Turkey, all classes, gizzard, cooked, simmered vs. Chicken, broilers or fryers, dark meat,… vs. Ostrich, top loin, cooked
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Ostrich, top loin, cooked has the most protein of the foods compared, at 28.1 g per 100g.
| Nutrient | Turkey, all classes, gizzard, cooked,… | Chicken, broilers or fryers, dark meat,… | Ostrich, top loin, cooked |
|---|---|---|---|
| Protein | 26.4 G | 24.2 G | 28.1 G |
| Total lipid (fat) | 4.6 G | 5.7 G | 3.9 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 155 KCAL | 155 KCAL | 155 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 17 MG | 11 MG | 6 MG |
| Iron, Fe | 3.7 MG | 1.1 MG | 3.3 MG |
| Potassium, K | 193 MG | 256 MG | 353 MG |
| Sodium, Na | 127 MG | 128 MG | 77 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 1 IU | - |
| Cholesterol | 452 MG | 130 MG | 93 MG |
| Fatty acids, total trans | 0.03 G | 0.03 G | 0.13 G |
| Fatty acids, total saturated | 1.1 G | 1.5 G | 1.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.