Poultry Products

Category guide

Chicken and turkey dominate this 383-entry category, most of it skinless breast and thigh meat. Poultry is a lean, high-quality protein with B vitamins and phosphorus, and it is one of the most flexible proteins in the database for comparing cuts. Skin-on and fried preparations are where the fat and calorie columns climb sharply.

Tips for choosing

• Breast vs thigh is one of the clearest lean/fat trade-offs — use our compare pages to see the gap.
• Skin removal cuts a large share of the fat with almost no protein loss.
• Fried poultry can carry several times the fat of roasted at the same weight.
• Dark meat holds more iron and zinc than breast, at a modest calorie premium.

Standout foods in this category

Top 10 by Protein

1. 1 Emu, full rump, cooked, broiled 33.67 g
2. 2 Chicken, broilers or fryers, breast, meat only, cooked, fried 33.44 g
3. 3 Chicken, stewing, light meat, meat only, cooked, stewed 33.04 g
4. 4 Chicken, broilers or fryers, light meat, meat only, cooked, fried 32.82 g
5. 5 Chicken, broilers or fryers, giblets, cooked, fried 32.54 g
6. 6 Pheasant, cooked, total edible 32.4 g
7. 7 Emu, inside drums, cooked, broiled 32.38 g
8. 8 Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised 32.06 g
9. 9 Chicken, broilers or fryers, breast, meat and skin, cooked, fried, flour 31.84 g
10. 10 Turkey, ground, fat free, pan-broiled crumbles 31.69 g