Turkey Giblet
Description
Turkey giblets, the organ meats of the turkey, a large gallinaceous bird in the Meleagrididae family, including the Meleagris gallopava of America.
Persons on a Low Fat Diet (Pritikin) or Low Fat Diet (Non Pritikin) should avoid turkey giblets because of their high cholesterol and lipid levels.
Caloric Content
| 1 | 2 | |
| Calories: | 314 | 243 |
| Protein: | 47.23 | 38.52 gm |
| Carbohydrates: | 5.11 | 3.03 gm |
| Fiber: | 0 | 0 gm |
| Total fats: | 10.26 | 7.37 gm |
| Saturated fats: | 3.06 | 2.24 gm |
| Unsaturated fats: | 4.73 | 3.33 gm |
| Cholesterol: | 688 | 606 mg |
1. giblet, 244 grams
2. Cooked - 1 cup, 145 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 18,704 | 8753 | 5000 IU |
| Thiamine: | .185 | .067 | 1.7 mg |
| Vitamin B-2: | 2.794 | 1.311 | 1.7 mg |
| Vitamin B-6: | 1.04 | .47 | 2.0 mg |
| Vitamin B-12: | 69.27 | 34.84 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | 15.438 | 6.532 | 20 mg |
| Pantothenic Acid: | 9.643 | 5.02 | 10 mg |
| Folic acid: | 834 | 501 | 400 mcg |
| Vitamin C: | 9.2 | 2.5 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. giblet, 244 grams
2. Cooked - 1 cup, 145 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 20 | 18 | 1000 mg |
| Copper: | .764 | .567 | 2 mg |
| Iron: | 16.69 | 9.72 | 18 mg |
| Magnesium: | 46 | 25 | 400 mg |
| Manganese: | .383 | .254 | n/a mg |
| Phosphorus: | 536 | 296 | 1000 mg |
| Potassium: | 770 | 291 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 213 | 85 | n/a mg |
| Zinc: | 5.82 | 5.34 | 15 mg |
1. giblet, 244 grams
2. Cooked - 1 cup, 145 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .549 | .445 gm |
| Threonine: | 2.140 | 1.746 gm |
| Isoleucine: | 2.384 | 1.942 gm |
| Leucine: | 3.816 | 3.103 gm |
| Lysine: | 3.477 | 2.829 gm |
| Methionine: | 1.176 | .960 gm |
| Cysteine: | .630 | .513 gm |
| Phenylalanine: | 2.150 | 1.750 gm |
| Tyrosine: | 1.562 | 1.272 gm |
| Valine: | 2.552 | 2.074 gm |
| Arginine: | 3.138 | 2.564 gm |
| Histidine: | 1.115 | .906 gm |
| Alanine: | 2.367 | 1.920 gm |
| Aspartic acid: | 4.436 | 3.615 gm |
| Glutamic acid: | 7.108 | 5.815 gm |
| Glycine: | 2.611 | 2.126 gm |
| Proline: | 2.401 | 1.960 gm |
| Serine: | 2.4067 | 1.679 gm |
1. giblet, 244 grams
2. Cooked - 1 cup, 145 grams
References
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
| Signup Free Applied Health Journal |
||||
|
FREE Sample Issue Your email address is all we need to start you on a better path to health. We respect your privacy.
|
