The amount of iron in dark turkey meat is almost equivalent to that of red meat. People looking to cut back on red meat and choose lower-fat options, poultry could be a better choice. Note that the amount of iron is turkey breast, the "white" meat, is much lower, so choosing cuts like the legs and wings is ideal when seeking to increase iron intake.
Receive updates on the latest news and alerts straight to your inbox.
This site offers information designed for educational purposes only. You should not rely on any information on this site as a substitute for professional medical advice, diagnosis, treatment, or as a substitute for, professional counseling care, advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.