Turkey egg nutrition: calories, carbs, GI, protein, fiber, fats
Egg, turkey, whole, fresh, raw
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Turkey egg
| Calories ⓘ Calories for selected serving | 171 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 1 grams |
| Default serving size ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) | 1 egg (79 grams) |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 8.4 (acidic) |
| Oxalates ⓘ Animal products do not contain oxalate. | 0 mg |
Cholesterol ⓘHigher in Cholesterol content than 95% of foods
Iron ⓘHigher in Iron content than 87% of foods
Vitamin B2 ⓘHigher in Vitamin B2 content than 85% of foods
Vitamin A ⓘHigher in Vitamin A content than 77% of foods
Calcium ⓘHigher in Calcium content than 77% of foods
Turkey egg calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 171 | |
| Calories in 1 egg | 135 | 79 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
1662IU of 5,000IU
33%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.33mg of 1mg
28%
Vitamin B2:
1.4mg of 1mg
108%
Vitamin B3:
0.07mg of 16mg
0.45%
Vitamin B5:
5.7mg of 5mg
113%
Vitamin B6:
0.39mg of 1mg
30%
Folate:
213µg of 400µg
53%
Vitamin B12:
5.1µg of 2µg
211%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 27%
13.7 g of 50 g
13.7 g (27% of DV )
Fats:
Daily Value: 18%
11.9 g of 65 g
11.9 g (18% of DV )
Carbs:
Daily Value: 0%
1.2 g of 300 g
1.2 g (0% of DV )
Water:
Daily Value: 4%
72.5 g of 2,000 g
72.5 g (4% of DV )
Other:
0.8 g
0.8 g
Protein quality breakdown
Tryptophan:
657mg of 280mg
235%
Threonine:
2016mg of 1,050mg
192%
Isoleucine:
2565mg of 1,400mg
183%
Leucine:
3603mg of 2,730mg
132%
Lysine:
2772mg of 2,100mg
132%
Methionine:
1326mg of 1,050mg
126%
Phenylalanine:
2319mg of 1,750mg
133%
Valine:
2955mg of 1,820mg
162%
Histidine:
990mg of 700mg
141%
Fat type information
Saturated Fat:
3.6 g
Monounsaturated Fat:
4.6 g
Polyunsaturated fat:
1.7 g
All nutrients for Turkey egg per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 171kcal | 9% | 54% |
3.6 times more than Orange
|
| Protein | 14g | 33% | 36% |
4.9 times more than Broccoli
|
| Fats | 12g | 18% | 29% |
2.8 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 1.2g | N/A | 69% |
47.1 times less than Chocolate
|
| Carbs | 1.2g | 0% | 70% |
24.5 times less than Rice
|
| Cholesterol | 933mg | 311% | 5% |
2.5 times more than Egg
|
| Magnesium | 13mg | 3% | 77% |
10.8 times less than Almonds
|
| Calcium | 99mg | 10% | 23% |
1.3 times less than Milk
|
| Potassium | 142mg | 4% | 72% |
Equal to Cucumber
|
| Iron | 4.1mg | 51% | 13% |
1.6 times more than Beef broiled
|
| Fiber | 0g | 0% | 100% |
N/A
|
| Copper | 0.06mg | 7% | 74% |
2.3 times less than Shiitake
|
| Zinc | 1.6mg | 14% | 44% |
4 times less than Beef broiled
|
| Phosphorus | 170mg | 24% | 47% |
1.1 times less than Chicken meat
|
| Sodium | 151mg | 7% | 45% |
3.2 times less than White Bread
|
| Vitamin A | 166µg | 18% | 26% | |
| Manganese | 0.04mg | 2% | 69% | |
| Selenium | 34µg | 62% | 28% | |
| Vitamin B1 | 0.11mg | 9% | 46% |
2.4 times less than Pea raw
|
| Vitamin B2 | 0.47mg | 36% | 15% |
3.6 times more than Avocado
|
| Vitamin B3 | 0.02mg | 0% | 95% |
398.9 times less than Turkey meat
|
| Vitamin B5 | 1.9mg | 38% | 28% |
1.7 times more than Sunflower seeds
|
| Vitamin B6 | 0.13mg | 10% | 58% |
1.1 times more than Oat
|
| Vitamin B12 | 1.7µg | 70% | 34% |
2.4 times more than Pork
|
| Folate | 71µg | 18% | 29% |
1.2 times more than Brussels sprouts
|
| Saturated Fat | 3.6g | 18% | 32% |
1.6 times less than Beef broiled
|
| Monounsaturated Fat | 4.6g | N/A | 34% |
2.1 times less than Avocado
|
| Polyunsaturated fat | 1.7g | N/A | 35% |
28.5 times less than Walnut
|
| Tryptophan | 0.22mg | 0% | 62% |
1.4 times less than Chicken meat
|
| Threonine | 0.67mg | 0% | 69% |
1.1 times less than Beef broiled
|
| Isoleucine | 0.86mg | 0% | 65% |
1.1 times less than Salmon raw
|
| Leucine | 1.2mg | 0% | 71% |
2 times less than Tuna Bluefin
|
| Lysine | 0.92mg | 0% | 72% |
2 times more than Tofu
|
| Methionine | 0.44mg | 0% | 67% |
4.6 times more than Quinoa
|
| Phenylalanine | 0.77mg | 0% | 66% |
1.2 times more than Egg
|
| Valine | 0.99mg | 0% | 63% |
2.1 times less than Soybean raw
|
| Histidine | 0.33mg | 0% | 73% |
2.3 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 171
% Daily Value*
18%
Total Fat
12g
17%
Saturated Fat 3.6g
0
Trans Fat
0g
311%
Cholesterol 933mg
6.6%
Sodium 151mg
0.38%
Total Carbohydrate
1.2g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
14g
Vitamin D
0mcg
0
Calcium
99mg
9.9%
Iron
4.1mg
51%
Potassium
142mg
4.2%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
Turkey egg nutrition infographic
Infographic link
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.