Turkey, young tom, breast, meat and skin, raw

151 calories in 100 g

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Calories in Turkey, young tom, breast, meat and skin, raw
Turkey, young tom, breast, meat and skin, raw Suggest a better name
151 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.51 calories / gram
4 Weight Watchers points
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Calorie Sources:62% proteins; 38% fats
Fats:6.34 g (57 calories, 6% by weight)
Carbohydrates:~
Proteins:21.96 g (94 calories, 22% by weight)
Alcohol:~
Water:70.68 g (71% by weight)
Fat Composition:42% monounsaturated; 31% saturated; 27% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:67 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook turkey)
0.5 breast, bone removed
Refuse:9 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5271
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Vitamin A:7 IU
Retinol:2 mcg
Retinol Activity Equivalent:2 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:100 mcg
Vitamin B-3:5.39 mg
Vitamin B-5:620 mcg
Vitamin B-6:480 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:0.42 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):13 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):1.04 mg
Magnesium (Mg):24 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.19 g
Potassium (K):0.28 g
Selenium (Se):22 mcg
Sodium (Na):63 mg
Zinc (Zn):1.61 mg
Cholesterol:67 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.96 g
Essential amino acids
Phenylalanine:0.86 g
Leucine:1.71 g
Methionine:0.61 g
Lysine:2 g
Isoleucine:1.10 g
Valine:1.14 g
Threonine:0.96 g
Tryptophan:0.24 g
Histidine:0.66 g
Arginine:1.54 g
Non-essential amino acids
Alanine:1.39 g
Aspartic acid:2.11 g
Betaine:~
Cystine:0.24 g
Glutamic acid:3.50 g
Glycine:1.29 g
Hydroxyproline:~
Proline:1 g
Serine:0.96 g
Tyrosine:0.83 g
Fats Total:6.34 g
Saturated fatty acids:1.73 g
Monounsaturated fatty acids:2.36 g
Polyunsaturated fatty acids:1.50 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]:50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.13 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.38 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]:0.40 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.91 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 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]:1.27 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:80 mg
[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]:90 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:10 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:10 mg
Ash:0.91 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2W0
Did you know?...Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases.
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