Know what’s on your plate
Turkey heart
Calories & nutrition facts
all classes, raw
Nutrition facts
Per 100 g% DV- Calories 140 kcal —
- Protein 17 g 33%
- Carbohydrate 0.4 g 0%
- Fat 7.4 g 10%
- Saturated fat 1.9 g 10%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 129 mg 6%
- Cholesterol 225 mg 75%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 82 µg 9%
- Vitamin C 3 mg 3%
- Vitamin D 0.4 µg 2%
- Vitamin E 0.31 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.17 mg 14%
- Riboflavin (B2) 1.1 mg 87%
- Niacin (B3) 6.4 mg 40%
- Pantothenic acid (B5) 3.1 mg 62%
- Vitamin B6 0.48 mg 28%
- Vitamin B12 13.3 µg 554%
- Choline 127 mg 23%
Minerals
- Calcium 18 mg 1%
- Iron 3.7 mg 21%
- Magnesium 21 mg 5%
- Phosphorus 183 mg 15%
- Potassium 179 mg 4%
- Zinc 3.2 mg 29%
- Copper 0.49 mg 54%
- Manganese 0.1 mg 4%
- Selenium 35.4 µg 64%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 140 | 17 g | 0.4 g | 7.4 g |
| 1 × oz | 113 g | 158 | 19 g | 0.5 g | 8.4 g |
| 1 × piece | 24 g | 34 | 4 g | 0.1 g | 1.8 g |
| 2 × oz | 226 g | 316 | 38 g | 0.9 g | 17 g |
| ½ × oz | 56.5 g | 79 | 9.4 g | 0.2 g | 4.2 g |
| 3 × oz | 339 g | 475 | 57 g | 1.4 g | 25 g |
| 4 × oz | 452 g | 633 | 76 g | 1.8 g | 34 g |
Similar foods
- Chicken heartall classes, raw153 kcal / 100 g
- Turkey liverall classes, raw128 kcal / 100 g
- Turkey gibletsall classes, raw124 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Dark turkey meat with skinall classes, raw160 kcal / 100 g
- Lamb heartvariety meats and by-products, raw122 kcal / 100 g
- Pork heartfresh, variety meats and by-products, raw118 kcal / 100 g
- Veal heartvariety meats and by-products, raw110 kcal / 100 g
- Beef heartraw112 kcal / 100 g
- Whole turkey eggraw163 kcal / 100 g
Questions about Turkey heart
How do you prepare turkey hearts before cooking?
Trim away any visible fat and the tough vessels at the top, then cut each heart in half and rinse out any clots. Pat dry well so they brown rather than steam.
How long should you cook turkey hearts?
For a quick pan-fry, slice them thinly and cook in a hot pan for about 4–6 minutes, turning until browned and cooked through. For whole hearts, simmer gently for 45–60 minutes until tender; poultry should reach 75 °C at the centre.
How should you store turkey hearts?
Keep raw turkey hearts covered in the fridge and cook them within 1–2 days of purchase. Freeze them for longer storage, and thaw in the fridge rather than on the worktop.
What dishes can you make with turkey hearts?
Pan-fried hearts with onions and herbs make a simple meal, while chopped cooked hearts work well in stuffing, gravy or a savoury pie. They can also be threaded on skewers and grilled.
How do turkey hearts compare with chicken hearts?
Turkey hearts have slightly more protein: 17 g per 100 g, compared with 15.6 g in chicken hearts. Chicken hearts contain more fat, at 9.33 g versus 7.4 g per 100 g.
Are turkey hearts nutritious?
A typical heart weighs about 24 g, so a small handful is a practical portion. Turkey hearts are high in vitamin B12 and selenium, and are a source of iron and copper.
Can you eat turkey hearts rare?
No. Treat them like other poultry: cook until the centre reaches 75 °C, and use a clean plate and utensils for the cooked hearts rather than those that touched them raw.
Source: USDA FoodData Central 171484 · per 100 g · carbohydrate per EU label, fibre excluded
