Turkey, all classes, heart, cooked, simmered
* 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 | 0.2 MG | 20% | |
| Riboflavin | 1.5 MG | 118% | |
| Niacin | 7.8 MG | 49% | |
| Vitamin B-6 | 0.6 MG | 36% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 172.5 MG | 31% | |
| Vitamin B-12 | 13.9 UG | 579% | |
| Vitamin A, RAE | 16 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 7.0 MG | 39% | |
| Magnesium, Mg | 28 MG | 7% | |
| Phosphorus, P | 241 MG | 19% | |
| Potassium, K | 203 MG | 4% | |
| Sodium, Na | 140 MG | 6% | |
| Zinc, Zn | 4.6 MG | 42% | |
| Copper, Cu | 0.8 MG | 92% | |
| Manganese, Mn | 0.1 MG | 5% | |
| Selenium, Se | 56.8 UG | 103% |
Nutrition Highlights
- Excellent source of protein with 24.9g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (39% DV).
- Good source of Zinc, Zn (42% DV).
- Rich source of Copper, Cu (92% of Daily Value per 100g).
- Rich source of Selenium, Se (103% of Daily Value per 100g).
- Good source of Thiamin (20% DV).
About Turkey, all classes, heart, cooked, simmered
This organ meat is a nutrient-dense source of high-quality protein, offering nearly 25 grams per 100-gram serving. It is particularly rich in B vitamins, including B12, which supports nerve function and red blood cell formation, as well as riboflavin and niacin for energy metabolism. It also provides essential minerals such as iron, zinc, and selenium, which contribute to immune health, oxygen transport, and antioxidant protection. With minimal carbohydrates and no fiber, it fits well into low-carb and ketogenic dietary patterns. However, due to its cholesterol content, those monitoring their intake may want to consume it in moderation.
In the kitchen, it is often simmered or braised to develop a tender texture and rich flavor, making it a valued ingredient in soups, stews, and traditional dishes across various cuisines. It can also be sliced thin and sautéed with aromatics or incorporated into pâtés and terrines for a nutrient-packed spread. Because of its concentrated flavor, a little goes a long way in enhancing the depth of a dish. Whether used as a protein boost in hearty meals or as a specialty ingredient in gourmet recipes, it offers both culinary versatility and a strong nutritional profile.
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