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


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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