Chicken and turkey are most notable for their niacin and pyridoxine content. White meat — such as the breast — supplies more of these two vitamins than dark meat — such as the thigh — as shown in the table below.
A 3.5-ounce (100-gram) serving of cooked, skinless chicken or turkey provides.
B vitamins Chicken breast, % RDI Turkey breast, % RDI Chicken, dark meat, % RDI Turkey, dark meat, % RDI
Riboflavin (B2) 7% 8% 13% 15%
Niacin (B3) 69% 37% 33% 17%
Pantothenic acid (B5) 10% 7% 12% 14%
Pyridoxine (B6) 30% 28% 18% 19%
Cobalamin (B12) 6% 7% 5% 7%
If you skip fatty poultry skin to cut calories, don’t worry — most of the B vitamins are in the meat, not the skin.
Chicken and turkey, especially the white meat portions, are high in B3 and B6. Poultry also supplies smaller amounts of riboflavin, pantothenic acid and cobalamin. Most of the nutrients are in the meat, not the skin.
A 3.5-ounce (100-gram) serving of cooked, skinless chicken or turkey provides.
B vitamins Chicken breast, % RDI Turkey breast, % RDI Chicken, dark meat, % RDI Turkey, dark meat, % RDI
Riboflavin (B2) 7% 8% 13% 15%
Niacin (B3) 69% 37% 33% 17%
Pantothenic acid (B5) 10% 7% 12% 14%
Pyridoxine (B6) 30% 28% 18% 19%
Cobalamin (B12) 6% 7% 5% 7%
If you skip fatty poultry skin to cut calories, don’t worry — most of the B vitamins are in the meat, not the skin.
Chicken and turkey, especially the white meat portions, are high in B3 and B6. Poultry also supplies smaller amounts of riboflavin, pantothenic acid and cobalamin. Most of the nutrients are in the meat, not the skin.