Calories
202 kcal
10% of Daily kcal · moderate-calorie
Protein
27 g
53% RDI
Fat
10 g
3g sat fat
Carbs
0.1 g
0% RDI
Sugar
0 g
0% RDI
Fiber
0 g
0% RDI
Salt
0.5 g
9% RDI
Skinless Turkey Thigh (Unsalted)
Skinless Turkey Thigh (Unsalted) is the darker portion of turkey often used in roasts, stews and grilling; it is common in North American and European cuisines and valued for its richer flavor compared with white turkey meat. It is a concentrated source of animal protein, providing about 26.5g of protein per 100g, making it useful for meals where meat is the main protein component. Nutritionally, dark turkey delivers important B vitamins (including niacin and B12) and selenium, and its amino-acid profile makes it highly satiating and effective for supporting muscle maintenance; compared with white poultry cuts it contains more fat, which contributes to its flavor and moisture.
Lactose free · Gluten free · Unprocessed · ~0.30€/100g
Kinome Health Grade
A+
Excellent
-
Nutrition
Macronutrients per selected portion. Derived from Turkey (Dark Meat).
Nutrition quality
Scored against dietary guidelines. Tap rows for a deeper breakdown.
Composite score - weighted by current nutrition science
A+ · 8.3 / 10
Healthy alternatives
Ingredients that rank higher on the overall quality profile and might substitute well in some recipes.
Frequently asked
Q.01Is Skinless Turkey Thigh (Unsalted) healthy?
Yes, Skinless Turkey Thigh (Unsalted) is very healthy with a Health Grade of A+. It is high in protein with 26.5g per 100g.
Q.03What NOVA processing level is Skinless Turkey Thigh (Unsalted)?
Skinless Turkey Thigh (Unsalted) is NOVA 1 - Unprocessed.
Q.05Is Skinless Turkey Thigh (Unsalted) lactose free?
Yes, Skinless Turkey Thigh (Unsalted) is lactose free.
Q.02What are the macros in Skinless Turkey Thigh (Unsalted)?
100g of Skinless Turkey Thigh (Unsalted) contains 202 kcal, 26.5g protein, 0.05g carbohydrates, 10.2g fat, and 0g fiber.
Q.04Is Skinless Turkey Thigh (Unsalted) gluten free?
Yes, Skinless Turkey Thigh (Unsalted) is gluten free.
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