Turkey Nutrition Facts

Lets Compare!

Fat Content of Popular Meats (100g)

Protein Content

Skinless Turkey Breast, roasted

2g

33g

Skinless Chicken Breast, roasted

2.3g

29g

Pork Tenderloin, roasted

2.5g

28g

Turkey, roasted* dark meat only

6.4g

29g

Chicken, roasted* dark meat only

9.7g

27g

Beef top sirloin steak, broiled

8g

28g

Beef rump roast

11g

27g

Pork Loin Chop, roasted

12g

26g

Turkey Wing, roasted

5g

32g

Lake Trout, baked or broiled

7g

24g

Chicken wing, roasted

8g

30g

Ground turkey

8.7g

28g

Ground beef, lean

14.5g

25g

Source: Health Canada. 2010. Canadian Nutrient File [on line]: www.healthcanada.gc.ca/cnf

  ·  Turkey a complete protein source, which means that the body can get all of the essential amino acids required for the renewal and maintenance of body tissues.

       ·  Turkey is low in fat and cholesterol.  Having a diet that is low in fat promotes a healthy heart and circulatory system.

       ·  Turkey is an excellent source of niacin – an essential B vitamin.  Niacin is an important component in proper body functioning such as energy production, nerve and digestive system functioning.

       ·  Turkey is also a really good source of another important B vitamin.  Vitamin B12 is to produce red blood cells and prevents anemia from developing.

       ·  Turkey is also a good source of phosphorus. One of phosphorus‘s main function is to help develop healthy bones and teeth.

       ·  Turkey dark meat is a rich source of potassium, magnesium and iron.

Need ideas for some tasty turkey? Check out our recipe section for some really great ideas!