Calories in Beef, Pork, Duck, Quail and Turkey Meat

By NYUS Inc. · Published 27 October 2026

Beef, pork, duck, quail, turkey and country chicken each have their own records, and the cut, the skin and the dataset change the number a lot. This guide uses two datasets and keeps them apart. IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, gives six red meat rows averaged over 4 to 6 regions (beef and pork) and ten poultry rows that are each a single region (duck, quail, turkey and country hen), with the region count on every row. The SR Legacy table of USDA FoodData Central gives seven raw meat records with the weights printed on each record page. IFCT 2017 prints energy in kilojoules, so the kcal for its rows are our conversion. Our existing mutton protein guide and chicken protein guide cover goat, sheep and broiler chicken.

The short answer

By IFCT 2017 Table 1 (raw, per 100 g), beef is 157 kcal for the round (leg, O027), 140 for the chops (O026) and 212 for the shoulder (O025); pork is 179 kcal for the chops (O049), 237 for the shoulder (O048) and 240 for the ham (O050). The single-region poultry rows run from 131 kcal (duck, N011) to 188 kcal (country hen thigh, N008), with quail (N015) at 138, turkey breast (N018) at 160 and country hen breast (N009) at 180. By the SR Legacy records, 4 oz (113 g) of raw ground beef is about 243 kcal, 4 oz of raw turkey breast about 129, 1 raw pork loin chop (117 g) about 232, 1 raw quail (109 g) about 209 and 1 unit of raw duck meat (137 g) about 185. Our reading: fat explains most of the gap, so a lean cut and a fatty cut of the same animal are far apart, and a single record cannot stand for "pork" or "beef".

IFCT 2017: beef and pork, per 100 g, raw

IFCT 2017, Table 1 (Proximate Principles), per 100 g edible portion. IFCT 2017 says all its data except poultry and egg pertains to raw food (PDF p. 27), so these rows are raw. "Regions" is how many regions the row averages. Energy is IFCT's kJ value; kcal is our conversion at 1 kcal = 4.184 kJ, rounded to the nearest kcal with half rounding up.

IFCT 2017: duck, quail, turkey and country hen, per 100 g

Every poultry row below is a single region, so none is an average over regions. IFCT says its raw-food statement does not cover poultry (PDF p. 27) and does not say how these rows were prepared, so this page does not call them raw or cooked. The names, including "with skin" and "skinless", are IFCT's.

The conversions for both tables: O025 889 / 4.184 = 212.48, so 212 kcal; O026 585 / 4.184 = 139.82, so 140 kcal; O027 658 / 4.184 = 157.27, so 157 kcal; O048 993 / 4.184 = 237.33, so 237 kcal; O049 748 / 4.184 = 178.78, so 179 kcal; O050 1006 / 4.184 = 240.44, so 240 kcal; N011 547 / 4.184 = 130.74, so 131 kcal; N015 576 / 4.184 = 137.67, so 138 kcal; N016 647 / 4.184 = 154.64, so 155 kcal; N017 581 / 4.184 = 138.86, so 139 kcal; N018 671 / 4.184 = 160.37, so 160 kcal; N019 771 / 4.184 = 184.27, so 184 kcal; N007 723 / 4.184 = 172.80, so 173 kcal; N008 785 / 4.184 = 187.62, so 188 kcal; N009 753 / 4.184 = 179.97, so 180 kcal; N010 764 / 4.184 = 182.60, so 183 kcal.

SR Legacy: per portion

Each figure is our arithmetic: kcal per 100 g times the grams in the portion, divided by 100, rounded to the nearest kcal with half rounding up. Every portion weight is printed on the SR Legacy record page, none is ours. The record names are the dataset's own and say which cut, which fat level and whether the record is raw.

