Turkey Light Meat

Turkey, light meat, breaded, baked or fried, skin not eaten

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Full Nutrition Profile

Using default Daily Values from FDA.

Set personalized Daily Values

Nutrition Facts

Serving Size

1 cup, cooked, diced (135g)

Amount per serving

Calories

232

% Daily Value *

Total Fat 5g

6%

Saturated Fat 1.3g

7%

Trans Fat

Cholesterol 92mg

31%

Sodium 339mg

15%

Total Carbohydrate 8.3g

3%

Dietary Fiber 0.5g

2%

Total Sugars

Protein 36.9g

Vitamin D

Calcium 35mg

3%

Iron 1mg

8%

Potassium 329mg

7%

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Detailed Nutrient Information

Vitamin C

0%

0.27 mg

Thiamin

13%

0.16 mg

Riboflavin

23%

0.3 mg

Niacin

94%

15 mg

Pantothenic Acid

—

Vitamin B6

56%

0.95 mg

Folate

25.7 mcg

Folic Acid

10.8 mcg

Food Folate

14.9 mcg

Fortified Folate

33.8 mcg

Choline

18%

97.2 mg

Betaine

—

Vitamin B12

43%

1.04 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

1%

5.4 mcg

Retinol

4.05 mcg

Beta Carotene

13.5 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

0 mcg

Vitamin A IU

—

Lycophene

0 mcg

Lutein and Zeaxanthin

0 mcg

Vitamin E

1%

0.22 mg

Added Vitamin E

0 mg

Beta Tocopherol

—

Gamma Tocopherol

—

Delta Tocopherol

—

Alpha Tocotreniol

—

Beta Tocotreniol

—

Gamma Tocotreniol

—

Delta Tocotreniol

—

Vitamin D2 and D3

0.41 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

—

Vitamin K

5%

6.48 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

3%

35.1 mg

Iron

8%

1.39 mg

Magnesium

10%

43.2 mg

Phosphorus

25%

311 mg

Potassium

7%

329 mg

Sodium

15%

339 mg

Zinc

20%

2.16 mg

Copper

12%

0.11 mg

Manganese

—

Selenium

72%

39.6 mcg

Fluoride

—

Iodine

—

Fat

6%

5 g

Saturated Fat

7%

1.34 g

Butyric Acid

0 g

Caproic Acid

0 g

Caprylic Acid

0 g

Capric Acid

0.01 g

Lauric Acid

0.01 g

Tridecylic Acid

—

Myristic Acid

0.02 g

Pentadecylic Acid

—

Palmitic Acid

0.77 g

Margaric Acid

—

Stearic Acid

0.5 g

Arachidic Acid

—

Behenic Acid

—

Lignoceric Acid

—

Monounsaturated Fat

1.65 g

Myristoleic Acid

—

Pentadecenoic Acid

—

Hexadec-9-enoic Acid

—

Palmitoleic Acid

—

Trans Hexadec 9 Enoic Acid

—

Heptadecylic Acid

—

Octadec-9-enoic Acid

—

Oleic Acid

—

Elaidic Acid

—

Vaccenic Acid

—

Gondoic Acid

0.01 g

Docos-13-enoic Acid

—

Erucic Acid

—

Brassidic Acid

—

Nervonic Acid

—

Polyunsaturated Fat

1.43 g

9,12-octadecadienoic Acid

—

Linoleic Acid

—

Conjugated Linoleic Acids (CLAs)

—

Linolelaidic Acid

—

9-trans-12-cis-Linoleic Acid

—

Trans Linoleic Acid

—

Linolenic Acid

—

Alpha Linolenic Acid (ALA)

—

Gamma Linolenic Acid (GLA)

—

Punicinic Acid

—

Paranaric Acid

0 g

Eicosadienoic Acid

—

Icosatrienioc Acid

—

Eicosatrienoic Acid (ETE)

—

Dihomo Gamma Linolenic Acid (DGLA)

—

Eicosatetraenoic Acid (ETA)

—

Arachidonic Acid (AA)

—

Eicosapentaenoic Acid (EPA)

0.01 g

Heneicosapentaenoic Acid (HPA)

—

Adrenic Acid (AdA)

—

Docosapentanoic Acid (DPA)

0.01 g

Docosahexanoic Acid (DHA)

0.01 g

Trans Fat

—

Trans Monoenoic Fat

—

Trans Polyenoic Fat

—

Cholesterol

31%

91.8 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

74%

36.9 g

Tryptophan

—

Threonine

—

Isoleucine

—

Leucine

—

Lysine

—

Methionine

—

Cystine

—

Phenylalanine

—

Tyrosine

—

Valine

—

Arginine

—

Histidine

—

Alanine

—

Aspartic Acid

—

Glutamic Acid

—

Glycine

—

Proline

—

Serine

—

Hydroxyproline

—

Carbohydrates

3%

8.29 g

Fibre

2%

0.54 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

—

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

—

Calories

232 kcal

Water

83.9 g

Ash

—

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

  • 1 cup, cooked, diced (135g)
  • 1 oz, boneless, raw, without skin (yield after cooking) (26g)
  • 1 oz, with bone, raw, without skin (yield after cooking, bone removed) (22g)
  • 1 oz, with bone, cooked, without skin (yield after bone removed) (24g)
  • 1 cubic inch, boneless, cooked, skin removed (17g)
  • 1 oz, boneless, raw (yield after cooking, skin removed) (23g)
  • 1 oz, boneless, cooked (yield after skin removed) (25g)
  • 1 thick slice (approx 3" x 2" x 3/8") (42g)
  • 1 medium slice (approx 3" x 2" x 1/4") (28g)
  • 1 thin slice (approx 3" x 2" x 1/8") (14g)
  • 1 oz, boneless, cooked, skinless (28g)

Nutrient Sources ‡

  • Excellent source of Niacin
  • Excellent source of Vitamin B6
  • Excellent source of Vitamin B12
  • Excellent source of Phosphorus
  • Excellent source of Selenium
  • Good source of Riboflavin
  • Good source of Choline
  • Good source of Sodium
  • Good source of Zinc

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

  • Very High Protein
  • Low Fat
  • Low Carbs

Foods with similar macro profiles:

Profile of Protein in Item

Essential Amino Acids

Essential amino acids are critical for building protein. For more information, see the Wikipedia page on them.

100g of Turkey Light Meat contains 27.3g of protein, which is about the same as 4.6 eggs, 1 chicken breast, or 2 cups (531g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

  • 7.7g per 1 cup, cooked, diced

Profile of Fat in Item

Types of Fats

Low in Saturated Fat.


High in Cholesterol.

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