scored 85/100
Ground turkey is a lean poultry protein rich in B vitamins, selenium, and high-quality amino acids essential for muscle maintenance and metabolic health. It offers a lower-fat alternative to beef while providing comparable protein density.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 85.
Ground turkey comes from domesticated turkeys native to North America, now consumed globally as a nutritious protein source. Per 100g of ground turkey (93/7 lean), it typically contains 20-22g of protein, 10-12g of fat, and negligible carbohydrates, making it a staple for those prioritizing muscle preservation and metabolic efficiency. The nutrient profile is notable for B6, B12, niacin, and selenium—cofactors critical for energy metabolism, nervous system function, and antioxidant defense. Turkey meat contains tryptophan, a precursor to serotonin and melatonin, supporting mood regulation and sleep quality. The selenium content (30-35 mcg per 100g) supports thyroid function and reduces oxidative stress markers associated with aging. Ground turkey's lower saturated fat content compared to beef (approximately 3-4g per 100g) makes it favorable for cardiovascular health. The high protein-to-calorie ratio supports satiety and metabolic rate, critical for maintaining healthy body composition during aging. Regular consumption has been associated with improved lipid profiles and reduced inflammation markers in observational studies.
High-quality complete protein (22g per 100g) provides all essential amino acids, particularly leucine, which activates mTOR signaling for muscle protein synthesis and counteracts age-related sarcopenia
Rich in selenium (31 mcg/100g) and zinc, which are cofactors for thyroid peroxidase and support T3 and T4 hormone production, maintaining mitochondrial efficiency
Contains tryptophan, which the body converts to 5-HTP and serotonin; also provides B6 (niacin) needed for serotonin synthesis, supporting circadian rhythm stability
Lower saturated fat content (3-4g/100g vs. 9-10g in ground beef) and high niacin content support healthy LDL and triglyceride levels while improving endothelial function
Selenium acts as a cofactor for glutathione peroxidase, a major antioxidant enzyme that neutralizes reactive oxygen species and dampens pro-inflammatory cytokine production
Post-workout (within 30-120 minutes) when mTOR sensitivity is elevated, ground turkey's complete amino acid profile and leucine content optimally stimulate muscle protein synthesis and replenish muscle glycogen via amino acid-driven pathways
Breaks a fast
Can be consumed anytime for general protein needs; post-workout timing is optimal for muscle adaptation and longevity-focused body composition maintenance
Per 100 g of the default form. Bars show how much higher or lower ground turkey is than the average across 24 peer foods in this category. Green means a favorable direction; amber means the opposite.
Ground Turkey is classified as a meat. Ground turkey is a lean poultry protein rich in B vitamins, selenium, and high-quality amino acids essential for muscle maintenance and metabolic health.
Ground Turkey scores 85/100 in Formulate, making it a great choice. Its strongest contributions come from Vitamin B12, Selenium, Niacin. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Yes — it's a high-protein food. A 85 g serving provides about 23.3 g of protein (~47% of the 50 g daily value).
Not really. A 85 g serving provides about 0 g of fiber (~0% of the 28 g daily value).
In a 85 g serving, ground turkey is highest in Vitamin B12 (~53% DV), Selenium (~43% DV), Niacin (~32% DV), Biotin (~28% DV), Zinc (~26% DV).
Yes — it fits comfortably in most keto plans. A 85 g serving has about 0 g of net carbs (0 g total minus 0 g fiber).
Best after a workout. Post-workout (within 30-120 minutes) when mTOR sensitivity is elevated, ground turkey's complete amino acid profile and leucine content optimally stimulate muscle protein synthesis and replenish muscle glycogen via amino acid-driven pathways
A typical serving is around 85 g (~173 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating ground turkey alongside several other meat sources.
Ground Turkey pairs nicely with: Pair with cruciferous vegetables (broccoli, Brussels sprouts) because sulfur compounds enhance glutathione production, amplifying selenium's antioxidant effects; Combine with tomato-based dishes because lycopene and turkey's selenium work synergistically to reduce oxidative stress in cardiovascular tissue; Mix with mushrooms (especially shiitake) because ergothioneine in mushrooms plus turkey's B vitamins enhance mitochondrial energy production and cognitive function; Serve with bell peppers because vitamin C from peppers enhances iron absorption from turkey, supporting oxygen transport and energy metabolism.
Encyclopedia entries that supply the same signature nutrients ground turkey contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients ground turkeycontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.