|
Food Nutrients
All Food Categories | Sausages and Luncheon Meats
LOUIS RICH, Turkey Nuggets/Sticks (breaded)
Format this information for printing
|
Nutrient
|
Value per 100 grams
of edible portion
|
1.000 piece 28.00 g | 1.000 serving 85.00 g |
| Proximates |
| Energy | 276.00 kcal | 77.280 kcal | 234.600 kcal |
| Protein | 14.30 g | 4.004 g | 12.155 g |
| Fiber, total dietary | 0.50 g | 0.140 g | 0.425 g |
| Total lipid (fat) | 17.50 g | 4.900 g | 14.875 g |
| Energy | 1155.00 kJ | 323.400 kJ | 981.750 kJ |
| Water | 50.70 g | 14.196 g | 43.095 g |
| Ash | 2.10 g | 0.588 g | 1.785 g |
| Carbohydrate, by difference | 15.40 g | 4.312 g | 13.090 g |
| Sugars, total | 0.00 g | 0.000 g | 0.000 g |
| Minerals |
| Sodium, Na | 679.00 mg | 190.120 mg | 577.150 mg |
| Magnesium, Mg | 21.00 mg | 5.880 mg | 17.850 mg |
| Copper, Cu | 0.29 mg | 0.081 mg | 0.246 mg |
| Potassium, K | 176.00 mg | 49.280 mg | 149.600 mg |
| Zinc, Zn | 1.84 mg | 0.515 mg | 1.564 mg |
| Iron, Fe | 0.87 mg | 0.244 mg | 0.740 mg |
| Phosphorus, P | 197.00 mg | 55.160 mg | 167.450 mg |
| Calcium, Ca | 9.00 mg | 2.520 mg | 7.650 mg |
| Vitamins |
| Vitamin C, total ascorbic acid | 0.00 mg | 0.000 mg | 0.000 mg |
| Vitamin A, IU | 0.00 IU | 0.000 IU | 0.000 IU |
| Lipids |
| 12:0 | 0.00 g | 0.000 g | 0.000 g |
| Fatty acids, total saturated | 3.39 g | 0.949 g | 2.882 g |
| 16:0 | 2.27 g | 0.636 g | 1.929 g |
| 14:0 | 0.06 g | 0.017 g | 0.051 g |
| 18:0 | 1.06 g | 0.297 g | 0.901 g |
| Fatty acids, total monounsaturated | 8.19 g | 2.293 g | 6.962 g |
| 16:1 undifferentiated | 0.21 g | 0.059 g | 0.178 g |
| 18:1 undifferentiated | 7.98 g | 2.234 g | 6.783 g |
| Fatty acids, total polyunsaturated | 5.48 g | 1.534 g | 4.658 g |
| 18:3 undifferentiated | 0.64 g | 0.179 g | 0.544 g |
| 18:2 undifferentiated | 4.84 g | 1.355 g | 4.114 g |
| Cholesterol | 40.00 mg | 11.200 mg | 34.000 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.
|