Turkey Breast
Description
Turkey breast, the front part from the neck to the abdomen of a large gallinaceous bird in the Meleagrididae family, such as the Meleagris gallopava of America.
Turkey light meat contains more phosphorus, potassium, niacin and vitamin B-6 than turkey dark meat, such as the leg.
Of greater dietary significance is the fact turkey breast contains less cholesterol and fewer lipids than dark meat parts of the fowl. Removal of the skin before cooking reduces the caloric and lipid content of the meat even further.
Individuals on a Cholesterol Restricted Diet, Low Fat Diet (Pritikin) or Low Fat Diet (Non Pritikin) should always choose the turkey breast without skin over dark meat parts.
Caloric Content
| 1 | 2 | |
| Calories: | 229 | 212 |
| Protein: | 31.96 | 32.16 gm |
| Carbohydrates: | 0 | 0 gm |
| Fiber: | 0 | 0 gm |
| Total fats: | 10.26 | 8.30 gm |
| Saturated fats: | 2.79 | 2.35 gm |
| Unsaturated fats: | 6.3 | 4.77 gm |
| Cholesterol: | 95 | 83 mg |
1. With Skin - 1 pound ready-to-cook turkey, 146 grams
2. With Skin, Roasted - 1 pound, 112 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 9 | 0 | 5000 IU |
| Thiamine: | .085 | .064 | 1.7 mg |
| Vitamin B-2: | .168 | .147 | 1.7 mg |
| Vitamin B-6: | .70 | .54 | 2.0 mg |
| Vitamin B-12: | .61 | .40 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | 7.592 | 7.129 | 20 mg |
| Pantothenic Acid: | .907 | .710 | 10 mg |
| Folic acid: | 11 | 7 | 400 mcg |
| Vitamin C: | 0 | 0 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. With Skin - 1 pound ready-to-cook turkey, 146 grams
2. With Skin, Roasted - 1 pound, 112 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 19 | 24 | 1000 mg |
| Copper: | .108 | .053 | 2 mg |
| Iron: | 1.76 | 1.56 | 18 mg |
| Magnesium: | 35 | 30 | 400 mg |
| Manganese: | .026 | .022 | n/a mg |
| Phosphorus: | 271 | 235 | 1000 mg |
| Potassium: | 401 | 323 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 86 | 70 | n/a mg |
| Zinc: | 2.28 | 2.27 | 15 mg |
1. With Skin - 1 pound ready-to-cook turkey, 146 grams
2. With Skin, Roasted - 1 pound, 112 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .353 | .356 gm |
| Threonine: | 1.397 | 1.408 gm |
| Isoleucine: | 1.605 | 1.621 gm |
| Leucine: | 2.488 | 2.509 gm |
| Lysine: | 2.914 | 2.941 gm |
| Methionine: | .899 | .908 gm |
| Cysteine: | .350 | .351 gm |
| Phenylalanine: | 1.251 | 1.261 gm |
| Tyrosine: | 1.215 | 1.228 gm |
| Valine: | 1.666 | 1.680 gm |
| Arginine: | 2.250 | 2.262 gm |
| Histidine: | .964 | .972 gm |
| Alanine: | 2.032 | 2.041 gm |
| Aspartic acid: | 3.082 | 3.104 gm |
| Glutamic acid: | 5.106 | 5.149 gm |
| Glycine: | 1.897 | 1.878 gm |
| Proline: | 1.476 | 1.471 gm |
| Serine: | 1.410 | 1.420 gm |
1. With Skin - 1 pound ready-to-cook turkey, 146 grams
2. With Skin, Roasted - 1 pound, 112 grams
References
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
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