Ground Turkey vs Ground Chicken
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Turkey (Ground, 93% Lean / 7% Fat, Raw) vs Chicken Ground (Raw): nutrition per 100 g
| Per 100 g | Turkey (Ground, 93% Lean / 7% Fat, Raw) | Chicken Ground (Raw) |
|---|---|---|
| Calories | 153 kcal | 133 kcal |
| Protein | 17.3 g | 17.9 g |
| Carbohydrate | 0 g | 0 g |
| Fat | 9.6 g | 7.2 g |
| Fibre | 0 g | 0 g |
| Allergens | None listed | None listed |
Vitamins and minerals per 100 g
| Nutrient | Turkey (Ground, 93% Lean / 7% Fat, Raw) | Chicken Ground (Raw) |
|---|---|---|
| Calcium, Ca | 23.63 mg | 5.82 mg |
| Choline, total | 53 mg | 58.8 mg |
| Copper, Cu | 0.08 mg | 0.04 mg |
| Folate, DFE | 7 ug | 1 ug |
| Folate, food | 7 ug | 1 ug |
| Folate, total | 7 ug | 1 ug |
| Iron, Fe | 1.09 mg | 0.59 mg |
| Magnesium, Mg | 17.3 mg | 20.51 mg |
| Manganese, Mn | 0.02 mg | 0.01 mg |
| Niacin | 5.42 mg | 5.58 mg |
| Pantothenic acid | 1 mg | 1.09 mg |
| Phosphorus, P | 162 mg | 165.5 mg |
| Potassium, K | 246.3 mg | 301.7 mg |
| Riboflavin | 0.19 mg | 0.24 mg |
| Selenium, Se | 19 ug | 10.2 ug |
| Sodium, Na | 80.18 mg | 62.95 mg |
| Thiamin | 0.07 mg | 0.11 mg |
| Vitamin A, IU | 73 iu | 0 iu |
| Vitamin A, RAE | 22 ug | 0 ug |
| Vitamin B-12 | 1.2 ug | 0.56 ug |
| Vitamin B-6 | 0.35 mg | 0.51 mg |
| Zinc, Zn | 2.95 mg | 1.18 mg |
Turkey (Ground, 93% Lean / 7% Fat, Raw) is higher in fat. Chicken Ground (Raw) is the leaner, lower-calorie choice. That makes Turkey (Ground, 93% Lean / 7% Fat, Raw) more relevant when you want a richer, higher-fat option, and Chicken Ground (Raw) when you want a lighter, lower-calorie option.
Full nutrition facts: Turkey (Ground, 93% Lean / 7% Fat, Raw) · Chicken Ground (Raw)
Bottom line
Per 100 g, Turkey (Ground, 93% Lean / 7% Fat, Raw) provides 153 kcal, 17.3 g protein and 9.6 g fat; Chicken Ground (Raw) provides 133 kcal, 17.9 g protein and 7.2 g fat.
That is a difference of 20 kcal and 2.4 g of fat per 100 g, before anything is added in the pan.
Both are mild minces that take on whatever you season them with, and both brown better in a hot dry pan than in oil. Ground chicken is softer and falls apart more easily, so it suits sauces and fillings; ground turkey holds a patty or a meatball better.
In short: for protein per calorie, ground chicken. If that is not the deciding factor, pick by the dish, the price and how you plan to cook it.
Want a different pair? Use the food comparison tool to compare any two foods from the same category.
Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.