Ground turkey, 93% lean, 7% fat, raw
Calories 150Calories from Fat 73 [1]
Nutrient Quantity Units Alanine 1.17 g Alcohol, ethyl 0.00 g Arginine 1.36 g Ash 0.92 g Aspartic acid 1.81 g Betaine 7.10 mg Caffeine 0.00 mg Calcium, Ca 21.00 mg Carbohydrate, by difference 0.00 g Carotene, alpha 0.00 mcg Carotene, beta 0.00 mcg Cholesterol 74.00 mg Choline, total 53.00 mg Copper, Cu 0.11 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.20 g Energy 150.00 kcal Energy 628.00 kJ Fatty acids, total monounsaturated 2.84 g Fatty acids, total polyunsaturated 2.54 g Fatty acids, total saturated 2.17 g Fatty acids, total trans 0.11 g Fatty acids, total trans-monoenoic 0.08 g Fatty acids, total trans-polyenoic 0.03 g Fiber, total dietary 0.00 g Folate, DFE 7.00 mcg_DFE Folate, food 7.00 mcg Folate, total 7.00 mcg Folic acid 0.00 mcg Glutamic acid 3.00 g Glycine 1.02 g Histidine 0.55 g Hydroxyproline 0.20 g Iron, Fe 1.17 mg Isoleucine 0.84 g Leucine 1.54 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 1.68 g Magnesium, Mg 21.00 mg Manganese, Mn 0.01 mg Methionine 0.55 g Niacin 5.42 mg Pantothenic acid 1.00 mg Phenylalanine 0.73 g Phosphorus, P 193.00 mg Potassium, K 213.00 mg Proline 0.83 g Protein 18.73 g Retinol 22.00 mcg Riboflavin 0.18 mg Selenium, Se 19.00 mcg Serine 0.80 g Sodium, Na 69.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.07 mg Threonine 0.86 g Tocopherol, beta 0.00 mg Tocopherol, delta 0.02 mg Tocopherol, gamma 0.13 mg Total lipid (fat) 8.34 g Tryptophan 0.21 g Tyrosine 0.66 g Valine 0.87 g Vitamin A, IU 73.00 IU Vitamin A, RAE 22.00 mcg_RAE Vitamin B-12 1.20 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.35 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) 0.11 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 0.00 mcg Water 72.63 g Zinc, Zn 2.53 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
