Turkey, all classes, leg, meat and skin, cooked, roasted
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 208 kcalEnergy
- 27.87 gProtein
- 9.82 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 208 kcal | 177 kcal | 1008 Energy |
| Energy (kJ) | 870 kJ | 740 kJ | 1062 Energy |
| Protein | 27.87 g | 23.7 g | 1003 Protein |
| Fat | 9.82 g | 8.3 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 3.06 g | 2.6 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 2.87 g | 2.4 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 2.72 g | 2.3 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 85 mg | 72 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 77 mg | 65 mg | 1093 Sodium, Na |
| Potassium | 280 mg | 238 mg | 1092 Potassium, K |
| Calcium | 32 mg | 27 mg | 1087 Calcium, Ca |
| Iron | 2.3 mg | 2 mg | 1089 Iron, Fe |
| Water | 61.19 g | 52 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 177 | 23.7 | 8.3 | 0 | 0 | 0 | 65 |
| 1 unit (yield from 1 lb ready-to-cook turkey) | 71 g | 148 | 19.8 | 7 | 0 | 0 | 0 | 55 |
| 1 leg, bone removed | 546 g | 1,136 | 152 | 53.6 | 0 | 0 | 0 | 420 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:171494
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Poultry
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Turkey, all classes, leg, meat and skin, cooked, roasted (official name from the source)
- Français: Dinde, toutes catégories, cuisse, viande et peau, cuite, rôtie (machine-translated, confirmed by a second independent pass)
- Deutsch: Pute, alle Klassen, Keule, Fleisch und Haut, gegart, gebraten (machine-translated, confirmed by a second independent pass)
- Italiano: Tacchino, tutte le categorie, coscia, carne e pelle, cotto, arrosto (machine-translated, confirmed by a second independent pass)
- Español: Pavo, todas las clases, pierna, carne y piel, cocinada, asada (machine-translated, confirmed by a second independent pass)
Related foods
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- Turkey, Ground, cooked
- Turkey, whole, meat only, cooked, roasted
- Turkey, all classes, light meat, cooked, roasted
- Turkey from whole, light meat, meat only, with added solution, cooked, roasted
- Turkey, whole, meat only, with added solution, roasted
- Turkey, whole, light meat, meat and skin, cooked, roasted
- Turkey from whole, light meat, meat and skin, with added solution, cooked, roasted
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:171494" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.