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According to the USDA Nutrient Database, 3 ounces of cooked, skinless, boneless turkey breast has: 125 calories. 26 grams of protein. 1.7 grams of fat (0.5 grams saturated; 0.45 grams polyunsaturated)
2 oz: 60 calories, 0.5 g fat (0 g saturated fat), 400 mg sodium, 1 g carbs (0 g fiber, 0 g sugar), 12 g protein For an organic version of turkey breast, this Dietz&Watson offering is a great choice.
When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy , and contains high amounts (20% or more of the Daily Value , DV) of protein, niacin , vitamin B6 , and phosphorus ...
Reduced-Fat Cheddar Cheese. 3.9 ounces reduced fat cheddar cheese: 30 grams of protein
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Quorn was launched in 1985 by Marlow Foods, a joint venture between Rank Hovis McDougall (RHM) and Imperial Chemical Industries (ICI). [4]Microbial biomass is produced commercially as single-cell protein (SCP) for human food or animal feed and as viable yeast cells for the baking industry.
Protein can come from a number of different food sources, from lentils (23.6 grams per 1/2 cup of dry lentils, per the US Department of Agriculture's food database) to greek yogurt (16.1 g per ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.