From: gts (gts_2000@yahoo.com)
Date: Mon Apr 21 2003 - 12:40:04 MDT
Damien Sullivan wrote:
> On Sun, Apr 20, 2003 at 12:06:01PM -0400, Harvey Newstrom wrote:
>
>> Turkey is not 94% protein. It is 66.3% water, 29.2% protein, and
>> 3.2% fat.
>
> gts amended his claim to be talking about food with the water
> discounted. By your numbers the dry mass is 90% protein. Not 94%,
> but pretty high.
No doubt the small discrepancy comes from analysis of different types and
parts of the turkey itself, and whether the fatty skin is included in the
edible portion. In my posts I considered breast meat without the skin from
"fryer-roasters" turkey (the most delicious and most tender kind of turkey
for gobbling). Not sure what Harvey was using, but all turkey meat without
the skin contains roughly 85% to 95% protein after excluding the H2O.
Other great sources of protein from lean meats and seafood are shrimp,
lobster, red snapper, dungeness crab, veal, venison and buffalo.
I had buffalo steak for dinner this last Saturday evening.
-gts
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