigh (yield after cooking, bone removed)......... 58 1 large thigh (yield after cooking, bone removed).......... 78 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 17 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 58 241-5121 Chicken, thigh, with or without bone, broiled, skin eaten 1 small thigh (yield after cooking, bone removed).......... 51 1 medium thigh (yield after cooking, bone removed)......... 58 1 large thigh (yield after cooking, bone removed).......... 78 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 17 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 58 241-5122 Chicken, thigh, with or without bone, broiled, skin not eaten 1 small thigh (yield after cooking, bone and skin removed). 46 1 medium thigh (yield after cooking, bone and skin removed)................................................. 52 1 large thigh (yield after cooking, bone and skin removed). 70 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 20 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 16 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 13 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 17 Serving not specified...................................... 52 241-5220 Chicken, thigh, with or without bone, roasted, NS as to skin 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5221 Chicken, thigh, with or without bone, roasted, skin eaten 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5222 Chicken, thigh, with or without bone, roasted, skin not eaten 1 small thigh (yield after cooking, bone and skin removed). 46 1 medium thigh (yield after cooking, bone and skin removed)................................................. 52 1 large thigh (yield after cooking, bone and skin removed). 70 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 19 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 21 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 Serving not specified...................................... 52 241-5320 Chicken, thigh, with or without bone, stewed, NS as to skin 1 small thigh (yield after cooking, bone removed).......... 60 1 medium thigh (yield after cooking, bone removed)......... 68 1 large thigh (yield after cooking, bone removed).......... 92 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 68 241-5321 Chicken, thigh, with or without bone, stewed, skin eaten 1 small thigh (yield after cooking, bone removed).......... 60 1 medium thigh (yield after cooking, bone removed)......... 68 1 large thigh (yield after cooking, bone removed).......... 92 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 21 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 68 241-5322 Chicken, thigh, with or without bone, stewed, skin not eaten 1 small thigh (yield after cooking, bone and skin removed). 49 1 medium thigh (yield after cooking, bone and skin removed)................................................. 55 1 large thigh (yield after cooking, bone and skin removed). 75 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 18 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 13 1 oz, boneless, cooked (yield after skin removed).......... 24 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 20 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 15 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 21 Serving not specified...................................... 55 241-5420 Chicken, thigh, with or without bone, fried, no coating, NS as to skin 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5421 Chicken, thigh, with or without bone, fried, no coating, skin eaten 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5422 Chicken, thigh, with or without bone, fried, no coating, skin not eaten 1 small thigh (yield after cooking, bone and skin removed). 46 1 medium thigh (yield after cooking, bone and skin removed)................................................. 52 1 large thigh (yield after cooking, bone and skin removed). 70 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 19 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 21 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 Serving not specified...................................... 52 241-5520 Chicken, thigh, with or without bone, floured, baked or fried, NS as to skin (Include fried, NS as to coating) 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5521 Chicken, thigh, with or without bone, floured, baked or fried, skin eaten (Include fried, NS as to coating) 1 small thigh (yield after cooking, bone removed).......... 55 1 medium thigh (yield after cooking, bone removed)......... 62 1 large thigh (yield after cooking, bone removed).......... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 19 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5522 Chicken, thigh, with or without bone, floured, baked or fried, skin not eaten (Include fried, NS as to coating) 1 small thigh (yield after cooking, bone and skin removed). 46 1 medium thigh (yield after cooking, bone and skin removed)................................................. 52 1 large thigh (yield after cooking, bone and skin removed). 70 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 19 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 17 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 21 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 52 241-5620 Chicken, thigh, with or without bone, breaded, baked or fried, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 small thigh (yield after cooking, bone removed).......... 76 1 medium thigh (yield after cooking, bone removed)......... 86 1 large thigh (yield after cooking, bone removed)..........117 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 86 241-5621 Chicken, thigh, with or without bone, breaded, baked or fried, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 small thigh (yield after cooking, bone removed).......... 76 1 medium thigh (yield after cooking, bone removed)......... 86 1 large thigh (yield after cooking, bone removed)..........117 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 86 241-5622 Chicken, thigh, with or without bone, breaded, baked or fried, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 small thigh (yield after cooking, bone and skin removed). 48 1 medium thigh (yield after cooking, bone and skin removed)................................................. 54 1 large thigh (yield after cooking, bone and skin removed). 73 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 13 1 oz, boneless, cooked (yield after skin removed).......... 20 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 20 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 Serving not specified...................................... 54 241-5625 Chicken, thigh, with or without bone, skinless, breaded, cooked, breading eaten (Include Weaver Crispy Light Fried Chicken) 1 thigh.................................................... 78 Serving not specified...................................... 78 241-5720 Chicken, thigh, with or without bone, battered, fried, NS as to skin (Include extra crispy fried chicken) 1 small thigh (yield after cooking, bone removed).......... 76 1 medium thigh (yield after cooking, bone removed)......... 86 1 large thigh (yield after cooking, bone removed)..........117 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 86 241-5721 Chicken, thigh, with or without bone, battered, fried, skin eaten (Include extra crispy fried chicken) 1 small thigh (yield after cooking, bone removed).......... 76 1 medium thigh (yield after cooking, bone removed)......... 86 1 large thigh (yield after cooking, bone removed)..........117 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 86 241-5722 Chicken, thigh, with or without bone, battered, fried, skin not eaten (Include extra crispy fried chicken) 1 small thigh (yield after cooking, bone and skin removed). 48 1 medium thigh (yield after cooking, bone and skin removed)................................................. 54 1 large thigh (yield after cooking, bone and skin removed). 73 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 13 1 oz, boneless, cooked (yield after skin removed).......... 20 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 22 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 20 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 25 Serving not specified...................................... 54 241-5820 Chicken, thigh, with or without bone, smoked, NS as to skin 1 small thigh (yield after bone removed)................... 55 1 medium thigh (yield after bone removed).................. 62 1 large thigh (yield after bone removed)................... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5821 Chicken, thigh, with or without bone, smoked, skin eaten 1 small thigh (yield after bone removed)................... 55 1 medium thigh (yield after bone removed).................. 62 1 large thigh (yield after bone removed)................... 84 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 62 241-5822 Chicken, thigh, with or without bone, smoked, skin not eaten 1 small thigh (yield after bone and skin removed).......... 46 1 medium thigh (yield after bone and skin removed)......... 52 1 large thigh (yield after bone and skin removed).......... 70 1 oz, with bone, cooked, skinless (yield after bone removed)................................................. 14 1 oz, boneless, cooked, skinless........................... 28 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 19 1 oz, boneless, cooked (yield after skin removed).......... 25 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 52 Wing 241-6010 Chicken, wing, with or without bone, NS as to cooking method, NS as to skin 1 small wing (yield after cooking, bone removed)........... 28 1 medium wing (yield after cooking, bone removed).......... 32 1 large wing (yield after cooking, bone removed)........... 43 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified...................................... 32 241-6011 Chicken, wing, with or without bone, NS as to cooking method, skin eaten 1 small wing (yield after cooking, bone removed)........... 28 1 medium wing (yield after cooking, bone removed).......... 32 1 large wing (yield after cooking, bone removed)........... 43 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified...................................... 32 241-6012 Chicken, wing, with or without bone, NS as to cooking method, skin not eaten 1 small wing (yield after cooking, bone and skin removed).. 17 1 medium wing (yield after cooking, bone and skin removed). 20 1 large wing (yield after cooking, bone and skin removed).. 26 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 6 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 12 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 8 Serving not specified...................................... 20 241-6110 Chicken, wing, with or without bone, broiled, NS as to skin 1 small wing (yield after cooking, bone removed)........... 30 1 medium wing (yield after cooking, bone removed).......... 35 1 large wing (yield after cooking, bone removed)........... 46 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 11 Serving not specified...................................... 35 241-6111 Chicken, wing, with or without bone, broiled, skin eaten 1 small wing (yield after cooking, bone removed)........... 30 1 medium wing (yield after cooking, bone removed).......... 35 1 large wing (yield after cooking, bone removed)........... 46 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 11 Serving not specified...................................... 35 241-6112 Chicken, wing, with or without bone, broiled, skin not eaten 1 small wing (yield after cooking, bone and skin removed).. 17 1 medium wing (yield after cooking, bone and skin removed). 20 1 large wing (yield after cooking, bone and skin removed).. 26 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 10 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 6 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 14 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 9 Serving not specified...................................... 20 241-6210 Chicken, wing, with or without bone, roasted, NS as to skin 1 small wing (yield after cooking, bone removed)........... 30 1 medium wing (yield after cooking, bone removed).......... 34 1 large wing (yield after cooking, bone removed)........... 45 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 11 Serving not specified...................................... 34 241-6211 Chicken, wing, with or without bone, roasted, skin eaten 1 small wing (yield after cooking, bone removed)........... 30 1 medium wing (yield after cooking, bone removed).......... 34 1 large wing (yield after cooking, bone removed)........... 45 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 11 Serving not specified...................................... 34 241-6212 Chicken, wing, with or without bone, roasted, skin not eaten 1 small wing (yield after cooking, bone and skin removed).. 18 1 medium wing (yield after cooking, bone and skin removed). 21 1 large wing (yield after cooking, bone and skin removed).. 27 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 11 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 8 Serving not specified...................................... 21 241-6310 Chicken, wing, with or without bone, stewed, NS as to skin 1 small wing (yield after cooking, bone removed)........... 34 1 medium wing (yield after cooking, bone removed).......... 40 1 large wing (yield after cooking, bone removed)........... 52 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified...................................... 40 241-6311 Chicken, wing, with or without bone, stewed, skin eaten 1 small wing (yield after cooking, bone removed)........... 34 1 medium wing (yield after cooking, bone removed).......... 40 1 large wing (yield after cooking, bone removed)........... 52 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified...................................... 40 241-6312 Chicken, wing, with or without bone, stewed, skin not eaten 1 small wing (yield after cooking, bone and skin removed).. 