How turkey stacks up against other proteins

Product

Total
Calories

Total
Fat(g)

Saturated
Fat(g)

Protein
(g)

Sodium
(mg)

Cholesterol
(mg)

Whole Turkey, Fresh,
Roasted, Skinless

135

3

1

25

85

80

Whole Chicken,
Roasted, Skinless

140

6

2

21

65

65

Beef, Eye Round,
Roasted, Trimmed to 0"

140

4

1

25

55

65

Pork Loin, Fresh,
Roasted, Boneless

150

5

2

23

40

65

Lamb, Shank, Braised,
Trimmed to 1/4"

207

11

5

24

60

90

Turkey Breast, Skinless, Roasted

130

2

.5

26

85

70

Chicken Breast, Skinless, Roasted

140

3

1

26

64

70

Beef Tenderloin, Choice, Roasted, Trimmed to 0"

160

8

3

23

50

70

Porterhouse Steak,
Broiled, Trimmed to 0"

180

10

3

22

60

53

Pork Tenderloin,
Roasted, Trimmed to 0"

130

3

1

22

50

60

Ground Turkey Patties,
Fat-Free, Broiled

120

2

1

25

50

55

Ground Turkey,
93% lean, 7% fat, Broiled

180

10

3

22

75

90

Ground Turkey,
85% lean, 15% fat,
Broiled

210

14

4

22

70

90

Ground Beef, 80% lean,
20% fat, Broiled

230

15

6

22

65

77

Ground Pork, 84% lean,
16% fat, Pan-broiled

260

18

6

23

75

80

 

 

Source: U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 28.