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Turkey, canned, meat only, with broth

169 calories in 100 g

Calories in Turkey, canned, meat only, with broth
Turkey, canned, meat only, with broth Suggest a better name
169 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.69 calories / gram
4 Weight Watchers points
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Calorie Sources:60% proteins; 37% fats; 3% carbohydrates
Fats:6.86 g (62 calories, 7% by weight)
Carbohydrates:1.47 g (6 calories, 1% by weight)
Proteins:23.68 g (101 calories, 24% by weight)
Alcohol:~
Water:66.07 g (66% by weight)
Fat Composition:38% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:66 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, drained
1 can (5 oz)
1 can (5 oz) yields
Food Group:Poultry Products
USDA #:5284
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Turkey, fryer-roasters, leg, meat and skin, cooked, roasted
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:10 mcg
Vitamin B-2:170 mcg
Vitamin B-3:6.62 mg
Vitamin B-5:680 mcg
Vitamin B-6:330 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:0.28 mcg
Added Vitamin B-12:~
Choline:74 mg
Vitamin C:2 mg
Vitamin D:11
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.30 mcg
Vitamin D (D2 + D3):0.30 mcg
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.70 mcg
Calcium (Ca):12 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.86 mg
Magnesium (Mg):20 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.16 g
Potassium (K):0.22 g
Selenium (Se):25.90 mcg
Sodium (Na):0.47 g
Zinc (Zn):2.37 mg
Cholesterol:66 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.47 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.68 g
Essential amino acids
Phenylalanine:0.92 g
Leucine:1.83 g
Methionine:0.66 g
Lysine:2.14 g
Isoleucine:1.18 g
Valine:1.22 g
Threonine:1.02 g
Tryptophan:0.26 g
Histidine:0.70 g
Arginine:1.66 g
Non-essential amino acids
Alanine:1.50 g
Aspartic acid:2.27 g
Betaine:5.40 mg
Cystine:0.26 g
Glutamic acid:3.76 g
Glycine:1.42 g
Hydroxyproline:~
Proline:1.09 g
Serine:1.04 g
Tyrosine:0.89 g
Fats Total:6.86 g
Saturated fatty acids:2 g
Monounsaturated fatty acids:2.26 g
Polyunsaturated fatty acids:1.75 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]:1.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.49 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]:0.37 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.83 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]:1.46 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]: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]:0.14 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]:20 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:30 mg
Ash:1.92 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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