21 1 medium wing (yield after cooking, bone and skin removed). 24 1 large wing (yield after cooking, bone and skin removed).. 32 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 8 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 11 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 10 Serving not specified...................................... 24 241-6410 Chicken, wing, with or without bone, fried, no coating, NS as to skin 1 small wing (yield after cooking, bone removed)........... 28 1 medium wing (yield after cooking, bone removed).......... 32 1 large wing (yield after cooking, bone removed)........... 43 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified...................................... 32 241-6411 Chicken, wing, with or without bone, fried, no coating, skin eaten 1 small wing (yield after cooking, bone removed)........... 28 1 medium wing (yield after cooking, bone removed).......... 32 1 large wing (yield after cooking, bone removed)........... 43 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 1 drummette (mini drumstick from a wing)................... 15 Serving not specified...................................... 32 241-6412 Chicken, wing, with or without bone, fried, no coating, skin not eaten 1 small wing (yield after cooking, bone and skin removed).. 17 1 medium wing (yield after cooking, bone and skin removed). 20 1 large wing (yield after cooking, bone and skin removed).. 26 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 6 1 oz, with bone, cooked, without skin (yield after bone removed)............................................ 12 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 8 Serving not specified...................................... 20 241-6510 Chicken, wing, with or without bone, floured, baked or fried, NS as to skin (Include fried, NS as to coating) 1 small wing (yield after cooking, bone removed)........... 28 1 medium wing (yield after cooking, bone removed).......... 32 1 large wing (yield after cooking, bone removed)........... 43 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified...................................... 32 241-6511 Chicken, wing, with or without bone, floured, baked or fried, skin eaten (Include fried, NS as to coating) 1 small wing (yield after cooking, bone removed)........... 28 1 medium wing (yield after cooking, bone removed).......... 32 1 large wing (yield after cooking, bone removed)........... 43 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified...................................... 32 241-6512 Chicken, wing, with or without bone, floured, baked or fried, skin not eaten (Include fried, NS as to coating) 1 small wing (yield after cooking, bone and skin removed).. 17 1 medium wing (yield after cooking, bone and skin removed). 20 1 large wing (yield after cooking, bone and skin removed).. 26 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 6 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 12 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 8 Serving not specified...................................... 20 241-6610 Chicken, wing, with or without bone, breaded, baked or fried, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 small wing (yield after cooking, bone removed)........... 42 1 medium wing (yield after cooking, bone removed).......... 49 1 large wing (yield after cooking, bone removed)........... 64 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 15 Serving not specified...................................... 49 241-6611 Chicken, wing, with or without bone, breaded, baked or fried, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 small wing (yield after cooking, bone removed)........... 42 1 medium wing (yield after cooking, bone removed).......... 49 1 large wing (yield after cooking, bone removed)........... 64 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 drummette (mini drumstick from a wing)................... 19 Serving not specified...................................... 49 241-6612 Chicken, wing, with or without bone, breaded, baked or fried, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 small wing (yield after cooking, bone and skin removed).. 20 1 medium wing (yield after cooking, bone and skin removed). 22 1 large wing (yield after cooking, bone and skin removed).. 30 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 8 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 16 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 Serving not specified...................................... 22 241-6710 Chicken, wing, with or without bone, battered, fried, NS as to skin (Include extra crispy fried chicken) 1 small wing (yield after cooking, bone removed)........... 42 1 medium wing (yield after cooking, bone removed).......... 49 1 large wing (yield after cooking, bone removed)........... 64 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 15 Serving not specified...................................... 49 241-6711 Chicken, wing, with or without bone, battered, fried, skin eaten (Include extra crispy fried chicken) 1 small wing (yield after cooking, bone removed)........... 42 1 medium wing (yield after cooking, bone removed).......... 49 1 large wing (yield after cooking, bone removed)........... 64 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 15 Serving not specified...................................... 49 241-6712 Chicken, wing, with or without bone, battered, fried, skin not eaten (Include extra crispy fried chicken) 1 small wing (yield after cooking, bone and skin removed).. 20 1 medium wing (yield after cooking, bone and skin removed). 22 1 large wing (yield after cooking, bone and skin removed).. 30 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 8 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 16 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 Serving not specified...................................... 22 Back 241-7020 Chicken, back, with or without bone, NS as to cooking method, NS as to skin 1 small back (yield after cooking, bone removed)...........110 1 medium back (yield after cooking, bone removed)..........128 1 large back (yield after cooking, bone removed)...........160 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................128 241-7021 Chicken, back, with or without bone, NS as to cooking method, skin eaten 1 small back (yield after cooking, bone removed)...........110 1 medium back (yield after cooking, bone removed)..........128 1 large back (yield after cooking, bone removed)...........160 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................128 241-7022 Chicken, back, with or without bone, NS as to cooking method, skin not eaten 1 small back (yield after cooking, bone and skin removed).. 89 1 medium back (yield after cooking, bone and skin removed).103 1 large back (yield after cooking, bone and skin removed)..129 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 9 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 11 Serving not specified......................................103 241-7120 Chicken, back, with or without bone, broiled, NS as to skin 1 small back (yield after cooking, bone removed)...........116 1 medium back (yield after cooking, bone removed)..........134 1 large back (yield after cooking, bone removed)...........168 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................134 241-7121 Chicken, back, with or without bone, broiled, skin eaten 1 small back (yield after cooking, bone removed)...........116 1 medium back (yield after cooking, bone removed)..........134 1 large back (yield after cooking, bone removed)...........168 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................134 241-7122 Chicken, back, with or without bone, broiled, skin not eaten 1 small back (yield after cooking, bone and skin removed).. 97 1 medium back (yield after cooking, bone and skin removed).112 1 large back (yield after cooking, bone and skin removed)..141 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 10 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 Serving not specified......................................112 241-7220 Chicken, back, with or without bone, roasted, NS as to skin 1 small back (yield after cooking, bone removed)........... 81 1 medium back (yield after cooking, bone removed).......... 94 1 large back (yield after cooking, bone removed)...........117 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 9 Serving not specified...................................... 94 241-7221 Chicken, back, with or without bone, roasted, skin eaten 1 small back (yield after cooking, bone removed)........... 81 1 medium back (yield after cooking, bone removed).......... 94 1 large back (yield after cooking, bone removed)...........117 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 9 Serving not specified...................................... 94 241-7222 Chicken, back, with or without bone, roasted, skin not eaten 1 small back (yield after cooking, bone and skin removed).. 62 1 medium back (yield after cooking, bone and skin removed). 72 1 large back (yield after cooking, bone and skin removed).. 90 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 13 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 13 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 7 Serving not specified...................................... 72 241-7320 Chicken, back, with or without bone, stewed, NS as to skin 1 small back (yield after cooking, bone removed)........... 91 1 medium back (yield after cooking, bone removed)..........106 1 large back (yield after cooking, bone removed)...........133 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified......................................106 241-7321 Chicken, back, with or without bone, stewed, skin eaten 1 small back (yield after cooking, bone removed)........... 91 1 medium back (yield after cooking, bone removed)..........106 1 large back (yield after cooking, bone removed)...........133 1 oz, with bone, cooked (yield after bone removed)......... 15 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified......................................106 241-7322 Chicken, back, with or without bone, stewed, skin not eaten 1 small back (yield after cooking, bone and skin removed).. 65 1 medium back (yield after cooking, bone and skin removed). 75 1 large back (yield after cooking, bone and skin removed).. 94 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 12 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 8 Serving not specified...................................... 75 241-7420 Chicken, back, with or without bone, fried, no coating, NS as to skin 1 small back (yield after cooking, bone removed)...........110 1 medium back (yield after cooking, bone removed)..........128 1 large back (yield after cooking, bone removed)...........160 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................128 241-7421 Chicken, back, with or without bone, fried, no coating, skin eaten 1 small back (yield after cooking, bone removed)...........110 1 medium back (yield after cooking, bone removed)..........128 1 large back (yield after cooking, bone removed)...........160 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................128 241-7422 Chicken, back, with or without bone, fried, no coating, skin not eaten 1 small back (yield after cooking, bone and skin removed).. 89 1 medium back (yield after cooking, bone and skin removed).103 1 large back (yield after cooking, bone and skin removed)..129 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 9 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 11 Serving not specified......................................103 241-7520 Chicken, back, with or without bone, floured, baked or fried, NS as to skin (Include fried, NS as to coating) 1 small back (yield after cooking, bone removed)...........110 1 medium back (yield after cooking, bone removed)..........128 1 large back (yield after cooking, bone removed)...........160 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................128 241-7521 Chicken, back, with or without bone, floured, baked or fried, skin eaten (Include fried, NS as to coating) 1 small back (yield after cooking, bone removed)...........110 1 medium back (yield after cooking, bone removed)..........128 1 large back (yield after cooking, bone removed)...........160 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified......................................128 241-7522 Chicken, back, with or without bone, floured, baked or fried, skin not eaten (Include fried, NS as to coating) 1 small back (yield after cooking, bone and skin removed).. 