Turkey Thigh
Description
Turkey thigh is the dark meat upper leg portion of the turkey, a large gallinaceous bird in the Meleagrididae family, including the Meleagris gallopava of America.
Turkey dark meat contains more zinc, calcium, iron, riboflavin and pantothenic acid than turkey light meat parts.
On the negative side, turkey thigh contains more lipids and cholesterol than turkey light meat. To diminish this, turkey leg should always be cooked without the skin.
Caloric Content
| 1 | |
| Calories: | 73 |
| Protein: | 10.74 gm |
| Carbohydrates: | .21 gm |
| Fiber: | - gm |
| Total fats: | 2.88 gm |
| Saturated fats: | .97 gm |
| Unsaturated fats: | 1.51 gm |
| Cholesterol: | - mg |
1. Without Skin - 2 slices or 2 ounces, 56.7 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | - | 5000 IU |
| Thiamine: | .029 | 1.7 mg |
| Vitamin B-2: | .140 | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | - | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 2.0 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | - | 60 mg |
| Vitamin E: | - | 30 IU |
1. Without Skin - 2 slices or 2 ounces, 56.7 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 5 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | 1.57 | 8 mg |
| Magnesium: | - | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 108 | 1000 mg |
| Potassium: | 184 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 565 | n/a mg |
| Zinc: | - | 15 mg |
1. Without Skin - 2 slices or 2 ounces, 56.7 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .122 gm |
| Threonine: | .477 gm |
| Isoleucine: | .558 gm |
| Leucine: | .855 gm |
| Lysine: | 1.012 gm |
| Methionine: | .311 gm |
| Cysteine: | .112 gm |
| Phenylalanine: | .426 gm |
| Tyrosine: | .424 gm |
| Valine: | .570 gm |
| Arginine: | .749 gm |
| Histidine: | .335 gm |
| Alanine: | .665 gm |
| Aspartic acid: | 1.043 gm |
| Glutamic acid: | 1.752 gm |
| Glycine: | .532 gm |
| Proline: | .447 gm |
| Serine: | .477 gm |
1. Without Skin - 2 slices or 2 ounces, 56.7 grams
References
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
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