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Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
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]
The United States is the world's largest exporter of turkey and related products. Nearly 361,884 metric tons (MT) of turkey meat have been exported in 2012. In comparison with 2011, the industry had experienced 14% growth. In 2013, the turkey products were valued at nearly $678.9 million, a 13% increase from 2012.
Turkey ham typically has a 5 percent fat content, and some turkey hams are produced as fat-free. [3] [8] Turkey hams are typically produced in two sizes, whole and half-sized. [3] Some U.S. producers and brands of turkey ham include Butterball, Cargill, Jennie-O, Louis Rich, Norbest and Oscar Mayer. [9] [10] [11] [12]
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Fried bread – Slice of bread that has been fried [64] Fried cheese – served as a breakfast dish in Cyprus, Greece, Lebanon, Syria and Turkey [65] Fried chicken – Consumed as a breakfast food by some in Perth, Western Australia [66] Frybread. Fried egg – Cooked dish made from one or more eggs [29] [67] Frittata – Egg-based Italian dish
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).
Many products that are sold as jerky consist of highly processed, chopped, and formed meat rather than traditional sliced whole-muscle meat. [citation needed] These products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the US. [4] [full citation needed]