89 1 medium back (yield after cooking, bone and skin removed).103 1 large back (yield after cooking, bone and skin removed)..129 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 9 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 18 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 11 Serving not specified......................................103 241-7620 Chicken, back, with or without bone, breaded, baked or fried, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 small back (yield after cooking, bone removed)...........183 1 medium back (yield after cooking, bone removed)..........212 1 large back (yield after cooking, bone removed)...........266 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 Serving not specified......................................212 241-7621 Chicken, back, with or without bone, breaded, baked or fried, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 small back (yield after cooking, bone removed)...........183 1 medium back (yield after cooking, bone removed)..........212 1 large back (yield after cooking, bone removed)...........266 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 Serving not specified......................................212 241-7622 Chicken, back, with or without bone, breaded, baked or fried, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 small back (yield after cooking, bone and skin removed)..102 1 medium back (yield after cooking, bone and skin removed).119 1 large back (yield after cooking, bone and skin removed)..149 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 21 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 18 Serving not specified......................................119 241-7720 Chicken, back, with or without bone, battered, fried, NS as to skin (Include extra crispy fried chicken) 1 small back (yield after cooking, bone removed)...........183 1 medium back (yield after cooking, bone removed)..........212 1 large back (yield after cooking, bone removed)...........266 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 Serving not specified......................................212 241-7721 Chicken, back, with or without bone, battered, fried, skin eaten (Include extra crispy fried chicken) 1 small back (yield after cooking, bone removed)...........183 1 medium back (yield after cooking, bone removed)..........212 1 large back (yield after cooking, bone removed)...........266 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 19 Serving not specified......................................212 241-7722 Chicken, back, with or without bone, battered, fried, skin not eaten (Include extra crispy fried chicken) 1 small back (yield after cooking, bone and skin removed)..102 1 medium back (yield after cooking, bone and skin removed).119 1 large back (yield after cooking, bone and skin removed)..149 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 12 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 11 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 21 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 18 Serving not specified......................................119 Neck or Ribs 241-8020 Chicken, neck or ribs, with or without bone, NS as to cooking method, NS as to skin 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8021 Chicken, neck or ribs, with or without bone, NS as to cooking method, skin eaten 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8022 Chicken, neck or ribs, with or without bone, NS as to cooking method, skin not eaten 1 neck (yield after cooking, bone and and skin removed).... 22 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 15 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 8 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 17 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 11 Serving not specified...................................... 22 241-8220 Chicken, neck or ribs, with or without bone, roasted, NS as to skin 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8221 Chicken, neck or ribs, with or without bone, roasted, skin eaten 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8222 Chicken, neck or ribs, with or without bone, roasted, skin not eaten 1 neck (yield after cooking, bone and skin removed)........ 24 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 8 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 Serving not specified...................................... 24 241-8320 Chicken, neck or ribs, with or without bone, stewed, NS as to skin 1 neck (yield after cooking, bone removed)................. 38 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 14 Serving not specified...................................... 38 241-8321 Chicken, neck or ribs, with or without bone, stewed, skin eaten 1 neck (yield after cooking, bone removed)................. 38 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 14 Serving not specified...................................... 38 241-8322 Chicken, neck or ribs, with or without bone, stewed, skin not eaten 1 neck (yield after cooking, bone and skin removed)........ 18 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 9 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 14 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 10 Serving not specified...................................... 18 241-8420 Chicken, neck or ribs, with or without bone, fried, no coating, NS as to skin 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8421 Chicken, neck or ribs, with or without bone, fried, no coating, skin eaten 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8422 Chicken, neck or ribs, with or without bone, fried, no coating, skin not eaten 1 neck (yield after cooking, bone and skin removed)........ 22 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 15 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 8 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 17 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 11 Serving not specified...................................... 22 241-8520 Chicken, neck or ribs, with or without bone, floured, baked or fried, NS as to skin (Include fried, NS as to coating) 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8521 Chicken, neck or ribs, with or without bone, floured, baked or fried, skin eaten (Include fried, NS as to coating) 1 neck (yield after cooking, bone removed)................. 36 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 13 Serving not specified...................................... 36 241-8522 Chicken, neck or ribs, with or without bone, floured, baked or fried, skin not eaten (Include fried, NS as to coating) 1 neck (yield after cooking, bone and skin removed)........ 22 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 15 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 8 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 17 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 11 Serving not specified...................................... 22 241-8620 Chicken, neck or ribs, with or without bone, breaded, baked or fried, NS as to skin (Include regular fried chicken, Shake-n-Bake) 1 neck (yield after cooking, bone removed)................. 52 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 19 Serving not specified...................................... 52 241-8621 Chicken, neck or ribs, with or without bone, breaded, baked or fried, skin eaten (Include regular fried chicken, Shake-n-Bake) 1 neck (yield after cooking, bone removed)................. 52 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 19 Serving not specified...................................... 52 241-8622 Chicken, neck or ribs, with or without bone, breaded, baked or fried, skin not eaten (Include regular fried chicken, Shake-n-Bake) 1 neck (yield after cooking, bone and skin removed)........ 25 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 10 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 9 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 20 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 17 Serving not specified...................................... 25 Miscellaneous 241-9834 Chicken tail, NS as to fat added in cooking 1 tail..................................................... 29 Serving not specified...................................... 29 241-9835 Chicken tail, fat not added in cooking 1 tail..................................................... 7 Serving not specified...................................... 7 241-9844 Chicken skin 1 oz, raw (yield after cooking)............................ 20 Skin from 1/2 chicken...................................... 56 Serving not specified...................................... NA 241-9850 Chicken feet 1 foot..................................................... 34 Serving not specified...................................... NA 241-9854 Chicken, canned, meat only, NS as to light or dark meat 1 cubic inch............................................... 21 1 cup......................................................205 1 can (5 oz) yields........................................125 Serving not specified...................................... 85 241-9855 Chicken, canned, meat only, light meat 1 cubic inch............................................... 21 1 cup......................................................205 1 can (5 oz) yields........................................125 Serving not specified...................................... 85 241-9856 Chicken, canned, meat only, dark meat 1 cubic inch............................................... 21 1 cup......................................................205 1 can (5 oz) yields........................................125 Serving not specified...................................... 85 241-9857 Chicken, canned, meat only, light and dark meat 1 cubic inch............................................... 21 1 cup......................................................205 1 can (5 oz) yields........................................125 Serving not specified...................................... 85 241-9864 Chicken, chicken roll, roasted, NS as to light or dark meat 1 slice.................................................... 28 1 cubic inch............................................... 21 1 cup, diced...............................................140 Serving not specified...................................... 85 241-9865 Chicken, chicken roll, roasted, light meat 1 slice.................................................... 28 1 cubic inch............................................... 21 1 cup, diced...............................................140 Serving not specified...................................... 85 241-9866 Chicken, chicken roll, roasted, dark meat 1 slice.................................................... 28 1 cubic inch............................................... 21 1 cup, diced...............................................140 Serving not specified...................................... 85 241-9867 Chicken, chicken roll, roasted, light and dark meat 1 slice.................................................... 28 1 cubic inch............................................... 21 1 cup, diced...............................................140 Serving not specified...................................... 85 241-9870 Chicken patty, breaded, cooked (Include Chicken Rondelets) 1 patty.................................................... 75 Serving not specified...................................... NA 241-9871 Chicken patty with cheese, breaded, cooked (Include Cheese Recipe Chicken Rondelets) 1 patty (3 oz)............................................. 85 Serving not specified...................................... NA 241-9874 Chicken nuggets (Include Weaver mini drums; Tyson chicken sticks) 1 nugget................................................... 18 1 stick.................................................... 14 1 mini drum................................................ 17 1 cup......................................................139 Serving not specified......................................108 241-9884 Chicken crackling, Puerto Rican style (Chicharron de pollo) 1 piece (1-1/2" x 1" each, boneless)....................... 25 Serving not specified...................................... NA Turkey: (Subgroup Code 242) 242-0100 Turkey, NFS 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0101 Turkey, light meat, cooked, NS as to skin (Include turkey breast from deli) 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0102 Turkey, light meat, cooked, skin not eaten (Include turkey breast from deli; turkey cutlet) 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 turkey cutlet............................................ 53 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 22 Serving not specified...................................... 85 242-0103 Turkey, light meat, cooked, skin eaten (Include turkey breast from deli) 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0105 Turkey, light meat, breaded, baked or fried, NS as to skin 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0106 Turkey, light meat, breaded, baked or fried, skin not eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 23 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 24 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 22 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 26 Serving not specified...................................... 75 242-0107 Turkey, light meat, breaded, baked or fried, skin eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 25 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0111 Turkey, light meat, roasted, NS as to skin 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0112 Turkey, light meat, roasted, skin not eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked (yield after skin removed).......... 25 1 oz, boneless, raw (yield after cooking, skin removed).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 22 Serving not specified...................................... 75 242-0113 Turkey, light meat, roasted, skin eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0121 Turkey, dark meat, roasted, NS as to skin 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0122 Turkey, dark meat, roasted, skin not eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw without skin (yield after cooking)..... 20 Serving not specified...................................... 78 242-0123 Turkey, dark meat, roasted, skin eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0131 Turkey, light and dark meat, roasted, NS as to skin 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0132 Turkey, light and dark meat, roasted, skin not eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 21 Serving not specified...................................... 78 242-0133 Turkey, light and dark meat, roasted, skin eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0135 Turkey, light or dark meat, battered, fried, NS as to skin 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0136 Turkey, light or dark meat, battered, fried, skin not eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 22 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 26 Serving not specified...................................... 78 242-0137 Turkey, light or dark meat, battered, fried, skin eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 22 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0140 Turkey, light or dark meat, stewed, NS as to skin 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0141 Turkey, light or dark meat, stewed, skin not eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 19 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 20 Serving not specified...................................... 