Turkey, All Classes, Back, Meat And Skin, Cooked, Roasted

Serving Size 100 grams

Nutritional Value and Analysis

Turkey, All Classes, Back, Meat And Skin, Cooked, Roasted with a serving size of 100 grams has a total of 244 calories with 14.38 grams of fat. The serving size is equivalent to 100 grams of food and contains 129.42 calories from fat. This item is classified as poultry products foods.

This food is a good source of protein, zinc, selenium, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol. Turkey, All Classes, Back, Meat And Skin, Cooked, Roasted is a high fat food because 53.04% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Protein 52% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 52% of the recommended daily needs of protein.

Zinc 36% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 36% of the recommended daily needs of zinc.

Selenium 69% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 69% of the recommended daily needs of selenium.

Tryptophan 88% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 88% of the recommended daily needs of tryptophan.

Threonine 88% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 88% of the recommended daily needs of threonine.

Isoleucine 105% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 105% of the recommended daily needs of isoleucine.

Leucine 73% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 73% of the recommended daily needs of leucine.

Lysine 96% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 96% of the recommended daily needs of lysine.

Methionine 59% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 59% of the recommended daily needs of methionine.

Phenylalanine 48% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 48% of the recommended daily needs of phenylalanine.

Tyrosine 41% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 41% of the recommended daily needs of tyrosine.

Valine 88% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 88% of the recommended daily needs of valine.

Histidine 86% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 86% of the recommended daily needs of histidine.

Cholesterol 30% of DV

A serving of 100 grams of turkey, all classes, back, meat and skin, cooked, roasted has 30% of the recommended daily intake of cholesterol.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 244 Calories from Fat 129
% Daily Value*
Total Fat 14.4g 22%
Saturated Fat 4.2g 21%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 73mg 3%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 27g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A0 IU0%
Vitamin A, RAE0 µg0%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-120.34 µg14%
Vitamin B-60.3 mg18%
Vitamin C0 mg0%
Vitamin D1 IU0%
→ Vitamin D30 µg-
Vitamin E0.59 mg4%
Vitamin K4.5 µg4%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate0.16 g0%
Sugars0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat14.38 g22%
Saturated Fats4.18 g21%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0.01 g-
→ Myristic Acid0.1 g-
→ Palmitic Acid2.64 g-
→ Stearic Acid1 g-
Monounsaturated Fats5 g-
→ Palmitoleic Acid0.83 g-
→ Oleic Acid 4.05 g-
→ Gadoleic Acid0.02 g-
→ Erucic Acid0.01 g-
Polyunsaturated Fats3.7 g-
→ Linolenic Acid (18:2)3.18 g-
→ Linolenic Acid (18:3)0.19 g-
→ Parinaric Acid0 g-
→ Arachidonic Acid0.23 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0.03 g-
→ Docosahexaenoic Acid (DHA) 0.04 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein26.59 g52%
→ Alanine1.73 g-
→ Arginine1.89 g-
→ Aspartic acid2.55 g-
→ Cystine0.3 g-
→ Glutamic acid4.17 g-
→ Glycine1.79 g-
→ Histidine0.78 g86%
→ Isoleucine1.3 g105%
→ Leucine2.03 g73%
→ Lysine2.36 g96%
→ Methionine0.73 g59%
→ Phenylalanine1.03 g48%
→ Proline1.33 g-
→ Serine1.17 g-
→ Threonine1.15 g88%
→ Tryptophan0.29 g88%
→ Tyrosine0.98 g41%
→ Valine1.37 g88%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium33 mg3%
Copper0.14 mg16%
Iron2.19 mg12%
Magnesium22 mg5%
Manganese0.02 mg1%
Phosphorus189 mg15%
Potassium260 mg6%
Selenium37.8 µg69%
Sodium73 mg3%
Zinc3.92 mg36%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol91 mg30%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash0.93 g-
Caffeine0 mg-
Theobromine0 mg-
Water57.94 g-

Calories Burn off Time

How long would it take to burn off Turkey, All Classes, Back, Meat And Skin, Cooked, Roasted with 244calories? A brisk walk for 53 minutes, jogging for 25 minutes, or hiking for 41 minutes will help your burn off the calories in turkey, all classes, back, meat and skin, cooked, roasted.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less51 minutes
Dancing44 minutes
Golfing44 minutes
Hiking41 minutes
Light Gardening44 minutes
Stretching81 minutes
Walking - 3.5 mph53 minutes
Weight Training - light workout68 minutes
Aerobics31 minutes
Basketball33 minutes
Bicycling - 10 mph or more25 minutes
Running - 5 mph25 minutes
Swimming29 minutes
Walking - 4.5 mph32 minutes
Weight Training - vigorous workout33 minutes
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Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium