Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
| Calories | 371.7 | Total Fat | 6.6 g |
|---|---|
| Saturated Fat | 2.0 g |
| Polyunsaturated Fat | 1.0 g |
| Monounsaturated Fat | 2.4 g |
| Cholesterol | 236.9 mg |
| Sodium | 646.7 mg |
| Potassium | 630.5 mg |
| Total Carbohydrate | 54.6 g |
| Dietary Fiber | 2.9 g |
| Sugars | 3.1 g |
| Protein | 22.2 g |
| Vitamin A | 6.8 % | Vitamin B-12 | 27.4 % |
|---|---|
| Vitamin B-6 | 26.6 % |
| Vitamin C | 6.1 % |
| Vitamin D | 6.5 % |
| Vitamin E | 4.1 % |
| Calcium | 5.3 % |
| Copper | 11.4 % |
| Folate | 30.2 % |
| Iron | 21.5 % |
| Magnesium | 9.7 % |
| Manganese | 44.3 % |
| Niacin | 13.6 % |
| Pantothenic Acid | 16.9 % |
| Phosphorus | 30.5 % |
| Riboflavin | 29.0 % |
| Selenium | 64.6 % |
| Thiamin | 25.2 % |
| Zinc | 15.8 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Left Over Turkey Fried Rice
View the full Left Over Turkey Fried Rice Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Left Over Turkey Fried Rice
205 calories of White Rice, long grain, cooked, (1 cup)
72 calories of Egg, fresh, whole, raw, (1 large)
59 calories of Turkey breast, sliced, oven roasted, luncheon meat, (2 ounce(s))
18 calories of Water chestnuts, (0.25 cup slices)
9 calories of Bean sprouts, (0.25 cup)
7 calories of Bamboo shoots, cooked, (56.69 grams)
Calories per serving of Left Over Turkey Fried Rice
205 calories of White Rice, long grain, cooked, (1 cup)
72 calories of Egg, fresh, whole, raw, (1 large)
59 calories of Turkey breast, sliced, oven roasted, luncheon meat, (2 ounce(s))
18 calories of Water chestnuts, (0.25 cup slices)
9 calories of Bean sprouts, (0.25 cup)
7 calories of Bamboo shoots, cooked, (56.69 grams)
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Brought To Your Kitchen From SparkPeople Member: LBBROCK195
"This recipe is very low calorie if...
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