Group · Meat
Turkey mince (cooked)
Turkey mince is offered as a lean alternative to beef mince in meatballs, stuffings and sauces. Its composition does depend on the cut that was minced, though: minced breast has nothing in common with minced thigh with the skin.
In terms of nutrition facts, cooked, it provides 151 kcal per 100 g with 29.1 g of protein and 3.84 g of fat. It provides 9.5 mg of vitamin B3, 3.75 mg of zinc, 483 mg of potassium and 44.3 mg of magnesium per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 151 kcal |
| Kilojoules | 636 kJ |
| Protein | 29,1 g |
| Fat | 3,9 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B39,5 mg59 %
- Vitamin B60,64 mg46 %
- Vitamin B120,94 µg38 %
- Zinc3,75 mg38 %
- Phosphorus222 mg32 %
- Potassium483 mg24 %
- Vitamin B20,28 mg20 %
- Vitamin B50,95 mg16 %
See the other 16 nutrients
- Magnesium44,3 mg12 %
- Copper0,09 mg9 %
- Omega-6 LA0,86 g9 %
- Iron1,14 mg8 %
- Vitamin D0,3 µg6 %
- Vitamin B99 µg5 %
- Vitamin B10,05 mg4 %
- Iodine6 µg4 %
- EPA0,01 g3 %
- Total omega-30,06 g2 %
- Omega-3 ALA0,04 g2 %
- DHA0 g2 %
- Calcium9,66 mg1 %
- Manganese0,02 mg1 %
- Vitamin A4 µg1 %
- Vitamin E0,06 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Look at the fat percentage, not the species. This is the deciding point: turkey mince at 15% fat is fattier than a 5% fat beef burger. « Turkey » is not a synonym for lean; the percentage on the label is.
3.75 mg of zinc: it holds up well in comparison. Poultry has a reputation for being low in minerals compared with red meat; turkey partly disproves that idea, with a more favourable fat profile as a bonus.
It dries out faster than beef. In meatballs, add a grated onion, soaked breadcrumbs or an egg: they hold on to the water. Without that, the result is dry and crumbly.
It takes on the flavour of what you give it. Its neutral taste is an asset in a long-simmered tomato sauce, a chilli or a spiced stuffing, where beef imposes its own.
Hygiene: minced meat does not keep. Mincing multiplies the exposed surfaces. Eat it within 24 hours, and cook it right through, with no pink version, unlike a whole steak.
Sources
Average nutritional values per 100 g, provided for guidance only (may vary by brand, cut and preparation).
