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Gravy, turkey, dry (USDA#06126) |
| Serving Size 1 serving |
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| Water 4g |
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| Calories 367 |
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| Energy 1536kj |
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| Protein 10g |
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| Total Fat 7g |
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| Ash 12g |
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| Total Carbohydrates 65g |
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| Calcium, Ca 146mg |
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| Iron, Fe 3mg |
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| Magnesium, Mg 44mg |
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| Phosphorus, P 254mg |
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| Potassium 428mg |
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| Sodium 4392mg |
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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 5mcg |
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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 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 82mcg |
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| Folic acid 16mcg |
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| Folate, food 66mcg |
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| Folate, DFE 93mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 35IU |
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| Vitamin A, RAE 8mcg_RAE |
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| Retinol 7mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 1g |
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| 6:0 1g |
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| 8:0 7g |
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| 10:0 0g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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| 20:1 3g |
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| 22:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:4 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 0g |
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| 22:6 n-3 0g |
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| Cholesterol 14mg |
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| Alcohol, ethyl 0g |
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Gravy, turkey, dry usda nutrition - Related Content |
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| Useful Gravy Making Tools | Traditional Methods for Making GravyQuick Method for Making Gravy | Adjusting the Consistency | Gravy Making Tips
There are many recipes ... |
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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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Useful Tools | Making Gravy | Tips
There are many recipes available for making gravy but you will find that most use the turkey drippings, browned pieces from the bottom ... |
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Useful Tools | Making Gravy | Tips
There are many recipes available for making gravy but you will find that most use the turkey drippings, browned pieces from the bottom ... |
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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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| 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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| A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried. Consisting of a pot and a heating element that may use gas or ... |
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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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