78 242-0142 Turkey light or dark meat, stewed, skin eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 242-0150 Turkey, light or dark meat, smoked, cooked, NS as to skin 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 242-0151 Turkey, light or dark meat, smoked, cooked, skin eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked..................................... 28 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 242-0152 Turkey, light or dark meat, smoked, cooked, skin not eaten 1 thin slice (approx 3" x 2" x 1/8")....................... 14 1 medium slice (approx 3" x 2" x 1/4")..................... 28 1 thick slice (approx 3" x 2" x 3/8")...................... 42 1 oz, boneless, cooked (yield after skin removed).......... 26 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, boneless, cooked, without skin....................... 28 Serving not specified...................................... 85 242-0200 Turkey, drumstick, cooked, NS as to skin 1 small drumstick (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed)......................144 1 medium drumstick (approx 14 to 18 lb bird) (yield after cooking, bone removed)...................................216 1 large drumstick (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)......................288 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................216 242-0201 Turkey, drumstick, cooked, skin not eaten 1 small drumstick (from hen, approx 11 to 13 lb bird) (yield after cooking, bone and skin removed).............132 1 medium drumstick (approx 14 to 18 lb bird) (yield after cooking, bone and skin removed)..........................199 1 large drumstick (from tom, approx 19 to 21 lb bird) (yield after cooking, bone and skin removed).............266 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 19 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 13 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 20 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 Serving not specified......................................199 242-0202 Turkey, drumstick, cooked, skin eaten 1 small drumstick (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed)......................144 1 medium drumstick (approx 14 to 18 lb bird) (yield after cooking, bone removed)...................................216 1 large drumstick (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)......................288 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................216 242-0205 Turkey, drumstick, roasted, NS as to skin eaten 1 small drumstick (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed)......................124 1 medium drumstick (approx 14 to 18 lb bird) (yield after cooking, bone removed)...................................204 1 large drumstick (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)......................283 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................204 242-0206 Turkey, drumstick, roasted, skin not eaten 1 small drumstick (from hen, approx 11 to 13 lb bird) (yield after cooking, bone and skin removed).............116 1 medium drumstick (approx 14 to 18 lb bird) (yield after cooking, bone and skin removed)..........................188 1 large drumstick (from tom, approx 19 to 21 lb bird) (yield after cooking, bone and skin removed).............259 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 19 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 13 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 Serving not specified......................................188 242-0207 Turkey, drumstick, roasted, skin eaten 1 small drumstick (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed)......................124 1 medium drumstick (approx 14 to 18 lb bird) (yield after cooking, bone removed)...................................204 1 large drumstick (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)......................283 1 oz, with bone, cooked (yield after bone removed)......... 21 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................204 242-0212 Turkey, drumstick, smoked, cooked, skin eaten 1 small drumstick (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed)......................124 1 medium drumstick (approx 14 to 18 lb bird) (yield after cooking, bone removed)...................................204 1 large drumstick (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)......................283 1 oz, with bone, cooked (yield after bone removed)......... 21 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................204 242-0245 Turkey, thigh, cooked, NS as to skin 1 small thigh (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed).............................223 1 medium thigh (approx 14 to 18 lb bird) (yield after cooking, bone removed)...................................297 1 large thigh (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed).............................370 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................297 242-0246 Turkey, thigh, cooked, skin eaten 1 small thigh (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed).............................223 1 medium thigh (approx 14 to 18 lb bird) (yield after cooking, bone removed)...................................297 1 large thigh (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed).............................370 1 oz, with bone, cooked (yield after bone removed)......... 25 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, boneless, cooked..................................... 28 1 oz, boneless, raw (yield after cooking).................. 20 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................297 242-0250 Turkey, thigh, cooked, skin not eaten 1 small thigh (from hen, approx 11 to 13 lb bird) (yield after cooking, bone and skin removed)....................204 1 medium thigh (approx 14 to 18 lb bird) (yield after cooking, bone and skin removed)..........................274 1 large thigh (from tom, approx 19 to 21 lb bird) (yield after cooking, bone and skin removed)....................344 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 23 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 16 1 oz, boneless, cooked (yield after skin removed).......... 26 1 oz, boneless, raw (yield after cooking, skin removed).... 18 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 25 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 18 1 oz, boneless, cooked, without skin....................... 28 1 oz, boneless, raw, without skin (yield after cooking).... 20 Serving not specified......................................274 242-0260 Turkey, neck, cooked 1 neck.....................................................152 1 oz, with bone, cooked (yield after bone removed)......... 17 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 cup, diced, cooked.......................................140 Serving not specified......................................152 242-0300 Turkey, wing, cooked, NS as to skin 1 small wing (yield after cooking, bone removed)........... 90 1 medium wing (yield after cooking, bone removed)..........174 1 large wing (yield after cooking, bone removed)...........237 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................174 242-0301 Turkey, wing, cooked, skin not eaten 1 small wing (yield after cooking, bone and skin removed).. 60 1 medium wing (yield after cooking, bone and skin removed).146 1 large wing (yield after cooking, bone and skin removed)..199 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 14 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 10 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 17 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 12 Serving not specified......................................146 242-0302 Turkey, wing, cooked, skin eaten 1 small wing (yield after cooking, bone removed)........... 90 1 medium wing (yield after cooking, bone removed)..........174 1 large wing, (yield after cooking, bone removed)..........237 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 14 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................174 242-0312 Turkey, wing, smoked, cooked, skin eaten 1 small wing (yield after cooking, bone removed)........... 90 1 medium wing (yield after cooking, bone removed)..........174 1 large wing (yield after cooking, bone removed)...........237 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................174 242-0400 Turkey, rolled roast, light or dark meat, cooked 1 slice.................................................... 28 1 oz, raw (yield after cooking)............................ 20 1 cubic inch, cooked....................................... 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 242-0500 Turkey, tail, cooked 1 tail (yield after cooking, bone removed)................. 58 1 oz, with bone, cooked (yield after bone removed)......... 16 1 oz, with bone, raw (yield after cooking, bone removed)... 10 Serving not specified...................................... 85 242-0510 Turkey, back, cooked 1 back (yield after cooking, bone removed).................524 1 oz, with bone, cooked (yield after bone removed)......... 17 1 oz, with bone, raw (yield after cooking, bone removed)... 12 Serving not specified...................................... 85 242-0600 Turkey, canned 1 cup, drained.............................................140 1 cubic inch, cooked....................................... 21 1 can (5 oz) yields........................................125 Serving not specified...................................... 85 242-0700 Turkey, ground 1 cup, cooked..............................................110 1 cubic inch, cooked....................................... 21 1 small patty (3.33 oz, raw, 5 patties per lb) (yield after cooking)........................................... 48 1 medium patty (4 oz, raw, 4 patties per lb) (yield after cooking)................................................. 60 1 large patty (5.33 oz, raw, 3 patties per lb) (yield after cooking)........................................... 80 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 15 1 cubic inch, cooked....................................... 21 1 cubic inch, raw, yields cooked........................... 8 1 cup, raw, yields cooked..................................115 Serving not specified...................................... 85 242-0800 Turkey, nuggets 1 nugget................................................... 18 1 cup......................................................139 Serving not specified......................................108 Duck: (Subgroup Code 243) 243-0010 Duck, cooked, NS as to skin (Include NS as to cooking method) 1/2 duck (yield after cooking, bone removed)...............382 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 55 1 wing (yield after cooking, bone removed)................. 30 1/2 breast (yield after cooking, bone removed)............. 76 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 243-0011 Duck, cooked, skin eaten (Include NS as to cooking method) 1/2 duck (yield after cooking, bone removed)...............382 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 55 1 wing (yield after cooking, bone removed)................. 30 1/2 breast (yield after cooking, bone removed)............. 76 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 243-0012 Duck, cooked, skin not eaten (Include NS as to cooking method) 1/2 duck (yield after cooking, bone and skin removed)......221 1 leg (drumstick and thigh) (yield after cooking, bone and skin removed)............................................ 46 1 wing (yield after cooking, bone and skin removed)........ 25 1/2 breast (yield after cooking, bone and skin removed).... 63 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 13 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 15 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 10 Serving not specified...................................... 85 243-0100 Duck, roasted, NS as to skin 1/2 duck (yield after cooking, bone removed)...............382 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 55 1 wing (yield after cooking, bone removed)................. 30 1/2 breast (yield after cooking, bone removed)............. 76 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 243-0101 Duck, roasted, skin eaten 1/2 duck (yield after cooking, bone removed)...............382 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 55 1 wing (yield after cooking, bone removed)................. 30 1/2 breast (yield after cooking, bone removed)............. 76 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 243-0102 Duck, roasted, skin not eaten 1/2 duck (yield after cooking, bone and skin removed)......221 1 leg (drumstick and thigh) (yield after cooking, bone and skin removed)............................................ 46 1 wing (yield after cooking, bone and skin removed)........ 25 1/2 breast (yield after cooking, bone and skin removed).... 63 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 13 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 7 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 15 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 10 Serving not specified...................................... 85 243-0121 Duck, battered, fried 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 70 1 back (yield after cooking, bone removed)................. 96 1/2 breast (yield after cooking, bone removed)............. 90 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 20 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 243-0201 Duck, pressed, Chinese 1 oz, cooked............................................... 28 1 cup, diced, cooked.......................................140 Serving not specified...................................... 85 243-1101 Goose, wild, roasted 1 oz, with bone, cooked (yield after bone removed)......... 19 1 oz, with bone, raw (yield after cooking, bone removed)... 13 1 cubic inch, boneless, cooked............................. 