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Turkey, drumstick, smoked, cooked, with skin, bone removed |
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Turkey, drumstick, smoked, cooked, with skin, bone removed (USDA#43367) |
| Serving Size 1 oz with bone, cooked (yield after bone removed) |
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| Water 61g |
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| Calories 208 |
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| Energy 870kj |
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| Protein 27g |
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| Total Fat 9g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 32mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 23mg |
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| Phosphorus, P 199mg |
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| Potassium 280mg |
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| Sodium 996mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 0mg |
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| Selenium, Se 38mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Vitamin B-6 0mg |
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| Folate, total 9mcg |
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| Folic acid 0mcg |
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| Folate, food 9mcg |
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| Folate, DFE 9mcg_DFE |
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| Choline, total 70mg |
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| Betaine 6mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 4mcg |
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| Fatty acids, total saturated 3g |
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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 7g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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| 20:1 2g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 2g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 2g |
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| 22:6 n-3 5g |
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| Cholesterol 85mg |
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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, drumstick, smoked, cooked, with skin, bone removed usda nutrition - Related Content |
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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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| There is no need to adjust cooking times and temperatures for cooking poultry in high altitude. |
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Turkey cooking temperatures and times are important to monitor in order to insure meat is safely cooked to the proper doneness. When preparing turkey, use the chart of ... |
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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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| 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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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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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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| Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie. Turkey Pot Pie Soup contains cooked turkey, dumplings, ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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