Turkey, light or dark meat, smoked, cooked, skin and bone removed
1 medium, slice (approx 3" x 2" x 1/4") (28 g): 45 kcal, 8.2 g protein, 0 g carbohydrate and 1.4 g fat.
Log 1 medium, slice (approx 3" x 2" x 1/4") (28 g) to todayCompare with another food
Nutrition Facts
Serving size1 medium, slice (approx 3" x 2" x 1/4") (28 g)
Amount per serving
Calories45
% Daily Value*
| Total Fat 1.5g | 2% |
|---|---|
| Saturated Fat 0g | 2% |
| Trans Fat — | |
| Cholesterol 20mg | 7% |
| Sodium 280mg | 12% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Includes Added Sugars 0g | 0% |
| Protein 8g | 16% |
| Vitamin D 0mcg | 0% |
| Calcium 10mg | 0% |
| Iron 0.5mg | 2% |
| Potassium 80mg | 0% |
* 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.
Estimated values. — means the source has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 1 medium, slice (approx 3" x 2" x 1/4") (28 g) gives you
High in Selenium (22% DV)
Low in added sugars, total fat, saturated fat
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
72% protein · 0% carbohydrate · 28% fat
- Protein
- 8 g 72%
- Carbs
- 0 g 0%
- Fat
- 1 g 28%
Compared with other foods
Per 100 g, against every food on BasalFit.
- Calories: less than 53% of foods
- Protein: more than 95% of foods
- Total fat: less than 51% of foods
- Carbohydrate: none
- Dietary fiber: none
- Total sugars: none
- Sodium: less than 4% of foods
All nutrients (37)
Amounts for 1 medium, slice (approx 3" x 2" x 1/4") (28 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 45.4 kcal | 162 kcal | |
| Protein | 8.2 g | 29.3 g | 16% |
| Carbohydrate | 0 g | 0 g | 0% |
| Dietary fiber | 0 g | 0 g | 0% |
| Total sugars | 0 g | 0 g | |
| Added sugars | 0 g | 0 g | 0% |
| Water | 18.2 g | 64.9 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 1.4 g | 5 g | 2% |
| Saturated fat | 0.383 g | 1.37 g | 2% |
| Monounsaturated fat | 0.293 g | 1.05 g | |
| Polyunsaturated fat | 0.394 g | 1.41 g | |
| Omega-3 EPA | 0 g | 0 g | |
| Omega-3 DHA | 0.011 g | 0.04 g | |
| Cholesterol | 21.3 mg | 76 mg | 7% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 7 mg | 25 mg | 1% |
| Iron | 0.498 mg | 1.78 mg | 3% |
| Magnesium | 7.28 mg | 26 mg | 2% |
| Phosphorus | 59.6 mg | 213 mg | 5% |
| Potassium | 83.4 mg | 298 mg | 2% |
| Sodium | 279 mg | 996 mg | 12% |
| Zinc | 0.868 mg | 3.1 mg | 8% |
| Copper | 0.026 mg | 0.094 mg | 3% |
| Selenium | 12 mcg | 43 mcg | 22% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 0 mcg | 0 mcg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0.028 mcg | 0.1 mcg | 0% |
| Vitamin E | 0.092 mg | 0.33 mg | 1% |
| Vitamin K | 0 mcg | 0 mcg | 0% |
| Thiamin (B1) | 0.017 mg | 0.06 mg | 1% |
| Riboflavin (B2) | 0.05 mg | 0.18 mg | 4% |
| Niacin (B3) | 1.52 mg | 5.44 mg | 10% |
| Vitamin B6 | 0.129 mg | 0.46 mg | 8% |
| Folate | 1.96 mcg | 7 mcg | 0% |
| Vitamin B12 | 0.104 mcg | 0.37 mcg | 4% |
| Choline | 23 mg | 82.3 mg | 4% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g |
Similar foods
- Turkey, ground, 93% lean, 7% fat, raw
- Turkey, ground, 93% lean/ 7% fat, raw
- Turkey, ground, fat free, pan-broiled crumbles
- Turkey, ground, fat free, patties, broiled
- Turkey, ground, fat free, raw
- Turkey, light or dark meat, smoked, cooked, with skin, bone removed
- Turkey, mechanically deboned, from turkey frames, raw
- Turkey, retail parts, breast, meat and skin, cooked, roasted
- Turkey, retail parts, breast, meat and skin, raw
- Turkey, retail parts, breast, meat and skin, with added solution, raw
Sources
- USDA FoodData Central record 167713 (SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.