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OSCAR MAYER, Olive Loaf (chicken, pork, turkey) |
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OSCAR MAYER, Olive Loaf (chicken, pork, turkey) (USDA#07223) |
| Serving Size 1 serving |
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| Water 57g |
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| Calories 263 |
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| Energy 1100kj |
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| Protein 9g |
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| Total Fat 21g |
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| Ash 3g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 0g |
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| Sugars 3g |
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| Calcium, Ca 111mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 27mg |
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| Phosphorus, P 132mg |
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| Potassium 186mg |
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| Sodium 1318mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Vitamin C, total ascorbic acid 0mg |
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| Vitamin A, IU 0IU |
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| Fatty acids, total saturated 7g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 5g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 11g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 10g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 2g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 71mg |
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OSCAR MAYER, Olive Loaf (chicken, pork, turkey) 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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| 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 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 type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." ... |
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