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USDA Commodity, turkey ham, dark meat, smoked, frozen |
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USDA Commodity, turkey ham, dark meat, smoked, frozen (USDA#05600) |
| Serving Size 1 oz |
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| Water 73g |
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| Calories 118 |
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| Energy 494kj |
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| Protein 16g |
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| Total Fat 4g |
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| Ash 3g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 0g |
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| Sugars 1g |
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| Sucrose 0g |
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| Glucose (dextrose) 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 16mg |
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| Phosphorus, P 289mg |
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| Potassium 253mg |
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| Sodium 909mg |
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| Zinc, Zn 2mg |
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| Selenium, Se 38mcg |
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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 4mg |
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| Vitamin B-6 5mg |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 53IU |
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| Vitamin A, RAE 16mcg_RAE |
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| Retinol 16mcg |
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| Fatty acids, total saturated 1g |
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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 1g |
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| 18:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 3g |
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| Cholesterol 64mg |
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USDA Commodity, turkey ham, dark meat, smoked, frozen 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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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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| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips
Barbecuing Turkey
Many people often use the terms barbecuing and grilling interchangeably, but they are ... |
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Ham cooking times and temperatures are important to monitor in order to insure the ham is safely cooked to the proper temperature. When cooking ham, use the chart below as a ... |
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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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| A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired. The size and shape of turkey ham ... |
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| Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender ... |
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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 utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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