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Turkey, gizzard, all classes, cooked, simmered |
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Turkey, gizzard, all classes, cooked, simmered (USDA#05174) |
| Serving Size 1 gizzard |
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| Water 72g |
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| Calories 123 |
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| Energy 515kj |
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| Protein 21g |
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| Total Fat 3g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 17mg |
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| Phosphorus, P 154mg |
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| Potassium 332mg |
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| Sodium 67mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 5mg |
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| Selenium, Se 33mcg |
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| Vitamin C, total ascorbic acid 6mg |
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| Thiamin 1mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 13mcg |
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| Folic acid 0mcg |
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| Folate, food 13mcg |
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| Folate, DFE 13mcg_DFE |
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| Choline, total 82mg |
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| Betaine 1mg |
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| Vitamin B-12 8mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 5mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 7mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 2g |
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| 15:0 0g |
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| 16:0 0g |
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| 17:0 7g |
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| 18:0 0g |
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| 20:0 0g |
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| 22:0 7g |
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| Fatty acids, total monounsaturated 1g |
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| 14:1 7g |
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| 15:1 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 1g |
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| 18:3 n-3 c,c,c 1g |
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| 18:3 n-6 c,c,c 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 6g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Fatty acids, total trans 0g |
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| Cholesterol 203mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
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Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method ... |
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