Turkey wing
Description
The wing, a turkey dark meat part of the large gallinaceous bird in the Meleagrididae family, including the Meleagris gallopava of America.
This part of the fowl contains more zinc, calcium, iron, riboflavin and pantothenic acid than turkey light meat parts.
On the negative side, turkey wing contains more lipids and cholesterol than turkey light meat. To counter this, turkey wing should always be cooked without the skin.
Caloric Content
| 1 | 2 | |
| Calories: | 65 | 55 |
| Protein: | 6.67 | 6.57 gm |
| Carbohydrates: | 0 | 0 gm |
| Fiber: | 0 | 0 gm |
| Total fats: | 4.07 | 2.98 gm |
| Saturated fats: | 1.08 | .81 gm |
| Unsaturated fats: | 2.58 | 1.83 gm |
| Cholesterol: | 23 | 19 mg |
1. With Skin - 1 pound ready-to-cook turkey, 33 grams
2. With Skin, Roasted - 1 pound, 24 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 4 | 0 | 5000 IU |
| Thiamine: | .017 | .012 | 1.7 mg |
| Vitamin B-2: | .036 | .032 | 1.7 mg |
| Vitamin B-6: | .13 | .10 | 2.0 mg |
| Vitamin B-12: | .13 | .08 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | 1.46 | 1.376 | 20 mg |
| Pantothenic Acid: | .183 | .140 | 10 mg |
| Folic acid: | 2 | 1 | 400 mcg |
| Vitamin C: | 0 | 0 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. With Skin - 1 pound ready-to-cook turkey, 33 grams
2. With Skin, Roasted - 1 pound, 24 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 5 | 6 | 1000 mg |
| Copper: | .025 | .013 | 2 mg |
| Iron: | .42 | .35 | 18 mg |
| Magnesium: | 7 | 6 | 400 mg |
| Manganese: | .006 | .005 | n/a mg |
| Phosphorus: | 55 | 47 | 1000 mg |
| Potassium: | 79 | 64 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 18 | 15 | n/a mg |
| Zinc: | .51 | .50 | 15 mg |
1. With Skin - 1 pound ready-to-cook turkey, 33 grams
2. With Skin, Roasted - 1 pound, 24 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .072 | .071 gm |
| Threonine: | .286 | .282 gm |
| Isoleucine: | .322 | .318 gm |
| Leucine: | .505 | .499 gm |
| Lysine: | .585 | .579 gm |
| Methionine: | .182 | .180 gm |
| Cysteine: | .077 | .076 gm |
| Phenylalanine: | .257 | .254 gm |
| Tyrosine: | .242 | .240 gm |
| Valine: | .340 | .336 gm |
| Arginine: | .475 | .467 gm |
| Histidine: | .193 | .191 gm |
| Alanine: | .437 | .429 gm |
| Aspartic acid: | .638 | .629 gm |
| Glutamic acid: | 1.04 | 1.027 gm |
| Glycine: | .470 | .455 gm |
| Proline: | .343 | .334 gm |
| Serine: | .292 | .288 gm |
1. With Skin - 1 pound ready-to-cook turkey, 33 grams
2. With Skin, Roasted - 1 pound, 24 grams
References
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
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