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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, turkey heart is highly nutritious. It is an exceptional source of Coenzyme Q10 (CoQ10) for heart health, B vitamins like B12 for nerve function, and essential minerals including iron, zinc, and selenium.
A 100g serving of turkey heart provides approximately 16.7g of high-quality, complete protein. This makes it an excellent choice for muscle repair and maintaining lean body mass.
Yes, turkey heart is very keto-friendly as it contains only 0.4g of carbohydrates per 100g. Its moderate fat content (7.44g) and high protein make it ideal for low-carb and ketogenic diets.
Turkey heart has a rich, slightly gamey flavor that is more intense than turkey breast or thigh meat. Because it is a hard-working muscle, it has a firm, dense, and slightly chewy texture similar to a lean steak.
Turkey hearts can be sliced and quickly pan-seared, grilled on skewers, or slow-cooked in stews to tenderize them. Before cooking, it is often recommended to trim away any excess surface fat or tough connective vessels.
Yes, raw turkey heart is a popular addition to raw food diets for dogs and cats because it is rich in taurine and essential nutrients. However, ensure it is sourced from high-quality suppliers and consult a veterinarian regarding proper portions.
Raw turkey heart is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. For longer storage, wrap it tightly and freeze it for up to 6 to 9 months.
raw turkey heart is a versatile ingredient found in cuisines around the world. With 140 calories per 100g and 16.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the poultry category with complete nutrition information.
View all poultry →Discover 0 recipes featuring raw turkey heart with step-by-step instructions.
Browse recipes →Fresh turkey heart should be deep red and firm with a neutral, slightly metallic scent. If it develops a sour or ammonia-like odor, a slimy surface texture, or turns a greyish-green color, it has spoiled and should be discarded.
Yes, turkey heart is an excellent source of heme iron, which is the form of iron most easily absorbed by the body. This makes it a beneficial food for supporting oxygen transport in the blood and preventing anemia.
While not strictly necessary, some cooks prefer to soak turkey hearts in cold salted water for 30 minutes to help draw out residual blood and mellow the flavor. Always pat them dry before searing to ensure they brown properly.