Nutrients, Calories, Benefits of Lobster (neck Meat)

Published on: 01/06/2022

Calories in Lobster (neck Meat)

Lobster (neck Meat) contains 77 kCal calories per 100g serving. The reference value of daily consumption of Lobster (neck Meat) for adults is 77 kCal.

The following foods have approximately equal amount of calories:

Lamb's kidneys (77kCal)
Beans black eye (cow peas, Chinese cowpea), ripe, canned (77kCal)
White Navy beans, sprouted, boiled with salt (78kCal)
White Navy beans, sprouted, cooked without salt (78kCal)
Tofu, raw, plain, 8% protein, cooked with calcium sulfate (76kCal)
Tofu, flesh, cooked with calcium sulphate and magnesium chloride (nigari) (78kCal)
Tofu, okara (soybean cake) (76kCal)
Sukkotash (a mixture of corn and lima beans), with crushed corn grains, canned (77kCal)
Bean puree, Mexican cuisine, canned, low-fat (79kCal)
Lima beans, large, ripe, canned (79kCal)

Carbohydrates in Lobster (neck Meat)

Lobster (neck Meat) have 2.43 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Lobster (neck Meat) for adults is 2.43 g. 2.43 g of carbohydrates are equal to 9.72 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Lobster (neck Meat)

Lobster (neck Meat) contains 18.4 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Lobster (neck Meat)

Lobster (neck Meat) contains 0.4 g fats per 100g serving. 0.4 g of fats are equal to 3.2 calories (kCal).

Vitamins and other nutrients in Lobster (neck Meat)

Nutrient	Content	Reference
Calories	77kCal	77kCal
Proteins	18.4g	18g
Fats	0.4g	0g
Carbohydrates	2.43g	2g
Water	79.3g	79g
Ash	1.9g	2g
Vitamin A, RE	5mcg	5mcg
Retinol	0.005mg	0mg
Vitamin B1, thiamine	0.007mg	0mg
Vitamin B2, riboflavin	0.046mg	0mg
Vitamin B5, pantothenic	0.35mg	0mg
Vitamin B6, pyridoxine	0.15mg	0mg
Vitamin B9, folate	1mcg	1mcg
Vitamin B12, cobalamin	3.5mcg	4mcg
Vitamin C, ascorbic	2mg	2mg
Vitamin PP, NE	4.245mg	4mg
Potassium, K	180mg	180mg
Calcium, Ca	49mg	49mg
Magnesium, Mg	40mg	40mg
Sodium, Na	177mg	177mg
Sera, S	18.4mg	18mg
Phosphorus, P	183mg	183mg
Iron, Fe	0.6mg	1mg
Manganese, Mn	0.015mg	0mg
Copper, Cu	381mcg	381mcg
Selenium, Se	46.2mcg	46mcg
Zinc, Zn	5.67mg	6mg
Selenium, Se	46.2mcg	46mcg
Cholesterol	70mg	70mg
Saturated fatty acids	0.237g	0g
Saturated fatty acids	0.237g	0g
Omega-3 fatty acids	0.415g	0g
Omega-3 fatty acids	0.415g	0g
Omega-6 fatty acids	0.167g	0g
Omega-6 fatty acids	0.167g	0g

Nutrition Facts About Lobster (neck Meat)

How To Cook Banana Sauce With Turmeric And Ginger (for Meat) - Recipe

Required products :

1 large banana
1 head old onion
3 tablespoons lemon juice
2 tablespoons soy sauce
3 tablespoons olive oil
1/2 teaspoon dried ginger
1/2 teaspoon turmeric
black pepper (or a mixture of different types of pepper) to taste
1/2 teaspoon nutmeg

Method of preparation :

Peel a banana, grate it and squeeze the juice. Add all the spices to the puree (ginger, turmeric, black pepper and nutmeg), pour the lemon juice.

Fry the chopped onion in olive oil, pour the soy sauce, mix with the fruit mass and beat until smooth.

Store the finished sauce in the refrigerator for up to 3-4 days after cooking.

Enjoy your meal!

How To Cook Orange-honey Sauce With Onion, Mustard And Coriander (for Meat) - Recipe

Required products :

270 milliliters of water
2 oranges
onion head
1 1/2 tablespoons honey
1 teaspoon dry mustard
1/2 teaspoon coriander seeds
1 teaspoon turmeric
stalk of fresh thyme
3 drops of Tabasco sauce
1 1/2 tablespoons Extra Virgin olive oil
pinch of sea salt
1 tablespoon cornstarch

Method of preparation :

Cut the peeled onion as finely as possible.

Pour into a pan with a thick bottom in which you have heated olive oil, put half a tablespoon of honey, stir and close the pan with a lid. Cook for 3 minutes until the onions are caramelized.

Peel the oranges and turn them into small cubes.

Add them to the onion, add a spoonful of dry mustard, thyme leaves and coriander seeds crushed with a knife. Stir and simmer the mixture for three minutes.

Then pour the water, add salt and increase the temperature of the hob. Let the combination boil for 12 minutes on medium heat.

Then add the remaining honey and stir again.

Finally, pour the starch and stir constantly over low heat until the sauce thickens.

Once this is done, remove the pan from the heat and strain. Put turmeric and 3 drops of Tabasco sauce.

Beat with a blender and the sauce is ready.

Serve with poultry or rabbit, which decorate with fresh thyme leaves.

Enjoy your meal!

Chicken bites in orange sauce
Orange sauce for pancakes
A classic recipe for homemade ketchup
Processed cheese sauce with cream and yellow cheese

How To Cook Mint Sauce (for Meat) - Recipe

Required products :

1/2 teaspoon apple cider vinegar
1/4 teaspoon sugar
1/2 teaspoon water
2/3 teaspoon ground mint leaves

Method of preparation :

Pour the vinegar and water into a small saucepan, add the sugar. Put the pan on medium heat and stir for 5 minutes until the sweet crystals melt.
Bring the mixture to a boil and simmer for 10 minutes. The liquid will thicken a little.
Remove from the heat, add the mint leaves and stir.

The sauce is served chilled to room temperature. A suitable addition is to roast lamb, steaks and boiled peas.

Enjoy your meal!

Chicken fillet with mint-lemon sauce
A classic recipe for homemade ketchup
Processed cheese sauce with cream and yellow cheese
Sauce of 4 cheeses with fresh milk and butter