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Turkey, fryer-roasters, breast, meat only, raw |
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Turkey, fryer-roasters, breast, meat only, raw (USDA#05219) |
| Serving Size 1 unit (yield from 1 lb ready-to-cook turkey) |
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| Water 74g |
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| Calories 111 |
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| Energy 464kj |
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| Protein 24g |
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| Total Fat 0g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 10mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 28mg |
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| Phosphorus, P 206mg |
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| Potassium 293mg |
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| Sodium 49mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 24mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 4mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 8mcg |
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| Folic acid 0mcg |
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| Folate, food 8mcg |
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| Folate, DFE 8mcg_DFE |
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| Vitamin B-12 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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| Fatty acids, total saturated 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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| 16:0 8g |
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| 18:0 5g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 8g |
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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 0g |
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| 20:4 undifferentiated 2g |
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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 1g |
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| Cholesterol 62mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 1g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 1g |
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| Alcohol, ethyl 0g |
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Turkey, fryer-roasters, breast, meat only, raw usda nutrition - Related Content |
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| Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey breast, the proportion of meat to bone, the ... |
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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 the base ... |
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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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| Classification Criteria | Classes of Turkey | Types of Turkey
Classification Criteria
Turkey (as well as all other poultry) is described and classified using a number of ... |
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| Useful Gravy Making Tools | Traditional Methods for Making GravyQuick Method for Making Gravy | Adjusting the Consistency | Gravy Making Tips
There are many recipes ... |
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| A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use. The turkey breast is all white meat, very low in fat, and ... |
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| A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor. The brining process ... |
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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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| Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie. Turkey Pot Pie Soup contains cooked turkey, dumplings, ... |
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| Often placed in poultry as it is processed, this device is made to advise the consumer preparing the food when the item is finished cooking. Since turkey is the most common food ... |
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