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Bratwurst, pork, beef and turkey, lite, smoked |
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Bratwurst, pork, beef and turkey, lite, smoked (USDA#07924) |
| Serving Size 1 serving 2.33 oz |
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| Water 65g |
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| Calories 186 |
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| Energy 778kj |
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| Protein 14g |
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| Total Fat 13g |
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| Ash 4g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 1g |
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| Calcium, Ca 14mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 14mg |
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| Phosphorus, P 132mg |
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| Potassium 246mg |
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| Sodium 982mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 20mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 5mcg |
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| Folic acid 0mcg |
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| Folate, food 5mcg |
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| Folate, DFE 5mcg_DFE |
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| Vitamin B-12 1mcg |
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| Vitamin A, IU 1IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 3g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 2g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 7g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 6g |
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| 20:1 4g |
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| 22:1 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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| 18:4 0g |
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| 20:4 undifferentiated 1g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 56mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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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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Roasting Tips
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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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Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There 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 sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger. Traditional bratwurst, which is German in origin, is made with pork and ... |
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| Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood. The smoke from the burning wood gives the pork a distinctive smoky flavor 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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| 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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| 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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