Turkey, young tom, skin only, cooked, roasted

422 calories in 100 g

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Calories in Turkey, young tom, skin only, cooked, roasted
Turkey, young tom, skin only, cooked, roasted Suggest a better name
422 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.22 calories / gram
12 Weight Watchers points
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Calorie Sources:80% fats; 20% proteins
Fats:37.25 g (336 calories, 37% by weight)
Carbohydrates:~
Proteins:20.14 g (86 calories, 20% by weight)
Alcohol:~
Water:41.54 g (42% by weight)
Fat Composition:47% monounsaturated; 28% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.12 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 #:5260
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Turkey, all classes, breast, meat and skin, cooked, roasted
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-1:20 mcg
Vitamin B-2:150 mcg
Vitamin B-3:2.53 mg
Vitamin B-5:310 mcg
Vitamin B-6:80 mcg
Vitamin B-9:4 mcg
Food folate:4 mcg
Dietary Folate Equivalent:4 mcg
Folic acid:~
Vitamin B-12:0.25 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):37 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):1.76 mg
Magnesium (Mg):17 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.14 g
Potassium (K):0.16 g
Selenium (Se):152.90 mcg
Sodium (Na):60 mg
Zinc (Zn):2.08 mg
Cholesterol:0.12 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.14 g
Essential amino acids
Phenylalanine:0.68 g
Leucine:1.18 g
Methionine:0.40 g
Lysine:1.20 g
Isoleucine:0.64 g
Valine:0.84 g
Threonine:0.71 g
Tryptophan:0.16 g
Histidine:0.38 g
Arginine:1.55 g
Non-essential amino acids
Alanine:1.63 g
Aspartic acid:1.80 g
Betaine:~
Cystine:0.33 g
Glutamic acid:2.50 g
Glycine:3.21 g
Hydroxyproline:~
Proline:1.87 g
Serine:0.81 g
Tyrosine:0.45 g
Fats Total:37.25 g
Saturated fatty acids:9.72 g
Monounsaturated fatty acids:15.87 g
Polyunsaturated fatty acids:8.53 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]:0.29 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:7.01 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.85 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]:2.75 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.78 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]:7.71 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.57 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]:0.10 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:0.67 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:12 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/_2hi
Did you know?...Light olive oils also have a higher 'smoke point,' so they may be used for high heat sauteing or frying.
Related: Turkey, young tom, skin only, raw
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