Turkey cordon bleu, fried Nutrition Label

Turkey cordon bleu, fried Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 215kcal (901 kj)
45%
Carbohydrates 6.79g
3%
Sugars 0.17g
Starch 6.62g
Sucrose 0.02g
Maltose 0.08g
Fructose 0.01g
Galactose 0.02g
Glucose 0.04g
Protein 24.22g
19%
Fat 10.01g
18%
Fatty acids, total polyunsaturated 1.96g
Fatty acids, total monounsaturated cis 4.03g
Fatty acids, total saturated 3.23g
Cholesterol (gc) 89.42mg
Sterols 29.59mg
Iron 1.27mg
7%
Vitamin d 0.60ug
4%
Calcium 99.20mg
10%
Chromium 1.33ug
5%
Sodium 407.09mg
27%
Iodine 30.92ug
21%
Copper 0.06mg
0%
Salt 1,037.27mg
45%
Selenium 25.01ug
45%
Vitamin e alphatocopherol 1.70mg
11%
Zinc 2.15mg
27%
Vitamin c (ascorbic acid) 0.86mg
1%
Vitamin b-12 (cobalamin) 0.99ug
41%
Vitamin a retinol activity equivalents 85.06ug
12%
Thiamin (vitamin b1) 0.12mg
11%
Riboflavine (vitamin b2) 0.21mg
19%
Vitamin b6 pyridoxine (hydrochloride) 0.43mg
33%
Manganese 0.12mg
7%
Magnesium 21.06mg
7%
Potassium 229.95mg
10%
Fluoride 0.02mg
1%
Phosphorus 198.30mg
28%
Vitamin k 39.15ug
44%
Fibre, total 0.45g
0%
Fibre, dietary 0.31g
1%
Niacin equivalents, total 9.18mg
66%
Molybdenum 0.01mg
0%
Folate 20.43ug
5%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 56.57g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Turkey cordon bleu, fried Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Turkey cordon bleu, fried

Fat 42%
Carbohydrates 13%
Protein 45%

Protein Amino Acids Profile

The ratio of amino acids in Turkey cordon bleu, fried. See full profile

Cystine 1%
Tryptophan 1%
Methionine 3%
Histidine 3%
Tyrosine 3%
Isoleucine 4%
Phenylalanine 4%
Valine 4%
Serine 4%
Threonine 4%
Proline 5%
Glycine 6%
Alanine 6%
Arginine 7%
Leucine 8%
Aspartic acid 10%
Lysine 10%
Glutamic acid 16%

Component Breakdown for Turkey cordon bleu, fried

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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