The sums: ground beef 215 × 113 / 100 = 242.95, so 243 kcal; top round steak 127 × 113 / 100 = 143.51, so 144 kcal; pork loin 198 × 117 / 100 = 231.66, so 232 kcal; pork shoulder 236 × 113 / 100 = 266.68, so 267 kcal; duck 135 × 137 / 100 = 184.95, so 185 kcal; quail 192 × 109 / 100 = 209.28, so 209 kcal; turkey breast 114 × 113 / 100 = 128.82, so 129 kcal. Protein, fat and carbohydrate are the same arithmetic on the per 100 g figures, rounded to 0.1 g with half rounding up.

Other portions printed on the SR Legacy records

The sums: pork loin 113 g: 198 × 113 / 100 = 223.74, so 224 kcal; duck 303 g: 135 × 303 / 100 = 409.05, so 409 kcal; quail 405 g: 192 × 405 / 100 = 777.6, so 778 kcal; top round steak 344 g: 127 × 344 / 100 = 436.88, so 437 kcal; pork shoulder 453.6 g: 236 × 453.6 / 100 = 1070.496, so 1070 kcal.

One example weight that is ours

The 150 g weight below is our own example weight for three of the records, not a dataset value and not a measurement. It only shows how the per 100 g figure scales; weigh yours.

The sums: ground beef 150 g: 215 × 150 / 100 = 322.5, so 323 kcal; pork loin 150 g: 198 × 150 / 100 = 297, so 297 kcal; turkey breast 150 g: 114 × 150 / 100 = 171, so 171 kcal.

What stands out in the numbers

• IFCT O027 (beef, round) and O026 (beef, chops) print 7.38 g and 6.71 g of fat per 100 g, against 14.59 g for IFCT O025 (beef, shoulder).
• IFCT O049 (pork, chops) prints 11.30 g of fat per 100 g, against 18.83 g for IFCT O048 (pork, shoulder) and 18.55 g for IFCT O050 (pork, ham).
• SR Legacy 173980 (beef, top round steak) prints 127 kcal and 3.66 g of fat per 100 g, against 215 kcal and 15 g for SR Legacy 171796 (ground beef, 85% lean).
• SR Legacy 171098 (turkey, whole, breast, meat only) prints 114 kcal and 23.7 g of protein per 100 g, while IFCT N018 (turkey, breast, with skin) prints 160 kcal and 21.96 g; the records differ in skin, so they are not interchangeable.
• SR Legacy 172418 (quail, meat and skin) prints 192 kcal per 100 g and IFCT N015 (quail, skinless) 138, again a skin difference in the record names.
• IFCT N009 (country hen, breast, with skin) prints 22.08 g of protein and 753 kJ per 100 g, a single-region row.

Why these are reference rows, not your plate

• Raw rows, no dish. No row here is a curry, fry, roast, kebab or biryani, so this page gives no number for those.
• Single-region poultry rows. All ten IFCT poultry rows are a single region; the six beef and pork rows are averages of 4 to 6 regions.
• Cuts and skin matter. SR Legacy has many more beef, pork and turkey records than the seven used here, each for a different cut or fat level; we picked ones named in the table and make no claim about the others.
• The records' own notes. The record pages mark the energy of all seven SR Legacy records "Calculated"; the protein and fat of 171796 and 173980 "Analytical data; derived by linear regression" and of 171098 "Analytical"; the carbohydrate of 172418, 167818 and 167843 "Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)"; and carry no note on the protein and fat of 172410, 172418, 167818 and 167843.
• Weights are the record's. A chop, a quail or a portion you buy may be bigger or smaller; weigh when you can.
• For a packaged product, the pack wins. This page uses no pack labels.

