Side-by-Side Comparison
Fresh Meats & Poultry
Duck Breast (Skinless) vs. Turkey Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Duck Breast (Skinless)
Turkey Breast (Skinless)
Skinless domestic duck breast (Anas platyrhynchos) is an avian red meat high in iron. Per 100g raw, it provides 132 kcal, 21.0g protein, 4.80g fat (1.6g saturated), and 4.2mg bioavailable heme iron (triple the iron of chicken).
Skinless turkey breast (Meleagris gallopavo) is among the leanest animal protein sources available. Per 100g raw, it delivers 114 kcal, 23.7g protein, 1.48g fat (0.42g saturated), and 58mg cholesterol with a mandatory 74°C (165°F) cooking temp.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
132 kcal | 114 kcal |
|
Protein
|
21.0 g | 23.7 g |
|
Total Fat
|
4.80 g | 1.48 g |
|
Saturated Fat
|
1.60 g | 0.42 g |
|
Cholesterol
|
77.0 mg | 58.0 mg |
|
Heme Iron
|
4.20 mg | 0.68 mg |
|
Sodium
|
65.0 mg | 55.0 mg |
|
Potassium
|
320 mg | 305 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) (Some restaurants serve duck breast medium, ~57–60°C, but USDA classifies duck as poultry and this is below its official minimum) | 74°C (165°F) |
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