Turkey, whole, skin (light and dark), raw vs. Chicken, broilers or fryers, rotisserie, original… vs. Duck, domesticated, meat and skin, raw
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, broilers or fryers, rotisserie, original… has the most protein of the foods compared, at 17.7 g per 100g.
| Nutrient | Turkey, whole, skin (light and dark),… | Chicken, broilers or fryers,… | Duck, domesticated, meat and skin, raw |
|---|---|---|---|
| Protein | 13 G | 17.7 G | 11.5 G |
| Total lipid (fat) | 38.9 G | 37.2 G | 39.3 G |
| Carbohydrate, by difference | 0.16 G | 0.11 G | 0 G |
| Energy | 407 KCAL | 406 KCAL | 404 KCAL |
| Total Sugars | 0.1 G | 0.11 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 13 MG | 25 MG | 11 MG |
| Iron, Fe | 0.85 MG | 0.98 MG | 2.4 MG |
| Potassium, K | 124 MG | 245 MG | 209 MG |
| Sodium, Na | 62 MG | 381 MG | 63 MG |
| Vitamin D (D2 + D3), International Units | 46 IU | - | 26 IU |
| Cholesterol | 122 MG | 141 MG | 76 MG |
| Fatty acids, total trans | 0.56 G | 0.46 G | - |
| Fatty acids, total saturated | 10.4 G | 10 G | 13.2 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.