Nutrition: Turkey and Other Poultry Products

Following is a breakdown of the fat, saturated fat, cholesterol, calories from fat, sodium, and total calories in turkey and other poultry products.

Product (3 oz. cooked, unless otherwise noted)	Saturated Fats (Grams)	Cholesterol (mgs)	Total Fat* (%)	Calories from Fat** (%)	Total Calories	Sodium (mg)
Breast without skin	0.3	71	0.6	5	115	44
Ground turkey, breast meat only, cooked	0.5	35	2	20	130	55
Processed lunch meat, lean turkey breast (2 oz.)	0.5	23	1.9	28	61	602
Breast with skin	0.8	77	2.7	19	130	45
Wing, without skin	1.0	87	2.9	19	139	66
Processed lunch meat, turkey, ham (2 oz.)	1.1	34	3.6	43	75	576
Leg, without skin	1.3	101	3.2	21	135	69
Turkey roll, light meat (2 slices or 2 oz.)	1.4	23	4.0	44	81	269
Leg, with skin	1.4	60	4.6	29	145	68
Wing, with skin	2.3	98	8.4	43	176	62
Ground turkey meat & skin, cooked	2.9	87	11.2	50	200	90
Turkey bologna (2 slices)	N/A	54	8.4	69	110	483
Turkey hot dog (1 hot dog)	N/A	59	9.7	70	125	785
Other Poultry
Duck, domestic, without skin, roasted	4.2	76	9.5	50	171	55
Goose, domestic, without skin, roasted	4.7	82	10.8	48	202	65

* Total fat =  saturated fat plus monounsaturated fat plus polyunsaturated fat.

** Percent calories from fat = (total fat calories/total calories) X 100
Total fat calories = total fat in grams X 9
Each gram of fat = 9 calories

oz. = ounces
N/A = not available

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Sources: Composition of Foods: Poultry Products -- Raw, Processed, Prepared -- Agricultural Handbook 8-15. U.S. Department of Agriculture, Human Nutrition Information Service. August 1979, 1991 supplement.

Living Heart Brand Food Shopper's Guide. Michael E. DeBakey, Antonio M. Gotto, Jr., Lynne W. Scott, John P. Foreyt. Master Media Limited. New York, 1992.

Individual manufacturers for items not available from USDA.

Last Editorial Review: 5/20/2003

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