Welcome to the nutritional riboflavin content in 2 different types of turkey leg, ranging from 0.24 mg to 0.21 mg per 100g. The basic type of turkey leg is Turkey, all classes, leg, meat and skin, raw, where the amount of riboflavin in 100g is 0.21 mg. 0.21 mg of riboflavin per 100g, from Turkey, all classes, leg, meat and skin, raw corresponds to % of the riboflavin RDA. For a typical serving size of 1.000 unit (yield from 1 lb ready-to-cook turkey) (or 105.00 g) the amount of Riboflavin is 0.22 mg. This corresponds to an RDA percentage of %.
The percentage of the recommended daily allowance (RDA) for riboflavin is based on a 1.7 mg RDA level for a mature adult.
Turkey, all classes, leg, meat and skin, raw - Nutritional Content and Chart
The full nutrition content, RDA percentages and levels for Turkey, all classes, leg, meat and skin, raw should be considered along with the riboflavin content.Other important and riboflavin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving in your diet, the amount of Energy is 144.00 kcal (7% RDA), the amount of Protein is 19.54 g (35% RDA), the amount of Total Fat is 6.72 g (10% RDA) and the amount of Carbohydrate is 0.00 g. The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the riboflavin levels in turkey leg.
Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Turkey, all classes, leg, meat and skin, raw has a nutritional value score of 14.00 out of 100.
Amount of riboflavin per 100 Calories
100 calories of turkey, all classes, leg, meat and skin, raw is a serving size of 0 g, and the amount of Riboflavin is 0 mg. Other important and related nutrients and macronutrients such as Total Fat, in 100 Calories are as follows; Energy 0 kcal (0% RDA), Protein 0 g (0% RDA), Total Fat 0 g (0% RDA), Carbohydrate 0 g (0% RDA). This is shown in the riboflavin RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.
Content per Typical Serving Size 1.000 unit (yield from 1 lb ready-to-cook turkey) (or 105.00 g)
For the food Turkey, all classes, leg, meat and skin, raw the typical serving size is 1.000 unit (yield from 1 lb ready-to-cook turkey) (or 105.00 g) which contains 0.22 mg of Riboflavin. In terms of the gram weight and total content for this serving the Energy content is 151.2 kcal, the Protein content is 20.52 g, the Total Fat content is 7.06 g and the Carbohydrate content is 0 g. The percentages are shown below in the riboflavin chart, for the typical serving of riboflavin and the related and important nutritional values.
Macronutrients in Turkey, all classes, leg, meat and skin, raw
The amount of protein, fat and carbs from this food described above is measured in grams per 100g and grams in a typical serving size (in this case 1.000 unit (yield from 1 lb ready-to-cook turkey) or 105.00 g), although it is also useful to give the number of calories from protein, fat and carbohydrate which are the most important macronutrients. For this serving in your diet here are the macronutrient calories. From protein the number of calories is 87.6 (kcal).The total calories from carbohydrate is 0.0 (kcal).
Milligrams of riboflavin in turkey leg (per 100g)
This list of 2 types of turkey leg, is brought to you by www.dietandfitnesstoday.com and ranges from Turkey, all classes, leg, meat and skin, cooked, roasted through to Turkey, all classes, leg, meat and skin, raw where all food items are ranked by the content or amount per 100g. The nutritional riboflavin content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much riboflavin in turkey leg.
The list below gives the total riboflavin content in the 2 items from the general description 'turkey leg' each of which show the riboflavin amount as well as Energy, Protein, Total Fat and Carbohydrate.
The corresponding Calories for turkey leg ranked by the amount of riboflavin per 100g is shown below in the turkey leg calories chart. 
Effect of Preparation and Storage on riboflavin
The level of riboflavin can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 1 item. The highest amount of riboflavin from the 1 raw items is in Turkey, all classes, leg, meat and skin, raw where the content is 0.21 mg per 100g. The number of food items which are cooked is 1 item. The highest amount of riboflavin from the 1 cooked items is in Turkey, all classes, leg, meat and skin, cooked, roasted where the amount is 0.24 mg per 100g. Comparing raw and cooked turkey leg shows that cooking can change the levels of riboflavin by 0.03 mg in a 100g serving.Average Content for turkey leg
The average (or more correctly the arithmetic mean) amount of riboflavin contained in 100g of turkey leg, based on the list below of 2 different items under the general description of turkey leg, is 0.23 mg of riboflavin. The averages for the different nutrients are as follows; the average amount of Energy is 176.00 kcal, the average amount of Protein is 23.71 g, the average amount of Total Fat is 8.27 g and the average amount of Carbohydrate is g. For this serving the amount of Energy is 208.00 kcal, the amount of Protein is 27.87 g, the amount of Total Fat is 9.82 g and the amount of Carbohydrate is 0.00 g.Highest riboflavin Content per 100g
Using the list below for the 2 different turkey leg nutrition entries in our database, the highest amount of riboflavin is found in Turkey, all classes, leg, meat and skin, cooked, roasted which contains 0.24 mg of riboflavin per 100g. The associated percentage of RDA is %. For this 100g serving the Energy content is 208.00 kcal, the Protein content is 27.87 g, the Total Fat content is 9.82 g, the Carbohydrate content is 0.00 g. 
The lowest amount of riboflavin in 100g is in Turkey, all classes, leg, meat and skin, raw which contains 0.21 mg. This gives as percentage of the recommended daily allowance % of the RDA. For this 100g serving the amount of Energy is 144.00 kcal, the amount of Protein is 19.54 g, the amount of Total Fat is 6.72 g, the amount of Carbohydrate is 0.00 g.
The difference between the highest and lowest values gives a riboflavin range of 0.03 mg per 100g. The range for the other nutrients are as follows; 64 kcal for Energy, 8.33 g for Protein, 3.1 g for Total Fat, 0 g for Carbohydrate.
Highest Amount of riboflavin per Serving
Please remember that the above gives an accurate value in 100g for high riboflavin foods in your diet. For example 100g of Turkey, all classes, leg, meat and skin, raw contains 0.21 mg of riboflavin. However, there are other factors to consider when you are assessing your nutritional requirements. You should also take into account portion sizes when you are considering the riboflavin nutritional content.
The food with the highest riboflavin content per typical serving is Turkey, all classes, leg, meat and skin, raw which contains 0.22 mg in 1.000 unit (yield from 1 lb ready-to-cook turkey) (or 105.00 g). For this serving the Energy content is 151.2 kcal, the Protein content is 20.52 g, the Total Fat content is 7.06 g and the Carbohydrate content is 0 g.
Nutritional Information Summary
From the list below you can find a full nutrition facts breakdown for all foods containing riboflavin which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of high content of riboflavin in foods.
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