In 100 g (Grams) of Turkey, all classes, heart, raw there is 0.007 g of 18:2 conjugated linoleic acid (CLAs). Change amount

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18:2 conjugated linoleic acid (CLAs)

18:2 conjugated linoleic acid (CLAs) is a nutrient present in many other foods. The below table lists foods high in 18:2 conjugated linoleic acid (CLAs) other than Turkey, all classes, heart, raw.

Lamb, New Zealand, imported, subcutaneous fat, raw	1.065 g	1.06%
Lamb, New Zealand, imported, Intermuscular fat, raw	1.055 g	1.06%
Lamb, New Zealand, imported, subcutaneous fat, cooked	0.995 g	1.00%
Lamb, New Zealand, imported, Intermuscular fat, cooked	0.915 g	0.92%
Lamb, Australian, imported, fresh, seam fat, cooked	0.742 g	0.74%
Lamb, Australian, imported, fresh, external fat, cooked	0.725 g	0.72%
Beef, New Zealand, imported, subcutaneous fat, cooked	0.69 g	0.69%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, choice, cooked, braised	0.667 g	0.67%
Beef, New Zealand, imported, subcutaneous fat, raw	0.664 g	0.66%
Lamb, Australian, imported, fresh, external fat, raw	0.656 g	0.66%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised	0.653 g	0.65%
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, braised	0.628 g	0.63%
Lamb, Australian, imported, fresh, seam fat, raw	0.61 g	0.61%
Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised	0.489 g	0.49%
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised	0.448 g	0.45%
Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered	0.435 g	0.44%
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, raw	0.415 g	0.42%
Butter, whipped, with salt	0.413 g	0.41%
Beef, New Zealand, imported, intermuscular fat, cooked	0.4 g	0.4%
Beef, New Zealand, imported, intermuscular fat, raw	0.398 g	0.40%

Turkey, all classes, heart, raw

Turkey, all classes, heart, raw is a type of Poultry Products. The most significant nutrients in Turkey, all classes, heart, raw are listed below.

Water	74.47 g	74.47%
Energy (calorie)	140 kcal
Energy (joule)	586 kJ
Protein	16.7 g	16.7%
Total lipid (fat)	7.44 g	7.44%
Ash	0.99 g	0.99%
Carbohydrate, by difference	0.4 g	0.4%
Fiber, total dietary	0 g
Sugars, total	0 g
Calcium, Ca	18 mg	0.02%
Iron, Fe	3.7 mg
Magnesium, Mg	21 mg	0.02%
Phosphorus, P	183 mg	0.18%
Potassium, K	179 mg	0.18%
Sodium, Na	129 mg	0.13%
Zinc, Zn	3.21 mg
Copper, Cu	0.488 mg
Manganese, Mn	0.102 mg
Selenium, Se	35.4 µg
Vitamin C, total ascorbic acid	3 mg

Nutrients in Turkey, all classes, heart, raw