Egg (turkey, whole, fresh, raw) nutrition facts

100 grams of egg, turkey, whole, fresh, raw contain 171 calories, 14 g of protein, 1.2 g of carbohydrates and 12 g of fat. It is an excellent source of vitamin B12 (70% DV), selenium (62% DV), pantothenic acid (B5) (38% DV) and riboflavin (B2) (36% DV). Most of its calories (64%) come from fat.

Nutrition Facts
Calories171
% Daily Value*
Total fat 11.9 g15%
Saturated fat 3.63 g18%
Cholesterol 933 mg311%
Sodium 151 mg7%
Total carbohydrate 1.15 g0%
Dietary fiber 0 g0%
Protein 13.7 g27%
Calcium 99 mg8%
Iron 4.1 mg23%
Potassium 142 mg3%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 33%Carbs 3%Fat 64%
171calories
13.7 gprotein
1.15 gcarbs
11.9 gfat

Values shown for 100 g.

Rich in

  • Vitamin B1270%
  • Selenium62%
  • Pantothenic acid (B5)38%
  • Riboflavin (B2)36%
  • Protein27%
  • Iron23%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin A166 µg18%
Vitamin C0 mg0%
Thiamin (B1)0.11 mg9%
Riboflavin (B2)0.47 mg36%
Niacin (B3)0.02 mg0%
Pantothenic acid (B5)1.89 mg38%
Vitamin B60.13 mg8%
Folate71 µg18%
Vitamin B121.69 µg70%

Minerals

NutrientAmount% DV
Calcium99 mg8%
Iron4.1 mg23%
Potassium142 mg3%
Magnesium13 mg3%
Phosphorus170 mg14%
Zinc1.58 mg14%
Copper0.06 mg7%
Manganese0.04 mg2%
Selenium34.3 µg62%

Fats

NutrientAmount% DV
Saturated fat3.63 g18%
Monounsaturated fat4.57 g-
Polyunsaturated fat1.66 g-

Other

NutrientAmount% DV
Water72.5 g-

How it compares to other dairy and egg products

Per 100 gEgg (turkey, whole, fresh, raw)Category averageDifference
Calories171218-22%
Protein13.7 g13.5 g+1%
Total carbohydrate1.15 g11.7 g-90%
Total fat11.9 g13 g-8%
Dietary fiber0 g0.27 g-100%
Sodium151 mg405 mg-63%

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Source: USDA FoodData Central, SR Legacy, FDC ID 172192. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.