Meat

Nutrition Facts Lunchmeat (Turkey)

Lunchmeat (Turkey) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein and vitamin B12. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.

Calories106
Protein14.8g
Carbs2.2g
Fat3.8g
Protein Carbs Fat

Nutrition for 100 g

Calories 106 kcal
Protein 14.81 g
Total Fat 3.77 g
Carbohydrates 2.2 g
Fiber Not reported
Total Sugars 0.99 g
Sodium Not reported

Nutrients

Full nutrient profile

Proximates
Water 74.34 g
Ash 3.43 g
Carbohydrates
Sugars, Total 0.99 g
Sucrose 0.43 g
Glucose 0.55 g
Fructose 0 g
Lactose 0 g
Maltose 0 g
Lipids
Fatty acids, total saturated 1.02 g
SFA 4:0 0.000917 g
SFA 5:0 0 g
SFA 6:0 0 g
SFA 7:0 0 g
SFA 8:0 0.000167 g
SFA 9:0 0 g
SFA 10:0 0.0005 g
SFA 11:0 0 g
SFA 12:0 0.003417 g
SFA 14:0 0.03 g
SFA 15:0 0.006417 g
SFA 16:0 0.71 g
SFA 17:0 0.009167 g
SFA 18:0 0.26 g
SFA 20:0 0.003417 g
SFA 21:0 0.000333 g
SFA 22:0 0.0005 g
SFA 23:0 0 g
SFA 24:0 0.000333 g
Fatty acids, total monounsaturated 1.31 g
MUFA 12:1 0 g
MUFA 14:1 0.004667 g
MUFA 15:1 0 g
MUFA 16:1 0.11 g
MUFA 17:1 0.007583 g
MUFA 18:1 1.18 g
MUFA 20:1 0.01 g
MUFA 22:1 n-9 0.000333 g
MUFA 22:1 n-11 0 g
MUFA 24:1 c 0 g
Fatty acids, total polyunsaturated 1.41 g
PUFA 18:2 1.24 g
PUFA 18:2 c 1.24 g
PUFA 18:2 CLAs 0.002167 g
PUFA 18:3 0.08 g
PUFA 18:3 c 0.08 g
PUFA 18:3 n-6 c,c,c 0.003083 g
PUFA 18:4 0 g
PUFA 20:2 c 0.0075 g
PUFA 20:3 c 0.005084 g
PUFA 20:3 n-3 0.000167 g
PUFA 20:3 n-6 0.004917 g
PUFA 20:3 n-9 0 g
PUFA 22:3 0.0005 g
PUFA 20:4 0.06 g
PUFA 20:5c 0.000333 g
PUFA 22:2 0 g
PUFA 22:5 c 0.006083 g
PUFA 22:4 0.01 g
PUFA 22:6 c 0.003917 g
Fatty acids, total trans 0.03 g
Fatty acids, total trans-monoenoic 0.02 g
TFA 14:1 t 0.000167 g
TFA 16:1 t 0.000917 g
TFA 18:1 t 0.02 g
TFA 20:1 t 0 g
TFA 22:1 t 0 g
TFA 18:2 t 0.003333 g
TFA 18:3 t 0 g
Vitamins and other components
Riboflavin 0.18 mg
Vitamin B-6 0.2 mg
Choline, total 27.63 mg
Vitamin B-12 0.56 ug

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Recipes with this food

Use lunchmeat (turkey) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.