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LOUIS RICH, Turkey Breast (Smoked, Carving Board) |
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LOUIS RICH, Turkey Breast (Smoked, Carving Board) (USDA#07261) |
| Serving Size 1 serving |
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| Water 74g |
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| Calories 94 |
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| Energy 393kj |
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| Protein 19g |
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| Total Fat 1g |
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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 15mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 31mg |
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| Phosphorus, P 318mg |
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| Potassium 312mg |
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| Sodium 1201mg |
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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 2g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 7g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 5g |
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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 0g |
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| Cholesterol 43mg |
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LOUIS RICH, Turkey Breast (Smoked, Carving Board) usda nutrition - Related Content |
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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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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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| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips
Barbecuing Turkey
Many people often use the terms barbecuing and grilling interchangeably, but they are ... |
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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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| 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 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 utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked ... |
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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 brine a turkey. For more cooking tips and advice visit RecipeTips.com. |
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