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Turkey, young tom, dark meat, meat and skin, cooked, roasted

216 calories in 100 g

Calories in Turkey, young tom, dark meat, meat and skin, cooked, roasted
Turkey, young tom, dark meat, meat and skin, cooked, roasted Suggest a better name
216 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.16 calories / gram
5 Weight Watchers points
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Calorie Sources:55% proteins; 45% fats
Fats:10.85 g (98 calories, 11% by weight)
Carbohydrates:~
Proteins:27.58 g (118 calories, 28% by weight)
Alcohol:~
Water:60.33 g (60% by weight)
Fat Composition:36% monounsaturated; 34% saturated; 30% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:91 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 turkey, bone removed
Refuse:27 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5264
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Turkey, all classes, 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-1:60 mcg
Vitamin B-2:240 mcg
Vitamin B-3:3.42 mg
Vitamin B-5:1.19 mg
Vitamin B-6:330 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:0.37 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):35 mg
Copper (Cu):150 mcg
Fluoride (F):~
Iron (Fe):2.26 mg
Magnesium (Mg):23 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.20 g
Potassium (K):0.28 g
Selenium (Se):39.70 mcg
Sodium (Na):80 mg
Zinc (Zn):4.25 mg
Cholesterol:91 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:27.58 g
Essential amino acids
Phenylalanine:1.07 g
Leucine:2.14 g
Methionine:0.77 g
Lysine:2.51 g
Isoleucine:1.38 g
Valine:1.43 g
Threonine:1.20 g
Tryptophan:0.30 g
Histidine:0.83 g
Arginine:1.94 g
Non-essential amino acids
Alanine:1.75 g
Aspartic acid:2.65 g
Betaine:~
Cystine:0.30 g
Glutamic acid:4.40 g
Glycine:1.65 g
Hydroxyproline:~
Proline:1.28 g
Serine:1.21 g
Tyrosine:1.04 g
Fats Total:10.85 g
Saturated fatty acids:3.28 g
Monounsaturated fatty acids:3.41 g
Polyunsaturated fatty acids:2.91 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]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.97 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.85 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]:0.55 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.77 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:10 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.46 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.13 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]:0.23 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]:50 mg
Ash:0.97 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_5pD
Did you know?...America's first large pasta factory was built in Brooklyn, New York in 1848 by a Frenchman who would spread out his spaghetti strands on the roof to dry in the sunshine.
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