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LOUIS RICH, Turkey Breast (smoked, portion fat free) |
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LOUIS RICH, Turkey Breast (smoked, portion fat free) (USDA#07262) |
| Serving Size 1 serving |
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| Water 74g |
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| Calories 93 |
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| Energy 389kj |
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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 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 16mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 27mg |
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| Phosphorus, P 302mg |
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| Potassium 288mg |
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| Sodium 1288mg |
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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 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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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 41mg |
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LOUIS RICH, Turkey Breast (smoked, portion fat free) usda nutrition - Related Content |
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| A flavorful turkey breast that is coated in a thick sauce that helps it retain its moisture. |
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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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| Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender ... |
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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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