Turkey, whole, skin (light and dark), roasted vs. Chicken, skin (drumsticks and thighs), cooked,… vs. Pate de foie gras, canned (goose liver pate),…
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, whole, skin (light and dark), roasted has the most protein of the foods compared, at 23.9 g per 100g.
| Nutrient | Turkey, whole, skin (light and dark),… | Chicken, skin (drumsticks and thighs),… | Pate de foie gras, canned (goose liver… |
|---|---|---|---|
| Protein | 23.9 G | 16.6 G | 11.4 G |
| Total lipid (fat) | 39.3 G | 44 G | 43.8 G |
| Carbohydrate, by difference | 0.57 G | 0 G | 4.7 G |
| Energy | 459 KCAL | 462 KCAL | 462 KCAL |
| Total Sugars | 0 G | 0 G | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 21 MG | 10 MG | 70 MG |
| Iron, Fe | 1.6 MG | 0.9 MG | 5.5 MG |
| Potassium, K | 242 MG | 181 MG | 138 MG |
| Sodium, Na | 116 MG | 85 MG | 697 MG |
| Vitamin D (D2 + D3), International Units | 54 IU | 6 IU | - |
| Cholesterol | 177 MG | 132 MG | 150 MG |
| Fatty acids, total trans | 0.57 G | 0.25 G | - |
| Fatty acids, total saturated | 11.4 G | 12.1 G | 14.4 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.