Ground turkey, fat free, pan-broiled crumbles
Calories 151Calories from Fat 24 [1]
Nutrient Quantity Units Alanine 1.97 g Alcohol, ethyl 0.00 g Arginine 2.30 g Ash 1.42 g Aspartic acid 3.06 g Betaine 7.30 mg Caffeine 0.00 mg Calcium, Ca 6.00 mg Carbohydrate, by difference 0.00 g Carotene, alpha 0.00 mcg Carotene, beta 0.00 mcg Cholesterol 71.00 mg Choline, total 64.40 mg Copper, Cu 0.07 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.33 g Energy 151.00 kcal Energy 632.00 kJ Fatty acids, total monounsaturated 0.75 g Fatty acids, total polyunsaturated 0.84 g Fatty acids, total saturated 0.72 g Fatty acids, total trans 0.02 g Fatty acids, total trans-monoenoic 0.02 g Fatty acids, total trans-polyenoic 0.01 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 5.07 g Glycine 1.73 g Histidine 0.94 g Hydroxyproline 0.26 g Iron, Fe 1.02 mg Isoleucine 1.42 g Leucine 2.61 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 2.83 g Magnesium, Mg 35.00 mg Manganese, Mn 0.01 mg Methionine 0.93 g Niacin 12.55 mg Pantothenic acid 0.96 mg Phenylalanine 1.23 g Phosphorus, P 290.00 mg Potassium, K 357.00 mg Proline 1.40 g Protein 31.69 g Retinol 9.00 mcg Riboflavin 0.14 mg Selenium, Se 31.40 mcg Serine 1.34 g Sodium, Na 61.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.08 mg Threonine 1.45 g Tocopherol, beta 0.01 mg Tocopherol, delta 0.03 mg Tocopherol, gamma 0.12 mg Total lipid (fat) 2.71 g Tryptophan 0.36 g Tyrosine 1.12 g Valine 1.47 g Vitamin A, IU 30.00 IU Vitamin A, RAE 9.00 mcg_RAE Vitamin B-12 0.70 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 1.08 mg Vitamin C, total ascorbic acid 0.00 mg Vitamin D 8.00 IU Vitamin D (D2 + D3) 0.20 mcg Vitamin D3 (cholecalciferol) 0.20 mcg Vitamin E (alpha-tocopherol) 0.10 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 0.00 mcg Water 65.76 g Zinc, Zn 2.20 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
