Turkey, light or dark meat, smoked, cooked, with skin, bone removed
1 medium, slice (approx 3" x 2" x 1/4") (28 g): 58 kcal, 7.9 g protein, 0 g carbohydrate and 2.7 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
Calories60
% Daily Value*
| Total Fat 2.5g | 3% |
|---|---|
| Saturated Fat 1g | 4% |
| Trans Fat — | |
| Cholesterol 25mg | 8% |
| 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
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
56% protein · 0% carbohydrate · 44% fat
- Protein
- 8 g 56%
- Carbs
- 0 g 0%
- Fat
- 3 g 44%
Compared with other foods
Per 100 g, against every food on BasalFit.
- Calories: less than 42% of foods
- Protein: more than 93% of foods
- Total fat: less than 34% 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 | 58.2 kcal | 208 kcal | |
| Protein | 7.87 g | 28.1 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 | 17.3 g | 61.7 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 2.72 g | 9.7 g | 3% |
| Saturated fat | 0.793 g | 2.83 g | 4% |
| Monounsaturated fat | 0.89 g | 3.18 g | |
| Polyunsaturated fat | 0.692 g | 2.47 g | |
| Omega-3 EPA | 0 g | 0 g | |
| Omega-3 DHA | 0.011 g | 0.04 g | |
| Cholesterol | 23 mg | 82 mg | 8% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 7.28 mg | 26 mg | 1% |
| Iron | 0.501 mg | 1.79 mg | 3% |
| Magnesium | 7 mg | 25 mg | 2% |
| Phosphorus | 56.8 mg | 203 mg | 5% |
| Potassium | 78.4 mg | 280 mg | 2% |
| Sodium | 279 mg | 996 mg | 12% |
| Zinc | 0.829 mg | 2.96 mg | 8% |
| Copper | 0.026 mg | 0.093 mg | 3% |
| Selenium | 8.48 mcg | 30.3 mcg | 15% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 0 mcg | 0 mcg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Vitamin E | 0.095 mg | 0.34 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) | 1.43 mg | 5.09 mg | 9% |
| Vitamin B6 | 0.115 mg | 0.41 mg | 7% |
| Folate | 1.96 mcg | 7 mcg | 0% |
| Vitamin B12 | 0.098 mcg | 0.35 mcg | 4% |
| Choline | 19.6 mg | 69.9 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, fat free, pan-broiled crumbles
- Turkey, ground, fat free, patties, broiled
- Turkey, ground, fat free, raw
- Turkey, light or dark meat, smoked, cooked, skin and 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
- Turkey, retail parts, breast, meat only, cooked, roasted
Sources
- USDA FoodData Central record 168120 (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.