Turkey, all classes, breast, meat and skin, raw

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

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Calories in Turkey, all classes, breast, meat and skin, raw
Turkey, all classes, breast, meat and skin, raw Suggest a better name
229 calories in 1 unit (yield from 1 lb ready-to-cook turkey)
1 unit = 146g ≈ 0.322lb ≈ 5.15oz
1.57 calories / gram
5 Weight Watchers points
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Calorie Sources:60% proteins; 40% fats
Fats:10.25 g (92 calories, 7% by weight)
Carbohydrates:~
Proteins:31.96 g (136 calories, 22% by weight)
Alcohol:~
Water:102.27 g (70% by weight)
Fat Composition:43% monounsaturated; 31% saturated; 27% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:94.90 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 breast, bone removed
Refuse:10 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5191
Related Foods: Chicken, broilers or fryers, breast, meat only, cooked, stewed
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Vitamin A:9 IU
Retinol:2.92 mcg
Retinol Activity Equivalent:2.92 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:73 mcg
Vitamin B-2:160.60 mcg
Vitamin B-3:7.59 mg
Vitamin B-5:905.20 mcg
Vitamin B-6:700.80 mcg
Vitamin B-9:10.22 mcg
Food folate:10.22 mcg
Dietary Folate Equivalent:10.22 mcg
Folic acid:~
Vitamin B-12:0.61 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):18.98 mg
Copper (Cu):102.20 mcg
Fluoride (F):~
Iron (Fe):1.75 mg
Magnesium (Mg):35.04 mg
Manganese (Mn):14.60 mcg
Phosphorus (P):0.27 g
Potassium (K):0.40 g
Selenium (Se):32.70 mcg
Sodium (Na):86.14 mg
Zinc (Zn):2.29 mg
Cholesterol:94.90 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:31.96 g
Essential amino acids
Phenylalanine:1.24 g
Leucine:2.48 g
Methionine:0.89 g
Lysine:2.91 g
Isoleucine:1.59 g
Valine:1.66 g
Threonine:1.39 g
Tryptophan:0.35 g
Histidine:0.96 g
Arginine:2.25 g
Non-essential amino acids
Alanine:2.03 g
Aspartic acid:3.08 g
Betaine:~
Cystine:0.35 g
Glutamic acid:5.10 g
Glycine:1.88 g
Hydroxyproline:~
Proline:1.47 g
Serine:1.40 g
Tyrosine:1.21 g
Fats Total:10.25 g
Saturated fatty acids:2.79 g
Monounsaturated fatty acids:3.88 g
Polyunsaturated fatty acids:2.42 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]:14.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:73 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.85 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.60 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]:0.66 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.14 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:14.60 mg
Docosenoic/Erucic [22:1]:14.60 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.06 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.13 g
[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]:0.13 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]:14.60 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:14.60 mg
Ash:1.33 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1IZ
Did you know?...Despite their frequent appearance in major Renaissance paintings, oranges were not eaten at the Last Supper, simply because they were not available. Returning Crusaders reported seeing oranges in the "holy lands," which must have influenced Titian, Boticelli, and other artists. But that was more than 1,000 years after the Crucifixion. During that time, citrous fruits had been introduced to the Mediterranean countries from China.
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