Turkey, all classes, breast, meat and skin, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 5.2 MG | 33% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 0.4 UG | 18% | |
| Vitamin A, RAE | 2 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 186 MG | 15% | |
| Potassium, K | 275 MG | 6% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 1.6 MG | 14% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.4 UG | 41% |
Nutrition Highlights
- Excellent source of protein with 21.9g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (41% DV).
- Good source of Niacin (33% DV).
- Good source of Vitamin B-6 (28% DV).
About Turkey, all classes, breast, meat and skin, raw
This lean poultry cut combines both white meat and skin in its natural state, offering a protein-rich option with moderate fat content. The breast meat provides high-quality complete protein, containing all essential amino acids needed for muscle maintenance and tissue repair. While the inclusion of skin adds some saturated fat, it also contributes fat-soluble vitamins and enhances flavor and moisture retention during cooking. This cut contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic dietary approaches.
Commonly used in various culinary applications, this versatile protein source can be roasted whole, sliced for sandwiches, or diced for salads and casseroles. The skin-on preparation helps prevent the meat from drying out during cooking, particularly beneficial when roasting or grilling. Many health-conscious cooks choose to remove the skin after cooking to reduce fat content while maintaining juiciness. This cut works well in meal prep scenarios, as it can be cooked in bulk and portioned for multiple meals throughout the week. When selecting this option, consider that while the skin adds flavor and moisture, removing it before eating can significantly reduce the overall fat content while preserving the high protein value.
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