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OSCAR MAYER, Wieners (pork, turkey) |
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OSCAR MAYER, Wieners (pork, turkey) (USDA#07240) |
| Serving Size 1 serving (1 link) |
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| Water 53g |
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| Calories 327 |
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| Energy 1368kj |
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| Protein 10g |
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| Total Fat 29g |
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| Ash 3g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 1g |
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| Calcium, Ca 60mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 17mg |
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| Phosphorus, P 137mg |
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| Potassium 162mg |
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| Sodium 988mg |
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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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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 9g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 6g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 13g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 12g |
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| Fatty acids, total polyunsaturated 4g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 72mg |
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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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OSCAR MAYER, Wieners (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 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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| 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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| 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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