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Turkey, liver, all classes, cooked, simmered

227 calories in 1 liver

Calories in Turkey, liver, all classes, cooked, simmered
Turkey, liver, all classes, cooked, simmered Suggest a better name
227 calories in 1 liver
1 liver = 83g ≈ 0.183lb ≈ 2.93oz
2.73 calories / gram
6 Weight Watchers points
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Calorie Sources:67% fats; 31% proteins; 2% carbohydrates
Fats:17.05 g (154 calories, 21% by weight)
Carbohydrates:1 g (4 calories, 1% by weight)
Proteins:16.62 g (71 calories, 20% by weight)
Alcohol:~
Water:47.27 g (57% by weight)
Fat Composition:50% monounsaturated; 38% saturated; 11% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.32 g
Caffeine:~
Serving Sizes: 100 g
1 liver
Food Group:Poultry Products
USDA #:5178
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Turkey, fryer-roasters, breast, meat and skin, cooked, roasted
Vitamin A:62526 IU
Retinol:18.76 mg
Retinol Activity Equivalent:18.76 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:24.90 mcg
Vitamin B-2:2.29 mg
Vitamin B-3:8.47 mg
Vitamin B-5:3.61 mg
Vitamin B-6:863.20 mcg
Vitamin B-9:573.53 mcg
Food folate:573.53 mcg
Dietary Folate Equivalent:573.53 mcg
Folic acid:~
Vitamin B-12:48.31 mcg
Added Vitamin B-12:~
Choline:0.18 g
Vitamin C:18.76 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:91.30 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:141.10 mcg
Vitamin K:1.00 mcg
Calcium (Ca):4.15 mg
Copper (Cu):282.20 mcg
Fluoride (F):~
Iron (Fe):8.88 mg
Magnesium (Mg):14.11 mg
Manganese (Mn):224.10 mcg
Phosphorus (P):0.24 g
Potassium (K):0.18 g
Selenium (Se):68.47 mcg
Sodium (Na):46.48 mg
Zinc (Zn):2.17 mg
Cholesterol:0.32 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.62 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:1.99 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:17.05 g
Saturated fatty acids:5.76 g
Monounsaturated fatty acids:7.55 g
Polyunsaturated fatty acids:1.68 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]:91.30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.99 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.67 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:33.20 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.88 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.60 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:33.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.29 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:58.10 mg
[18:3 Ω-3 c,c,c]:41.50 mg
[18:3 Ω-6 c,c,c]:16.60 mg
[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]:0.32 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:1.07 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_5B8
Did you know?...Cheese won't harden if you butter the exposed edges before storing.
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