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Turkey, young hen, light meat, meat only, cooked, roasted

161 calories in 100 g

Calories in Turkey, young hen, light meat, meat only, cooked, roasted
Turkey, young hen, light meat, meat only, cooked, roasted Suggest a better name
161 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.61 calories / gram
4 Weight Watchers points
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Calorie Sources:79% proteins; 21% fats
Fats:3.74 g (34 calories, 4% by weight)
Carbohydrates:~
Proteins:29.89 g (128 calories, 30% by weight)
Alcohol:~
Water:65.74 g (66% by weight)
Fat Composition:42% saturated; 35% polyunsaturated; 23% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:68 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped or diced
1 unit (yield from 1 lb ready-to-cook turkey)
Refuse:25 %
Refuse Description:14% bone, 11% skin
Food Group:Poultry Products
USDA #:5242
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:50 mcg
Vitamin B-2:120 mcg
Vitamin B-3:7.11 mg
Vitamin B-5:650 mcg
Vitamin B-6:520 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 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):21 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):1.31 mg
Magnesium (Mg):28 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.22 g
Potassium (K):0.30 g
Selenium (Se):32.10 mcg
Sodium (Na):60 mg
Zinc (Zn):1.96 mg
Cholesterol:68 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:29.89 g
Essential amino acids
Phenylalanine:1.18 g
Leucine:2.38 g
Methionine:0.86 g
Lysine:2.81 g
Isoleucine:1.55 g
Valine:1.58 g
Threonine:1.33 g
Tryptophan:0.34 g
Histidine:0.93 g
Arginine:2.08 g
Non-essential amino acids
Alanine:1.85 g
Aspartic acid:2.90 g
Betaine:~
Cystine:0.31 g
Glutamic acid:4.87 g
Glycine:1.48 g
Hydroxyproline:~
Proline:1.24 g
Serine:1.33 g
Tyrosine:1.18 g
Fats Total:3.74 g
Saturated fatty acids:1.19 g
Monounsaturated fatty acids:0.66 g
Polyunsaturated fatty acids:1 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]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.54 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.36 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]:80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.54 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:20 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.66 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 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]:0.20 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]:30 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:40 mg
Ash:1.10 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_22w
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.
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