Turkey, all classes, leg, meat and skin, raw
1 leg, bone removed (816 g): 1175 kcal, 159.4 g protein, 0 g carbohydrate and 54.8 g fat.
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Nutrition Facts
Serving size1 leg, bone removed (816 g)
Amount per serving
Calories1180
% Daily Value*
| Total Fat 55g | 70% |
|---|---|
| Saturated Fat 17g | 84% |
| Trans Fat — | |
| Cholesterol 580mg | 193% |
| Sodium 600mg | 26% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars — | |
| Includes Added Sugars — | |
| Protein 159g | 319% |
| Vitamin D — | |
| Calcium 140mg | 10% |
| Iron 14mg | 80% |
| Potassium 2230mg | 45% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means USDA has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 1 leg, bone removed (816 g) gives you
High in Protein (319% DV), Iron (78% DV), Magnesium (41% DV), Phosphorus (116% DV), Potassium (47% DV), Zinc (229% DV), Copper (129% DV), Selenium (392% DV), Thiamin (B1) (52% DV), Riboflavin (B2) (132% DV), Niacin (B3) (150% DV), Pantothenic acid (B5) (178% DV), Vitamin B6 (163% DV), Folate (20% DV), Vitamin B12 (133% DV)
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
56% protein · 0% carbohydrate · 44% fat
- Protein
- 159 g 56%
- Carbs
- 0 g 0%
- Fat
- 55 g 44%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 60% of foods
- Protein: more than 72% of foods
- Total fat: less than 43% of foods
- Carbohydrate: none
- Dietary fiber: none
- Sodium: less than 49% of foods
All nutrients (49)
Amounts for 1 leg, bone removed (816 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 1175 kcal | 144 kcal | |
| Protein | 159 g | 19.5 g | 319% |
| Carbohydrate | 0 g | 0 g | 0% |
| Dietary fiber | 0 g | 0 g | 0% |
| Water | 593 g | 72.7 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 54.8 g | 6.72 g | 70% |
| Saturated fat | 16.8 g | 2.06 g | 84% |
| Monounsaturated fat | 16.8 g | 2.06 g | |
| Polyunsaturated fat | 14.9 g | 1.83 g | |
| Omega-3 EPA | 0 g | 0 g | |
| Omega-3 DHA | 0.245 g | 0.03 g | |
| Cholesterol | 579 mg | 71 mg | 193% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 139 mg | 17 mg | 11% |
| Iron | 14 mg | 1.72 mg | 78% |
| Magnesium | 171 mg | 21 mg | 41% |
| Phosphorus | 1444 mg | 177 mg | 116% |
| Potassium | 2228 mg | 273 mg | 47% |
| Sodium | 604 mg | 74 mg | 26% |
| Zinc | 25.2 mg | 3.09 mg | 229% |
| Copper | 1.16 mg | 0.142 mg | 129% |
| Manganese | 0.18 mg | 0.022 mg | 8% |
| Selenium | 215 mcg | 26.4 mcg | 392% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 8.16 mcg | 1 mcg | 1% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Thiamin (B1) | 0.628 mg | 0.077 mg | 52% |
| Riboflavin (B2) | 1.72 mg | 0.211 mg | 132% |
| Niacin (B3) | 24 mg | 2.95 mg | 150% |
| Pantothenic acid (B5) | 8.89 mg | 1.09 mg | 178% |
| Vitamin B6 | 2.77 mg | 0.34 mg | 163% |
| Folate | 81.6 mcg | 10 mcg | 20% |
| Vitamin B12 | 3.18 mcg | 0.39 mcg | 133% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 1.79 g | 0.219 g | |
| Threonine | 7.03 g | 0.861 g | |
| Isoleucine | 8.14 g | 0.998 g | |
| Leucine | 12.5 g | 1.54 g | |
| Lysine | 14.8 g | 1.81 g | |
| Methionine | 4.55 g | 0.557 g | |
| Cystine | 1.71 g | 0.209 g | |
| Phenylalanine | 6.28 g | 0.769 g | |
| Tyrosine | 6.18 g | 0.757 g | |
| Valine | 8.39 g | 1.03 g | |
| Arginine | 11.2 g | 1.37 g | |
| Histidine | 4.88 g | 0.598 g | |
| Alanine | 10 g | 1.23 g | |
| Aspartic acid | 15.4 g | 1.89 g | |
| Glutamic acid | 25.7 g | 3.15 g | |
| Glycine | 8.73 g | 1.07 g | |
| Proline | 7.03 g | 0.861 g | |
| Serine | 7.07 g | 0.866 g |
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Sources
- USDA FoodData Central record 171493(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.