Egg, turkey, whole, fresh, raw

Turkey eggs are larger and less commonly consumed than chicken eggs, often found in specialty markets or rural areas. They are rich in protein and have a similar nutritional profile to chicken eggs but slightly higher in fat and some minerals. Typically eaten cooked in various ways such as boiled, fried, or used in baking and recipes requiring whole eggs.

• Protein content supports muscle maintenance.
• Contains notable levels of Vitamin B12 and Iron, important for oxygen transport in blood.
• Naturally contains no vitamin C as an animal product.

Turkey eggs are classified as an egg dietary type, suitable for non-vegetarian diets but excluding meat consumption. They should be stored refrigerated and cooked properly before consumption to reduce salmonella risk.