Turkey Dark Meat
Description
Turkey dark meat, parts such as the leg, of a large gallinaceous bird in the Meleagrididae family, including the Meleagris gallopava of America, which yield a brownish meat.
This type of turkey meat contains more zinc, calcium, iron, riboflavin and pantothenic acid than turkey light meat. However, the dark meat of the turkey also contains more lipids and cholesterol than light meat parts.
Persons on a Low Fat Diet (Pritikin) or Low Fat Diet (Non Pritikin) should attempt to eat only the light meat parts.
In addition, turkey is most healthful when eaten without the skin.
Caloric Content
| 1 | |
| Calories: | 243 |
| Protein: | 28.7 gm |
| Carbohydrates: | 0 gm |
| Fiber: | 0 gm |
| Total fats: | 13.3 gm |
| Saturated fats: | 3.92 gm |
| Unsaturated fats: | 8.03 gm |
| Cholesterol: | 109 mg |
1. 152 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 8 | 5000 IU |
| Thiamine: | .111 | 1.7 mg |
| Vitamin B-2: | .307 | 1.7 mg |
| Vitamin B-6: | .49 | 2.0 mg |
| Vitamin B-12: | .58 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 4.34 | 20 mg |
| Pantothenic Acid: | 1.57 | 10 mg |
| Folic acid: | 15 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 152 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 26 | 1000 mg |
| Copper: | .208 | 2 mg |
| Iron: | 2.57 | 18 mg |
| Magnesium: | 31 | 400 mg |
| Manganese: | .032 | n/a mg |
| Phosphorus: | 259 | 1000 mg |
| Potassium: | 396 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 108 | n/a mg |
| Zinc: | 4.49 | 15 mg |
1. 152 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .318 gm |
| Threonine: | 1.25 gm |
| Isoleucine: | 1.44 gm |
| Leucine: | 2.23 gm |
| Lysine: | 2.62 gm |
| Methionine: | .81 gm |
| Cysteine: | .316 gm |
| Phenylalanine: | 1.12 gm |
| Tyrosine: | 1.09 gm |
| Valine: | 1.49 gm |
| Arginine: | 2.02 gm |
| Histidine: | .866 gm |
| Alanine: | 1.83 gm |
| Aspartic acid: | 2.77 gm |
| Glutamic acid: | 4.59 gm |
| Glycine: | 1.71 gm |
| Proline: | 1.33 gm |
| Serine: | 1.27 gm |
1. 152 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
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