Turkey, fryer-roasters, meat and skin and giblets and neck, cooked, roasted

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

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Calories in Turkey, fryer-roasters, meat and skin and giblets and neck, cooked, roasted
Turkey, fryer-roasters, meat and skin and giblets and neck, cooked, roasted Suggest a better name
429 calories in 1 unit (yield from 1 lb ready-to-cook turkey)
1 unit = 251g ≈ 0.553lb ≈ 8.85oz
1.71 calories / gram
10 Weight Watchers points
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Calorie Sources:70% proteins; 30% fats
Fats:14.16 g (128 calories, 6% by weight)
Carbohydrates:0.10 g
Proteins:70.48 g (301 calories, 28% by weight)
Water:165.53 g (66% by weight)
Fat Composition:38% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.30 g
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
1 turkey
Refuse:25 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5198
Related Foods: Calories in Dark Turkey Meat
Calories in Ground Turkey
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Calories in Turkey
Calories in Turkey Giblets
Turkey, fryer-roasters, leg, meat and skin, cooked, roasted
Vitamin A:562 IU
Retinol:168.17 mcg
Retinol Activity Equivalent:168.17 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:100.40 mcg
Vitamin B-2:527.10 mcg
Vitamin B-3:12.00 mg
Vitamin B-5:2.48 mg
Vitamin B-6:1 mg
Vitamin B-9:52.71 mcg
Food folate:52.71 mcg
Dietary Folate Equivalent:52.71 mcg
Folic acid:~
Vitamin B-12:3.31 mcg
Added Vitamin B-12:~
Vitamin C:251 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
Vitamin K:~
Calcium (Ca):57.73 mg
Copper (Cu):401.60 mcg
Fluoride (F):~
Iron (Fe):5.57 mg
Magnesium (Mg):60.24 mg
Manganese (Mn):75.30 mcg
Phosphorus (P):0.49 g
Potassium (K):0.61 g
Selenium (Se):85.84 mcg
Sodium (Na):0.16 g
Zinc (Zn):7.76 mg
Cholesterol:0.30 g
Carbohydrates Total:0.10 g
Dietary Fiber:~
Sugars Total:~
Proteins Total:70.48 g
Essential amino acids
Phenylalanine:2.76 g
Leucine:5.45 g
Methionine:1.96 g
Lysine:6.33 g
Isoleucine:3.51 g
Valine:3.64 g
Threonine:3.06 g
Tryptophan:0.75 g
Histidine:2.08 g
Arginine:4.94 g
Non-essential amino acids
Alanine:4.44 g
Aspartic acid:6.78 g
Cystine:0.78 g
Glutamic acid:11.19 g
Glycine:4.29 g
Proline:3.31 g
Serine:3.09 g
Tyrosine:2.64 g
Fats Total:14.16 g
Saturated fatty acids:4.12 g
Monounsaturated fatty acids:4.74 g
Polyunsaturated fatty acids:3.61 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:25.10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.56 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1 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]:0.78 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.84 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:25.10 mg
Docosenoic/Erucic [22:1]:25.10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.04 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.18 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]:0.28 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]:25.10 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:50.20 mg
Ash:2.43 g
Product Type:Turkey
Weight Watchers Points:10 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
Related: Turkey, fryer-roasters, meat and skin and giblets and neck, raw
Turkey, fryer-roasters, meat and skin, raw
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