Turkey, all classes, heart, 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 | 3 MG | 3% | |
| Thiamin | 0.2 MG | 14% | |
| Riboflavin | 1.1 MG | 87% | |
| Niacin | 6.4 MG | 40% | |
| Pantothenic acid | 3.1 MG | 62% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Choline, total | 126.8 MG | 23% | |
| Vitamin B-12 | 13.3 UG | 554% | |
| Vitamin A, RAE | 82 UG | 9% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 3.7 MG | 21% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 183 MG | 15% | |
| Potassium, K | 179 MG | 4% | |
| Sodium, Na | 129 MG | 6% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.5 MG | 54% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 35.4 UG | 64% |
Nutrition Highlights
- Good source of protein with 16.7g per 100g.
- Good source of Iron, Fe (21% DV).
- Good source of Zinc, Zn (29% DV).
- Rich source of Copper, Cu (54% of Daily Value per 100g).
- Rich source of Selenium, Se (64% of Daily Value per 100g).
- Rich source of Riboflavin (87% of Daily Value per 100g).
About Turkey, all classes, heart, raw
This nutrient-dense organ meat is a rich source of high-quality protein, providing 16.7 grams per 100-gram serving. It's also notably low in carbohydrates, containing just 0.4 grams per serving, making it an excellent choice for those following low-carb or ketogenic diets. With 7.4 grams of fat per 100 grams, it offers a moderate fat content that includes essential fatty acids. The organ meat is particularly valued for its high concentration of certain vitamins and minerals, especially B vitamins like B12, which is crucial for nerve function and the formation of red blood cells.
In culinary applications, this versatile ingredient is prized for its robust flavor and tender texture when properly prepared. It's commonly used in traditional dishes across various cultures, from European pâtés and terrines to Asian stir-fries and soups. Many chefs appreciate its ability to absorb flavors well, making it ideal for marinating or slow-cooking in rich sauces. When preparing this organ meat, it's important to handle it with care due to its delicate nature and to cook it thoroughly to ensure food safety. Some health-conscious cooks incorporate it into ground meat mixtures or use it as a nutrient-boosting addition to stews and casseroles, taking advantage of its concentrated nutritional profile.
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