Ground turkey, 93% lean, 7% fat, pan-broiled crumbles
Calories 213Calories from Fat 102 [1]
Nutrient Quantity Units Alanine 1.69 g Alcohol, ethyl 0.00 g Arginine 1.97 g Ash 1.27 g Aspartic acid 2.62 g Betaine 12.30 mg Caffeine 0.00 mg Calcium, Ca 31.00 mg Carbohydrate, by difference 0.00 g Carotene, alpha 0.00 mcg Carotene, beta 0.00 mcg Cholesterol 104.00 mg Choline, total 78.70 mg Copper, Cu 0.17 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.29 g Energy 213.00 kcal Energy 890.00 kJ Fatty acids, total monounsaturated 3.90 g Fatty acids, total polyunsaturated 3.56 g Fatty acids, total saturated 2.97 g Fatty acids, total trans 0.14 g Fatty acids, total trans-monoenoic 0.11 g Fatty acids, total trans-polyenoic 0.04 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 4.34 g Glycine 1.48 g Histidine 0.80 g Hydroxyproline 0.23 g Iron, Fe 1.56 mg Isoleucine 1.21 g Leucine 2.24 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 2.42 g Magnesium, Mg 29.00 mg Manganese, Mn 0.01 mg Methionine 0.80 g Niacin 8.10 mg Pantothenic acid 1.40 mg Phenylalanine 1.06 g Phosphorus, P 259.00 mg Potassium, K 304.00 mg Proline 1.20 g Protein 27.10 g Retinol 30.00 mcg Riboflavin 0.26 mg Selenium, Se 28.40 mcg Serine 1.15 g Sodium, Na 90.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.09 mg Threonine 1.24 g Tocopherol, beta 0.01 mg Tocopherol, delta 0.03 mg Tocopherol, gamma 0.19 mg Total lipid (fat) 11.60 g Tryptophan 0.31 g Tyrosine 0.96 g Valine 1.26 g Vitamin A, IU 101.00 IU Vitamin A, RAE 30.00 mcg_RAE Vitamin B-12 1.90 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.50 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) 0.18 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 0.00 mcg Water 61.05 g Zinc, Zn 3.77 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
