cooked Pheasant

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cooked Pheasant Food Facts

Pheasant, cooked, total edible food facts

USDA SR27 Database Food #43283 category poultry-game Food Products
Measurement
measure spectrum
Amount: 1 cup, chopped or diced = 140 grams
of PHEASANT,CKD,TOTAL EDIBLE
Current Multiple = 1
43283
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
335 kcal
 
1397 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
16.94 g
 
45.36 g
 
0 g
 
75.88 g
 
1.82 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.05 mg
 
1.01 mcg
 
3.2 mg
 
0.38 mg
 
0.098 mg
 
0.252 mg
 
10.542 mg
 
7 mcg
 
120.1 mg
 
16.7 mg
 
6.9 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
22 mg
 
0.118 mg
 
2 mg
 
339 mg
 
29 mcg
 
379 mg
 
60 mg
 
1.92 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
16.94 g
 
Fat Calories = 153 kcals = 46% of total
0.182 g
nmb/Ω6   0.12:1
1.477 g
Ω6/Ω3   8.12:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
80 mcg
 
80 mcg
 
Vitamin A - IU
266 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as PHEASANT,CKD,TOTAL EDIBLE, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6 Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D3 (cholecalciferol) is also included. Vitamin D (D2 + D3) is included also. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Retinol is present in a significant amount. Fatty acids, total saturated Cholesterol