Vitamin E Content in Turkey Thigh
Turkey thigh contains approximately 0.5-0.9 mg of vitamin E (alpha-tocopherol) per 3-ounce (85g) serving, making it one of the better meat sources of vitamin E, though still providing only about 3-6% of the daily recommended intake. 1
Specific Content Data
Chicken thigh has the highest vitamin E content among common meat cuts, followed by chicken breast and pork shoulder, with turkey thigh falling in a similar range to chicken thigh 1
The lowest vitamin E concentrations are found in longissimus dorsi muscle from pork, beef, and veal, as well as beef shoulder 1
Based on average lean meat consumption of 105g daily, typical meat intake meets only about 3% of the recommended daily vitamin E requirement 1
Context for Daily Requirements
The recommended dietary allowance (RDA) for vitamin E is 15 mg alpha-tocopherol per day for adults aged 14 years and older, with no distinction between sexes 2
The European Food Safety Authority recommends 13 mg/day for men and 11 mg/day for women 2
A 3-ounce serving of turkey thigh would therefore provide approximately 3-6% of your daily vitamin E needs 1
Enhancing Vitamin E Content Through Diet
Supplementing turkey feed with 200 mg alpha-tocopherol acetate/kg significantly increases the vitamin E content in the meat, though the accumulation in muscle tissue is modest compared to other tissues 1
The ranking of vitamin E accumulation in supplemented animals follows: egg yolk > liver > adipose tissue > muscle tissue 1
Even with vitamin E-enriched feed, meat remains a relatively poor source of vitamin E compared to plant oils, nuts, seeds, and wheat germ 1
Important Nutritional Considerations
Dietary vitamin E supplementation in poultry (200-600 IU/kg diet) helps maintain low lipid oxidation in cooked meat during storage, improving meat quality and shelf life 3
The antioxidant effect of vitamin E in meat is most effective when combined with vacuum packaging immediately after cooking 3
Turkey and poultry products can contribute to overall vitamin E intake but should not be relied upon as primary sources - focus on plant-based sources like wheat germ, sunflower seeds, and olive oil for adequate intake 1