Eggs, turkey, whole, raw

Turkey eggs are eggs laid by turkeys. The figures here describe the whole raw egg, including the white and yolk. They mainly provide protein and fat, with only trace amounts of carbohydrate and sugars. Per 100g, they contain 14g of protein, 12g of fat, including 3.7g of saturated fat, and 4.1mg of iron.

Protein supports the growth and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. The saturated fat content is worth noting for people monitoring their intake. Raw eggs can carry bacteria that cause food poisoning, so thorough cooking is important for food safety. Full nutrient figures are provided in the tables below.