Turkey, Ground, 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 | 12% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 7 UG | 2% | |
| Choline, total | 50.8 MG | 9% | |
| Vitamin B-12 | 1 UG | 42% | |
| Vitamin A, RAE | 20 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 200 MG | 16% | |
| Potassium, K | 237 MG | 5% | |
| Sodium, Na | 58 MG | 3% | |
| Zinc, Zn | 2.4 MG | 21% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 21.9 UG | 40% |
Nutrition Highlights
- Good source of protein with 19.7g per 100g.
- Good source of Zinc, Zn (21% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Niacin (42% DV).
- Good source of Pantothenic acid (20% DV).
- Good source of Vitamin B-6 (33% DV).
About Turkey, Ground, raw
This lean poultry option is a popular choice for those seeking a high-protein, lower-fat alternative to traditional ground meats. With nearly 20 grams of protein per 100-gram serving, it provides an excellent source of this essential macronutrient, which is crucial for muscle maintenance, immune function, and overall cellular health. Its minimal carbohydrate content makes it suitable for low-carb and ketogenic diets, while the absence of fiber reflects its animal origin. The fat content, though present, is moderate and can be further reduced by choosing extra-lean varieties or draining excess fat after cooking.
In the kitchen, this versatile ingredient shines in a variety of dishes, from hearty meatballs and burgers to savory tacos and chili. Its mild flavor readily absorbs herbs, spices, and sauces, making it adaptable to cuisines ranging from Mediterranean to Asian-inspired. Many health-conscious cooks use it as a substitute for ground beef to reduce saturated fat intake without sacrificing protein. When preparing, it's important to cook it thoroughly to an internal temperature of 165°F (74°C) to ensure food safety. Its lean nature means it can dry out more quickly than fattier meats, so adding moisture-rich ingredients like vegetables, broth, or a touch of healthy oil can help maintain tenderness in finished dishes.
Compare Turkey, Ground, raw
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