Turkey, skin, from retail parts, from dark meat, 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 | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 5.4 MG | 34% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 75.8 MG | 14% | |
| Vitamin B-12 | 1.9 UG | 77% | |
| Vitamin A, RAE | 59 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.8 UG | 4% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 230 MG | 18% | |
| Potassium, K | 225 MG | 5% | |
| Sodium, Na | 106 MG | 5% | |
| Zinc, Zn | 1.7 MG | 15% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 20.2 UG | 37% |
Nutrition Highlights
- Excellent source of protein with 24.6g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (37% DV).
- Good source of Niacin (34% DV).
- Good source of Pantothenic acid (20% DV).
- Rich source of Vitamin B-12 (77% of Daily Value per 100g).
About Turkey, skin, from retail parts, from dark meat, cooked, roasted
This dark meat cut from a roasted bird offers a rich, savory flavor and a notably higher fat content compared to lighter meat portions. The skin-on preparation adds both texture and taste, though it also increases the overall calorie and fat content per serving. With nearly 25 grams of protein per 100 grams, it remains a solid source of this essential nutrient, supporting muscle maintenance and repair. The absence of carbohydrates and fiber makes it suitable for low-carb or ketogenic dietary patterns, but the elevated fat level—particularly from the skin—means portion control is important for those monitoring saturated fat intake.
In the kitchen, this cut is often used in hearty dishes where deep flavor is desired, such as stews, casseroles, or slow-cooked meals. The skin helps retain moisture during cooking, making it a favorite for roasting or braising. While it can be enjoyed on its own, pairing it with fiber-rich vegetables or whole grains can create a more balanced meal. For those seeking leaner options, removing the skin before eating can significantly reduce fat content without sacrificing the protein benefits.
Compare Turkey, skin, from retail parts, from dark meat, cooked, roasted
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