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How turkey stacks up against other proteins
| Calories | Calories from fat | Total fat grams | Saturated Fat grams | Cholesterol milligrams | Sodium milligrams | Protein grams | Iron %DV | |
| Turkey Breast | 120 | 10 | 1 | 0 | 55 | 45 | 26 | 8 |
| Chicken Breast | 120 | 15 | 1.5 | 0.5 | 70 | 65 | 24 | 4 |
| Beef (Top Loin, Steak) | 180 | 70 | 8 | 3 | 65 | 60 | 24 | 10 |
| Beef (Eye Round) | 140 | 40 | 4 | 2 | 60 | 55 | 25 | 10 |
| Pork (Top Loin, Chop) | 170 | 60 | 7 | 2 | 70 | 55 | 26 | 4 |
| Pork (Tenderloin Roast) | 140 | 35 | 4 | 1 | 65 | 50 | 24 | 6 |
| Lamb (Loin Chop) | 180 | 80 | 8 | 3 | 80 | 70 | 25 | 10 |
| Lamb (Shank) | 160 | 45 | 5 | 2 | 90 | 65 | 26 | 10 |
| Veal (Loin, Chop) | 150 | 50 | 6 | 2 | 90 | 80 | 22 | 4 |
| Veal (Cutlets) | 130 | 25 | 3 | 1 | 90 | 60 | 24 | 4 |
| Skinless | ||||||||
| Trimmed of visible fat | ||||||||
| 3-ounce serving | ||||||||
| Cooked |
Sources: Nutri-facts Update.
Chicken & turkey data source: USDA Handbook 8-5 and research conducted in cooperation with USDA
Beef & veal data source: USDA handbook 8-13, revised 1990 and Bulletin Board 1994 (beef) and USDA Handbook 8-17, 1989 (veal)
Pork & lamb data source: USDA Handbook 8-10, 1992 (pork) and USDA Handbook 8-17, 1989 and Bulletin Board, 1994 (lamb)
Chicken & turkey data source: USDA Handbook 8-5 and research conducted in cooperation with USDA
Beef & veal data source: USDA handbook 8-13, revised 1990 and Bulletin Board 1994 (beef) and USDA Handbook 8-17, 1989 (veal)
Pork & lamb data source: USDA Handbook 8-10, 1992 (pork) and USDA Handbook 8-17, 1989 and Bulletin Board, 1994 (lamb)
