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Turkey breast meat (USDA#07079) |
| Serving Size 1 serving |
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| Water 74g |
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| Calories 104 |
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| Energy 436kj |
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| Protein 17g |
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| Total Fat 1g |
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| Ash 2g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 0g |
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| Sugars 3g |
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| Calcium, Ca 8mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 162mg |
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| Potassium 302mg |
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| Sodium 1015mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 5mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 22mcg |
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| Vitamin C, total ascorbic acid 5mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_DFE |
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| Choline, total 66mg |
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| Betaine 4mg |
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| Vitamin B-12 8mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 33IU |
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| Vitamin A, RAE 10mcg_RAE |
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| Retinol 10mcg |
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| Vitamin E (alpha-tocopherol) 8mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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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 8g |
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| 16:0 0g |
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| 18:0 8g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 8g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 1g |
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| 18:4 0g |
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| 20:4 undifferentiated 1g |
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| 20:5 n-3 0g |
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| 22:5 n-3 4g |
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| 22:6 n-3 4g |
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| Fatty acids, total trans 0g |
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| Cholesterol 43mg |
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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 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 1g |
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| Histidine 0g |
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| Alanine 1g |
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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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| Hydroxyproline 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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| Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey breast, the proportion of meat to bone, 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 the base ... |
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Thawing
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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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| Useful Gravy Making Tools | Traditional Methods for Making GravyQuick Method for Making Gravy | Adjusting the Consistency | Gravy Making Tips
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| A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use. The turkey breast is all white meat, very low in fat, and ... |
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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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