Turkey, whole, light meat, meat and skin, cooked, roasted

Animal foods · Meat · Poultry

g
Macronutrients 45 / 100 How is this scored?

Composition

Energy

Protein 29.6 g · 118 kcal/100g
Fat 5.6 g · 50 kcal/100g
Carbs 0.1 g · 0 kcal/100g
Water 65 g
Total energy 177 kcal

Energy is predominantly from protein (70%); EFSA recommends 10–35% for a balanced diet

Fat quality 59 / 100 How is this scored?
Total fat
5.6g
Saturated
1.6g
Monounsat.
2.0g
Polyunsat.
1.6g
Omega-3
0.08g
Omega-6
1.41g

Saturated fat is 8.2% of energy, within the WHO limit of 10%. ω-6:ω-3 ratio is 17.6 (target ≤ 4).

Protein quality 81 / 100 How is this scored?
Histidine 100%
Isoleucine 93%
Leucine 100%
Lysine 100%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 81%

Limiting amino acid is Valine (81% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 48 / 100 How is this scored?

Vitamins

Vitamin A 10 µg
Vitamin C 0.0 mg
Vitamin D 0.4 µg
Vitamin E 0.1 mg
Vitamin K 0 µg
Thiamin (B1) 0.04 mg
Riboflavin (B2) 0.21 mg
Niacin (B3) 11.6 mg
Pantothenic (B5) 0.9 mg
Vitamin B6 0.77 mg
Folate (B9) 9 µg
Vitamin B12 0.50 µg

Minerals

Calcium 11 mg
Iron 0.8 mg
Magnesium 32 mg
Phosphorus 230 mg
Potassium 248 mg
Sodium 101 mg
Zinc 1.8 mg
Copper 0.07 mg
Manganese 0.01 mg
Selenium 29.3 µg

Notable source of Niacin (B3) (72% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.