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

551 calories in 0.5 back, bone removed

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Calories in Turkey, young hen, back, meat and skin, cooked, roasted
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551 calories in 0.5 back, bone removed
0.5 back, bone removed = 217g ≈ 0.478lb ≈ 7.65oz
2.54 calories / gram
14 Weight Watchers points
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Calorie Sources:56% fats; 44% proteins
Fats:33.94 g (306 calories, 16% by weight)
Carbohydrates:~
Proteins:57.31 g (245 calories, 26% by weight)
Alcohol:~
Water:123.49 g (57% by weight)
Fat Composition:39% monounsaturated; 32% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.18 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 #:5246
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:108.50 mcg
Vitamin B-2:455.70 mcg
Vitamin B-3:7.70 mg
Vitamin B-5:2.24 mg
Vitamin B-6:629.30 mcg
Vitamin B-9:17.36 mcg
Food folate:17.36 mcg
Dietary Folate Equivalent:17.36 mcg
Folic acid:~
Vitamin B-12:0.72 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):67.27 mg
Copper (Cu):282.10 mcg
Fluoride (F):~
Iron (Fe):4.82 mg
Magnesium (Mg):49.91 mg
Manganese (Mn):43.40 mcg
Phosphorus (P):0.41 g
Potassium (K):0.57 g
Selenium (Se):74.43 mcg
Sodium (Na):0.15 g
Zinc (Zn):8.44 mg
Cholesterol:0.18 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:57.31 g
Essential amino acids
Phenylalanine:2.21 g
Leucine:4.36 g
Methionine:1.56 g
Lysine:5.08 g
Isoleucine:2.80 g
Valine:2.93 g
Threonine:2.45 g
Tryptophan:0.61 g
Histidine:1.67 g
Arginine:4.06 g
Non-essential amino acids
Alanine:3.71 g
Aspartic acid:5.49 g
Betaine:~
Cystine:0.65 g
Glutamic acid:9 g
Glycine:3.80 g
Hydroxyproline:~
Proline:2.82 g
Serine:2.50 g
Tyrosine:2.10 g
Fats Total:33.94 g
Saturated fatty acids:9.85 g
Monounsaturated fatty acids:11.83 g
Polyunsaturated fatty acids:8.70 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]:21.70 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.24 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6.25 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.37 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]:1.97 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.59 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:43.40 mg
Docosenoic/Erucic [22:1]:21.70 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:7.51 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.43 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]:0.52 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]:65.10 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.11 g
Ash:2.04 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:14 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_5eL
Did you know?...Animal-based fats were once the only trans fats consumed, but by far the largest amount of trans fat consumed today is created by the processed food industry as a side-effect of partially hydrogenating unsaturated plant fats (generally vegetable oils).
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