Turkey, whole, giblets, 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 | 12% | |
| Riboflavin | 1.4 MG | 107% | |
| Niacin | 8.7 MG | 54% | |
| Pantothenic acid | 3.9 MG | 78% | |
| Vitamin B-6 | 0.7 MG | 38% | |
| Folate, total | 331 UG | 83% | |
| Choline, total | 160 MG | 29% | |
| Vitamin B-12 | 13.1 UG | 544% | |
| Vitamin A, RAE | 3,939 UG | 438% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.8 UG | 4% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 5.9 MG | 33% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 223 MG | 18% | |
| Potassium, K | 198 MG | 4% | |
| Sodium, Na | 136 MG | 6% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.6 MG | 64% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 49.3 UG | 90% |
Nutrition Highlights
- Good source of protein with 18.2g per 100g.
- Good source of Iron, Fe (33% DV).
- Good source of Zinc, Zn (29% DV).
- Rich source of Copper, Cu (64% of Daily Value per 100g).
- Rich source of Selenium, Se (90% of Daily Value per 100g).
- Rich source of Riboflavin (107% of Daily Value per 100g).
About Turkey, whole, giblets, raw
This organ meat from poultry is a nutrient-dense ingredient often overlooked in modern cooking. Rich in protein, it delivers a substantial 18.2 grams per 100-gram serving while remaining low in carbohydrates at just 0.1 grams. The fat content sits at 5.1 grams, making it a moderate-fat option that can fit into various dietary patterns. With 124 calories per serving, it provides concentrated nutrition without excessive energy density.
These versatile organ meats shine in traditional preparations like gravies, pâtés, and stuffings, where they contribute deep, savory flavors. Many cooks simmer them with aromatics to create rich stock bases for soups and sauces. They're particularly valued for their high content of essential nutrients including iron, zinc, and B vitamins, especially vitamin B12 and folate. When properly cooked until no longer pink, they offer a way to maximize the nutritional value of the whole bird while reducing food waste. Their robust flavor pairs well with herbs like sage and thyme, making them a worthy addition to holiday meals and everyday cooking alike.
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