Turkey (all classes, wing, meat and skin, raw) nutrition facts

100 grams of turkey, all classes, wing, meat and skin, raw contain 197 calories, 20 g of protein, 0 g of carbohydrates and 12 g of fat. It is an excellent source of selenium (41% DV), protein (40% DV), niacin (B3) (28% DV) and vitamin B6 (24% DV). Most of its calories (58%) come from fat.

Nutrition Facts
Calories197
% Daily Value*
Total fat 12.3 g16%
Saturated fat 3.28 g16%
Cholesterol 70 mg23%
Sodium 55 mg2%
Total carbohydrate 0 g0%
Dietary fiber 0 g0%
Protein 20.2 g40%
Calcium 14 mg1%
Iron 1.26 mg7%
Potassium 240 mg5%

* 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 42%Carbs 0%Fat 58%
197calories
20.2 gprotein
0 gcarbs
12.3 gfat

Values shown for 100 g.

Rich in

  • Selenium41%
  • Protein40%
  • Niacin (B3)28%
  • Vitamin B624%
  • Vitamin B1216%
  • Zinc14%

% 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 A3 µg0%
Vitamin C0 mg0%
Thiamin (B1)0.05 mg4%
Riboflavin (B2)0.11 mg8%
Niacin (B3)4.42 mg28%
Pantothenic acid (B5)0.55 mg11%
Vitamin B60.41 mg24%
Folate7 µg2%
Vitamin B120.39 µg16%

Minerals

NutrientAmount% DV
Calcium14 mg1%
Iron1.26 mg7%
Potassium240 mg5%
Magnesium21 mg5%
Phosphorus165 mg13%
Zinc1.54 mg14%
Copper0.08 mg9%
Manganese0.02 mg1%
Selenium22.4 µg41%

Fats

NutrientAmount% DV
Saturated fat3.28 g16%
Monounsaturated fat4.97 g-
Polyunsaturated fat2.86 g-

Other

NutrientAmount% DV
Water66.5 g-

How it compares to other poultry products

Per 100 gTurkey (all classes, wing, meat and skin, raw)Category averageDifference
Calories1971970%
Protein20.2 g23.2 g-13%
Total carbohydrate0 g0.86 g-100%
Total fat12.3 g10.7 g+15%
Dietary fiber0 g0.02 g-100%
Sodium55 mg155 mg-64%

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Source: USDA FoodData Central, SR Legacy, FDC ID 171495. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.