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Food Nutrients
All Food Categories | Sausages and Luncheon Meats
LOUIS RICH, Turkey Breast and White Turkey (oven roasted)
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Nutrient
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Value per 100 grams
of edible portion
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1.000 serving 28.00 g |
| Proximates |
| Energy | 99.00 kcal | 27.720 kcal |
| Protein | 17.10 g | 4.788 g |
| Fiber, total dietary | 0.00 g | 0.000 g |
| Total lipid (fat) | 2.00 g | 0.560 g |
| Energy | 416.00 kJ | 116.480 kJ |
| Caffeine | 0.00 mg | 0.000 mg |
| Water | 74.75 g | 20.930 g |
| Ash | 2.95 g | 0.826 g |
| Theobromine | 0.00 mg | 0.000 mg |
| Alcohol, ethyl | 0.00 g | 0.000 g |
| Carbohydrate, by difference | 3.25 g | 0.910 g |
| Sugars, total | 0.80 g | 0.224 g |
| Minerals |
| Sodium, Na | 966.00 mg | 270.480 mg |
| Magnesium, Mg | 22.00 mg | 6.160 mg |
| Copper, Cu | 0.17 mg | 0.048 mg |
| Potassium, K | 222.00 mg | 62.160 mg |
| Zinc, Zn | 0.95 mg | 0.266 mg |
| Iron, Fe | 0.99 mg | 0.277 mg |
| Phosphorus, P | 251.00 mg | 70.280 mg |
| Calcium, Ca | 6.00 mg | 1.680 mg |
| Vitamins |
| Lycopene | 0.00 µg | 0.000 µg |
| Carotene, beta | 0.00 µg | 0.000 µg |
| Vitamin C, total ascorbic acid | 0.00 mg | 0.000 mg |
| Vitamin A, RAE | 0.00 µg | 0.000 µg |
| Retinol | 0.00 µg | 0.000 µg |
| Cryptoxanthin, beta | 0.00 µg | 0.000 µg |
| Folate, total | 6.00 µg | 1.680 µg |
| Carotene, alpha | 0.00 µg | 0.000 µg |
| Lutein + zeaxanthin | 0.00 µg | 0.000 µg |
| Vitamin A, IU | 0.00 IU | 0.000 IU |
| Lipids |
| 12:0 | 0.01 g | 0.002 g |
| Fatty acids, total saturated | 0.47 g | 0.131 g |
| 16:0 | 0.33 g | 0.094 g |
| 14:0 | 0.02 g | 0.005 g |
| 18:0 | 0.11 g | 0.031 g |
| Fatty acids, total monounsaturated | 0.58 g | 0.164 g |
| 16:1 undifferentiated | 0.06 g | 0.017 g |
| 18:1 undifferentiated | 0.53 g | 0.148 g |
| Fatty acids, total polyunsaturated | 0.41 g | 0.115 g |
| 18:3 undifferentiated | 0.02 g | 0.005 g |
| 18:2 undifferentiated | 0.39 g | 0.110 g |
| Cholesterol | 41.00 mg | 11.480 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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