Calories in fried turkey: 82 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 33.3 g protein and 10.8 g carbohydrate.

6.9 gFat

33.3 gProtein

10.8 gCarbohydrate

3.3 gFibre

241 gWater

5.1 gMinerals and the rest

6.9 gFat
33.3 gProtein
10.8 gCarbohydrate
3.3 gFibre
241 gWater
5.1 gMinerals and the rest

Below average for dishes

Turkey is 82 kcal per 100 g. The 603 dishes in this database average 180.

Turkey82

Dishes average180

Low in sugar

2.1 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per serving6.3 g

Salt, per serving1.4 g

Vitamins and minerals in turkey

One of the 18 recorded reach the “high in” level. Niacin leads.

98 %

Niacin (vitamin B3)

15.6 mg in a 300 g serving

84th of 570 dishes

Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.

Vitamin C66 mg83 %

Vitamin B60.87 mg62 %

Phosphorus369 mg53 %

Potassium858 mg43 %

Zinc3 mg30 %

Show all 18 with amounts

Niacin (vitamin B3)15.6 mg, 98 %

Vitamin C66 mg, 83 %

Vitamin B60.87 mg, 62 %

Phosphorus369 mg, 53 %

Potassium858 mg, 43 %

Zinc3 mg, 30 %

Folate0.048 mg, 24 %

Riboflavin (vitamin B2)0.3 mg, 21 %

Iron2.7 mg, 19 %

Vitamin E2.1 mg, 18 %

Magnesium66 mg, 18 %

Vitamin A0.12 mg, 15 %

Copper0.15 mg, 15 %

Thiamin (vitamin B1)0.15 mg, 14 %

Manganese0.27 mg, 14 %

Vitamin B120.0003 mg, 12 %

Calcium51 mg, 6.4 %

Vitamin D0.0003 mg, 6 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What turkey doesn’t give you. And where to find it.

Only 2 % of the vitamin D reference intake, 4 % of the vitamin B12 reference intake and 4.5 % of the thiamin reference intake per 100 g.

Vitamin D

2%in turkey, per 100 g

Find it inBloater, grilled500 % per 100 g

Vitamin B12

4%in turkey, per 100 g

Find it inLiver, ox, raw4400 % per 100 g

Thiamin (vitamin B1)

4.5%in turkey, per 100 g

Find it inWheatgerm164 % per 100 g

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Tracked UK delivery

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Turkey against other dishes

Turkey comes second for niacin here, just behind cod (in batter, fried, takeaway).

5.7mg

5.2mg

4.9mg

3.9mg

3.8mg

1.3mg

Cod, in batter, fried, takeaway+0.5 mg

Turkey, stir-fried with vegetables, homemadethis page

Casserole, sausage−0.3 mg

Toad in the hole−1.3 mg

Duck a l'orange, including fat and skin−1.4 mg

Curry, lentil, red/masoor dahl and vegetable, UK type−3.9 mg

All values per 100 g, from the same dataset. Differences are against turkey.

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Questions about turkey

What the numbers say to the questions people actually search.

How many calories are in a portion of turkey?

A typical portion (300 g, one serving) gives 246 kcal. Per 100 g the figure is 82 kcal.

Is turkey high in niacin?

Yes. Turkey, stir-fried with vegetables, homemade has 5.2 mg niacin per 100 g, 33 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for turkey?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does turkey have most of?

By share of the daily reference intake: niacin (5.2 mg, 33 %), vitamin C (22 mg, 28 %) and vitamin B6 (0.29 mg, 21 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-640, Turkey, stir-fried with vegetables, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Turkey). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.