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Turkey roast, boneless, frozen, seasoned, light and dark meat, raw |
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Turkey roast, boneless, frozen, seasoned, light and dark meat, raw (USDA#05295) |
| Serving Size 1 box (net weight, 2.5 lb) |
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| Water 70g |
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| Calories 120 |
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| Energy 502kj |
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| Protein 17g |
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| Total Fat 2g |
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| Ash 3g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 0g |
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| Calcium, Ca 1mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 20mg |
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| Phosphorus, P 158mg |
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| Potassium 360mg |
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| Sodium 678mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 26mcg |
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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 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 7mcg |
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| Folic acid 0mcg |
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| Folate, food 7mcg |
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| Folate, DFE 7mcg_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 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 7g |
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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 0g |
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| 20:4 undifferentiated 8g |
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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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| Cholesterol 53mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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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 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Turkey roast, boneless, frozen, seasoned, light and dark meat, raw 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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| Procedure for Roasting a Turkey | Roasting Time GuidelinesRoasting a Turkey in an Oven-Safe Roasting Bag
Roasting is a dry heat cooking process and is one of the most ... |
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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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| 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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