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Turkey, fryer-roasters, back, meat and skin, cooked, roasted

204 calories in 100 g

Calories in Turkey, fryer-roasters, back, meat and skin, cooked, roasted
Turkey, fryer-roasters, back, meat and skin, cooked, roasted Suggest a better name
204 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.04 calories / gram
5 Weight Watchers points
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Calorie Sources:55% proteins; 45% fats
Fats:10.24 g (92 calories, 10% by weight)
Carbohydrates:~
Proteins:26.15 g (112 calories, 26% by weight)
Alcohol:~
Water:63.27 g (63% by weight)
Fat Composition:39% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.11 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 #:5214
Related Foods: Calories in Italian Turkey Sausage
Calories in Luncheon Meat
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Calories in Turkey Fat
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Calories in Turkey Salami
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:190 mcg
Vitamin B-3:3.51 mg
Vitamin B-5:1.12 mg
Vitamin B-6:310 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:0.36 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):36 mg
Copper (Cu):160 mcg
Fluoride (F):~
Iron (Fe):1.85 mg
Magnesium (Mg):20 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.17 g
Potassium (K):0.21 g
Selenium (Se):37.70 mcg
Sodium (Na):70 mg
Zinc (Zn):3.34 mg
Cholesterol:0.11 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:26.15 g
Essential amino acids
Phenylalanine:1 g
Leucine:1.97 g
Methionine:0.70 g
Lysine:2.27 g
Isoleucine:1.25 g
Valine:1.33 g
Threonine:1.11 g
Tryptophan:0.27 g
Histidine:0.75 g
Arginine:1.86 g
Non-essential amino acids
Alanine:1.72 g
Aspartic acid:2.49 g
Betaine:~
Cystine:0.30 g
Glutamic acid:4.05 g
Glycine:1.89 g
Hydroxyproline:~
Proline:1.36 g
Serine:1.14 g
Tyrosine:0.94 g
Fats Total:10.24 g
Saturated fatty acids:2.99 g
Monounsaturated fatty acids:3.53 g
Polyunsaturated fatty acids:2.64 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]:70 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.88 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.72 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]:0.59 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.86 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:20 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]:2.27 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.13 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]:0.17 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]:20 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:30 mg
Ash:0.85 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_3Hc
Did you know?...Prolonged cooking takes the flavor out of onions. Cook only until they're tender when tested with a fork.
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