Turkey, whole, skin (light and dark), 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 | 0.0 MG | 2% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 3.9 MG | 24% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 36.7 MG | 7% | |
| Vitamin B-12 | 0.9 UG | 37% | |
| Vitamin A, RAE | 85 UG | 9% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 1.1 UG | 6% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 120 MG | 10% | |
| Potassium, K | 124 MG | 3% | |
| Sodium, Na | 62 MG | 3% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 10.1 UG | 18% |
Nutrition Highlights
- Good source of protein with 13.0g per 100g.
- Good source of Niacin (24% DV).
- Good source of Vitamin B-12 (37% DV).
About Turkey, whole, skin (light and dark), raw
This poultry product is a rich source of protein and fat, with virtually no carbohydrates or fiber. A 100-gram serving provides 13 grams of protein, which is essential for muscle maintenance and repair. However, it is notably high in fat, particularly saturated fat, at 38.9 grams per 100 grams. This makes it a calorie-dense food, contributing 407 calories per serving. While it offers protein, the high fat content—especially if the skin is consumed—may be a consideration for those monitoring their fat intake or managing heart health. It contains no carbohydrates, making it suitable for low-carb or ketogenic diets, but it lacks dietary fiber.
In culinary use, this whole bird is often roasted or baked, with the skin left on to retain moisture and flavor during cooking. The skin becomes crispy when roasted, adding texture and richness to the meat. It is a centerpiece for holiday meals, particularly in Western cultures, and is commonly served with a variety of side dishes. The meat can also be used in sandwiches, salads, or casseroles after cooking. For those looking to reduce fat intake, removing the skin before or after cooking is an option, though this will alter the flavor and texture.
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