21 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 Other poultry: (Subgroup Code 244) 244-0000 Cornish game hen, cooked, NS as to skin 1 hen (1-1/4 lb, raw) (yield after cooking, bone removed)..306 1 wing (yield after cooking, bone removed)................. 21 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 57 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 1 breast (yield after cooking, bone removed)...............110 1/2 breast (yield after cooking, bone removed)............. 55 Serving not specified......................................153 244-0001 Cornish game hen, cooked, skin eaten 1 hen (1-1/4 lb, raw) (yield after cooking, bone removed)..306 1 wing (yield after cooking, bone removed)................. 21 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 57 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 1 breast (yield after cooking, bone removed)...............110 1/2 breast (yield after cooking, bone removed)............. 55 Serving not specified......................................153 244-0002 Cornish game hen, cooked, skin not eaten 1 hen (1-1/4 lb, raw) (yield after cooking, bone and skin removed).................................................249 1 wing (yield after cooking, bone and skin removed)........ 13 1 leg (drumstick and thigh) (yield after cooking, bone and skin removed)............................................ 48 1 breast (yield after cooking, bone and skin removed)...... 90 1/2 breast (yield after cooking, bone and skin removed).... 45 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 Serving not specified......................................125 244-0100 Cornish game hen, roasted, NS as to skin 1 hen (1-1/4 lb, raw) (yield after cooking, bone removed)..306 1 wing (yield after cooking, bone removed)................. 21 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 57 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 1 breast (yield after cooking, bone removed)...............110 1/2 breast (yield after cooking, bone removed)............. 55 Serving not specified......................................153 244-0101 Cornish game hen, roasted, skin eaten 1 hen (1-1/4 lb, raw) (yield after cooking, bone removed)..306 1 wing (yield after cooking, bone removed)................. 21 1 leg (drumstick and thigh) (yield after cooking, bone removed)................................................. 57 1 oz, with bone, cooked (yield after bone removed)......... 20 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 1 breast (yield after cooking, bone removed)...............110 1/2 breast (yield after cooking, bone removed)............. 55 Serving not specified......................................153 244-0102 Cornish game hen, roasted, skin not eaten 1 hen (1-1/4 lb, raw) (yield after cooking, bone and skin removed).................................................249 1 wing (yield after cooking, bone and skin removed)........ 13 1 leg (drumstick and thigh) (yield after cooking, bone and skin removed)............................................ 48 1 breast (yield after cooking, bone and skin removed)...... 90 1/2 breast (yield after cooking, bone and skin removed).... 45 1 oz, with bone, cooked (yield after bone and skin removed)................................................. 16 1 oz, with bone, raw (yield after cooking, bone and skin removed)................................................. 12 1 cubic inch, boneless, cooked, skin removed............... 21 1 cup, cooked, diced.......................................140 1 oz, with bone, cooked, without skin (yield after bone removed)................................................. 19 1 oz, with bone, raw, without skin (yield after cooking, bone removed)............................................ 14 Serving not specified......................................125 244-0210 Dove, cooked (Include squab, pigeon) 1 dove (yield after cooking, bone removed).................111 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 12 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................111 244-0211 Dove, fried (Include squab, pigeon) 1 dove (yield after cooking, bone removed).................111 1 oz, with bone, cooked (yield after bone removed)......... 18 1 oz, with bone, raw (yield after cooking, bone removed)... 11 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................111 244-0310 Quail, cooked (Include partridge) 1 quail (yield after cooking, bone removed)................ 76 1 oz, with bone, cooked (yield after bone removed)......... 23 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified...................................... 76 244-0410 Pheasant, cooked (Include grouse) 1/2 pheasant breast (yield after cooking, bone removed)....127 1 pheasant leg (drumstick and thigh) (yield after cooking, bone removed)................................... 75 1 oz, with bone, cooked (yield after bone removed)......... 22 1 oz, with bone, raw (yield after cooking, bone removed)... 16 1 cubic inch, boneless, cooked............................. 21 1 cup, diced, cooked.......................................140 Serving not specified......................................127 Poultry baby food: (Subgroup Code 247) 247-0100 Chicken, baby food, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 247-0101 Chicken, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 247-0102 Chicken, baby food, junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 247-0300 Turkey, baby food, NS as to strained or junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 247-0301 Turkey, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 247-0302 Turkey, baby food, junior 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 247-0501 Chicken sticks, baby food, junior 1 jar (7 sticks)........................................... 71 1 stick.................................................... 10 Serving not specified...................................... 20 247-0601 Turkey sticks, baby food, junior 1 jar (7 sticks)........................................... 71 1 stick.................................................... 10 Serving not specified...................................... 20 ORGAN MEATS, SAUSAGES AND LUNCHMEATS, AND MEAT SPREADS: (Subgroup Code 25) Organ meats and mixtures: (Subgroup Code 251) Liver: (Subgroup Code 251-1) 251-0010 Liver, raw (Include all types) 1 oz....................................................... 28 Serving not specified...................................... 85 251-1000 Liver, NS as to type, cooked (Include rabbit liver, venison liver) 1 oz, raw (yield after cooking)............................ 21 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 1 slice.................................................... 85 Serving not specified...................................... 85 251-1005 Liver, NS as to type, breaded, fried (Include floured, fried; fried, NS as to coating) 1 oz, raw (yield after cooking)............................ 27 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1010 Beef liver, cooked, NS as to cooking method 1 oz, raw (yield after cooking)............................ 19 1 oz, cooked............................................... 28 1 slice (6-1/2" x 2-3/8" x 3/8")........................... 85 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1012 Beef liver, braised 1 oz, raw (yield after cooking)............................ 19 1 oz, cooked............................................... 28 1 slice (6-1/2" x 2-3/8" x 3/8")........................... 85 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1014 Beef liver, fried or broiled, no coating 1 oz, raw (yield after cooking)............................ 21 1 oz, cooked............................................... 28 1 slice (6-1/2" x 2-3/8" x 3/8")........................... 85 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1015 Beef liver, breaded, fried (Include floured, fried; fried, NS as to coating) 1 oz, raw (yield after cooking)............................ 27 1 oz, cooked............................................... 28 1 slice (6-1/2" x 2-3/8" x 3/8")...........................101 1 cubic inch, cooked....................................... 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 251-1017 Beef liver, battered, fried 1 oz, raw (yield after cooking)............................ 27 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1020 Calves liver, cooked, NS as to cooking method 1 oz, raw (yield after cooking)............................ 22 1 oz, cooked............................................... 28 1 slice (6-1/2" x 2-3/8" x 3/8")........................... 85 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1022 Calves liver, braised 1 oz, raw (yield after cooking)............................ 18 1 oz, cooked............................................... 28 1 cup, cooked, diced.......................................140 1 slice (6-1/2" x 2-3/8" x 3/8")........................... 85 Serving not specified...................................... 85 251-1024 Calves liver, fried or broiled, no coating 1 oz, raw (yield after cooking)............................ 21 1 oz, cooked............................................... 28 1 slice (6-1/2" x 2-3/8" x 3/8")........................... 85 1 cubic inch, cooked....................................... 18 1 cup, cooked, diced.......................................140 Serving not specified...................................... 85 251-1025 Calves liver, breaded, fried (Include floured, fried; fried, NS as to coating) 1 oz, raw (yield after cooking)............................ 27 1 oz, cooked............................................... 28 1 slice (6-1/2" x 2-3/8" x 3/8")...........................101 Serving not specified...................................... 85 251-1028 Goat liver, fried or broiled, no coating 1 oz, raw (yield after cooking).............................21 1 oz, cooked................................................28 1 slice (6-1/2" x 2-3/8" x 3/8")............................85 1 cubic inch, cooked........................................18 1 cup, cooked, diced.......................................140 Serving not specified.......................................85 251-1030 Pork liver, cooked, NS as to cooking method 1 oz, raw (yield after cooking)............................ 22 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1032 Pork liver, braised 1 oz, raw (yield after cooking)............................ 22 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1034 Pork liver, breaded, fried (Include floured, fried; fried, NS as to coating) 1 oz, raw (yield after cooking)............................ 22 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... 85 251-1040 Chicken liver, cooked, NS as to cooking method 1 oz, raw (yield after cooking)............................ 18 1 oz, cooked............................................... 28 1 cup, diced...............................................140 1 liver.................................................... 20 Serving not specified...................................... 70 251-1041 Chicken liver, battered, fried 1 oz, raw (yield after cooking)............................ 19 1 oz, cooked............................................... 28 1 cup, diced...............................................140 1 liver.................................................... 22 Serving not specified...................................... 60 251-1042 Chicken liver, braised 1 oz, raw (yield after cooking)............................ 18 1 oz, cooked............................................... 28 1 cup, diced...............................................140 1 liver.................................................... 20 Serving not specified...................................... 70 251-1044 Chicken liver, fried or sauteed, no coating 1 oz, raw (yield after cooking)............................ 16 1 oz, cooked............................................... 28 1 cup, cooked, diced.......................................140 1 liver.................................................... 18 Serving not specified...................................... NA 251-1045 Chicken liver, breaded, fried (Include floured, fried; fried, NS as to coating) 1 oz, raw (yield after cooking)............................ 19 1 oz, cooked............................................... 28 1 cup, diced...............................................140 1 liver.................................................... 22 Serving not specified...................................... 70 251-1050 Turkey liver, cooked 1 oz, raw (yield after cooking)............................ 21 1 oz, cooked............................................... 28 1 cup......................................................140 1 small liver.............................................. 44 1 medium liver............................................. 75 1 large liver..............................................122 Serving not specified...................................... 70 251-1060 Poultry liver, other than chicken or turkey, cooked 1 oz, raw (yield after cooking)............................ 22 1 oz, cooked............................................... 28 1 liver.................................................... 17 Serving not specified...................................... NA 251-1080 Lamb liver, cooked (Include mutton) 1 oz, raw (yield after cooking)............................ 16 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... NA 251-1220 Liver paste or pate, chicken (Include pate, NFS) 1 slice (1 oz)............................................. 28 1 cup......................................................208 Serving not specified...................................... 28 Hearts: (Subgroup Code 251-2) 251-2000 Heart, cooked, NS as to cooking method (Include beef, pork, veal, lamb, venison, chicken) 1 oz, raw (yield after cooking)............................ 13 1 oz, cooked............................................... 28 1 slice.................................................... 43 1 chicken heart............................................ 3 1 cup, diced...............................................145 Serving not specified...................................... 