Turkey Light Meat

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

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Full Nutrition Profile

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.

Using default Daily Values from FDA.

Set personalized Daily Values

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.

Protein Quality Score: %†

Limiting Amino Acid:

  • Some foods that are a good source of include .

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.


Zero Trans Fat.

High in Cholesterol.

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