Turkey meat
Meat & poultry
- 125kcal
- 16.5 gprotein
- 0 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 16.5 g
- Fat 6 g
- Carbohydrate 0 g
- Water and other 77.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium233 mg · 10% · #44 of 258
- Potassium133 mg · 3% · #202 of 256
- Calcium24 mg · 2% · #149 of 258
- Iron1 mg · 6% · #120 of 259
- Magnesium15 mg · 4% · #167 of 256
- Zinc3.4 mg · 31% · #36 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate5 µg · 1% · #181 of 237
- Vitamin A13 µg · 1% · #101 of 237
- Vitamin B121.8 µg · 73% · #20 of 236
Where it comes from
- 1400sSpanish conquistadores brought Aztec turkeys to Europe.Europe
- 1500sTurkey was eaten in England by the 16th century.United Kingdom of Great Britain and Northern Ireland
- 1600sThe Christmas turkey tradition spread across Britain.United Kingdom of Great Britain and Northern Ireland
Used in GlobeCooks dishes from: Americas (2), Asia (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More meat & poultry
Nutrients: USDA FoodData Central (food 171086), public domain. Identity: Wikidata Q4200953. Compiled by GlobeCooks.