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Turkey, fryer-roasters, meat and skin, raw

1465 calories in 0.5 turkey, bone removed

Calories in Turkey, fryer-roasters, meat and skin, raw
Turkey, fryer-roasters, meat and skin, raw Suggest a better name
1465 calories in 0.5 turkey, bone removed
0.5 turkey, bone removed = 1,093g ≈ 2.410lb ≈ 38.55oz
1.34 calories / gram
33 Weight Watchers points
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Calorie Sources:71% proteins; 29% fats
Fats:46.45 g (419 calories, 4% by weight)
Carbohydrates:~
Proteins:244.50 g (1044 calories, 22% by weight)
Alcohol:~
Water:795.05 g (73% by weight)
Fat Composition:40% monounsaturated; 32% saturated; 28% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.89 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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Vitamin A:44 IU
Retinol:10.93 mcg
Retinol Activity Equivalent:10.93 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:437.20 mcg
Vitamin B-2:1.64 mg
Vitamin B-3:44.05 mg
Vitamin B-5:9.40 mg
Vitamin B-6:4.70 mg
Vitamin B-9:98.37 mcg
Food folate:98.37 mcg
Dietary Folate Equivalent:98.37 mcg
Folic acid:~
Vitamin B-12:4.59 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):0.14 g
Copper (Cu):1.42 mg
Fluoride (F):~
Iron (Fe):15.52 mg
Magnesium (Mg):0.24 g
Manganese (Mn):218.60 mcg
Phosphorus (P):1.89 g
Potassium (K):2.66 g
Selenium (Se):271.06 mcg
Sodium (Na):0.63 g
Zinc (Zn):21.53 mg
Cholesterol:0.89 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:244.50 g
Essential amino acids
Phenylalanine:9.51 g
Leucine:18.91 g
Methionine:6.78 g
Lysine:22.19 g
Isoleucine:12.24 g
Valine:12.68 g
Threonine:10.60 g
Tryptophan:2.62 g
Histidine:7.32 g
Arginine:17.16 g
Non-essential amino acids
Alanine:15.52 g
Aspartic acid:23.50 g
Betaine:~
Cystine:2.62 g
Glutamic acid:38.91 g
Glycine:14.54 g
Hydroxyproline:~
Proline:11.26 g
Serine:10.71 g
Tyrosine:9.18 g
Fats Total:46.45 g
Saturated fatty acids:13.23 g
Monounsaturated fatty acids:16.61 g
Polyunsaturated fatty acids:11.59 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]:0.33 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.53 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.06 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]:2.84 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:13.44 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:10.06 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.66 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]:0.66 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]:0.11 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.11 g
Ash:9.84 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:33 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?...Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly.
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