How to log it so the numbers hold

• Log by weight, and say which cut. A 150 g portion of ground beef (our example weight, not a dataset value) on SR Legacy 171796 is 215 × 150 / 100 = 322.5, so 323 kcal by our arithmetic.
• Log oil and masala separately. Our spoon guide gives a level teaspoon of oil or ghee.
• Compare with other meat. Our calories per piece guide gives chicken, mutton and fish per piece.
• Do not mix datasets inside one day. If you log a cut from IFCT 2017, keep to that row for the same dish.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A calorie, protein or fat target, and any claim about what these foods do to your weight or health: we have not looked up one for any person, so we give none. If you have a medical condition, ask your doctor or dietitian.
• Any named brand, pack label or FSSAI figure: not used, so the page does not mix label numbers with the records above.
• Curries, fries, roasts, kebabs, biryani and other cooked dishes: none is among the IFCT rows or SR Legacy records used, so no number here.
• Offal, bacon, sausages, ham products, goat, sheep, broiler chicken, fish and eggs: not covered here; processed meats are in our frankfurter, salami and ham guide.
• Nutrients beyond energy, protein, fat and carbohydrate, including cholesterol and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1 (Proximate Principles and Dietary Fibre), PDF p. 59 (N007 to N011, N015 to N019), p. 60 (O025, O026, O027), p. 61 (O048, O049) and p. 62 (O050), read 27 Oct 2026; the statement that all data except poultry and egg pertains to raw food is on PDF p. 27.
• USDA FoodData Central, SR Legacy 171796 (Beef, ground, 85% lean meat / 15% fat, raw): Energy 215 kcal, protein 18.6 g, total fat 15 g, carbohydrate 0 g per 100 g; portion: 4 oz 113 g (read 27 Oct 2026).
• USDA FoodData Central, SR Legacy 173980 (Beef, round, top round steak, boneless, separable lean and fat, trimmed to 0" fat, choice, raw): Energy 127 kcal, protein 23.5 g, total fat 3.66 g, carbohydrate 0 g per 100 g; portions: 1 steak 344 g, 4 oz 113 g (read 27 Oct 2026).
• USDA FoodData Central, SR Legacy 167818 (Pork, fresh, loin, whole, separable lean and fat, raw): Energy 198 kcal, protein 19.7 g, total fat 12.6 g, carbohydrate 0 g per 100 g; portions: 1 chop excluding refuse 117 g, 4 oz 113 g (read 27 Oct 2026).
• USDA FoodData Central, SR Legacy 167843 (Pork, fresh, shoulder, whole, separable lean and fat, raw): Energy 236 kcal, protein 17.2 g, total fat 18 g, carbohydrate 0 g per 100 g; portions: 1 lb 453.6 g, 4 oz 113 g (read 27 Oct 2026).
• USDA FoodData Central, SR Legacy 172410 (Duck, domesticated, meat only, raw): Energy 135 kcal, protein 18.3 g, total fat 5.95 g, carbohydrate 0.94 g per 100 g; portions: 1 unit (yield from 1 lb ready-to-cook duck) 137 g, 0.5 duck 303 g (read 27 Oct 2026).
• USDA FoodData Central, SR Legacy 172418 (Quail, meat and skin, raw): Energy 192 kcal, protein 19.6 g, total fat 12 g, carbohydrate 0 g per 100 g; portions: 1 unit (yield from 1 lb ready-to cook quail) 405 g, 1 quail 109 g (read 27 Oct 2026).
• USDA FoodData Central, SR Legacy 171098 (Turkey, whole, breast, meat only, raw): Energy 114 kcal, protein 23.7 g, total fat 1.48 g, carbohydrate 0.14 g per 100 g; portions: 1 breast 1769 g, 4 oz 113 g (read 27 Oct 2026).
• nyus.in, the NYUS landing page, read on 27 Oct 2026 for the app statements in the NYUS section and the CTA.

The kJ to kcal conversions, the per portion figures, the sums, the rounding, the 150 g example weight, the comparisons and every sentence starting "Our reading" are NYUS's own arithmetic or opinion, not from IFCT or USDA. The IFCT values and the SR Legacy portion weights are as printed in those datasets. The names in the first column are the datasets' own row and record names.

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