Ground Turkey, fat free, raw
Calories 112Calories from Fat 17 [1]
Nutrient Quantity Units Alanine 1.46 g Alcohol, ethyl 0.00 g Arginine 1.71 g Ash 1.15 g Aspartic acid 2.27 g Betaine 5.40 mg Caffeine 0.00 mg Calcium, Ca 3.00 mg Carbohydrate, by difference 0.00 g Carotene, alpha 0.00 mcg Carotene, beta 0.00 mcg Cholesterol 55.00 mg Choline, total 47.90 mg Copper, Cu 0.06 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.25 g Energy 112.00 kcal Energy 468.00 kJ Fatty acids, total monounsaturated 0.51 g Fatty acids, total polyunsaturated 0.59 g Fatty acids, total saturated 0.49 g Fatty acids, total trans 0.02 g Fatty acids, total trans-monoenoic 0.01 g Fatty acids, total trans-polyenoic 0.00 g Fiber, total dietary 0.00 g Folate, DFE 8.00 mcg_DFE Folate, food 8.00 mcg Folate, total 8.00 mcg Folic acid 0.00 mcg Glutamic acid 3.76 g Glycine 1.28 g Histidine 0.69 g Hydroxyproline 0.09 g Iron, Fe 0.77 mg Isoleucine 1.05 g Leucine 1.94 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 2.10 g Magnesium, Mg 29.00 mg Manganese, Mn 0.01 mg Methionine 0.69 g Niacin 9.71 mg Pantothenic acid 0.88 mg Phenylalanine 0.92 g Phosphorus, P 227.00 mg Potassium, K 295.00 mg Proline 1.04 g Protein 23.57 g Retinol 7.00 mcg Riboflavin 0.10 mg Selenium, Se 22.10 mcg Serine 1.00 g Sodium, Na 51.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.06 mg Threonine 1.08 g Tocopherol, beta 0.01 mg Tocopherol, delta 0.02 mg Tocopherol, gamma 0.09 mg Total lipid (fat) 1.95 g Tryptophan 0.27 g Tyrosine 0.83 g Valine 1.09 g Vitamin A, IU 25.00 IU Vitamin A, RAE 7.00 mcg_RAE Vitamin B-12 0.51 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.86 mg Vitamin C, total ascorbic acid 0.00 mg Vitamin D 14.00 IU Vitamin D (D2 + D3) 0.40 mcg Vitamin E (alpha-tocopherol) 0.07 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 0.00 mcg Water 74.66 g Zinc, Zn 1.76 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579 . "The Composition of Foods". 2002 McCance and WIddowson's The Composition of Foods Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 13C". 2009
