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LOUIS RICH, Turkey Breast (oven roasted, portion fat free) |
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LOUIS RICH, Turkey Breast (oven roasted, portion fat free) (USDA#07260) |
| Serving Size 1 serving |
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| Water 74g |
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| Calories 90 |
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| Energy 377kj |
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| Protein 19g |
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| Total Fat 0g |
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| Ash 3g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 17mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 29mg |
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| Phosphorus, P 285mg |
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| Potassium 268mg |
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| Sodium 1177mg |
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| Zinc, Zn 0mg |
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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 0g |
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| 12:0 0g |
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| 14:0 7g |
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| 16:0 0g |
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| 18:0 6g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 1g |
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| 18:1 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 7g |
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| Cholesterol 40mg |
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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 ... |
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| Procedure for Roasting a Turkey | Roasting Time GuidelinesRoasting a Turkey in an Oven-Safe Roasting Bag
Roasting is a dry heat cooking process and is one of the most ... |
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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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| A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a ... |
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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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| Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat". |
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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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