Turkey, retail parts, thigh, 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 | 0.3 MG | 21% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 1.2 MG | 24% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 69.9 MG | 13% | |
| Vitamin B-12 | 2.1 UG | 89% | |
| Vitamin A, RAE | 29 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.5 UG | 3% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 161 MG | 13% | |
| Potassium, K | 239 MG | 5% | |
| Sodium, Na | 75 MG | 3% | |
| Zinc, Zn | 2.6 MG | 24% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 19.8 UG | 36% |
Nutrition Highlights
- Good source of protein with 19.5g per 100g.
- Good source of Zinc, Zn (24% DV).
- Good source of Selenium, Se (36% DV).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (35% DV).
- Good source of Pantothenic acid (24% DV).
About Turkey, retail parts, thigh, meat and skin, raw
A popular poultry choice, this cut offers a balance of lean protein and flavorful richness due to the inclusion of skin. With nearly 20 grams of protein per 100 grams, it provides a substantial amount of high-quality, complete protein that supports muscle maintenance, immune function, and satiety. The fat content is moderate at around 9 grams per serving, with some of that coming from the skin, which also contributes to its juiciness and taste. It contains no carbohydrates or fiber, making it a fitting option for low-carb or ketogenic dietary patterns. While it is a good source of B vitamins and minerals like selenium and zinc, those mindful of saturated fat intake may wish to remove the skin before cooking.
This versatile cut is commonly roasted, grilled, or braised, often seasoned with herbs and spices to complement its natural flavor. It can be used in stews, casseroles, or slow-cooked dishes where moisture is retained. Because of its higher fat content compared to breast meat, it tends to stay tender and moist during cooking, making it a forgiving choice for less experienced cooks. Whether served as a holiday centerpiece or incorporated into everyday meals, it offers both nutritional value and culinary flexibility.
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