Turkey, young tom, meat and skin, cooked, roasted
Calories 202Calories from Fat 79 [1]
Nutrient Quantity Units Alanine 1.79 g Arginine 1.98 g Ash 0.99 g Aspartic acid 2.71 g Calcium, Ca 27.00 mg Carbohydrate, by difference 0.00 g Cholesterol 82.00 mg Copper, Cu 0.09 mg Cystine 0.31 g Energy 845.00 kJ Energy 202.00 kcal Fatty acids, total monounsaturated 2.98 g Fatty acids, total polyunsaturated 2.31 g Fatty acids, total saturated 2.64 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 4.48 g Glycine 1.69 g Histidine 0.84 g Iron, Fe 1.78 mg Isoleucine 1.41 g Leucine 2.18 g Lysine 2.55 g Magnesium, Mg 25.00 mg Manganese, Mn 0.02 mg Methionine 0.79 g Niacin 4.90 mg Pantothenic acid 0.88 mg Phenylalanine 1.10 g Phosphorus, P 203.00 mg Potassium, K 282.00 mg Proline 1.31 g Protein 28.09 g Riboflavin 0.18 mg Selenium, Se 34.50 mcg Serine 1.24 g Sodium, Na 72.00 mg Thiamin 0.06 mg Threonine 1.23 g Total lipid (fat) 9.06 g Tryptophan 0.31 g Tyrosine 1.06 g Valine 1.46 g Vitamin A, IU 0.00 IU Vitamin B-12 0.36 mcg Vitamin B-6 0.42 mg Vitamin C, total ascorbic acid 0.00 mg Water 61.92 g Zinc, Zn 3.02 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. 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
