Turkey, whole, dark meat, meat only, 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 | 0.3 MG | 20% | |
| Niacin | 5.7 MG | 36% | |
| Pantothenic acid | 0.9 MG | 19% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 7 UG | 2% | |
| Choline, total | 69.6 MG | 13% | |
| Vitamin B-12 | 2.1 UG | 85% | |
| Vitamin A, RAE | 13 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 1.0 MG | 6% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 176 MG | 14% | |
| Potassium, K | 226 MG | 5% | |
| Sodium, Na | 124 MG | 5% | |
| Zinc, Zn | 2.6 MG | 24% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.4 UG | 41% |
Nutrition Highlights
- Low in calories with 108 kcal per 100g.
- Excellent source of protein with 21.3g per 100g, great for muscle building and recovery.
- Very low in fat (2.5g per 100g).
- Good source of Zinc, Zn (24% DV).
- Good source of Selenium, Se (41% DV).
- Good source of Riboflavin (20% DV).
About Turkey, whole, dark meat, meat only, raw
This dark meat is a flavorful and nutrient-dense protein source that comes from the leg and thigh portions of the bird. It contains slightly more calories and fat than white meat, but offers a richer taste and more tender texture. The higher fat content includes beneficial unsaturated fats and contributes to its juiciness when cooked. Dark meat is particularly notable for its iron content, providing more of this essential mineral than white meat, which supports healthy blood oxygen transport.
In the kitchen, this protein shines in slow-cooking methods that allow its connective tissues to break down, creating succulent, fall-off-the-bone results. It's excellent for braising, stewing, or roasting at lower temperatures. Many cooks prefer using these cuts for dishes like turkey chili, hearty soups, and casseroles where the meat's robust flavor can stand up to other ingredients. The higher fat content also makes it more forgiving during cooking, as it's less likely to dry out compared to leaner cuts. For meal planning, this protein works well in batch cooking, as it maintains its moisture and flavor when reheated, making it practical for weekly meal prep.
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