Protein
Lean ground turkey
Nutrition facts
Serving: 120 g
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 256 kcal | |
| Protein | 32.5 g | |
| Carbs | 0 g | |
| Fibre | 0 g | 0 % |
| Sugars | 0 g | 0 % |
| Fat | 13.9 g | 19 % |
| Saturated fat | 3.6 g | 18 % |
| Sodium | 108 mg | 5 % |
| Vitamin B12 | 2 µg | 95 % |
| Selenium | 34 µg | 62 % |
| Niacin (B3) | 10 mg | 61 % |
| Zinc | 5 mg | 41 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- The lean percentage shown on ground turkey (often ranging from 85 to 99% lean depending on the brand) changes the fat per portion considerably; this table's entry is 93% lean / 7% fat.
- Plain ground turkey is low in sodium (90 mg per 100 g); it is the pre-seasoned or pre-formed products (patties, sausages) that add a lot, not the meat itself.
Preparation
Ground turkey must reach 74°C (165°F) throughout: unlike a whole cut, grinding mixes surface bacteria into the interior, whereas on a whole piece they mostly stay on the surface.
Sources
- Ground turkey, 93% lean, 7% fat, pan-broiled crumbles
- USDA FoodData Central, SR Legacy (Ground turkey, 93% lean, 7% fat, pan-broiled crumbles)
- NIH Office of Dietary Supplements, Vitamin B12 fact sheet
- Canadian Food Inspection Agency, safe cooking temperatures for ground poultry
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.