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Turkey, white, rotisserie, deli cut |
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Turkey, white, rotisserie, deli cut (USDA#07944) |
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| Water 72g |
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| Calories 112 |
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| Energy 468kj |
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| Protein 13g |
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| Total Fat 3g |
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| Ash 3g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 0g |
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| Sugars 4g |
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| Calcium, Ca 16mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 20mg |
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| Phosphorus, P 158mg |
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| Potassium 349mg |
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| Sodium 1200mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 29mcg |
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| Vitamin C, total ascorbic acid 10mg |
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| Thiamin 3mg |
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| Riboflavin 0mg |
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| Niacin 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 8IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 2mcg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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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 0g |
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| 12:0 0g |
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| 14:0 3g |
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| 16:0 8g |
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| 18:0 2g |
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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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| 20:1 0g |
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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 2g |
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| 18:4 0g |
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| 20:4 undifferentiated 2g |
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| 20:5 n-3 0g |
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| 22:5 n-3 3g |
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| 22:6 n-3 4g |
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| Cholesterol 55mg |
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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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Turkey, white, rotisserie, deli cut usda nutrition - Related Content |
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| General Guidelines for Rotisserie Grilling of TurkeyRotisserie Grilling Using a Charcoal GrillRotisserie Grilling Using a Gas Grill | Turkey Doneness
Rotisserie grilling ... |
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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 the base ... |
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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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Guidelines for Proper Doneness
The proper doneness of foods cooked with rotisserie grilling is determined by a number of criteria depending on the type of food ... |
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Rotisserie Grilling Lamb | Rotisserie Roasting a Whole Lamb | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
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