85 251-2011 Heart, braised (Include beef, pork, veal, lamb, venison, chicken) 1 oz, raw (yield after cooking)............................ 11 1 oz, cooked............................................... 28 1 cup, diced...............................................145 Serving not specified...................................... 85 251-2012 Heart, boiled or simmered (Include beef, pork, veal, lamb, venison, chicken) 1 oz, raw (yield after cooking)............................ 13 1 oz, cooked............................................... 28 1 cup, diced...............................................145 Serving not specified...................................... 85 251-2015 Heart, fried (Include beef, pork, veal, lamb, venison, chicken) 1 oz, cooked............................................... 28 Serving not specified...................................... 85 Kidney: (Subgroup Code 251-3) 251-3000 Kidney, cooked, NS as to cooking method (Include beef, pork, veal, lamb, venison) 1 oz raw (yield after cooking) beef..................................................... 12 pork..................................................... 16 lamb..................................................... 14 veal..................................................... 12 1 cup, diced...............................................140 1 kidney, cooked beef.....................................................227 pork.....................................................142 lamb..................................................... 28 veal.....................................................170 Serving not specified...................................... 85 251-3011 Kidney, braised (Include beef, pork, veal, lamb, venison) 1 oz raw (yield after cooking) beef..................................................... 12 pork..................................................... 16 lamb..................................................... 14 veal..................................................... 12 1 cup, diced...............................................140 1 kidney, cooked beef.....................................................227 pork.....................................................142 lamb..................................................... 28 veal.....................................................170 Serving not specified...................................... 85 251-3012 Kidney, broiled or simmered (Include beef, pork, veal, lamb, venison) 1 oz raw (yield after cooking) beef..................................................... 12 pork..................................................... 16 lamb..................................................... 14 veal..................................................... 12 1 cup, diced...............................................140 1 kidney, cooked beef.....................................................227 pork.....................................................142 lamb..................................................... 28 veal.....................................................170 Serving not specified...................................... 85 251-3015 Kidney, breaded, fried (Include floured, fried; fried, NS as to coating; beef, pork, veal, lamb, venison) 1 oz, raw (yield after cooking) beef..................................................... 21 pork..................................................... 19 lamb..................................................... 25 veal..................................................... 22 1 cup, diced...............................................140 1 kidney, cooked beef.....................................................414 pork.....................................................170 lamb..................................................... 50 veal.....................................................224 Serving not specified...................................... 85 Sweetbreads: (Subgroup Code 251-4) 251-4011 Sweetbreads, cooked 1 oz, raw (yield after cooking)............................ 16 1 oz, cooked............................................... 28 1 pair.....................................................194 Serving not specified...................................... 85 Brains: (Subgroup Code 251-5) 251-5000 Brains, cooked 1 oz, raw (yield after cooking)............................ 24 1 oz, cooked............................................... 28 1 cup......................................................140 Serving not specified...................................... NA 251-5021 Brains and eggs, cooked 1 cup......................................................243 Serving not specified......................................121 Tongue: (Subgroup Code 251-6) 251-6000 Tongue, cooked, NS as to cooking method (Include beef, pork, lamb, veal) 1 oz, raw (yield after cooking)............................ 16 1 oz, cooked............................................... 28 Serving not specified...................................... NA 251-6010 Tongue, braised (Include beef, pork, lamb, veal) 1 oz, raw (yield after cooking)............................ 16 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 Serving not specified...................................... NA 251-6011 Tongue, smoked, cured, or pickled, cooked (Include beef, pork, lamb, veal) 1 oz, raw (yield after cooking)............................ 14 1 oz, cooked............................................... 28 1 oz, processed (yield after cooking) (3" x 2" x 1/5")..... 20 1 cubic inch............................................... 18 1 slice (3" x 2" x 1/8")................................... 20 Serving not specified...................................... NA 251-6012 Tongue, deviled (Include beef, pork, lamb, veal) 1 cup......................................................225 Serving not specified...................................... NA 251-6013 Tongue pot roast, Puerto Rican style (Lengua al caldero) 1 slice (5" x 2" x 1").....................................110 Serving not specified......................................110 Other variety meats: (Subgroup Code 251-7) 251-7011 Tripe, cooked 1 oz, raw (yield after cooking)............................ 16 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 1 cup......................................................140 Serving not specified...................................... NA 251-7013 Tripe, battered, fried 1 cubic inch, raw (yield after cooking).................... 11 Serving not specified...................................... 85 251-7021 Chitterlings, cooked 1 oz, raw (yield after cooking)............................ 11 1 cup......................................................125 Serving not specified...................................... 63 251-7031 Hog maws (stomach), cooked 1 oz, raw (yield after cooking)............................ NA 1 oz, cooked............................................... 28 1 cubic inch, cooked....................................... 18 1 cup......................................................140 Serving not specified...................................... NA 251-7035 Hog lights (lungs), cooked 1 oz, raw (yield after cooking)............................ 19 1 oz, cooked............................................... 28 1 cup......................................................140 Serving not specified...................................... NA 251-7041 Giblets, excluding liver, cooked 1 giblet................................................... 23 1 cup, diced...............................................145 Serving not specified...................................... 23 251-7042 Gizzard, cooked 1 gizzard, turkey, cooked.................................. 67 1 gizzard, chicken, cooked................................. 22 1 oz, turkey, raw (yield after cooking).................... 17 1 cup, cooked, diced.......................................145 Serving not specified...................................... 22 251-7051 Udder, cooked (Include milk ducts) 1 cup, pieces..............................................140 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 14 Serving not specified...................................... NA Variety meats baby food: (Subgroup Code 251-8) 251-8011 Liver, beef, baby food, strained (Include liver and bacon) 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 251-8111 Beef and beef heart, baby food, strained 1 tbsp..................................................... 15 1 jar (3.5 oz)............................................. 99 Serving not specified...................................... 50 Frankfurters, sausages, lunchmeats, meat spreads: (Subgroup Code 252) Frankfurters: (Subgroup Code 252-1) 252-1011 Frankfurter, wiener, or hotdog, NFS 1 frankfurter (10 per lb).................................. 45 1 frankfurter, thick (8 per lb)............................ 57 1 cocktail frank........................................... 10 1 footlong frank........................................... 88 1 cup, sliced..............................................151 Serving not specified...................................... 45 252-1012 Frankfurter, breaded, baked 1 frankfurter.............................................. 51 Serving not specified...................................... 51 252-1015 Frankfurter, cheese-filled (Include pork, beef, chicken, turkey) 1 cheesefurter (8 per 12 oz package)....................... 43 1 cup, sliced..............................................151 Serving not specified...................................... 43 252-1016 Frankfurter, bacon and cheese-filled 1 frankfurter (10 per lb).................................. 45 1 cup, sliced..............................................151 Serving not specified...................................... 45 252-1017 Frankfurter, chili-filled 1 frankfurter (8 per pound)................................ 57 Serving not specified...................................... 57 252-1021 Frankfurter, beef 1 frankfurter (10 per lb).................................. 45 1 frankfurter, thick (8 per lb)............................ 57 1 cup, sliced..............................................151 1 cocktail frank........................................... 10 1 footlong frank........................................... 88 Serving not specified...................................... 45 252-1022 Frankfurter, beef and pork (Include Smokie Links) 1 frankfurter, (8 per lb).................................. 57 1 frankfurter (10 per lb).................................. 45 1 smokie (8 per 12 oz package)............................. 42 1 footlong frank........................................... 88 1 cocktail frank........................................... 10 1 oz, cooked............................................... 28 1 cup, sliced..............................................151 Serving not specified...................................... 45 252-1028 Frankfurter, meat and poultry 1 frankfurter (8 per 12 oz package)........................ 43 1 cup, sliced..............................................151 Serving not specified...................................... 43 252-1031 Frankfurter, chicken 1 frankfurter (10 per lb).................................. 45 1 cup, sliced..............................................151 Serving not specified...................................... 45 252-1041 Frankfurter, turkey 1 frankfurter (10 per lb).................................. 45 1 cup, sliced..............................................151 Serving not specified...................................... 45 252-1051 Frankfurter, low salt 1 frankfurter (10 per lb).................................. 45 1 cup, sliced..............................................151 Serving not specified...................................... NA Sausages: (Subgroup Code 252-2) Sausage, NFS - See code 252-2140 252-2001 Cold cut, NFS 1 slice (3-1/8" dia, 1/8" thick)........................... 10 1 slice (4" dia, 1/8" thick) (10 per 8 oz pkg)............. 23 1 slice (3-1/8" dia)....................................... 10 1 cubic inch............................................... 18 Serving not specified...................................... 28 252-2010 Beef sausage, NFS 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 13 1 cup, diced...............................................138 1 cup, ground..............................................133 1 cubic inch............................................... 18 1 patty (3-7/8" dia x 1/4" thick).......................... 27 1 link (7/8" dia x 4" long)................................ 13 Serving not specified...................................... 54 252-2011 Beef sausage, brown and serve, links, cooked 1 link (1 oz, raw), cooked................................. 13 Serving not specified...................................... 26 252-2012 Beef sausage, smoked, stick (Include beef jerky) 1 stick.................................................... 10 1 package (5 sticks)....................................... 53 1 4" strip................................................. 14 1 cup......................................................140 Serving not specified...................................... 10 252-2013 Beef sausage, smoked (Include Eckrich, Hillshire Farms) 1 oz....................................................... 28 1 patty.................................................... 27 1 link (4" long x 1-1/2" dia).............................. 68 1 little link (2" long x 3/4" dia)......................... 16 1 cup, pieces or slices....................................138 1 cubic inch............................................... 18 1 jumbo link...............................................132 Serving not specified...................................... 27 252-2014 Beef sausage, fresh, bulk, patty or link, cooked 1 oz....................................................... 28 1 oz, raw (yield after cooking)............................ 13 1 patty, cooked............................................ 27 1 link, cooked............................................. 