Poultry
Nutrition Facts Turkey (Ground)
Turkey (Ground) 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.
Calories220
Protein27.1g
Carbs0g
Fat11.6g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 220 kcal |
|---|---|
| Protein | 27.1 g |
| Total Fat | 11.6 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Total Sugars | 0 g |
| Sodium | 90 mg |
Nutrients
Full nutrient profile
Proximates
Water
61.1 g
Energy (Atwater General Factors)
213 kcal
Energy (Atwater Specific Factors)
220 kcal
Energy
220 kcal
Energy
922 kj
Nitrogen
4.34 g
Protein
27.1 g
Total lipid (fat)
11.6 g
Total fat (NLEA)
10.4 g
Ash
1.27 g
Carbohydrates
Carbohydrate, by difference
0 g
Sugars, Total
0 g
Fiber, total dietary
0 g
Lipids
Fatty acids, total saturated
2.97 g
SFA 4:0
0.003 g
SFA 6:0
0 g
SFA 8:0
0.001 g
SFA 10:0
0.005 g
SFA 11:0
0 g
SFA 12:0
0.02 g
SFA 14:0
0.09 g
SFA 15:0
0.01 g
SFA 16:0
2.02 g
SFA 17:0
0.03 g
SFA 18:0
0.77 g
SFA 20:0
0.01 g
SFA 22:0
0.003 g
SFA 24:0
0.001 g
Fatty acids, total monounsaturated
3.78 g
MUFA 14:1 c
0.02 g
MUFA 15:1
0 g
MUFA 16:1 c
0.37 g
MUFA 17:1
0.02 g
MUFA 17:1 c
0.02 g
MUFA 18:1 c
3.33 g
MUFA 20:1
0.04 g
MUFA 20:1 c
0.04 g
MUFA 22:1 c
0.002 g
MUFA 24:1 c
0.002 g
Fatty acids, total polyunsaturated
3.49 g
PUFA 18:2 c
3.07 g
PUFA 18:2 n-6 c,c
3.05 g
PUFA 18:2 CLAs
0.02 g
PUFA 18:3 c
0.18 g
PUFA 18:3 n-3 c,c,c (ALA)
0.18 g
PUFA 18:3 n-6 c,c,c
0.009 g
PUFA 18:3i
0 g
PUFA 18:4
0.001 g
PUFA 20:2 c
0.02 g
PUFA 20:2 n-6 c,c
0.02 g
PUFA 20:3 c
0.02 g
PUFA 20:3 n-3
0.002 g
PUFA 20:3 n-6
0.01 g
PUFA 20:4
0.17 g
PUFA 20:4c
0.17 g
PUFA 20:5c
0.004 g
PUFA 20:5 n-3 (EPA)
0.004 g
PUFA 22:2
0 g
PUFA 22:5 c
0.02 g
PUFA 22:4
0.03 g
PUFA 22:5 n-3 (DPA)
0.02 g
PUFA 22:6 c
0.01 g
PUFA 22:6 n-3 (DHA)
0.01 g
Fatty acids, total trans
0.14 g
Fatty acids, total trans-monoenoic
0.11 g
TFA 16:1 t
0.007 g
TFA 18:1 t
0.1 g
TFA 22:1 t
0 g
Fatty acids, total trans-dienoic
0.04 g
TFA 18:2 t not further defined
0.04 g
Cholesterol
104 mg
MUFA 18:1
3.43 g
PUFA 18:2
3.11 g
PUFA 18:3
0.18 g
MUFA 22:1
0.002 g
PUFA 20:3
0.02 g
Fatty acids, total trans-polyenoic
0.04 g
MUFA 14:1
0.02 g
MUFA 16:1
0.38 g
Amino acids
Isoleucine
1.21 g
Leucine
2.24 g
Lysine
2.43 g
Cystine
0.29 g
Valine
1.26 g
Arginine
1.97 g
Histidine
0.8 g
Aspartic acid
2.62 g
Serine
1.15 g
Tryptophan
0.31 g
Threonine
1.24 g
Methionine
0.8 g
Phenylalanine
1.06 g
Tyrosine
0.96 g
Alanine
1.69 g
Glutamic acid
4.34 g
Glycine
1.48 g
Proline
1.2 g
Hydroxyproline
0.23 g
Minerals
Calcium, Ca
31 mg
Iron, Fe
1.56 mg
Magnesium, Mg
29.1 mg
Phosphorus, P
259 mg
Potassium, K
304 mg
Sodium, Na
90 mg
Zinc, Zn
3.77 mg
Copper, Cu
0.17 mg
Manganese, Mn
0.01 mg
Selenium, Se
28.4 ug
Vitamins and other components
Thiamin
0.09 mg
Riboflavin
0.26 mg
Niacin
8.09 mg
Pantothenic acid
1.4 mg
Vitamin B-6
0.5 mg
Choline, total
78.7 mg
Choline, free
2.6 mg
Choline, from phosphocholine
1.6 mg
Choline, from phosphotidyl choline
65.5 mg
Choline, from glycerophosphocholine
0.9 mg
Choline, from sphingomyelin
8.1 mg
Betaine
12.3 mg
Vitamin B-12
1.9 ug
Vitamin A, RAE
30 ug
Retinol
30 ug
Vitamin E (alpha-tocopherol)
0.18 mg
Tocopherol, beta
0.01 mg
Tocopherol, gamma
0.19 mg
Tocopherol, delta
0.03 mg
Tocotrienol, alpha
0.04 mg
Tocotrienol, beta
0 mg
Tocotrienol, gamma
0.11 mg
Tocotrienol, delta
0 mg
Lutein + zeaxanthin
0 ug
Folic acid
0 ug
Vitamin E, added
0 mg
Folate, food
7 ug
Vitamin A, IU
101 iu
Carotene, beta
0 ug
Carotene, alpha
0 ug
Vitamin D3 (cholecalciferol)
0.2 ug
Vitamin D (D2 + D3)
0.2 ug
Cryptoxanthin, beta
0 ug
Lycopene
0 ug
Vitamin C, total ascorbic acid
0 mg
Folate, total
7 ug
Vitamin B-12, added
0 ug
Folate, DFE
7 ug
Vitamin D (D2 + D3), International Units
8 iu
Vitamin K (phylloquinone)
0 ug
Other nutrients
Caffeine
0 mg
Theobromine
0 mg
Alcohol, ethyl
0 g
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.
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Recipes with this food
Use turkey (ground) in simple recipes
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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.