Turkey, young hen, dark meat, meat and skin, cooked, roasted

1543 calories in 0.5 turkey, bone and skin removed

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Calories in Turkey, young hen, dark meat, meat and skin, cooked, roasted
Turkey, young hen, dark meat, meat and skin, cooked, roasted Suggest a better name
1543 calories in 0.5 turkey, bone and skin removed
0.5 turkey, bone and skin removed = 665g ≈ 1.466lb ≈ 23.46oz
2.32 calories / gram
38 Weight Watchers points
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Calorie Sources:50% proteins; 50% fats
Fats:84.99 g (767 calories, 13% by weight)
Carbohydrates:~
Proteins:182.01 g (777 calories, 27% by weight)
Alcohol:~
Water:396.41 g (60% by weight)
Fat Composition:36% monounsaturated; 34% saturated; 30% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.56 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 turkey, bone and skin removed
Refuse:27 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5240
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Turkey, fryer-roasters, light meat, meat and skin, cooked, roasted
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:332.50 mcg
Vitamin B-2:1.46 mg
Vitamin B-3:24.27 mg
Vitamin B-5:7.38 mg
Vitamin B-6:2.06 mg
Vitamin B-9:53.20 mcg
Food folate:53.20 mcg
Dietary Folate Equivalent:53.20 mcg
Folic acid:~
Vitamin B-12:2.26 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):0.21 g
Copper (Cu):864.50 mcg
Fluoride (F):~
Iron (Fe):15.16 mg
Magnesium (Mg):0.15 g
Manganese (Mn):133 mcg
Phosphorus (P):1.30 g
Potassium (K):1.84 g
Selenium (Se):247.38 mcg
Sodium (Na):0.48 g
Zinc (Zn):27.26 mg
Cholesterol:0.56 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:182.01 g
Essential amino acids
Phenylalanine:7.12 g
Leucine:14.16 g
Methionine:5.12 g
Lysine:16.56 g
Isoleucine:9.11 g
Valine:9.44 g
Threonine:7.91 g
Tryptophan:2.00 g
Histidine:5.45 g
Arginine:12.77 g
Non-essential amino acids
Alanine:11.57 g
Aspartic acid:17.49 g
Betaine:~
Cystine:2.00 g
Glutamic acid:29.06 g
Glycine:10.77 g
Hydroxyproline:~
Proline:8.38 g
Serine:7.98 g
Tyrosine:6.92 g
Fats Total:84.99 g
Saturated fatty acids:25.67 g
Monounsaturated fatty acids:27.00 g
Polyunsaturated fatty acids:22.74 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]:0.13 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.60 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:15.49 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.58 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]:4.39 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:21.94 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.20 g
Docosenoic/Erucic [22:1]:0.13 g
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:19.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.00 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]:1.73 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]:0.27 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.33 g
Ash:6.52 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:38 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Despite their frequent appearance in major Renaissance paintings, oranges were not eaten at the Last Supper, simply because they were not available. Returning Crusaders reported seeing oranges in the "holy lands," which must have influenced Titian, Boticelli, and other artists. But that was more than 1,000 years after the Crucifixion. During that time, citrous fruits had been introduced to the Mediterranean countries from China.
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