Turkey, meat and skin, raw
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 73 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 560 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 133 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 5.2 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Saturated fatty acids | 1.7 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C12:0 | 0.01 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C14:0 | 0.06 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C16:0 | 1.16 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C18:0 | 0.49 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
Transunsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-mono unsaturated fatty acids | 1.9 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C16:1 sum | 0.25 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C18:1 sum | 1.62 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
Cis-poly unsaturated fatty acids | 1.2 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C18:2n-6 | 0.8 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C18:3n-3 | 0.04 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C20:3n-3 | 0 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C20:3n-6 | 0.01 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C20:4n-3 | 0 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C20:4n-6 | 0.09 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C20:5n-3 (EPA) | 0.02 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C22:5n-3 (DPA) | 0.02 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
C22:6n-3 (DHA) | 0.08 | g | 207 | National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
Cis-poly unsaturated fatty acids, n-3 | 0.16 | g | 73c | Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes. |
Cis-poly unsaturated fatty acids, n-6 | 0.91 | g | 74c | Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes. |
Cholesterol | 78 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Carbohydrate, glycemic | 0 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 20 | Estimated value. |
Mono+Di saccharides | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Sugar, added | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 21.6 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Salt | 0.2 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 7 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 7 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Beta-carotene | 0 | µg | 450b | Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin D | 0.4 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin E | 0.5 | alfa-TE | 400c | Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se |
Thiamin | 0.07 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Riboflavin | 0.2 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Niacin | 7.5 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B6 | 0.55 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Folate | 16 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B12 | 1 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin C | 0 | mg | 20 | Estimated value. |
Calcium | 6 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 0.6 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 70 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 320 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 23 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 1.8 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 12 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Copper | 0.03 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 210 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 6.2 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0273 | Poultry or poultry product (US CFR) |
A0795 | Poultry meat (EUROFIR) |
B1236 | Turkey (poultry) |
C0267 | Skeletal meat part, without bone, with skin |
E0122 | Divided or disintegrated |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0001 | Treatment applied not known |
J0142 | Preserved by chilling or freezing |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Foods in Poultry, raw
- Duck, meat and skin, raw
- Hen, meat and skin, raw
- Turkey, meat and skin, raw
- Grouse, breast, without skin, raw
- Turkey, breast, without skin, raw
- Chicken, fillet, without skin, raw
- Hen, fillet, raw
- Duck, without skin, raw
- Hen, without skin, raw
- Turkey, without skin, raw
- Chicken, without skin, raw
- Chicken, leg (thigh and drumstick), without skin, raw
- Chicken, thigh (leg without drumstick), without skin, raw
- Chicken, drumstick, without skin, raw
- Chicken, with skin, raw, landkylling
- Chicken, skin, raw
- Goose, meat and skin, raw
- Goose, without skin, raw
- Chicken, with skin, raw
- Chicken, leg (thigh and drumstick), with skin, raw
- Chicken, thigh (leg without drumstick), with skin, raw
- Chicken, drumstick, with skin, raw
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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