Turkey Leg

About this record

Turkey Leg is listed here under Meat & Poultry, with the preparation “Roasted”, from the source record “Turkey, all classes, leg, meat and skin, cooked, roasted”. 29 of 34 nutrients have a value per 100 g (missing here: Iodine, Vitamin A (RAE / retinol equivalent), Vitamin K (phylloquinone), Biotin (B7); missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Methionine: 21st of 507 foods with a value (0.793 g per 100 g)
• Lysine: 22nd of 508 foods with a value (2.57 g per 100 g)
• Isoleucine: 23rd of 499 foods with a value (1.42 g per 100 g)
• Threonine: 35th of 497 foods with a value (1.23 g per 100 g)
• Zinc: 61st of 765 foods with a value (4.27 mg per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Raw

Source record: Turkey, all classes, leg, meat and skin, raw. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Turkey, all classes, leg, meat and skin, cooked, roasted” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Turkey, all classes, leg, meat and skin, roasted” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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