Turkey, young tom, skin only, cooked, roasted

1578 calories in 0.5 turkey, skin only

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Calories in Turkey, young tom, skin only, cooked, roasted
Turkey, young tom, skin only, cooked, roasted Suggest a better name
1578 calories in 0.5 turkey, skin only
0.5 turkey, skin only = 374g ≈ 0.825lb ≈ 13.19oz
4.22 calories / gram
43 Weight Watchers points
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Calorie Sources:80% fats; 20% proteins
Fats:139.32 g (1257 calories, 37% by weight)
Carbohydrates:~
Proteins:75.32 g (322 calories, 20% by weight)
Alcohol:~
Water:155.36 g (42% by weight)
Fat Composition:47% monounsaturated; 28% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.44 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, fryer-roasters, breast, meat and skin, cooked, roasted
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:74.80 mcg
Vitamin B-2:561 mcg
Vitamin B-3:9.46 mg
Vitamin B-5:1.16 mg
Vitamin B-6:299.20 mcg
Vitamin B-9:14.96 mcg
Food folate:14.96 mcg
Dietary Folate Equivalent:14.96 mcg
Folic acid:~
Vitamin B-12:0.94 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):0.14 g
Copper (Cu):299.20 mcg
Fluoride (F):~
Iron (Fe):6.58 mg
Magnesium (Mg):63.58 mg
Manganese (Mn):74.80 mcg
Phosphorus (P):0.52 g
Potassium (K):0.60 g
Selenium (Se):571.85 mcg
Sodium (Na):0.22 g
Zinc (Zn):7.78 mg
Cholesterol:0.44 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:75.32 g
Essential amino acids
Phenylalanine:2.54 g
Leucine:4.41 g
Methionine:1.50 g
Lysine:4.49 g
Isoleucine:2.39 g
Valine:3.14 g
Threonine:2.66 g
Tryptophan:0.60 g
Histidine:1.42 g
Arginine:5.80 g
Non-essential amino acids
Alanine:6.10 g
Aspartic acid:6.73 g
Betaine:~
Cystine:1.23 g
Glutamic acid:9.35 g
Glycine:12 g
Hydroxyproline:~
Proline:6.99 g
Serine:3.03 g
Tyrosine:1.68 g
Fats Total:139.32 g
Saturated fatty acids:36.35 g
Monounsaturated fatty acids:59.35 g
Polyunsaturated fatty acids:31.90 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]:1.08 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:26.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.92 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]:10.28 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:47.80 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]:28.84 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.13 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]:0.37 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:2.51 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:43 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Strawberries were first cultivated back in the 16th and 17th centuries.
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