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Nutrition - Facts for Turkey, fryer-roasters, meat and skin, cooked, roasted
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Turkey, fryer-roasters, meat and skin, cooked, roasted.
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Turkey, fryer-roasters, meat and skin, cooked, roasted

Calories 172 Calories from Fat 50
(29%)
 [1]
% Total Quantity
Total Fat 6g 6%
Saturated Fat 2g 2%
Trans Fat g %
Cholesterol 105mg 0.11%
Sodium 66mg 0.07%
Potassium 250mg 0.25%
Total Carbohydrate 0g 0%
Protein 28g 28%


NutrientQuantityUnits
Alanine 1.81 g
Alcohol, ethyl 0.00 g
Arginine 2.00 g
Ash 0.99 g
Aspartic acid 2.72 g
Betaine 5.90 mg
Caffeine 0.00 mg
Calcium, Ca 22.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 105.00 mg
Choline, total 69.70 mg
Copper, Cu 0.15 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.31 g
Dihydrophylloquinone 0.00 mcg
Energy 172.00 kcal
Energy 720.00 kJ
Fatty acids, total monounsaturated 1.96 g
Fatty acids, total polyunsaturated 1.45 g
Fatty acids, total saturated 1.65 g
Fiber, total dietary 0.00 g
Fluoride, F 20.90 mcg
Folate, DFE 7.00 mcg_DFE
Folate, food 7.00 mcg
Folate, total 7.00 mcg
Folic acid 0.00 mcg
Glutamic acid 4.49 g
Glycine 1.75 g
Histidine 0.84 g
Iron, Fe 1.95 mg
Isoleucine 1.41 g
Leucine 2.19 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.56 g
Magnesium, Mg 25.00 mg
Manganese, Mn 0.02 mg
Methionine 0.79 g
Niacin 4.92 mg
Pantothenic acid 0.90 mg
Phenylalanine 1.10 g
Phosphorus, P 198.00 mg
Potassium, K 250.00 mg
Proline 1.34 g
Protein 28.26 g
Retinol 0.00 mcg
Riboflavin 0.18 mg
Selenium, Se 33.80 mcg
Serine 1.25 g
Sodium, Na 66.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.04 mg
Threonine 1.23 g
Total lipid (fat) 5.72 g
Tryptophan 0.31 g
Tyrosine 1.06 g
Valine 1.47 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.37 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.42 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 1.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin D3 (cholecalciferol) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.35 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.80 mcg
Water 65.76 g
Zinc, Zn 2.89 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301

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