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Health Information
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Thursday, January 08, 2009
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Table
2:
Poultry
Table 2: Poultry --
Chicken
Chicken
 |
Product
(3 oz. cooked,
unless noted otherwise) |
Saturated
Fats
(grams) |
Cholesterol
(mgs) |
Total
Fat*
(grams) |
Calories
from Fat**
(%) |
Total
Calories
|
Sodium
(mgs) |
|
Processed
lunch meat,
breast (2 oz.) |
0.5 |
30 |
1.7 |
25 |
59 |
637 |
Chicken,
roasting,
light meat
w/out skin |
1.2 |
64 |
3.5 |
24 |
130 |
43 |
Breast,
w/out skin
(½ a breast) |
1.2 |
72 |
3.0 |
20 |
140 |
63 |
Chicken
roll,
light meat (2 oz.) |
1.4 |
27 |
4.1 |
42 |
87 |
321 |
Drumstick,
w/out skin
(2 drumsticks) |
1.6 |
79 |
4.8 |
30 |
146 |
81 |
Breast,
with skin
(½ a breast) |
2.1 |
71 |
6.6 |
35 |
168 |
60 |
Wing,
w/out skin
(4 wings) |
2.3 |
72 |
6.9 |
36 |
173 |
78 |
Chicken,
roasting,
dark meat,
w/out skin |
2.6 |
63 |
7.4 |
44 |
152 |
81 |
Chicken,
light meat,
w/ skin, roasted |
2.6 |
71 |
9.2 |
44 |
189 |
64 |
Drumstick,
w/ skin
(1½ drumsticks) |
2.9 |
77 |
9.5 |
46 |
184 |
77 |
| Leg,
w/ skin |
3.2 |
79 |
11.5 |
52 |
199 |
75 |
Thigh,
w/out skin
(1½ thighs) |
3.2 |
81 |
9.3 |
47 |
178 |
75 |
Chicken
hot dog
(1 hot dog) |
3.3 |
55 |
10.7 |
68 |
142 |
754 |
Thigh,
w/ skin
(1½ thighs) |
4.1 |
79 |
13.2 |
56 |
210 |
71 |
Wing,
w/ skin
(2½ wings) |
5.1 |
71 |
16.6 |
60 |
247 |
70 |
|
| *
Total fat = saturated fat plus monosaturated fat plus polyunsaturated
fat.
** Percent
calories from fat = (total fat calories/total calories) x 100.
Total fat calories = total fat in grams x 9.
Each gram of fat = 9 calories.
oz. = ounces
N/A = not available
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|
Sources:
 Composition of Foods: Poultry Products -- Raw, Processed, Prepared
-- Agricultural Handbook 8-15. U.S. Department of Agriculture, Human
Nutrition Information Service. August 1979, 1991 supplement.
Living Heart Brand Food Shopper's Guide. Michael E. DeBakey,
Antonio M. Gotto, Jr., Lynne W. Scott, John P. Foreyt. Master Media
Limited. New York, 1992.
Individual manufacturers for items not available from USDA. |
Table
2: Poultry --
Turkey and Other Poultry
Turkey
|
Product
(3 oz. cooked,
unless noted otherwise) |
Saturated
Fats
(grams) |
Cholesterol
(mgs) |
Total
Fat*
(grams) |
Calories
from Fat**
(%) |
Total
Calories
|
Sodium
(mgs) |
|
| Breast,
w/ skin |
0.3 |
71 |
0.6 |
5 |
115 |
44 |
Ground
turkey,
breast meat only,
cooked |
0.5 |
35 |
2 |
20 |
130 |
55 |
Processed
lunch meat,
lean turkey breast (2 oz.) |
0.6 |
23 |
1.9 |
28 |
61 |
602 |
| Breast,
w/ skin |
0.8 |
77 |
2.7 |
19 |
130 |
45 |
Wing,
w/out skin |
1.0 |
87 |
2.9 |
19 |
139 |
66 |
Processed
lunch meat,
lean turkey ham
(2 oz.) |
1.1 |
34 |
3.6 |
43 |
75 |
576 |
| Leg,
w/out skin |
1.3 |
101 |
3.2 |
21 |
135 |
69 |
Turkey
roll,
light meat
(2 slices
or 2 oz.) |
1.4 |
23 |
4.0 |
44 |
81 |
269 |
| Leg,
w/ skin |
1.4 |
60 |
4.6 |
29 |
145 |
68 |
| Wing,
w/ skin |
2.3 |
98 |
8.4 |
43 |
176 |
62 |
Ground
turkey,
meat & skin,
cooked |
2.9 |
87 |
11.2 |
50 |
200 |
90 |
Turkey
bologna
(2 slices) |
N/A |
54 |
8.4 |
69 |
110 |
483 |
Turkey
hot dog,
(1 hot dog) |
N/A |
59 |
9.7 |
70 |
125 |
785 |
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| Other
Poultry
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|
Duck,
domestic,
w/out skin, roasted |
4.2 |
76 |
9.5 |
50 |
171 |
55 |
Goose,
domestic,
w/out skin, roasted |
4.7 |
82 |
10.8 |
48 |
202 |
65 |
|
| *
Total fat = saturated fat plus monosaturated fat plus polyunsaturated
fat.
** Percent
calories from fat = (total fat calories/total calories) x 100.
Total fat calories = total fat in grams x 9.
Each gram of fat = 9 calories.
oz. = ounces
N/A = not available
|
|
Sources:
Composition of
Foods: Poultry Products -- Raw, Processed, Prepared -- Agricultural
Handbook 8-15. U.S. Department of Agriculture, Human Nutrition
Information Service. August 1979, 1991 supplement.
Living Heart Brand
Food Shopper's Guide. Michael E. DeBakey, Antonio M. Gotto, Jr.,
Lynne W. Scott, John P. Foreyt. Master Media Limited. New York, 1992.
Individual manufacturers
for items not available from USDA. |
Back to: Tables
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