The nutrient composition of poultry (chicken and turkey) is similar to that of red meat animals with a few exceptions. Poultry is lower in iron content, and thus heme iron, than beef. Turkey is slightly higher in several minerals (Ca, Fe, P, K, Zn, and

Cu) than chicken. As in red meats, there are significant amounts of several B vitamins (e.g., nia-cin, B6, and pantothenic acid) compared to other meat sources, and these are not significantly reduced during cooking.

The fat content of poultry is predominantly monounsaturated fat, followed by saturated fat and polyunsaturated fat. Poultry fat, like pork fat, is somewhat more unsaturated than beef fat. Poultry is significantly higher in polyunsaturated fat compared to beef, pork, lamb, and veal.

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