Turkey, young hen
Category: Poultry Products Characteristics: Skin Only Method: Cooked, Roasted
Nutrition Highlights
Serving Size
Calories
150
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 (%) |
|---|---|
| Fat | 124 (82.8%) |
| Protein | 24 (15.7%) |
| Total | 150 (100%) |
Serving: 1 unit (yield from 1 lb ready-to-cook turkey) [31g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Fat | 14 (44.4%) |
| Water | 11 (35.5%) |
| Protein | 5.9 (19.0%) |
| Ash | 0.2 (0.6%) |
| Total | 31 (100%) |
Serving: 1 unit (yield from 1 lb ready-to-cook turkey) [31g]
Benefits
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High in protein and low in fat. The skin of turkey provides protein without much saturated fat or cholesterol
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A good source of B vitamins. Turkey skin contains niacin, riboflavin, pantothenic acid and vitamin B6
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May help you feel full. The protein and fat in turkey skin can help you feel satisfied after a meal and prevent overeating
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Contains minerals. Turkey skin provides small amounts of minerals like selenium, phosphorus and zinc
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Adds flavor to meals. Roasted turkey skin adds crispiness and savory flavor when used to top dishes
Risks
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High in fat and calories. Turkey skin contains a significant amount of fat and calories that can contribute to weight gain if consumed in large amounts
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May contain harmful bacteria. Raw or undercooked turkey can potentially contain harmful bacteria like Salmonella that can cause foodborne illness
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High in sodium. Turkey skin is high in sodium which can negatively impact blood pressure control in those with hypertension or at risk of high blood pressure
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May lack nutrients. Turkey skin alone provides calories but lacks fiber, vitamins and minerals found in the meat portion of turkey
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Increased cancer risk. High intake of red and processed meats like roasted turkey skin has been linked to a modest increased risk of certain cancers
Additional Information
Turkey, young hen, skin only, cooked, roasted is a food product that offers both nutritional benefits and risks. Let's delve into the primary attribute and secondary attributes to understand its impact on our health.
The primary attribute of this food product is turkey, which is a lean source of protein. Protein plays a vital role in various bodily functions, such as building and repairing tissues, producing enzymes and hormones, and supporting a healthy immune system. Consuming an adequate amount of protein is essential for overall health and wellbeing.
The secondary attribute of this food product is young hen, which indicates that the turkey is relatively young and tender. Younger poultry tends to have a milder flavor and tender texture compared to older birds. This attribute enhances the palatability of the dish, making it more enjoyable to consume.
Another secondary attribute is the skin only. Turkey skin contains a significant amount of fat, particularly saturated fat. While fat is an essential nutrient that provides energy and aids in the absorption of fat-soluble vitamins, excessive consumption of saturated fat can increase the risk of cardiovascular diseases. Hence, removing the skin can help reduce the overall fat content of the dish and minimize the intake of unhealthy fats.
The cooking method specified is roasted, which is a healthy way to prepare turkey as it requires minimal added fats. Roasting helps retain the natural flavors and nutrients of the meat without compromising its nutritional value. However, it's important to note that the cooking time and temperature should be appropriate to ensure the turkey is thoroughly cooked, eliminating any potential health risks associated with undercooked poultry.
In terms of nutritional benefits, turkey skin is a good source of vitamins, especially vitamin B12. Vitamin B12 is crucial for the formation of red blood cells and the proper functioning of the nervous system. Additionally, turkey skin contains some essential minerals like iron, zinc, and selenium, which play key roles in various bodily processes.
While turkey skin offers some nutritional benefits, it also poses risks due to its high fat content. The skin is rich in calories and saturated fat, which can contribute to weight gain and increase the risk of heart disease. Therefore, individuals aiming to maintain a healthy weight or manage cardiovascular conditions should limit their consumption of turkey skin.
In conclusion, turkey, young hen, skin only, cooked, roasted provides a lean source of protein, essential vitamins, and minerals. However, the skin should be consumed in moderation due to its high fat content. By removing the skin and opting for a healthier cooking method like roasting, you can enjoy the nutritional benefits of turkey while minimizing the associated risks.