Turkey, young hen, skin only, cooked, roasted

482 calories in 100 g

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Calories in Turkey, young hen, skin only, cooked, roasted
Turkey, young hen, skin only, cooked, roasted Suggest a better name
482 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.82 calories / gram
13 Weight Watchers points
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Calorie Sources:83% fats; 17% proteins
Fats:44.45 g (401 calories, 44% by weight)
Carbohydrates:~
Proteins:19.03 g (81 calories, 19% by weight)
Alcohol:~
Water:35.53 g (36% by weight)
Fat Composition:47% monounsaturated; 28% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.11 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 turkey, skin only
Food Group:Poultry Products
USDA #:5236
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:130 mcg
Vitamin B-3:2.80 mg
Vitamin B-5:290 mcg
Vitamin B-6:70 mcg
Vitamin B-9:4 mcg
Food folate:4 mcg
Dietary Folate Equivalent:4 mcg
Folic acid:~
Vitamin B-12:0.24 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):32 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.82 mg
Magnesium (Mg):15 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.13 g
Potassium (K):0.16 g
Selenium (Se):144.10 mcg
Sodium (Na):44 mg
Zinc (Zn):2.06 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:19.03 g
Essential amino acids
Phenylalanine:0.64 g
Leucine:1.11 g
Methionine:0.38 g
Lysine:1.13 g
Isoleucine:0.61 g
Valine:0.80 g
Threonine:0.67 g
Tryptophan:0.15 g
Histidine:0.36 g
Arginine:1.46 g
Non-essential amino acids
Alanine:1.54 g
Aspartic acid:1.70 g
Betaine:~
Cystine:0.31 g
Glutamic acid:2.36 g
Glycine:3.03 g
Hydroxyproline:~
Proline:1.77 g
Serine:0.77 g
Tyrosine:0.43 g
Fats Total:44.45 g
Saturated fatty acids:11.59 g
Monounsaturated fatty acids:18.94 g
Polyunsaturated fatty acids:10.18 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]:0.34 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.37 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.21 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]:3.28 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:15.25 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:9.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.69 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]:0.12 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]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.63 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:13 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_40J
Did you know?...Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.
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