o
]
[
8
1
3
w
/
?
^
r Poultry
(Chicken, duck, goose, turkey)
Nutritional Profile
Energy value (calories per serving): Moderate
Protein: High
Fat: Low to high
Saturated fat: High
Cholesterol: Moderate (chicken, turkey)
High (duck, goose)
Carbohydrates: None
Fiber: None
Sodium: Moderate
Major vitamin contribution: B vitamins
Major mineral contribution: Zinc, magnesiumAbout the Nutrients in This Food
Like meat, fish, eggs, and dairy foods, poultry has high-quality proteins with
adequate amounts of all the essential amino acids). Poultry fat is usually
lower in saturated fats than that of red meat. Most poultry (especially white
meat) has less fat than an equal-size serving of most beef, lamb, pork, or veal.
A serving of white meat chicken or turkey has about the same amount of
cholesterol as a four-ounce serving of lean beef; dark meat from chicken or
turkey has about the same amount of cholesterol as pork and lamb; duck and
goose have more. Like other foods from animals, poultry is a good source of
heme iron, the form of iron most easily absorbed by your body.Fat and Cholesterol Content of Roast Poultry, Meat Only
(100 g/3.5 oz.)
Poultry Total fat (g) Saturated fat (g) Cholesterol (mg)
Chicken
light meat 4.51 1.2 85
dark meat 9.73 2.6 93
Duck 11.20 4.2 89* Values are for roasted mixed dark and white meat.