Turkey Light Meat
Description
Light meat of the Turkey, those parts such as the breast, yielding the light meat of this large gallinaceous bird in the Meleagrididae family, including the Meleagris gallopava of America.
Light meat contains more phosphorus, potassium, niacin, and vitamin B-6 than turkey dark meat. Of greater significance is the fact light meat has less cholesterol and fewer lipids than the dark meat and is therefore recommended for persons on a Low Fat Diet.
See:
Low Fat Diet (Pritikin)
Low Fat Diet (Non Pritikin)
Caloric Content
| 1 | |
| Calories: | 286 |
| Protein: | 39 gm |
| Carbohydrates: | 0 gm |
| Fiber: | 0 gm |
| Total fats: | 13.2 gm |
| Saturated fats: | 3.59 gm |
| Unsaturated fats: | 8.18 gm |
| Cholesterol: | 117 mg |
1. 1 pound, 180 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 12 | 5000 IU |
| Thiamine: | .101 | 1.7 mg |
| Vitamin B-2: | .207 | 1.7 mg |
| Vitamin B-6: | .86 | 2.0 mg |
| Vitamin B-12: | .75 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 9.24 | 20 mg |
| Pantothenic Acid: | 1.1 | 10 mg |
| Folic acid: | 13 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 pound, 180 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 23 | 1000 mg |
| Copper: | .135 | 2 mg |
| Iron: | 2.18 | 18 mg |
| Magnesium: | 43 | 400 mg |
| Manganese: | .032 | n/a mg |
| Phosphorus: | 331 | 1000 mg |
| Potassium: | 489 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 106 | n/a mg |
| Zinc: | 2.82 | 15 mg |
1. 1 pound, 180 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .43 gm |
| Threonine: | 1.70 gm |
| Isoleucine: | 1.95 gm |
| Leucine: | 3.02 gm |
| Lysine: | 3.54 gm |
| Methionine: | 1.09 gm |
| Cysteine: | .428 gm |
| Phenylalanine: | 1.52 gm |
| Tyrosine: | 1.47 gm |
| Valine: | 2.02 gm |
| Arginine: | 2.74 gm |
| Histidine: | 1.17 gm |
| Alanine: | 2.48 gm |
| Aspartic acid: | 3.75 gm |
| Glutamic acid: | 6.20 gm |
| Glycine: | 2.35 gm |
| Proline: | 1.81 gm |
| Serine: | 1.71 gm |
1. 1 pound, 180 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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