Turkey, diced, light and dark meat, seasoned
Whole food · Poultry Products
Photo: Wikipedia
This is lean, pre-seasoned turkey meat, diced from both light and dark portions of the bird. It offers a savory, mildly gamey flavor with a tender yet firm texture that holds up well in cooking. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and virtually no carbohydrates.
💚 Why it's loved
People love it for its incredible versatility—it's a blank canvas for global spices and fits seamlessly into everything from quick stir-fries to hearty casseroles. Its lean profile makes it a go-to for health-conscious cooks who don't want to sacrifice flavor.
⚠️ Watch-outs & how to enjoy it better
If overcooked, it can become dry and tough due to its low fat content. To counteract this, avoid high-heat cooking for too long; instead, sauté quickly, simmer in sauces, or use a meat thermometer. It may also be high in sodium if heavily pre-seasoned; look for low-sodium versions or rinse briefly before cooking.
Key benefits
- Excellent source of lean protein for muscle maintenance.
- Very low in carbohydrates, suitable for low-carb diets.
- Provides essential B vitamins like niacin and B6.
- Contains minerals such as selenium and phosphorus.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Turkey was once considered for adoption as the national bird of the United States, narrowly losing to the bald eagle.
Full nutrition (scales with serving)
| Water | 71.7 g |
| Energy | 138 kcal |
| Energy | 577 kj |
| Protein | 18.7 g |
| Total lipid (fat) | 6.0 g |
| Ash | 2.6 g |
| Carbohydrate, by difference | 1.0 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 1.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 240 mg |
| Potassium, K | 310 mg |
| Sodium, Na | 850 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 26.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.11 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 0.24 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.43 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.32 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.07 g |
| PUFA 20:4 | 0.12 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 55.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.81 g |
| Isoleucine | 0.93 g |
| Leucine | 1.4 g |
| Lysine | 1.7 g |
| Methionine | 0.52 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.73 g |
| Tyrosine | 0.71 g |
| Valine | 0.97 g |
| Arginine | 1.3 g |
| Histidine | 0.56 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.0 g |
| Glycine | 1.1 g |
| Proline | 0.87 g |
| Serine | 0.82 g |
FAQ
How is this different from ground turkey?
Diced turkey consists of distinct, small cubes, offering a more substantial, chewy texture. Ground turkey is minced into a fine, uniform paste, better for binding in dishes like burgers or meatloaf.
Can I use this in place of chicken in recipes?
Yes, absolutely. It's a direct 1:1 substitute in most recipes like stir-fries, soups, and salads. Just note turkey has a slightly deeper, more savory flavor than chicken.
How should I store leftover cooked diced turkey?
Place it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for 2-3 months. Reheat gently with a splash of broth or sauce to prevent drying out.