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Turkey, all classes, dark meat, raw

165 calories in 1 unit (yield from 1 lb ready-to-cook turkey)

Calories in Turkey, all classes, dark meat, raw
Turkey, all classes, dark meat, raw Suggest a better name
165 calories in 1 unit (yield from 1 lb ready-to-cook turkey)
1 unit = 132g ≈ 0.291lb ≈ 4.66oz
1.25 calories / gram
4 Weight Watchers points
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Calorie Sources:68% proteins; 32% fats
Fats:5.78 g (52 calories, 4% by weight)
Carbohydrates:~
Proteins:26.49 g (113 calories, 20% by weight)
Alcohol:~
Water:98.31 g (74% by weight)
Fat Composition:39% saturated; 35% polyunsaturated; 26% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:91.08 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 turkey, bone and skin removed
Refuse:36 %
Refuse Description:26% bone, 10% skin
Food Group:Poultry Products
USDA #:5187
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:105.60 mcg
Vitamin B-2:290.40 mcg
Vitamin B-3:4.05 mg
Vitamin B-5:1.52 mg
Vitamin B-6:475.20 mcg
Vitamin B-9:14.52 mcg
Food folate:14.52 mcg
Dietary Folate Equivalent:14.52 mcg
Folic acid:~
Vitamin B-12:0.53 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):22.44 mg
Copper (Cu):184.80 mcg
Fluoride (F):~
Iron (Fe):2.31 mg
Magnesium (Mg):29.04 mg
Manganese (Mn):26.40 mcg
Phosphorus (P):0.24 g
Potassium (K):0.38 g
Selenium (Se):37.75 mcg
Sodium (Na):0.10 g
Zinc (Zn):4.25 mg
Cholesterol:91.08 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:26.49 g
Essential amino acids
Phenylalanine:1.04 g
Leucine:2.11 g
Methionine:0.77 g
Lysine:2.49 g
Isoleucine:1.37 g
Valine:1.40 g
Threonine:1.17 g
Tryptophan:0.29 g
Histidine:0.82 g
Arginine:1.85 g
Non-essential amino acids
Alanine:1.64 g
Aspartic acid:2.57 g
Betaine:~
Cystine:0.26 g
Glutamic acid:4.32 g
Glycine:1.31 g
Hydroxyproline:~
Proline:1.10 g
Serine:1.17 g
Tyrosine:1.04 g
Fats Total:5.78 g
Saturated fatty acids:1.94 g
Monounsaturated fatty acids:1.31 g
Polyunsaturated fatty acids:1.73 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]:13.20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:39.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.02 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.58 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]:0.20 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.08 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:26.40 mg
Docosenoic/Erucic [22:1]:13.20 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.40 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:52.80 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]:0.21 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]:26.40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:39.60 mg
Ash:1.23 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Submerging a lemon in hot water for fifteen minutes before squeezing it will yield almost twice the amount of juice. Or, try warming lemons in your oven for a few minutes before squeezing them.
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Turkey, all classes, dark meat, cooked, roasted
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