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Turkey roll, light meat (USDA#07081) |
| Serving Size 1 slice oval |
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| Water 74g |
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| Calories 98 |
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| Energy 408kj |
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| Protein 14g |
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| Total Fat 1g |
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| Ash 3g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 257mg |
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| Potassium 427mg |
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| Sodium 1042mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 13mcg |
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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 7mg |
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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 42mg |
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| Betaine 3mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 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 1g |
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| 15:0 0g |
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| 16:0 0g |
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| 17:0 4g |
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| 18:0 8g |
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| 20:0 0g |
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| 22:0 0g |
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| 24:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 2g |
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| 17:1 0g |
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| 18:1 undifferentiated 0g |
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| 18:1 c 0g |
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| 18:1 t 4g |
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| 20:1 3g |
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| 22:1 undifferentiated 0g |
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| 22:1 c 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:2 n-6 c,c 0g |
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| 18:2 t,t 0g |
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| 18:3 undifferentiated 1g |
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| 18:3 n-3 c,c,c 1g |
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| 18:3 n-6 c,c,c 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 4g |
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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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| Fatty acids, total trans 5g |
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| Fatty acids, total trans-monoenoic 4g |
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| Fatty acids, total trans-polyenoic 0g |
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| Cholesterol 34mg |
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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 1g |
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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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Turkey roll, light meat usda nutrition - Related Content |
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| Spinach and Italian ground turkey rolled into a loaf that can be easily sliced. Makes a hearty and wholesome meal for lunch or dinner. |
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| This delicious, easy to prepare meat loaf variation, flavored with spinach sauce and parmesan cheese, is sure to be a favorite. |
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| Use your turkey leftovers in this great breakfast bake. The hash browns create a crispy crust to hold the cheesy egg filling. |
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| This is an excellent dish if you are in a hurry and it is quite healthy. |
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| A wonderful marinade for steak or pork. Work well with beef or pork tenderloin roasts, also. |
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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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| 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
There are many recipes ... |
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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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| 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 term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories. All types and grades of olive oil contain the same amount ... |
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| Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie. Turkey Pot Pie Soup contains cooked turkey, dumplings, ... |
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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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| 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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