Turkey Egg Nutrition Facts

171 calories in 100 g

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Calories in Turkey Egg
Egg, turkey, whole, fresh, raw
171 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.71 calories / gram
4 Weight Watchers points
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Calorie Sources:63% fats; 35% proteins; 2% carbohydrates
Fats:11.88 g (107 calories, 12% by weight)
Carbohydrates:1.15 g (4 calories, 1% by weight)
Proteins:13.68 g (60 calories, 14% by weight)
Alcohol:~
Water:72.50 g (73% by weight)
Fat Composition:46% monounsaturated; 37% saturated; 17% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.93 g
Caffeine:~
Serving Sizes: 100 g
1 egg
Refuse:12 %
Refuse Description:Shell
Food Group:Dairy and Egg Products
USDA #:1141
Related Foods: Calories in Butter Oil
Calories in Buttermilk
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Calories in Scrambled Eggs
Calories in Vanilla Yogurt
Vitamin A:554 IU
Retinol:166 mcg
Retinol Activity Equivalent:166 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110 mcg
Vitamin B-2:470 mcg
Vitamin B-3:20 mcg
Vitamin B-5:1.88 mg
Vitamin B-6:130 mcg
Vitamin B-9:71 mcg
Food folate:71 mcg
Dietary Folate Equivalent:71 mcg
Folic acid:~
Vitamin B-12:1.69 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):99 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):4.10 mg
Magnesium (Mg):13 mg
Manganese (Mn):30 mcg
Phosphorus (P):0.17 g
Potassium (K):0.14 g
Selenium (Se):34.30 mcg
Sodium (Na):0.15 g
Zinc (Zn):1.58 mg
Cholesterol:0.93 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.15 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:13.68 g
Essential amino acids
Phenylalanine:0.77 g
Leucine:1.20 g
Methionine:0.44 g
Lysine:0.92 g
Isoleucine:0.85 g
Valine:0.98 g
Threonine:0.67 g
Tryptophan:0.21 g
Histidine:0.33 g
Arginine:0.87 g
Non-essential amino acids
Alanine:0.79 g
Aspartic acid:1.35 g
Betaine:~
Cystine:0.32 g
Glutamic acid:1.74 g
Glycine:0.45 g
Hydroxyproline:~
Proline:0.54 g
Serine:1.04 g
Tyrosine:0.56 g
Fats Total:11.88 g
Saturated fatty acids:3.63 g
Monounsaturated fatty acids:4.57 g
Polyunsaturated fatty acids:1.65 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.71 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.87 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.67 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.89 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.16 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:70 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.12 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.79 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...In 2004, an estimated 44.5 million, or 20.9 percent of, adults were current smokers. The annual prevalence of smoking has declined 40 percent between 1965 and 1990, but has been unchanged virtually thereafter.
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