Turkey, all classes, leg, 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 | 6% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 2.9 MG | 18% | |
| Pantothenic acid | 1.1 MG | 22% | |
| Vitamin B-6 | 0.3 MG | 20% | |
| Folate, total | 10 UG | 3% | |
| Vitamin B-12 | 0.4 UG | 16% | |
| Vitamin A, RAE | 1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 17 MG | 1% | |
| Iron, Fe | 1.7 MG | 10% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 177 MG | 14% | |
| Potassium, K | 273 MG | 6% | |
| Sodium, Na | 74 MG | 3% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 26.4 UG | 48% |
Nutrition Highlights
- Good source of protein with 19.5g per 100g.
- Good source of Zinc, Zn (28% DV).
- Good source of Selenium, Se (48% DV).
- Good source of Pantothenic acid (22% DV).
- Good source of Vitamin B-6 (20% DV).
About Turkey, all classes, leg, meat and skin, raw
This cut of poultry offers a substantial amount of high-quality protein while remaining relatively low in calories compared to other meats. It's particularly rich in essential amino acids, making it a valuable option for muscle repair and maintenance. The presence of both dark meat and skin means it contains slightly more fat than leaner cuts, but this also contributes to its moist texture and flavor. It's a good source of B vitamins, especially niacin and B6, which support energy metabolism and nervous system function. The dark meat is also higher in minerals like iron and zinc compared to white meat, supporting oxygen transport and immune health.
In the kitchen, this cut is prized for its versatility and ability to retain moisture during cooking, making it ideal for roasting, braising, or slow-cooking. The combination of meat and skin creates a richer flavor profile than white meat alone, and it works beautifully in stews, soups, and casseroles. Many cooks appreciate how the natural fats in the skin help keep the meat tender during longer cooking times. While it can be higher in saturated fat than skinless options, it still fits well into a balanced diet when consumed in moderation. For those watching their fat intake, removing the skin after cooking can reduce the overall fat content while still benefiting from the meat's nutrients.
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