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Turkey Wing Meat and Skin (Fryer-Roasters, Cooked, Roasted)
per 1 wing, bone removed - Calories: 186kcal | Fat: 8.88g | Carbs: 0.00g | Prot: 24.88g
Other sizes:
1 unit - 52kcal
, 1 oz - 59kcal
, 1 lb - 939kcal
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Nutrition Facts - Similar
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Turkey Breast Meat and Skin (Young Hen, Cooked, Roasted)
per 100 g - Calories: 194kcal | Fat: 7.86g | Carbs: 0.0g | Prot: 28.8g
Other sizes:
1 unit - 211kcal
, 1/2 breast, bone removed - 1331kcal
, 1 oz - 55kcal
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Turkey Light and Dark Meat Roast (Boneless, Seasoned, Frozen, Roasted)
per 100 g - Calories: 155kcal | Fat: 5.78g | Carbs: 3.07g | Prot: 21.32g
Other sizes:
1 cup of chopped or diced - 209kcal
, 1 box (net weight, 1.72 lb) - 1212kcal
, 1/4 box (net weight, 0.43 lb) - 304kcal
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Pork Roasts (Center Loin, Bone-In, Cooked, Roasted)
per 100 g - Calories: 234kcal | Fat: 13.46g | Carbs: 0.0g | Prot: 26.31g
Other sizes:
1 piece - 590kcal
, 3 oz - 199kcal
, 1 lb - 1061kcal
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Dry Roasted Hazelnuts or Filberts Nuts (Without Salt Added)
per 100 g - Calories: 646kcal | Fat: 62.4g | Carbs: 17.6g | Prot: 15.03g
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Roasted Salted Hulled Sunflower Seeds
per 100 g - Calories: 592kcal | Fat: 51.3g | Carbs: 22.89g | Prot: 20.06g
Other sizes:
1 cup of hulled - 799kcal
, 1 serving - 101kcal
, 1 20 seeds, with hulls, edible yield serving - 9kcal
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Roasted Broiled or Baked Chicken
per 100 g - Calories: 237kcal | Fat: 13.49g | Carbs: 0g | Prot: 27.07g
Other sizes:
1/2 chicken - 709kcal
, 1 oz of boneless - 67kcal
, 1 cup of diced - 320kcal
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Roasted Potato (Fat Added in Cooking)
per 1 medium - Calories: 203kcal | Fat: 9.52g | Carbs: 27.28g | Prot: 3.16g
Other sizes:
1 large - 346kcal
, 1 serving - 203kcal
, 1 small - 164kcal
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Roasted Broiled or Baked Chicken Thigh
per 1 small - Calories: 135kcal | Fat: 8.45g | Carbs: 0g | Prot: 13.67g
Other sizes:
1 medium - 152kcal
, 1 oz of boneless - 69kcal
, 1 cup of diced - 331kcal
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Roasted Dark Turkey Meat (Skin Eaten)
per 100 g - Calories: 220kcal | Fat: 11.49g | Carbs: 0g | Prot: 27.38g
Other sizes:
1 thin slice - 31kcal
, 1 medium slice - 62kcal
, 1 thick slice - 92kcal
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