Turkey (Ground, 93% Lean/ 7% Fat) is a poultry food whose cut, skin status, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, polyunsaturated fat, and potassium. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.
Calories153
Protein17.3g
Carbs0g
Fat9.6g
ProteinCarbsFat
Nutrition for 100 g
Calories
153 kcal
Protein
17.34 g
Total Fat
9.59 g
Carbohydrates
0 g
Fiber
0 g
Total Sugars
0 g
Sodium
80 mg
Nutrients
Full nutrient profile
Proximates
Water72.89 g
Energy (Atwater General Factors)152.62 kcal
Energy (Atwater Specific Factors)157.59 kcal
Nitrogen2.78 g
Protein17.34 g
Total lipid (fat)9.59 g
Ash0.95 g
Energy628 kj
Energy150 kcal
Carbohydrates
Carbohydrate, by difference0 g
Fiber, total dietary0 g
Sugars, Total0 g
Lipids
Fatty acids, total saturated2.26 g
Fatty acids, total monounsaturated2.87 g
Fatty acids, total polyunsaturated2.59 g
Fatty acids, total trans0.08 g
Cholesterol82.26 mg
SFA 8:00.002 g
SFA 12:00.01 g
SFA 14:00.07 g
PUFA 22:6 n-3 (DHA)0.008 g
SFA 22:00.002 g
MUFA 14:10.01 g
MUFA 16:10.27 g
PUFA 20:5 n-3 (EPA)0.005 g
PUFA 22:5 n-3 (DPA)0.01 g
SFA 17:00.02 g
SFA 24:00.001 g
TFA 16:1 t0.006 g
MUFA 24:1 c0.006 g
MUFA 18:1 c2.44 g
PUFA 18:2 n-6 c,c2.19 g
MUFA 22:1 c0.001 g
MUFA 17:10.01 g
Fatty acids, total trans-monoenoic0.08 g
MUFA 15:10 g
PUFA 18:3 n-3 c,c,c (ALA)0.12 g
PUFA 20:3 n-30.002 g
PUFA 18:3i0 g
PUFA 22:40.02 g
SFA 4:00.003 g
SFA 6:00 g
SFA 10:00.004 g
SFA 16:01.48 g
SFA 18:00.57 g
SFA 20:00.007 g
MUFA 18:12.51 g
PUFA 18:22.23 g
PUFA 18:30.13 g
PUFA 20:40.11 g
PUFA 18:40.001 g
MUFA 20:10.03 g
MUFA 22:10.001 g
SFA 15:00.01 g
TFA 18:1 t0.07 g
TFA 22:1 t0 g
TFA 18:2 t not further defined0.03 g
PUFA 18:2 CLAs0.01 g
PUFA 20:2 n-6 c,c0.02 g
MUFA 16:1 c0.27 g
PUFA 18:3 n-6 c,c,c0.006 g
PUFA 20:30.01 g
Fatty acids, total trans-polyenoic0.03 g
PUFA 20:4 n-60.01 g
Amino acids
Tryptophan0.21 g
Threonine0.86 g
Methionine0.55 g
Phenylalanine0.73 g
Tyrosine0.66 g
Alanine1.17 g
Glutamic acid3 g
Glycine1.02 g
Proline0.83 g
Hydroxyproline0.2 g
Isoleucine0.84 g
Leucine1.55 g
Lysine1.68 g
Cystine0.2 g
Valine0.87 g
Arginine1.36 g
Histidine0.55 g
Aspartic acid1.81 g
Serine0.8 g
Minerals
Calcium, Ca23.63 mg
Iron, Fe1.09 mg
Magnesium, Mg17.3 mg
Phosphorus, P162 mg
Potassium, K246.3 mg
Sodium, Na80.18 mg
Zinc, Zn2.95 mg
Copper, Cu0.08 mg
Manganese, Mn0.02 mg
Selenium, Se19 ug
Vitamins and other components
Vitamin A, IU73 iu
Retinol22 ug
Vitamin A, RAE22 ug
Carotene, beta0 ug
Carotene, alpha0 ug
Vitamin D (D2 + D3)0.4 ug
Cryptoxanthin, beta0 ug
Lycopene0 ug
Tocopherol, delta0.02 mg
Tocotrienol, gamma0.04 mg
Tocotrienol, delta0 mg
Vitamin C, total ascorbic acid0 mg
Thiamin0.07 mg
Riboflavin0.19 mg
Folate, total7 ug
Vitamin B-121.2 ug
Folate, food7 ug
Vitamin B-12, added0 ug
Folic acid0 ug
Lutein + zeaxanthin0 ug
Tocopherol, beta0 mg
Tocopherol, gamma0.13 mg
Tocotrienol, alpha0.02 mg
Tocotrienol, beta0 mg
Niacin5.42 mg
Pantothenic acid1 mg
Vitamin B-60.35 mg
Choline, total53 mg
Vitamin E (alpha-tocopherol)0.11 mg
Betaine7.1 mg
Vitamin E, added0 mg
Vitamin K (phylloquinone)0 ug
Vitamin D (D2 + D3), International Units14 iu
Folate, DFE7 ug
Other nutrients
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg
Interesting fact
Color alone cannot confirm that meat is safe
Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.
Use turkey (ground, 93% lean/ 7% fat) in simple recipes
Recipes featuring this food will appear here when the recipe library is connected.
These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.
