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Poultry salad sandwich spread |
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Poultry salad sandwich spread (USDA#07067) |
| Serving Size 1 tbsp |
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| Water 66g |
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| Calories 200 |
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| Energy 837kj |
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| Protein 11g |
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| Total Fat 13g |
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| Ash 1g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 10mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 10mg |
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| Phosphorus, P 33mg |
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| Potassium 183mg |
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| Sodium 377mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 2mg |
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| Manganese, Mn 8mg |
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| Selenium, Se 10mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 7mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 5mcg |
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| Folic acid 0mcg |
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| Folate, food 5mcg |
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| Folate, DFE 5mcg_DFE |
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| Choline, total 49mg |
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| Betaine 4mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 139IU |
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| Vitamin A, RAE 42mcg_RAE |
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| Retinol 42mcg |
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| Vitamin E (alpha-tocopherol) 2mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 3g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 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 2g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 3g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 6g |
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| 18:2 undifferentiated 5g |
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| 18:3 undifferentiated 5g |
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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 30mg |
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| Phytosterols 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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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 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Poultry salad sandwich spread usda nutrition - Related Content |
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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 ... |
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| 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. |
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