Turkey
Category: Poultry Products Characteristics: Ground Method: Raw
Nutrition Highlights
Serving Size
Calories
167
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 89 (53.3%) |
| Fat | 78 (46.7%) |
| Total | 167 (100%) |
Serving: 4 oz [113g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 82 (72.4%) |
| Protein | 22 (19.7%) |
| Fat | 8.7 (7.7%) |
| Ash | 1.1 (1.0%) |
| Total | 113 (100%) |
Serving: 4 oz [113g]
Benefits
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Ground turkey is a lean source of protein that can help support muscle growth and maintenance. The protein in turkey also helps keep you feeling full for longer
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It is low in saturated fat compared to other meats like beef. The fat that is present in ground turkey is mainly unsaturated which can help support heart health when consumed in moderation
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Turkey contains iron, zinc and B vitamins like niacin that support energy production and metabolism. These nutrients also support immune function
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It is a good source of selenium which acts as an antioxidant in the body protecting cells from damage. Selenium also supports thyroid function
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The amino acid tryptophan present in turkey can help promote relaxation and better sleep when consumed as part of a balanced diet and lifestyle
Risks
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Ground turkey can contain salmonella bacteria which causes food poisoning. Proper cooking to 165 F is required to kill any bacteria
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Ground meat is more susceptible to bacterial contamination compared to whole cuts since it has more surface area exposed during processing
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Excess consumption of red and processed meats like ground turkey has been linked to increased risk of heart disease and certain cancers
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Turkey is high in purines which can trigger gout attacks in susceptible individuals if consumed in large amounts
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Ground turkey has a higher fat content than whole turkey cuts. Limit portions for heart health
Additional Information
Turkey, Ground, raw is a highly nutritious food product that offers numerous health benefits. It is a lean source of protein and provides essential vitamins and minerals. However, there are certain risks associated with its consumption as well.
Starting with the nutritional benefits, Turkey, Ground, raw is an excellent source of high-quality protein. Protein is essential for building and repairing tissues, supporting the immune system, and producing enzymes and hormones. It also helps in maintaining a healthy weight as it keeps us feeling full and satisfied for longer periods, reducing the likelihood of overeating.
Additionally, turkey is low in fat, particularly saturated fat, which is known to increase the risk of heart disease. By choosing ground turkey over other meats higher in saturated fat, individuals can reduce their overall fat intake and promote heart health. Furthermore, turkey contains beneficial unsaturated fats, including omega-3 fatty acids, which are known for their anti-inflammatory properties and their role in supporting brain health.
Turkey, Ground, raw is also rich in various vitamins and minerals. It is a good source of B vitamins, including niacin, vitamin B6, and vitamin B12. These vitamins play crucial roles in energy production, brain function, and the formation of red blood cells. Additionally, turkey is a good source of minerals such as selenium, zinc, and phosphorus, which are essential for immune function, cell growth and repair, and bone health.
Despite its many nutritional benefits, there are some risks associated with consuming ground turkey. One potential concern is the presence of bacteria, particularly salmonella and Campylobacter. These bacteria can cause foodborne illnesses if the meat is not handled properly or cooked thoroughly. It is crucial to follow proper food safety practices, such as cooking ground turkey to an internal temperature of 165°F (74°C), to minimize the risk of bacterial contamination.
Another consideration is the sodium content in ground turkey. Some commercially available ground turkey products may contain added sodium or seasonings, which can contribute to high blood pressure and other health issues, especially if consumed in excess. Therefore, it is advisable to read labels and choose ground turkey with minimal added salt or opt for fresh, unseasoned varieties.
In conclusion, Turkey, Ground, raw offers numerous nutritional benefits, including being a lean source of protein, low in saturated fat, and rich in vitamins and minerals. It can be a healthy addition to a balanced diet. However, it is essential to handle and cook ground turkey properly to minimize the risk of foodborne illnesses. Additionally, individuals should be cautious of added sodium in certain ground turkey products. By understanding the nutritional benefits and risks associated with ground turkey consumption, individuals can make informed choices to support their overall health and well-being.