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Turkey sticks, breaded, battered, fried |
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Turkey sticks, breaded, battered, fried (USDA#05300) |
| Serving Size 1 stick (2.25 oz) |
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| Water 49g |
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| Calories 279 |
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| Energy 1167kj |
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| Protein 14g |
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| Total Fat 16g |
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| Ash 2g |
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| Total Carbohydrates 17g |
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| Calcium, Ca 14mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 15mg |
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| Phosphorus, P 234mg |
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| Potassium 260mg |
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| Sodium 838mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 8mg |
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| Selenium, Se 20mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 29mcg |
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| Folic acid 20mcg |
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| Folate, food 9mcg |
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| Folate, DFE 43mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 40IU |
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| Vitamin A, RAE 12mcg_RAE |
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| Retinol 12mcg |
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| Fatty acids, total saturated 4g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 5g |
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| 16:0 2g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 6g |
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| 16:1 undifferentiated 8g |
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| 18:1 undifferentiated 6g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 4g |
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| 18:2 undifferentiated 4g |
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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 64mg |
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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 0g |
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| Histidine 0g |
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| Alanine 0g |
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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 sticks, breaded, battered, fried usda nutrition - Related Content |
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| Add a bold flavor to your deep-fried turkey with this easy marinade. Injecting the turkey with this marinade before deep-frying, produces moist meat with a great garlic flavor and a hint of lemon. |
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| This is an excellent dish if you are in a hurry and it is quite healthy. |
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| This is the best thing to do with any poultry leftovers. |
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| Safety First | Turkey Deep-Fry CookersSelecting the Oil | Measuring the Oil | Preparing the TurkeyPreparing the Cooker | Placing the Turkey into the Cooker | Cooking 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 ... |
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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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| Method One: Traditional Methods | Method Two: Egg Ring Method
Method One: Traditional Methods
Frying is another popular method of cooking eggs and it is easy to ... |
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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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| A bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. The blade of a bread knife is 8 to 10 inches long. 8 inches ... |
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| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
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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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| 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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| RecipeTips.com's video on how to roast a turkey. For more cooking tips and advice visit RecipeTips.com. |
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