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

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

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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
79 calories in 1 unit (yield from 1 lb ready-to-cook turkey)
1 unit = 52g ≈ 0.115lb ≈ 1.83oz
1.51 calories / gram
2 Weight Watchers points
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Calorie Sources:56% proteins; 44% fats
Fats:3.78 g (34 calories, 7% by weight)
Carbohydrates:~
Proteins:10.34 g (44 calories, 20% by weight)
Alcohol:~
Water:37.68 g (72% by weight)
Fat Composition:38% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:44.72 mg
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:3 IU
Retinol:1.04 mcg
Retinol Activity Equivalent:1.04 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20.80 mcg
Vitamin B-2:83.20 mcg
Vitamin B-3:1.69 mg
Vitamin B-5:535.60 mcg
Vitamin B-6:166.40 mcg
Vitamin B-9:5.20 mcg
Food folate:5.20 mcg
Dietary Folate Equivalent:5.20 mcg
Folic acid:~
Vitamin B-12:0.20 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):9.88 mg
Copper (Cu):67.60 mcg
Fluoride (F):~
Iron (Fe):728 mcg
Magnesium (Mg):9.88 mg
Manganese (Mn):5.20 mcg
Phosphorus (P):80.60 mg
Potassium (K):0.11 g
Selenium (Se):13.73 mcg
Sodium (Na):31.20 mg
Zinc (Zn):998.40 mcg
Cholesterol:44.72 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:10.34 g
Essential amino acids
Phenylalanine:0.40 g
Leucine:0.79 g
Methionine:0.29 g
Lysine:0.92 g
Isoleucine:0.50 g
Valine:0.53 g
Threonine:0.44 g
Tryptophan:0.11 g
Histidine:0.30 g
Arginine:0.73 g
Non-essential amino acids
Alanine:0.67 g
Aspartic acid:0.99 g
Betaine:~
Cystine:0.11 g
Glutamic acid:1.63 g
Glycine:0.68 g
Hydroxyproline:~
Proline:0.50 g
Serine:0.45 g
Tyrosine:0.38 g
Fats Total:3.78 g
Saturated fatty acids:1.10 g
Monounsaturated fatty acids:1.30 g
Polyunsaturated fatty acids:0.98 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]:5.20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:26 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.69 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.27 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]:0.22 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.06 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:5.20 mg
Docosenoic/Erucic [22:1]:5.20 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.84 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:46.80 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]:62.40 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]:10.40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:10.40 mg
Ash:0.40 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:2 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?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
Related: Turkey, fryer-roasters, dark meat, meat only, cooked, roasted
Turkey, fryer-roasters, back, meat and skin, cooked, roasted
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