Turkey, light meat, raw

Turkey light meat is the pale meat from the bird, including the breast. These figures describe the meat in its raw form. It mainly provides protein, with 24g per 100g, alongside 0.8g of fat and 444 kJ of energy. It also supplies B vitamins and minerals, including 230mg of phosphorus per 100g.

Protein is needed for the growth and repair of body tissues, while phosphorus helps maintain bones and teeth. The raw meat contains little fat, but added oils, sauces or coatings can change the fat, salt and energy content of a prepared dish. Turkey should be cooked thoroughly before eating. Full nutrient figures for the raw meat are provided in the tables below.