Turkey, skin from whole (light and dark), with… vs. Turkey, skin, from retail parts, from dark meat,… vs. Chicken, broiler, rotisserie, BBQ, skin
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.
Chicken, broiler, rotisserie, BBQ, skin has the most protein of the foods compared, at 15.2 g per 100g.
| Nutrient | Turkey, skin from whole (light and… | Turkey, skin, from retail parts, from… | Chicken, broiler, rotisserie, BBQ, skin |
|---|---|---|---|
| Protein | 12.3 G | 14.3 G | 15.2 G |
| Total lipid (fat) | 36.8 G | 35.8 G | 35.1 G |
| Carbohydrate, by difference | 0.21 G | 0 G | 0.7 G |
| Energy | 381 KCAL | 380 KCAL | 378 KCAL |
| Total Sugars | 0.1 G | 0 G | 0.7 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 13 MG | 4 MG | 34 MG |
| Iron, Fe | 0.57 MG | 0.76 MG | 0.86 MG |
| Potassium, K | 107 MG | 93 MG | 223 MG |
| Sodium, Na | 138 MG | 78 MG | 335 MG |
| Vitamin D (D2 + D3), International Units | 46 IU | 30 IU | 0 IU |
| Cholesterol | 94 MG | 111 MG | 120 MG |
| Fatty acids, total trans | 0.56 G | 0.47 G | 0.44 G |
| Fatty acids, total saturated | 10.4 G | 10.2 G | 9.3 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.