Turkey, skin from whole, (light and dark), with… vs. Chicken, broilers or fryers, skin only, cooked,… vs. Chicken, skin (drumsticks and thighs), 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.
Turkey, skin from whole, (light and dark), with… has the most protein of the foods compared, at 22.1 g per 100g.
| Nutrient | Turkey, skin from whole, (light and… | Chicken, broilers or fryers, skin only,… | Chicken, skin (drumsticks and thighs),… |
|---|---|---|---|
| Protein | 22.1 G | 20.4 G | 14.6 G |
| Total lipid (fat) | 40.3 G | 40.7 G | 42.8 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 451 KCAL | 454 KCAL | 443 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 25 MG | 14 MG | 9 MG |
| Iron, Fe | 1.1 MG | 1.5 MG | 1 MG |
| Potassium, K | 263 MG | 136 MG | 161 MG |
| Sodium, Na | 234 MG | 65 MG | 75 MG |
| Vitamin D (D2 + D3), International Units | 54 IU | 8 IU | 4 IU |
| Cholesterol | 144 MG | 83 MG | 130 MG |
| Fatty acids, total trans | 0.57 G | - | 0.23 G |
| Fatty acids, total saturated | 11.4 G | 11.4 G | 11.9 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.