13 1 cup, cooked..............................................133 Serving not specified...................................... NA 252-2015 Beef sausage with cheese, smoked (Include Hillshire Farms) 1 link..................................................... 86 1 cup, pieces..............................................124 1 cup, sliced..............................................133 Serving not specified...................................... NA 252-2021 Blood sausage (Include blutwurst, blood pudding) 1 slice, round (2-1/4" dia x 1/8" thick)................... 8 1 slice, loaf shape (5" x 4-5/8" x 1/16").................. 25 1 cubic inch............................................... 18 Serving not specified...................................... 25 252-2031 Bockwurst 1 stick (7 per lb)......................................... 65 Serving not specified...................................... 65 252-2035 Bratwurst, cooked 1 stick (3 oz)............................................. 85 1 cubic inch............................................... 15 Serving not specified...................................... 85 252-2036 Bratwurst, with cheese 1 stick.................................................... 85 1 cubic inch............................................... 15 1 cup, pieces..............................................140 Serving not specified...................................... NA 252-2041 Bologna, NFS (Include ham bologna; German bologna; fried) 1 cup, diced...............................................138 1 thin slice............................................... 14 1 medium slice (4-1/2" dia x 1/8" thick) (1 oz)............ 28 1 thick slice.............................................. 43 1 cubic inch............................................... 14 Serving not specified...................................... 28 252-2042 Bologna, Lebanon 1 thin slice............................................... 14 1 medium slice (4-1/2" dia x 1/8" thick)................... 28 1 thick slice.............................................. 43 Serving not specified...................................... 28 252-2043 Bologna, beef (Include veal bologna) 1 thin slice............................................... 14 1 medium slice (4-1/2" dia x 1/8" thick)................... 28 1 thick slice.............................................. 43 1 cup, pieces..............................................138 1 cubic inch............................................... 14 Serving not specified...................................... 28 252-2044 Bologna, turkey (Include chicken bologna) 1 thin slice............................................... 14 1 medium slice (1 oz)...................................... 28 1 thick slice.............................................. 43 Serving not specified...................................... 28 252-2045 Bologna ring, smoked (Include Alderfers) 1 thin slice............................................... 14 1 medium slice (1 oz)...................................... 28 1 thick slice.............................................. 43 Serving not specified...................................... 28 252-2046 Bologna, pork 1 thin slice............................................... 14 1 medium slice (1 oz)...................................... 28 1 thick slice.............................................. 43 1 cup, pieces..............................................138 1 cubic inch............................................... 14 Serving not specified...................................... NA 252-2047 Bologna, beef, lower sodium 1 thin slice............................................... 14 1 medium slice............................................. 28 1 thick slice.............................................. 43 1 cup, pieces..............................................138 Serving not specified...................................... 28 252-2048 Bologna, chicken, beef and pork 1 slice, NFS.............................................. 28 1 thin slice.............................................. 14 1 medium slice............................................ 28 1 thick slice............................................. 43 Serving not specified..................................... 28 252-2049 Bologna, with cheese 1 thin slice............................................... 14 1 medium slice............................................. 28 1 thick slice.............................................. 43 1 cup, pieces..............................................138 Serving not specified...................................... 28 252-2051 Capicola 1 slice (4-1/4" x 4-1/4" x 1/16" thick).................... 21 1 cup, pieces..............................................147 1 cubic inch............................................... 19 Serving not specified...................................... 21 252-2061 Cervalat, soft 1 slice (4-3/8" dia x 1/8" thick).......................... 28 1 slice (4-1/8" dia x 1/8" thick).......................... 23 1 slice (2-7/8" dia x 1/16" thick)......................... 8 Serving not specified...................................... 28 252-2071 Chorizos (Include Spanish sausage, lenguica, Portuguese sausage) 1 slice (1-3/4" dia x 1/8" thick).......................... 5 1 slice (3-1/8" dia x 1/16" thick or 2-3/4" dia x 3/22" thick)................................................... 10 1 link (1 oz, raw)......................................... 14 1 link (4" long)........................................... 60 1 cup, pieces..............................................140 Serving not specified...................................... 30 252-2091 Head cheese (Include jellied pork) 1 medium slice (4" x 4" x 3/32") (1 oz).................... 28 1 thin slice............................................... 14 1 cup, diced...............................................140 Serving not specified...................................... 28 252-2111 Knockwurst (Include Knoblauch) 1 link (4" long x 1-1/8" dia).............................. 68 1 cubic inch, cooked....................................... 17 Serving not specified...................................... 68 252-2121 Mortadella 1 slice (15 per 8 oz pkg).................................. 15 Serving not specified...................................... 15 252-2125 Pepperoni 1 sausage (10-1/4" long x 1-3/8" dia).....................251 1 slice (1-3/8" dia x 1/8" thick).......................... 6 1 cup, NFS.................................................102 1 cup, pieces..............................................117 1 cup, sliced..............................................102 Serving not specified...................................... NA 252-2131 Polish sausage 1 sausage (10" long x 1-1/4" dia)..........................227 1 slice (3-3/4" dia x 1/8" thick).......................... 26 1 cup, sliced..............................................151 1 oz, raw (yield after cooking)............................ 28 1 cubic inch............................................... 21 Serving not specified...................................... 28 252-2135 Italian sausage (Include hot links) 1 oz, cooked............................................... 28 1 oz, raw (yield after cooking)............................ 21 1 link (5" long)........................................... 68 1 link (7" long)........................................... 99 1 link (4 oz, raw, yield after cooking).................... 83 1 cubic inch............................................... 15 Serving not specified...................................... 28 252-2140 Sausage (not cold cut), NFS 1 oz, raw (yield after cooking)............................ 13 1 oz, cooked............................................... 28 1 cup, cooked..............................................133 1 small patty.............................................. 13 1 medium patty (raw dimensions: 3-7/8" dia x 1/4" thick), cooked................................................... 27 1 large patty.............................................. 40 1 link (raw dimensions: 4" long, 7/8" dia), cooked......... 13 Serving not specified...................................... 54 252-2141 Pork sausage, fresh, bulk, patty or link, cooked (Include breakfast sausage, NFS) 1 oz, cooked............................................... 28 1 cup, cooked..............................................133 1 patty (raw dimensions: 3-7/8" dia x 1/4" thick), cooked.. 27 1 small patty.............................................. 13 1 link (raw dimensions: 4" long x 7/8" dia), cooked........ 13 1 oz, raw (yield after cooking)............................ 13 1 cubic inch............................................... 18 Serving not specified...................................... 54 252-2142 Pork sausage, brown and serve, cooked 1 patty.................................................... 27 1 link..................................................... 13 1 cup, cooked..............................................133 Serving not specified...................................... 54 252-2143 Pork sausage, country style, fresh, cooked 1 patty (raw dimensions: 3-7/8" dia x 1/4" thick), cooked.. 27 1 link (raw dimensions: 4" long x 7/8" dia), cooked........ 13 1 cup, cooked..............................................133 1 oz, raw (yield after cooking)............................ 13 Serving not specified...................................... 54 252-2146 Pork and beef sausage 1 oz, cooked............................................... 28 1 patty, cooked............................................ 27 1 link, cooked............................................. 13 1 cup, cooked..............................................133 1 oz, raw (yield after cooking)............................ 13 Serving not specified...................................... 54 252-2147 Pork and beef sausage, brown and serve, cooked (Include brown and serve sausage, NFS) 1 patty, cooked............................................ 27 1 link (1 oz, raw), cooked................................. 13 1 cup, cooked..............................................133 Serving not specified...................................... 54 252-2148 Mettwurst 1 oz....................................................... 28 Serving not specified...................................... 28 252-2150 Salami, NFS (Include cotto salami) 1 slice (4" dia x 1/8" thick).............................. 23 1 thin slice............................................... 14 1 cup......................................................147 Serving not specified...................................... 23 252-2151 Salami, soft, cooked (Include beer bologna, beer sausage, beerwurst) 1 slice (4-1/2" dia x 1/10" thick)......................... 28 1 slice (4" dia x 1/8" thick).............................. 23 Serving not specified...................................... 28 252-2152 Salami, dry or hard (Include Italian salami, Goteborg) 1 slice (1-3/4" dia x 1/8" thick).......................... 5 1 slice (3-1/8" dia x 1/16" thick)......................... 10 1 cup......................................................140 1 cubic inch............................................... 15 Serving not specified...................................... 30 252-2153 Salami, beef (Include kosher salami) 1 slice (4" dia x 1/8" thick) (10 per 8 oz pkg)............ 23 1 thin slice............................................... 14 1 cup......................................................147 Serving not specified...................................... 23 252-2161 Scrapple, cooked 1 slice (2-3/4" x 2-1/8" x 1/4") (1/18 of loaf)............ 25 1 cubic inch............................................... 17.2 1 oz, raw (yield after cooking)............................ 25 Serving not specified...................................... 50 252-2165 Smoked link sausage, pork 1 link (4" long x 1-1/8" dia).............................. 68 1 little link (2" long x 3/4" dia)......................... 16 1 cup, pieces or slices....................................138 1 cubic inch............................................... 17 Serving not specified...................................... NA 252-2166 Smoked link sausage, pork and beef (Include smoked sausage, NFS) 1 link (4" long x 1-1/8" dia).............................. 68 1 little link (2" long x 3/4" dia)......................... 16 1 cup, pieces or slices....................................138 Serving not specified...................................... NA 252-2168 Smoked sausage, pork 1 oz, cooked................................................28 1 patty, cooked.............................................60 1 link, cooked (4" long)....................................68 1 cup, cooked..............................................138 1 oz, raw (yield after cooking).............................26 Serving not specified.......................................NA 252-2171 Souse 1 slice (3-7/8" sq x 1/8") (1 oz).......................... 28 Serving not specified...................................... 28 252-2181 Thuringer (Include summer sausage) 1 slice (4-3/8" dia x 1/10" thick) (1 oz).................. 28 1 slice (4-1/8" dia x 1/8" thick) (10 per 8 oz pkg)........ 23 1 slice (2-7/8" dia x 1/16" thick)......................... 8 1 cup......................................................140 1 cubic inch............................................... 18 Serving not specified...................................... 28 252-2184 Turkey breakfast sausage, bulk 1 patty, cooked............................................ 42 1 link, cooked............................................. 20 1 cup, cooked..............................................128 1 oz, raw (yield after cooking)............................ 21 Serving not specified...................................... NA 252-2185 Turkey sausage, smoked (Include chicken sausage) 1 oz, raw (yield after cooking)............................ 28 1 thin slice............................................... 14 1 medium slice............................................. 28 1 thick slice.............................................. 43 1 cup, cooked..............................................138 Serving not specified...................................... NA 252-2191 Vienna sausage, canned 1 sausage (7/8" dia x 2" long)............................. 