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Showing Food Turkey

General Information
NameTurkey
Scientific NameMeleagris gallopavo
DescriptionTurkey, Meleagris gallopavo, is native to North America. It is widely consumed in the United States, Canada, and Mexico. Turkey is a versatile food used in various culinary dishes, such as roasted whole, grilled, sautéed, or used in soups and stews. The meat is typically white or dark, with a mild flavor and tender texture. Turkey is an excellent source of protein, low in fat, and rich in essential nutrients like niacin, vitamin B6, and phosphorus (PMID: 38584308, PMID: 37052577). The most notable chemical in turkey is protein. Turkey has medicinal uses, such as its feathers being used in the production of certain vaccines. Industrially, turkey feathers are used in the production of pillows and mattresses. A peculiar mode of preparation is deep-frying a whole turkey, which requires careful handling to avoid accidents.
Primary IDFOOD00494
PictureNot Available
Classification
GroupAnimal foods
Sub-GroupPoultry
Taxonomy
SuperkingdomEukaryota
KingdomMetazoa
PhylumChordata
ClassAves
OrderGalliformes
FamilyPhasianidae
GenusMeleagris
Speciesgallopavo
VarietyNot Available
ITIS ID176136
Wikipedia IDMeleagris_gallopavo
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).