A Good Choice The nutritional differences of various proteins can be quite significant or very small. Today's savvy consumer is attuned to healthy diet choices. Other customers, with special dietary needs, require special understanding of the nutritional values of poultry and meats. The nutritional values for turkey are very appealing for all customer segments. The following chart, "Nutrition Comparison" presents turkey and other popular protein sources, showing that a 3-ounce serving of whole roasted turkey boasts: Fewer calories than many lean red meats. Minimal total fat and saturated fat. Great source of protein Turkey is naturally low in sodium, containing less than 25 milligrams (mg) per ounce on average. Nutrition Comparison (3-ounce portion) Product Total Calories Calories From Fat Total Fat(g) Saturated Fat(g) Protein(g) Sodium(mg) Cholesterol (mg) Iron %DV Whole Turkey Roasted, skinless 128 20 2 1 25 57 83 9% Whole Chicken, Roasted, Skinless 162 57 6 2 25 73 76 6% Beef, Eye Round, Roasted, Trimmed 144 36 4 1 25 32 53 12% Pork, Fresh, Roasted, Trimmed 179 72 8 3 25 54 80 5% Lamb, Shank,Braised, Trimmed 153 51 6 2 24 56 74 10% Turkey Breast, Skinless, Roasted 115 6 1 0 26 44 71 7% Chicken breast, Roasted, Skinless 140 27 3 1 26 63 72 5% Beef Tenderloin, Roasted, Trimmed 189 88 10 4 24 52 71 17% Pork Tenderloin, Roasted, Trimmed 139 37 4 1 24 48 67 7% Porterhouse Steak, Broiled, Trimmed 180 86 10 3 22 59 53 15% Ground Turkey, Cooked 200 101 11 3 23 91 87 9 Ground Beef, 20% Fat, Broiled 230 136 15 6 22 64 77 12% Ground Beef, 25% Fat, Broiled 236 143 16 6 22 66 76 11 Pork, Ground, Broiled 253 159 18 7 22 62 80 6% Source: U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. http://www.ars.usda.gov/ba/bhnrc/ndl * Based on 18mg for Adults and Children 4 or More Years of Age		USDA Dietary Recommendations Truth in Menu Nutrition Comparison Nutrition Facts Labels Return to Table of Contents