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Turkey, liver, all classes, cooked, simmered |
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Turkey, liver, all classes, cooked, simmered (USDA#05178) |
| Serving Size 1 liver |
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| Water 56g |
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| Calories 273 |
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| Energy 1142kj |
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| Protein 20g |
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| Total Fat 20g |
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| Ash 1g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 5mg |
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| Iron, Fe 10mg |
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| Magnesium, Mg 17mg |
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| Phosphorus, P 294mg |
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| Potassium 211mg |
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| Sodium 56mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 82mcg |
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| Vitamin C, total ascorbic acid 22mg |
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| Thiamin 3mg |
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| Riboflavin 2mg |
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| Niacin 10mg |
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| Pantothenic acid 4mg |
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| Vitamin B-6 1mg |
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| Folate, total 691mcg |
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| Folic acid 0mcg |
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| Folate, food 691mcg |
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| Folate, DFE 691mcg_DFE |
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| Choline, total 220mg |
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| Betaine 2mg |
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| Vitamin B-12 58mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 75333IU |
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| Vitamin A, RAE 22600mcg_RAE |
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| Retinol 22600mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 6g |
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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 0g |
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| 15:0 0g |
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| 16:0 4g |
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| 17:0 0g |
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| 18:0 2g |
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| 20:0 0g |
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| 22:0 0g |
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| Fatty acids, total monounsaturated 9g |
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| 14:1 4g |
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| 15:1 0g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 7g |
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| 20:1 4g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 7g |
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| 18:3 n-3 c,c,c 5g |
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| 18:3 n-6 c,c,c 2g |
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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 0g |
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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 388mg |
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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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Turkey, liver, all classes, cooked, simmered usda nutrition - Related Content |
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Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at ... |
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| There is no need to adjust cooking times and temperatures for cooking poultry in high altitude. |
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Turkey cooking temperatures and times are important to monitor in order to insure meat is safely cooked to the proper doneness. When preparing turkey, use the chart of ... |
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Thawing
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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Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
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| A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor. The brine breaks down and extracts some of ... |
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| Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals. The liver should smell fresh, be bright colored and ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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| RecipeTips.com's video on how to brine a turkey. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video on how to carve a turkey. For more cooking tips and advice visit RecipeTips.com. |
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