Turkey, retail parts, drumstick, meat only, cooked, roasted
* 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 | 0.4 MG | 27% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 1.2 MG | 23% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 118.1 MG | 21% | |
| Vitamin B-12 | 2.5 UG | 105% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 0% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 17 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 193 MG | 15% | |
| Potassium, K | 257 MG | 5% | |
| Sodium, Na | 112 MG | 5% | |
| Zinc, Zn | 4.5 MG | 41% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 31 UG | 56% |
Nutrition Highlights
- Excellent source of protein with 28.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (41% DV).
- Rich source of Selenium, Se (56% of Daily Value per 100g).
- Good source of Riboflavin (27% DV).
- Good source of Niacin (35% DV).
- Good source of Pantothenic acid (23% DV).
About Turkey, retail parts, drumstick, meat only, cooked, roasted
This dark meat cut from poultry offers a rich, savory flavor and tender texture when roasted. The drumstick contains slightly more fat than white meat cuts, which contributes to its juiciness and deeper taste profile. A 100-gram serving provides nearly 29 grams of high-quality protein, making it an excellent choice for those looking to maintain or build muscle mass. The protein in this cut is complete, containing all essential amino acids needed for various bodily functions.
While higher in fat than breast meat, the majority comes from heart-healthy monounsaturated and polyunsaturated sources. This cut also delivers important micronutrients including iron, zinc, and B vitamins, particularly B12 and niacin, which support energy metabolism and red blood cell formation. The iron content is notably higher than in white meat, making it beneficial for those who need to boost their iron intake. Common preparation methods include roasting whole, braising for tenderness, or slow-cooking to allow the connective tissue to break down into gelatin, creating exceptionally moist meat. The robust flavor pairs well with herbs like sage, thyme, and rosemary, as well as with hearty vegetables in stews and casseroles.
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