Diets Premium
725 views
Download
Turkey Leg Meat with Skin
1 / 1

Turkey Leg Meat with Skin

g Turkey Meat
135 KCAL KCAL / 100g
18.4g Protein
6.4g Fat
1g Carbohydrates
Turkey Meat

Turkey Leg Meat with Skin

Nutri-Score: A (-3)

135 KCAL / 100g
18.4g Protein
6.4g Fat
1g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alanine 1.1 g
Arginine 1.2 g
Ash 1 g
Aspartic acid 1.9 g
Calcium 5 mg
Carbohydrate 1 g
Chlorine 80 mg
Cholesterol 79 mg
Chromium 1 µg
Copper 0.07 mg
Cystine 0.25 g
Fat 6.4 g
Fatty monounsaturated 2.92 g
Fatty polyunsaturated 1.34 g
Fatty saturated 1.83 g
Fatty trans 0.1 g
Fiber 1 g
Glicemyc Index 1 µg
Glutamic acid 2.8 g
Glutamine 1.8 g
Glycine 1 g
Histidine 0.5 g
Iron 0.8 mg
Isoleucine 0.9 g
Lactose 1 g
Leucine 1.5 g
Lysine 1.6 g
Magnesium 26 mg
Manganese 0.01 mg
Methionine 0.45 g
Molybdenum 1 µg
Omega 3 0.15 g
Omega 6 1.1 g
Phenylalanine 0.8 g
Phosphorus 213 mg
Potassium 384 mg
Proline 0.9 g
Protein 18.4 g
Protein Animal 18.4 g
Protein Plant 1 g
Salt 0.19 g
Selenium 27.5 µg
Serine 0.8 g
Sodium 76 mg
Sugar 1 g
Taurine 1 mg
Threonine 0.8 g
Total Carbohydrates 1 g
Total Fat 6.4 g
Total Protein 18.4 g
Tryptophan 0.25 g
Tyrosine 0.65 g
Valine 1 g
Vitamin A 40 µg
Vitamin B1 (Thiamin) 0.06 mg
Vitamin B12 (Cobalamin) 1.7 µg
Vitamin B2 (Riboflavin) 0.26 mg
Vitamin B3 (Niacin) 9.04 mg
Vitamin B4 (Choline) 65 mg
Vitamin B5 (Pantothenic acid) 1.2 mg
Vitamin B6 (Pyridoxine) 0.28 mg
Vitamin B9 (Folate) 9 µg
Vitamin C (Ascorbic acid) 1 mg
Vitamin D 0.4 µg
Vitamin E 0.07 mg
Vitamin K 2.4 µg
Water 74.2 g
Zinc 2.46 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Unexplored dimensions of healthy grilled meat preparation: evidence-based strategies for safe, nutrient-preserving thermal culinary processing

THIS MATERIAL DISCLOSES critical insights regarding: the optimization of grilling processes to minimize the formation of harmful compounds, the preservation of nutritional value in thermally processed meat, and practical guidelines grounded in the latest dietary and toxicological research that enable the enjoyment of grilled dishes without compromising health. IT ALSO CONTAINS a comparative analysis of different grilling techniques in terms of their impact on nutritional quality and potential health hazards, alongside evidence-based recommendations for risk mitigation during high-temperature cooking.

View Details

Culinary herbs and seasonings that fundamentally reshape dish flavors while serving as a wholesome salt replacement

Highly fragrant herbs and culinary spices assume a pivotal position within daily nutritional practices, exerting a multifaceted influence on the overall quality of consumed meals. Their utility extends far beyond mere taste enhancement—simultaneously elevating the visual appeal of dishes through color intensification while, most critically, demonstrating well-documented health-promoting attributes. Components such as basil leaves, medicinal sage, cumin seeds, whole nutmeg, and dried thyme not only redefine the flavor profile of preparations but also facilitate digestive processes. This becomes particularly advantageous within dietary frameworks burdened by hard-to-digest ingredients, including legume-based dishes, various meat preparations, and high-fat culinary creations, where their inclusion may alleviate gastrointestinal discomfort and accelerate metabolic efficiency.

View Details

The art of vegan cooking: flavorful, nutritious, and varied recipes

Although the vegan diet excludes all animal-derived ingredients—which may initially seem restrictive to many—it actually harbors immense culinary potential. By exploring the right recipes, one can craft dishes that astonish with their richness of flavors, textures, and aromas, even captivating the most devoted meat enthusiasts. These creations can serve as an inspiring addition to daily meals, regardless of dietary preferences.

View Details

Nutritional offerings supporting meat-free diets and beyond

Contemporary dietary patterns that exclude meat consumption are distinguished by a range of health benefits, yet they also carry inherent risks associated with potential nutritional deficiencies. Within this presentation, we focus on products specifically designed to effectively compensate for the deficiencies in vitamins and trace minerals that arise from the omission of meat in one’s diet. These offerings represent an essential component for individuals adhering to such dietary regimens, while simultaneously providing an opportunity to enhance the daily menus of those who do not follow restrictive eating patterns, thereby introducing novel flavors and nutritional diversity.

View Details

Qualitative and comparative assessment of Russian-style dumplings available on foodservice trays

Amid the relentless pace of modern life—where time scarcity has become the default and the yearning for the comforting flavors of childhood remains undiminished—consumers are increasingly turning to *convenience*-style prepared foods, ranging from crispy croquettes and savory noodle-and-cabbage dishes to hearty stuffed cabbage rolls in tomato sauce. The spectrum of dumplings is equally expansive, encompassing everything from meat-filled potato dumplings and distinctive Silesian-style kluski to the undisputed royalty of the genre: pierogi, among which the *ruskie* (Russian-style) variant holds a special place. This article undertakes a comprehensive examination of this specific product—Russian dumplings—with a particular focus on their enduring popularity across both Polish and Ukrainian culinary landscapes, where they constitute an integral component of traditional gastronomic heritage.

View Details

Structural breakdown of pigmented pork varieties with regard to their fundamental culinary applications

Over the past decade, a marked decline in pork consumption relative to poultry has been documented, yet concurrently, there has been a measurable increase in the frequency of direct utilization of pork products compared to earlier periods. This shift stems from heightened market availability of this raw material alongside a corresponding systematic reduction in pricing. Consequently, there exists an urgent necessity to expand comprehension regarding the characteristics, properties, and potential culinary applications of this type of meat within contemporary gastronomy.

View Details

Boneless, skinless turkey breast fillet – lean, diet-friendly meat with a refined flavor profile

Skinless turkey breast constitutes the lowest-calorie portion of this poultry and ranks among the least energy-dense meat varieties available commercially. Its texture is exceptionally tender, and when prepared with care, it delivers an exquisite taste experience. However, it is crucial to note that owing to its minimal fat content, there is a substantial risk of drying out or overcooking during thermal processing, necessitating meticulous attention throughout the cooking procedure.

View Details

"Genuine" frankfurters or merely an imitation? An examination of their ingredients, nutritional value, and potential health consequences

The production methods of these widely consumed meat products have sparked considerable debate, yet consumers often remain unaware of their precise composition. Manufacturers emphasize high meat content, appealing taste, and health benefits—but do these claims align with reality? A closer examination of the evidence may reveal findings that even the most informed consumers find unexpected

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code