16 1 cup......................................................151 1 can (4 oz)...............................................113 Serving not specified...................................... 48 252-2192 Vienna sausage, chicken, canned 1 sausage.................................................. 16 Serving not specified...................................... 48 252-2195 Pickled sausage (Include Penrose hot or firecracker sausage) 1 sausage.................................................. 14 Serving not specified...................................... NA Luncheon meats (loaf): (Subgroup Code 252-3) 252-3011 Luncheon meat, NFS (Include tavern loaf, breakfast loaf, macaroni loaf, luxury loaf) 1 slice (4" x 4" x 3/32" thick)............................ 28 1 slice (4-1/4" x 4-1/4" x 1/16" thick).................... 21 Serving not specified...................................... 28 252-3021 Ham, sliced, prepackaged or deli-sliced (Include boiled ham) 1 slice (6-1/4" x 4" x 1/16") (1 oz)....................... 28 1 slice (4-1/4" sq) (3/4 oz)............................... 21 1 thin slice............................................... 14 1 very thin slice.......................................... 7 1 cubic inch............................................... 18 1 cup......................................................147 Serving not specified...................................... 28 252-3022 Ham, sliced, low salt, prepackaged or deli-sliced (Include low salt boiled ham) 1 slice (6-1/4" x 4" x 1/16") (1 oz)....................... 28 1 slice (4-1/4" sq) (.75 oz)............................... 21 1 thin slice............................................... 14 1 cubic inch............................................... 18 1 cup......................................................147 Serving not specified...................................... 28 252-3023 Ham, sliced, extra lean, prepackaged or deli-sliced (Include 95% or more fat-free) 1 slice (6-1/4" x 4" x 1/16").............................. 28 Serving not specified...................................... 28 252-3031 Chicken or turkey loaf or roll, luncheon meat (Include pressed, smoked; chicken or turkey luncheon meat, NFS; turkey roll) 1 slice (1 oz)............................................. 28 1 slice (4-1/4" sq x 1/8")................................. 23 1 thin slice............................................... 14 1 cup, pieces..............................................140 Serving not specified...................................... 28 252-3041 Ham loaf, luncheon meat (Include ham sausage, hamettes) 1 slice (4" x 4" x 3/32" thick)............................ 28 1 thin slice............................................... 14 1 slice (4-1/4" x 4-1/4" x 1/16").......................... 21 Serving not specified...................................... 28 252-3043 Ham and cheese loaf 1 slice (1 oz)............................................. 28 1 thin slice............................................... 14 Serving not specified...................................... 28 252-3045 Honey loaf 1 slice (1 oz)............................................. 28 1 thin slice............................................... 14 Serving not specified...................................... 28 252-3051 Ham, luncheon meat, chopped, minced, pressed, spiced (Include Spam, Treet) 1 slice (1/2" thick)....................................... 90 1 slice (3-1/3" x 3-1/3" x 1/8")........................... 23 1 slice (4-1/4" x 4-1/4" x 1/16").......................... 21 1 tbsp..................................................... 9 1 cubic inch............................................... 18 Serving not specified...................................... 90 252-3052 Ham, luncheon meat, chopped, minced, pressed, spiced, lowfat 1 slice (3-1/3" x 3-1/3" x 1/8")........................... 23 1 slice (4-1/4" x 4-1/4" x 1/16").......................... 21 1 cup, pieces..............................................138 Serving not specified...................................... NA 252-3056 Liverwurst (Include liver cheese, Braunschweiger, liver sausage, liver loaf, liver pudding, liver bacon, goose bacon, goose liver sausage) 1 slice (3-1/8" dia x 1/4" thick).......................... 28 1 slice (2-1/2" dia x 1/4" thick).......................... 18 1 slice (2" dia x 1/4" thick).............................. 10 1 cup, solid pack..........................................213 1 tbsp..................................................... 16 1 cubic inch............................................... 15.8 Serving not specified...................................... 28 252-3061 Luncheon loaf (olive, pickle, or pimiento) 1 slice (1 oz) (4" x 4" x 3/32" thick)..................... 28 Serving not specified...................................... 28 252-3071 Sandwich loaf, luncheon meat (Include old fashioned loaf, Dutch loaf, pepperloaf, praski) 1 slice (1 oz)............................................. 28 Serving not specified...................................... 28 252-3080 Turkey ham 1 slice (1 oz)............................................. 28 1 cubic inch............................................... 18 1 cup......................................................138 Serving not specified...................................... 28 252-3081 Veal loaf 1 slice (1 oz)............................................. 28 Serving not specified...................................... 28 252-3082 Turkey pastrami 1 slice (1 oz)............................................. 28 1 thin slice............................................... 14 1 cup......................................................138 Serving not specified...................................... 28 252-3084 Turkey salami 1 slice (1 oz)............................................. 28 Serving not specified...................................... 28 252-3090 Turkey or chicken breast, luncheon meat (Include pressed, smoked) 1 slice (1 oz)............................................. 28 1 cup, wafer slices or shaved.............................. 81 Serving not specified...................................... 28 252-3111 Beef, sliced, prepackaged, luncheon meat (Include smoked) 1 slice (1 oz) (4" x 4" x 3/32" thick)..................... 28 1 thin slice............................................... 14 Serving not specified...................................... 28 252-3115 Corned beef, pressed 1 slice (1 oz)............................................. 28 1 slice (3" x 2" x 3/8") (1/8 of 12 oz can)................ 40 Serving not specified...................................... 28 Potted meat, spreads: (Subgroup Code 252-4) 252-4000 Meat spread or potted meat, NFS 1 cup......................................................225 1 can (5.5 oz).............................................156 Serving not specified...................................... 14 252-4011 Chicken salad spread 1 cup......................................................208 1 can (7.5 oz).............................................213 Serving not specified...................................... 13 252-4021 Ham, deviled or potted 1 cup......................................................225 1 can (3 oz)............................................... 85 1 can (5.5 oz).............................................156 Serving not specified...................................... 14 252-4022 Ham salad spread 1 cup......................................................253 1 can (7.5 oz).............................................213 Serving not specified...................................... 16 252-4031 Roast beef spread 1 cup......................................................225 1 can (5.5 oz).............................................156 Serving not specified...................................... 14 252-4032 Corned beef spread 1 cup......................................................225 1 can (5.5 oz).............................................156 Serving not specified...................................... 14 FISH AND SHELLFISH: (Subgroup Code 26) Finfish: (Subgroup Code 261) 261-0010 Fish, NS as to type, raw 1 oz, boneless, raw........................................ 28 Serving not specified...................................... 85 261-0011 Fish, NS as to type, cooked, NS as to cooking method 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 filet (3" x 3" x 3/8")................................... 56 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0012 Fish, NS as to type, baked or broiled (Include sauteed; fried with no coating) 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 filet (3" x 3" x 3/8")................................... 54 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0013 Fish, NS as to type, breaded or battered, baked 1 oz, boneless, raw (yield after cooking).................. 27 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 filet.................................................... 56 1 fish nugget.............................................. 23 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0014 Fish, NS as to type, floured or breaded, fried (Include fried, NS as to coating) 1 oz, boneless, raw (yield after cooking).................. 27 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 filet (3" x 2-1/4" x 5/8")............................... 54 1 fish cake (2-1/2" dia x 7/8" thick)...................... 69 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0015 Fish, NS as to type, battered, fried 1 oz, boneless, raw (yield after cooking).................. 27 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 filet.................................................... 56 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0016 Fish, NS as to type, steamed 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 filet.................................................... 65 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0017 Fish, NS as to type, dried 1 oz, boneless, dried...................................... 28 1 cup...................................................... 42 Serving not specified...................................... 28 261-0018 Fish, NS as to type, canned 1 oz....................................................... 28 1 cup, drained, flaked.....................................140 Serving not specified...................................... 70 261-0019 Fish, NS as to type, smoked 1 oz, boneless............................................. 28 1 cubic inch, boneless..................................... 16 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0021 Fish sticks, NS as to type, cooked, NS as to cooking method 1 oz, cooked............................................... 28 1 stick.................................................... 24 1 patty or square.......................................... 57 Serving not specified...................................... 48 261-0022 Fish sticks, NS as to type, baked or broiled 1 oz, cooked............................................... 28 1 stick.................................................... 24 1 patty or square.......................................... 57 Serving not specified...................................... 48 261-0023 Fish sticks, NS as to type, breaded or battered, baked 1 oz, cooked............................................... 28 1 stick.................................................... 24 1 patty or square.......................................... 57 Serving not specified...................................... 48 261-0024 Fish sticks, NS as to type, floured or breaded, fried 1 oz, cooked............................................... 28 1 stick.................................................... 24 1 patty or square.......................................... 57 Serving not specified...................................... 48 261-0025 Fish sticks, NS as to type, battered, fried 1 oz, cooked............................................... 28 1 stick.................................................... 24 1 patty or square.......................................... 57 Serving not specified...................................... 48 261-0111 Anchovy, cooked, NS as to cooking method 1 oz, boneless............................................. 28 1 can (2 oz) drained....................................... 45 1 anchovy.................................................. 4 Serving not specified...................................... 28 261-0118 Anchovy, canned 1 oz, boneless............................................. 28 1 can (2 oz) drained....................................... 45 1 anchovy.................................................. 4 Serving not specified...................................... 28 261-0311 Barracuda, cooked, NS as to cooking method 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0312 Barracuda, baked or broiled (Include sauteed; fried with no coating) 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0314 Barracuda, floured or breaded, fried (Include fried, NS as to coating) 1 oz, boneless, raw (yield after cooking).................. 27 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 18 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0316 Barracuda, steamed or poached 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked............................ 11 1 cubic inch, boneless, cooked............................. 16 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0511 Carp, cooked, NS as to cooking method (Include bream, buffalofish, chub, sucker) 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 cup, cooked, flaked......................................132 Serving not specified...................................... 85 261-0512 Carp, baked or broiled (Include sauteed; fried with no coating; bream, buffalofish, chub, sucker) 1 oz, boneless, raw (yield after cooking).................. 23 1 oz, boneless, cooked..................................... 28 1 oz, with bone, raw (yield after cooking, bone removed)... 15 1 oz, with bone, cooked (yield after bone removed)......... 19 1 cubic inch, with bone, cooked (yield after bone removed). 11 1 cubic inch, boneless, cooked............................. 16 1 cup, cooked, flaked......................................132 Serving not specified.....