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Nutrition Facts - Chicken & Turkey
Nutrition Facts - Chicken & Turkey is a 1-page legal document that was released by the U.S. Department of Agriculture - Food Safety and Inspection Service on September 1, 2011 and used nation-wide.
FAQ
Q: What are the nutrition facts for chicken?
A: Chicken is a lean source of protein, with approximately 165 calories, 31 grams of protein, and 3.6 grams of fat per 100 grams.
Q: What are the nutrition facts for turkey?
A: Turkey is also a lean source of protein, with about 135 calories, 30 grams of protein, and 3.3 grams of fat per 100 grams.
Q: Are chicken and turkey good sources of protein?
A: Yes, both chicken and turkey are excellent sources of protein, which is essential for building and repairing tissues in the body.
Q: Are chicken and turkey low in fat?
A: Yes, chicken and turkey are considered low in fat, especially if you consume them without the skin.
Q: What other nutrients are found in chicken and turkey?
A: Chicken and turkey are also good sources of vitamins B6 and B12, as well as minerals like selenium and zinc.
Q: Are there any health concerns regarding chicken and turkey?
A: It is important to handle and cook chicken and turkey properly to avoid foodborne illnesses, such as salmonella.
Q: Are there any differences in nutrition between white and dark meat in chicken and turkey?
A: Yes, white meat tends to be lower in fat and calories compared to dark meat, although dark meat contains more iron and zinc.
Q: Can chicken and turkey be a part of a healthy diet?
A: Yes, chicken and turkey can be included as part of a healthy and balanced diet, especially when prepared in a healthy manner, such as grilling or baking.
Q: How much chicken or turkey should I consume?
A: The recommended portion size for chicken or turkey is about 3-4 ounces, which is roughly the size of a deck of cards.
Q: Are there any alternatives to chicken and turkey for protein?
A: Yes, if you're looking for alternative protein sources, you can consider options like fish, beans, tofu, or other lean meats.
Form Details:
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