Turkey, fryer-roasters, dark meat, meat and skin, raw

129 calories in 100 g

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Calories in Turkey, fryer-roasters, dark meat, meat and skin, raw
Turkey, fryer-roasters, dark meat, meat and skin, raw Suggest a better name
129 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.29 calories / gram
3 Weight Watchers points
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Calorie Sources:66% proteins; 34% fats
Fats:4.79 g (43 calories, 5% by weight)
Carbohydrates:~
Proteins:20.06 g (86 calories, 20% by weight)
Alcohol:~
Water:74.56 g (75% by weight)
Fat Composition:36% monounsaturated; 34% saturated; 30% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:87 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 turkey, bone removed
Refuse:30 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5207
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Turkey, fryer-roasters, breast, meat and skin, cooked, roasted
Vitamin A:3 IU
Retinol:1 mcg
Retinol Activity Equivalent:1 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:180 mcg
Vitamin B-3:2.83 mg
Vitamin B-5:1.09 mg
Vitamin B-6:340 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:0.40 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):14 mg
Copper (Cu):160 mcg
Fluoride (F):~
Iron (Fe):1.62 mg
Magnesium (Mg):20 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.16 g
Potassium (K):0.23 g
Selenium (Se):27.30 mcg
Sodium (Na):66 mg
Zinc (Zn):2.55 mg
Cholesterol:87 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.06 g
Essential amino acids
Phenylalanine:0.78 g
Leucine:1.56 g
Methionine:0.56 g
Lysine:1.83 g
Isoleucine:1 g
Valine:1.04 g
Threonine:0.87 g
Tryptophan:0.22 g
Histidine:0.60 g
Arginine:1.41 g
Non-essential amino acids
Alanine:1.27 g
Aspartic acid:1.93 g
Betaine:~
Cystine:0.21 g
Glutamic acid:3.21 g
Glycine:1.17 g
Hydroxyproline:~
Proline:0.91 g
Serine:0.88 g
Tyrosine:0.76 g
Fats Total:4.79 g
Saturated fatty acids:1.43 g
Monounsaturated fatty acids:1.55 g
Polyunsaturated fatty acids:1.27 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]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.87 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.36 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]:0.25 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.26 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]:1.08 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 mg
[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]:90 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:10 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:20 mg
Ash:0.84 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_29M
Did you know?...The first Espresso machine was introduced in 1822 by the French, but it was the Italians who perfected and distributed it.
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