Turkey, fryer-roasters, meat and skin, raw

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

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Calories in Turkey, fryer-roasters, meat and skin, raw
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415 calories in 1 unit (yield from 1 lb ready-to-cook turkey)
1 unit = 310g ≈ 0.683lb ≈ 10.93oz
1.34 calories / gram
9 Weight Watchers points
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Calorie Sources:71% proteins; 29% fats
Fats:13.18 g (119 calories, 4% by weight)
Carbohydrates:~
Proteins:69.35 g (296 calories, 22% by weight)
Alcohol:~
Water:225.49 g (73% by weight)
Fat Composition:40% monounsaturated; 32% saturated; 28% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.25 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 turkey, bone removed
Refuse:25 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5199
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Turkey, fryer-roasters, leg, meat and skin, cooked, roasted
Vitamin A:12 IU
Retinol:3.10 mcg
Retinol Activity Equivalent:3.10 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:124 mcg
Vitamin B-2:465 mcg
Vitamin B-3:12.49 mg
Vitamin B-5:2.67 mg
Vitamin B-6:1.33 mg
Vitamin B-9:27.90 mcg
Food folate:27.90 mcg
Dietary Folate Equivalent:27.90 mcg
Folic acid:~
Vitamin B-12:1.30 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):40.30 mg
Copper (Cu):403 mcg
Fluoride (F):~
Iron (Fe):4.40 mg
Magnesium (Mg):68.20 mg
Manganese (Mn):62 mcg
Phosphorus (P):0.54 g
Potassium (K):0.75 g
Selenium (Se):76.88 mcg
Sodium (Na):0.18 g
Zinc (Zn):6.11 mg
Cholesterol:0.25 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:69.35 g
Essential amino acids
Phenylalanine:2.70 g
Leucine:5.36 g
Methionine:1.92 g
Lysine:6.29 g
Isoleucine:3.47 g
Valine:3.60 g
Threonine:3 g
Tryptophan:0.74 g
Histidine:2.08 g
Arginine:4.87 g
Non-essential amino acids
Alanine:4.40 g
Aspartic acid:6.67 g
Betaine:~
Cystine:0.74 g
Glutamic acid:11.04 g
Glycine:4.12 g
Hydroxyproline:~
Proline:3.19 g
Serine:3.04 g
Tyrosine:2.60 g
Fats Total:13.18 g
Saturated fatty acids:3.75 g
Monounsaturated fatty acids:4.71 g
Polyunsaturated fatty acids:3.29 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:93.00 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.42 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.87 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]:0.81 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.81 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:31 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.85 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.19 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]:0.19 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]:31 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:31 mg
Ash:2.79 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_3L9
Did you know?...Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases.
Related: Turkey, fryer-roasters, meat and skin and giblets and neck, cooked, roasted
Turkey, fryer-roasters, meat and skin, cooked, roasted
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