Turkey, all classes, wing, 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 | 4% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 4.4 MG | 28% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 0.4 UG | 16% | |
| Vitamin A, RAE | 3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 165 MG | 13% | |
| Potassium, K | 240 MG | 5% | |
| Sodium, Na | 55 MG | 2% | |
| Zinc, Zn | 1.5 MG | 14% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.4 UG | 41% |
Nutrition Highlights
- Excellent source of protein with 20.2g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (41% DV).
- Good source of Niacin (28% DV).
- Good source of Vitamin B-6 (24% DV).
About Turkey, all classes, wing, meat and skin, raw
This poultry cut comes from the wing section of the bird, including both the lean meat and the skin, which contributes to its higher fat content compared to skinless portions. With nearly 20 grams of protein per 100 grams, it provides a substantial amount of this essential macronutrient, making it a solid choice for muscle maintenance and repair. The fat content, while moderate, includes a mix of saturated and unsaturated fats, with the skin being the primary contributor. Since it contains no carbohydrates or fiber, it fits well into low-carb and ketogenic dietary patterns.
In the kitchen, this cut is often used in slow-cooked dishes like soups, stews, and braises, where the skin and connective tissue break down to add richness and flavor. It can also be roasted or grilled, though the higher fat content means it may render more drippings than leaner cuts. For those mindful of fat intake, removing the skin before cooking can significantly reduce calories and saturated fat while still preserving the protein content. Whether incorporated into hearty meals or used as a protein base for salads and sandwiches, it offers versatility and a satisfying texture when prepared thoughtfully.
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