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

276 calories in 0.5 back, bone removed

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Calories in Turkey, fryer-roasters, back, meat and skin, raw
Turkey, fryer-roasters, back, meat and skin, raw Suggest a better name
276 calories in 0.5 back, bone removed
0.5 back, bone removed = 183g ≈ 0.403lb ≈ 6.46oz
1.51 calories / gram
7 Weight Watchers points
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Calorie Sources:56% proteins; 44% fats
Fats:13.30 g (120 calories, 7% by weight)
Carbohydrates:~
Proteins:36.40 g (155 calories, 20% by weight)
Alcohol:~
Water:132.62 g (72% by weight)
Fat Composition:38% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.16 g
Caffeine:~
Serving Sizes: 100 g
0.5 back, bone removed
1 unit (yield from 1 lb ready-to-cook turkey)
Refuse:41 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5213
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Vitamin A:11 IU
Retinol:3.66 mcg
Retinol Activity Equivalent:3.66 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:73.20 mcg
Vitamin B-2:292.80 mcg
Vitamin B-3:5.95 mg
Vitamin B-5:1.88 mg
Vitamin B-6:585.60 mcg
Vitamin B-9:18.30 mcg
Food folate:18.30 mcg
Dietary Folate Equivalent:18.30 mcg
Folic acid:~
Vitamin B-12:0.71 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):34.77 mg
Copper (Cu):237.90 mcg
Fluoride (F):~
Iron (Fe):2.56 mg
Magnesium (Mg):34.77 mg
Manganese (Mn):18.30 mcg
Phosphorus (P):0.28 g
Potassium (K):0.37 g
Selenium (Se):48.31 mcg
Sodium (Na):0.11 g
Zinc (Zn):3.51 mg
Cholesterol:0.16 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:36.40 g
Essential amino acids
Phenylalanine:1.41 g
Leucine:2.78 g
Methionine:1 g
Lysine:3.24 g
Isoleucine:1.78 g
Valine:1.87 g
Threonine:1.56 g
Tryptophan:0.38 g
Histidine:1.06 g
Arginine:2.56 g
Non-essential amino acids
Alanine:2.34 g
Aspartic acid:3.50 g
Betaine:~
Cystine:0.40 g
Glutamic acid:5.73 g
Glycine:2.38 g
Hydroxyproline:~
Proline:1.78 g
Serine:1.59 g
Tyrosine:1.34 g
Fats Total:13.30 g
Saturated fatty acids:3.88 g
Monounsaturated fatty acids:4.58 g
Polyunsaturated fatty acids:3.44 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]:18.30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:91.50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.43 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.93 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]:0.77 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.71 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:18.30 mg
Docosenoic/Erucic [22:1]:18.30 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.95 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.16 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]:0.22 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]:36.60 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:36.60 mg
Ash:1.39 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.
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Turkey, fryer-roasters, back, meat and skin, cooked, roasted
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