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Turkey, flesh only, raw

Meleagris gallopavo
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total81.7 %
   Fat, total18.3 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 43%

Content per 100 grams
Energy454kJ
Protein, total21.9g
   total-N3.5g
Fat, total2.2g
   saturated fatty acids0.6g
   monounsaturated fatty acids0.6g
   polyunsaturated fatty acids0.8g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1g
Moisture75.5g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E0.2aTE
   alpha-tocopherol0.2mg
Vitamin K0μg
Vitamin B1, thiamin0.09mg
Vitamin B2, riboflavin0.16mg
Niacin equivalents11.6NE
   niacin7.9mg
   tryptophan3.67mg
Vitamin B60.46mg
Pantothenic Acid0.8mg
Biotin2μg
Folates15μg
Vitamin B122μg
Vitamin C0mg

Minerals
Sodium, Na93mg
Potassium, K230mg
Calcium, Ca10mg
Magnesium, Mg21mg
Phosphorus, P150mg
Iron, Fe0.77mg
Copper, Cu0.055mg
Zinc, Zn2.6mg
Iodine, I1.5μg
Manganese, Mn0.011mg
Chromium, Cr2.5μg
Selenium, Se9.9μg
Nickel, Ni3.1μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.403g
C 17:00.008g
C 18:00.202g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10g
C 18:1, n-90.605g
C 18:1, cis n-70g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.605g
C 18:3, n-30.101g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated0.613g
Sum monounsaturated0.605g
Sum polyunsaturated0.806g
Sum n-3 fatty acids0.101g
Sum n-6 fatty acids0.605g
Trans fatty acids0g

Cholesterol
Cholesterol64mg

Amino acids
Isoleucin980mg
Leucine1500mg
Lysine1900mg
Methionine560mg
Cystine140mg
Phenylalanine810mg
Tyrosine630mg
Threonine880mg
Tryptophan220mg
Valine1200mg
Arginine1300mg
Histidine670mg
Alanine1200mg
Aspartic acid1900mg
Glutamic acid2800mg
Glycine1200mg
Proline950mg
Serine840mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0110