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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)

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)
Alcohol:~
Water:165.53 g (66% by weight)
Fat Composition:38% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.30 g
Caffeine:~
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
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Vitamin A:562 IU
Retinol:168.17 mcg
Retinol Activity Equivalent:168.17 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
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:~
Choline:~
Vitamin C:251 mcg
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):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
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.10 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
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
Betaine:~
Cystine:0.78 g
Glutamic acid:11.19 g
Glycine:4.29 g
Hydroxyproline:~
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:~
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]: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
Caffeine:~
Theobromine:~
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?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
Related: Turkey, fryer-roasters, meat and skin and giblets and neck, raw
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