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Turkey, young hen, light meat, meat only, cooked, roasted |
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Turkey, young hen, light meat, meat only, cooked, roasted (USDA#05242) |
| Serving Size 1 cup, chopped or diced |
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| Water 65g |
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| Calories 161 |
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| Energy 674kj |
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| Protein 29g |
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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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| Calcium, Ca 21mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 28mg |
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| Phosphorus, P 218mg |
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| Potassium 304mg |
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| Sodium 60mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 32mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 7mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 6mcg |
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| Folic acid 0mcg |
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| Folate, food 6mcg |
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| Folate, DFE 6mcg_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 1g |
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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 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 8g |
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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 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 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 2g |
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| 22:6 n-3 4g |
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| Cholesterol 68mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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| Tyrosine 1g |
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| Valine 1g |
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| Arginine 2g |
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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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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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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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