Turkey lunch

Nutrition facts and calories in turkey cold meat

Calories in turkey luncheon meat, as well as its nutritional composition. When is cooked, turkey meat loses part of its protein value while increasing the fat content. Even so cooked turkey meat remains an excellent source of nutrients, rich in proteins and unsaturated fatty acids. Its consumption also provides various micronutrients, minerals and vitamins.

Contents of the page

Each 100 grams of Turkey luncheon meat contains:

Nutritional composition
74.1 g
15.3 g
9.4 g
0.4 g
Fats (lipids)
Fat (total lipids)9.4 g
MUFA3.146 g
PUFA2.342 g
Saturated fat2.783 g
Cholesterol76 mg
Fiber0 g
Carbohydrates0.4 g
A0 µg
C0 mg
Calcium40 mg
Iron1.25 mg
Potassium216 mg
Magnessium22 mg
Sodium1004 mg
Phosphorus266 mg
Zinc2.32 mg

Calories in 100 grams of Turkey luncheon meat:

Energetic content

148 kcal

614.7 kJ

Fat: 57.4%

Proteins: 41.5%

Carbohydrates: 1.1%

How many calories do I need per day? Your daily caloric1 and nutritive2 intake needs

Eating 100 grams of Turkey luncheon meat you cover:
To burn these 148 Calories you can3...

About this application:

() Nutrition and energetic facts shown in this application have been calculated according to the published by the Spanish Agency of Health and Nutrition in the AESAN / BEDCA, Spanish Database of Food Composition v1.0 (2010). Keep in mind that the amount in grams of turkey lunch you choose refers to the edible part of this food.

(1) Daily Caloric Needs, DCN - Calorie requirements that we show here follows the established by FAO/WHO/UNU Expert Consultation on Human Energy Requirements. Although there are others, the FAO / WHO / UNU method is the most up-to-date.

(2) Nutrition scheme - The calculation of the necessary calories according to macronutrients follows a basic scheme of: 20% proteins; 30% fat; And 50% carbohydrates. That is, a standard generic ratio, but: Do you want to lose weight, or just the opposite? Or are you more interested in gaining muscle volume? This ratio will vary depending on each specific case and interest (see final note). And, moreover, it is best that you attend to quality rather than quantity, taking into account the nature of the nutrients contained in this food. Because it is not the same to obtain carbohydrates of glucose or fructose that of starch or polyols. Also not all fats are the same, we sholud not equate saturated fatty acids with unsaturated or hydrogenated (the unhealthy Trans fats). And something similar happens in the case of proteins, not all contain the same variety and quantity of essential amino acids, nor therefore have the same biological value.

(3) Caloric consumption - The calculation of energy consumption according to the activities is still established by the doctor Francisco Grande Covián.

() Remember: All this information has a purely orientative character. The best advice we can give you is that, to design your ideal diet, ask to doctors, dietitians and nutritionists.