Turkey, all classes, wing, meat and skin, cooked, roasted

229 calories in 100 g

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Calories in Turkey, all classes, wing, meat and skin, cooked, roasted
Turkey, all classes, wing, meat and skin, cooked, roasted Suggest a better name
229 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.29 calories / gram
6 Weight Watchers points
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Calorie Sources:51% proteins; 49% fats
Fats:12.43 g (112 calories, 12% by weight)
Carbohydrates:~
Proteins:27.38 g (117 calories, 27% by weight)
Alcohol:~
Water:59.49 g (59% by weight)
Fat Composition:42% monounsaturated; 31% saturated; 27% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:81 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
1 wing, bone removed
Refuse:34 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5196
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Turkey, fryer-roasters, dark meat, meat and skin, cooked, roasted
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:50 mcg
Vitamin B-2:130 mcg
Vitamin B-3:5.73 mg
Vitamin B-5:580 mcg
Vitamin B-6:420 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:0.34 mcg
Added Vitamin B-12:~
Choline:68.60 mg
Vitamin C:~
Vitamin D:4
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.10 mcg
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:170 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):24 mg
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):1.46 mg
Magnesium (Mg):25 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.20 g
Potassium (K):0.27 g
Selenium (Se):29.90 mcg
Sodium (Na):61 mg
Zinc (Zn):2.10 mg
Cholesterol:81 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:27.38 g
Essential amino acids
Phenylalanine:1.05 g
Leucine:2.08 g
Methionine:0.74 g
Lysine:2.41 g
Isoleucine:1.32 g
Valine:1.40 g
Threonine:1.17 g
Tryptophan:0.29 g
Histidine:0.79 g
Arginine:1.94 g
Non-essential amino acids
Alanine:1.78 g
Aspartic acid:2.62 g
Betaine:5.80 mg
Cystine:0.31 g
Glutamic acid:4.27 g
Glycine:1.89 g
Hydroxyproline:~
Proline:1.39 g
Serine:1.19 g
Tyrosine:1 g
Fats Total:12.43 g
Saturated fatty acids:3.39 g
Monounsaturated fatty acids:4.66 g
Polyunsaturated fatty acids:2.94 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]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.23 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.74 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]:0.79 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.76 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.49 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.16 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]:0.16 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]:20 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:30 mg
Ash:0.97 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_17R
Did you know?...In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
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