Calories in Breakfast Strips
Breakfast Strips
Breakfast Strips: Calories
Breakfast Strips, Cooked
(3 slices)
150
Breakfast Strips, Raw
(3 slices)
280
View Full Nutrition Label for Breakfast Strips
Breakfast Strips Nutrition Facts Label
View a complete nutrition label for breakfast strips. Simply follow the link above and select the specific food and serving size.
View a complete nutrition label for breakfast strips. Simply follow the link above and select the specific food and serving size.
Calories Values for Similar Foods
Brisket, Point Half, Meat and Fat, Braised
(10 ounces)
1140
Pot Roast, Meat and Fat, Braised
(10 ounces)
940
Blade Roast, Meat and Fat, Braised
(10 ounces)
970
Breakfast Strips, Cooked
(10 ounces)
1270
Corned Beef, Cooked
(10 ounces)
710
Flank Steak, Meat and Fat, Braised
(10 ounces)
740
Rib, Shortribs, Meat and Fat, Choice, Braised
(10 ounces)
1330
Porterhouse Steak, Meat and Fat, Broiled
(10 ounces)
910
T-Bone Steak, Meat and Fat, Broiled
(10 ounces)
850
Top Loin, Meat and Fat, Broiled
(10 ounces)
810
Tenderloin, Meat and Fat, Broiled
(10 ounces)
820
Top Sirloin, Meat and Fat, Broiled
(10 ounces)
730
Round, Bottom Round, Meat and Fat, Braised
(10 ounces)
780
Tools
Breakfast Strips Nutrition Facts
Click on the link for the Nutrientfacts.com breakfast strips food facts page for additional nutrient info for this food 'breakfast strips' including vitamins, minerals, fat, carbohydrates, and other nutrition facts. On this page, you can create nutrition labels online for this or any food for a specified quantity. Use RecipeBuilder to generate cumulative totals of nutrition facts for a list of ingredients.
Click on the link for the Nutrientfacts.com breakfast strips food facts page for additional nutrient info for this food 'breakfast strips' including vitamins, minerals, fat, carbohydrates, and other nutrition facts. On this page, you can create nutrition labels online for this or any food for a specified quantity. Use RecipeBuilder to generate cumulative totals of nutrition facts for a list of ingredients.