Turkey: calories, carbs, fats and other nutrients


Tender, juicy turkey meat was one of the favorite dishes of the Aboriginal people. The slaughtered bird was coated with clay and baked on coals, then splitting the burnt crust and removing it along with the adhering feathers. If the bird was plucked beforehand, all the feathers went into action. Bunches of short and soft feathers were woven into their clothes by women, large and bright ones were used as decorations at ceremonies and religious rites. With long and stiff feathers from the wings of turkeys, male hunters feathered their arrows, from the broken and pointed bones of the legs they made all kinds of needles and awls.

Macroelements and calories

Proteins (g)Fats (g)Carbohydrates (g)Calories

Vitamins (mg)

  • A: 0,01
  • B1: 0,05
  • B2: 0,22
  • B3: 7,8
  • B9: 0,009
  • E: 0,34

Microelements (mg)

  • Potassium, K: 234
  • Calcium, Ca: 18
  • Magnesium, Mg: 23
  • Sodium, Na: 95
  • Phosphorus, P: 227
  • Iron, Fe: 1,6

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