Turkey, dark meat, 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 | 0.2 MG | 18% | |
| Niacin | 5.4 MG | 34% | |
| Pantothenic acid | 0.9 MG | 17% | |
| Vitamin B-6 | 0.4 MG | 23% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 63.8 MG | 12% | |
| Vitamin B-12 | 1.8 UG | 77% | |
| Vitamin A, RAE | 26 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.5 UG | 3% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 1 MG | 6% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 166 MG | 13% | |
| Potassium, K | 208 MG | 4% | |
| Sodium, Na | 113 MG | 5% | |
| Zinc, Zn | 2.3 MG | 21% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 20.2 UG | 37% |
Nutrition Highlights
- Good source of protein with 19.8g per 100g.
- Good source of Zinc, Zn (21% DV).
- Good source of Selenium, Se (37% DV).
- Good source of Niacin (34% DV).
- Good source of Vitamin B-6 (23% DV).
- Rich source of Vitamin B-12 (77% of Daily Value per 100g).
About Turkey, dark meat, meat and skin, raw
This type of poultry meat is known for its rich, savory flavor and tender texture, thanks to its higher fat content compared to lighter cuts. It is an excellent source of high-quality protein, providing nearly 20 grams per 100 grams, which supports muscle repair, immune function, and overall body maintenance. While it contains more fat than white meat—about 9 grams per serving—much of this is unsaturated fat, which can be part of a balanced diet when consumed in moderation. It also offers important micronutrients such as iron, zinc, and B vitamins, particularly B12 and niacin, which play roles in energy metabolism and red blood cell formation.
In the kitchen, this cut is prized for its juiciness and depth of flavor, making it ideal for roasting, slow-cooking, or braising. It's often used in hearty dishes like stews, casseroles, and holiday roasts, where its robust taste can stand up to bold seasonings and long cooking times. Because of its higher fat content, it can help keep dishes moist and flavorful without the need for added fats or oils. For those mindful of calorie intake, portion control is key, but when enjoyed as part of a varied diet, it can be a satisfying and nutritious option.
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