To help you understand some of the basics about turkey nutritional values, see our glossary of common nutrition terms below.

Protein – Protein is one of the three main energy sources used by the body. The building blocks in protein are amino acids. Amino acids build, maintain and replace the tissues in your body. Amino acids are also found in many foods. Foods that contain mostly amino acids are usually referred to as “proteins” (example: turkey meat).

Fat – Fat is one of three nutrients used as energy sources by the body. Total fat in foods is the sum of saturated, monounsaturated and polyunsaturated fats. Intake of monounsaturated and polyunsaturated fats can help reduce blood cholesterol when substituted for saturated fats in the diet. Most cuts of turkey are either lean or extra lean.

Sodium – A mineral that is naturally found in the fluid outside of the body’s cells which is required for some functions in the body. Too much sodium (such as from processed or fast foods) or too little sodium can cause cells to malfunction. Sodium has been prominent in the news, as many people have excessive levels of sodium in their diets. All fresh cuts of turkey are low in sodium, so eating turkey is a natural way to keep your sodium intake low.

Calorie – A unit of measure to express the energy-producing potential in a food. The number of calories tells you how much energy your body will get when you eat that food. Through the course of a day, the amount of energy you eat should be the same as the amount of energy you have used.

Tryptophan – Tryptophan is an amino acid, therefore a building block of protein. What’s interesting is that tryptophan can be converted to niacin in the body. It takes 60 mg of tryptophan to make 1 mg of niacin. When a nutrition table refers to “niacin equivalent” it is referring to the total of niacin and tryptophan available in the food. Since turkey contains both niacin and tryptophan, turkey is an excellent source of niacin equivalents.

Nutrient – Any substance that is consumed that is needed to live, grow, breathe, move, excrete waste, or reproduce.

White Meat – White meat (turkey breast) or light meat also refers to the lighter-coloured meat of turkey as contrasted with "dark meat" (turkey thigh, drumstick and wing).

Vitamin D – Vitamin D is a fat-soluble vitamin that helps maintain blood levels of calcium, by increasing absorption of calcium from food and reducing the loss of calcium in your urine. Some vitamin D is necessary for healthy bones and teeth. Vitamin D also plays a role in your immune system. Many cuts of turkey are a source of Vitamin D.

Cholesterol – Cholesterol is present naturally in all parts of the body. It is made by the body and also obtained from animal products in the diet. While some cholesterol is needed, eating too much can cause health problems.

Potassium – Potassium is an essential mineral that helps regulate heart function, blood pressure, and nerve and muscle activity. Potassium is also needed to help your body use the carbohydrates and proteins that you eat. Turkey meat is a source or good source of potassium.

Iron – Iron is an essential mineral for humans. It is needed to make hemoglobin, the component of the blood that carries oxygen throughout the body. Iron is also part of myoglobin, which helps muscles store oxygen. Many cuts of turkey are a source of iron.

Phosphorus – Phosphorus is an essential mineral found in the human body in bone and cell membranes. Turkey is a good or excellent source of phosphorus.

Magnesium – Magnesium is an essential mineral. It is needed for different processes such as protein, bone and fatty acid formation, making new cells, activating B vitamins, relaxing muscles and blood clotting. Turkey is a source of magnesium.

Zinc – Zinc is an essential mineral with a wide variety of functions within our bodies. Zinc helps to repair wounds, helps children grow, keeps our eyes working well, boosts our immune systems and many other jobs. The dark meat of turkey is a good source of zinc.

Selenium – Selenium is an essential mineral, but we only need a little bit. Selenium helps our immune system. Turkey is a good or excellent source of selenium.

Vitamin B6 – Vitamin B6 is a water-soluble vitamin and is part of the vitamin B complex. Vitamin B6 plays a role in the making of antibodies which are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and also acts in the formation of red blood cells. Vitamin B6 is also required for the chemical reactions needed to digest proteins. The higher the protein intake, the more vitamin B6 is needed. Many cuts of turkey are a source of Vitamin B6.

Vitamin B12 – Vitamin B12 is a water-soluble vitamin needed for normal nerve cell activity and other normal processes in the human body. Turkey is an excellent source of B12!

Niacin – Also known as Vitamin B3, niacin is required for many processes in our bodies. Turkey cuts are a good or excellent source of niacin.