Turkey, young hen, back, meat and skin, raw

650 calories in 0.5 back, bone removed

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Calories in Turkey, young hen, back, meat and skin, raw
Turkey, young hen, back, meat and skin, raw Suggest a better name
650 calories in 0.5 back, bone removed
0.5 back, bone removed = 298g ≈ 0.657lb ≈ 10.51oz
2.18 calories / gram
17 Weight Watchers points
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Calorie Sources:66% fats; 34% proteins
Fats:47.47 g (428 calories, 16% by weight)
Carbohydrates:~
Proteins:52.18 g (223 calories, 18% by weight)
Alcohol:~
Water:195.52 g (66% by weight)
Fat Composition:42% monounsaturated; 31% saturated; 27% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.20 g
Caffeine:~
Serving Sizes: 100 g
0.5 back, bone removed
1 unit (yield from 1 lb ready-to-cook turkey)
Refuse:43 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5245
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Turkey, fryer-roasters, leg, meat and skin, cooked, roasted
Vitamin A:24 IU
Retinol:5.96 mcg
Retinol Activity Equivalent:5.96 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:149 mcg
Vitamin B-2:506.60 mcg
Vitamin B-3:7.03 mg
Vitamin B-5:2.59 mg
Vitamin B-6:804.60 mcg
Vitamin B-9:26.82 mcg
Food folate:26.82 mcg
Dietary Folate Equivalent:26.82 mcg
Folic acid:~
Vitamin B-12:1.04 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):53.64 mg
Copper (Cu):387.40 mcg
Fluoride (F):~
Iron (Fe):5.30 mg
Magnesium (Mg):53.64 mg
Manganese (Mn):59.60 mcg
Phosphorus (P):0.46 g
Potassium (K):0.69 g
Selenium (Se):71.52 mcg
Sodium (Na):0.18 g
Zinc (Zn):7.54 mg
Cholesterol:0.20 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:52.18 g
Essential amino acids
Phenylalanine:2.00 g
Leucine:3.90 g
Methionine:1.40 g
Lysine:4.53 g
Isoleucine:2.47 g
Valine:2.65 g
Threonine:2.21 g
Tryptophan:0.54 g
Histidine:1.49 g
Arginine:3.70 g
Non-essential amino acids
Alanine:3.43 g
Aspartic acid:4.98 g
Betaine:~
Cystine:0.60 g
Glutamic acid:8.08 g
Glycine:3.75 g
Hydroxyproline:~
Proline:2.71 g
Serine:2.26 g
Tyrosine:1.88 g
Fats Total:47.47 g
Saturated fatty acids:13.14 g
Monounsaturated fatty acids:18.24 g
Polyunsaturated fatty acids:11.59 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]:29.80 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.36 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.82 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.86 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]:3.10 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:14.72 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:29.80 mg
Docosenoic/Erucic [22:1]:29.80 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:10.19 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.66 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]:0.45 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]:59.60 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:89.40 mg
Ash:2.32 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:17 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_5aJ
Did you know?...As bell peppers mature, their color changes from green to red and they become sweeter.
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Turkey, young hen, back, meat and skin, cooked, roasted
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