|
|
| back to USDA Nutrition Index |
 |
Poultry, mechanically deboned, from backs and necks without skin, raw |
|
|
Poultry, mechanically deboned, from backs and necks without skin, raw (USDA#05302) |
| Serving Size 0.5 lb |
|
|
|
| Water 69g |
|
| Calories 199 |
|
| Energy 833kj |
|
| Protein 13g |
|
| Total Fat 15g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 123mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 13mg |
|
| Phosphorus, P 154mg |
|
| Potassium 128mg |
|
| Sodium 51mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 6mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 14mcg |
|
| Vitamin C, total ascorbic acid 3mg |
|
| Thiamin 7mg |
|
| Riboflavin 0mg |
|
| Niacin 6mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 9mcg |
|
| Folic acid 0mcg |
|
| Folate, food 9mcg |
|
| Folate, DFE 9mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 107IU |
|
| Vitamin A, RAE 32mcg_RAE |
|
| Retinol 32mcg |
|
| Fatty acids, total saturated 4g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 3g |
|
| 18:0 1g |
|
| Fatty acids, total monounsaturated 7g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 6g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 2g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 104mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 9g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 1g |
|
| Glutamic acid 2g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Poultry, mechanically deboned, from backs and necks without skin, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Use as a rub, a stuffing seasoning or a seasoning for various foods, it combines a tasty blend of herbs that enhance the flavors in poultry, meats and bread dressings. |
|
|
 |
|
|
|
| An herb blend with a seasoned flavor for a variety of poultry, stuffings, and meat dishes. |
|
|
 |
|
|
|
| A hearty appetizer that is bursting with flavor. |
|
|
 |
|
|
|
| A light and creamy sauce to baste and then top poultry and upland game. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Poultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a ... |
|
|
|
|
|
|
|
|
Hot Soapy Water | Keep Cold Foods Cold | Keep Hot Foods HotLunch Containers | Safe Foods - Non Perishable FoodsGeneral Snack Lunch Safety | Safety Test
Children are ... |
|
|
|
|
|
|
|
| Trussing poultry is important if you want the bird to hold its shape while serving, however, remember that it does prevent uneven cooking. Always check the temperature of the inner thigh on a trussed bird to make sure that the proper internal temperature of 175°F has been met. |
|
|
|
|
|
|
|
| Grilling Tips for Poultry
Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is
essential to creating a perfect grilled entrée. ... |
|
|
|
|
|
|
|
|
Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods. A typical mixture of herbs often used in ... |
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible. |
|
|
|
|
|
|
|
| In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine. |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
