Bacon, turkey, low sodium
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 24 MG | 27% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 6.2 MG | 39% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 56.9 MG | 10% | |
| Vitamin B-12 | 0.7 UG | 28% | |
| Vitamin A, RAE | 8 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 2.7 MG | 18% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 10.8 UG | 9% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 145 MG | 12% | |
| Potassium, K | 156 MG | 3% | |
| Sodium, Na | 900 MG | 39% | |
| Zinc, Zn | 1.6 MG | 15% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 19.4 UG | 35% |
Nutrition Highlights
- Good source of protein with 13.3g per 100g.
- Good source of Sodium, Na (39% DV).
- Good source of Selenium, Se (35% DV).
- Good source of Vitamin C, total ascorbic acid (27% DV).
- Good source of Niacin (39% DV).
- Good source of Vitamin B-6 (24% DV).
About Bacon, turkey, low sodium
This popular meat product is a leaner alternative to traditional pork bacon, made from turkey and specifically processed to reduce sodium content. It offers a similar savory, smoky flavor and crispy texture that bacon lovers enjoy, but with some nutritional advantages. The low sodium version contains significantly less salt than regular bacon, making it a better choice for those monitoring their sodium intake or managing blood pressure.
With its protein content and relatively low carbohydrate count, this food can be a satisfying addition to meals when consumed in moderation. The fat content, while lower than pork bacon, still contributes to its rich flavor and crispy texture when cooked. Many people enjoy it as a breakfast side, crumbled over salads for added crunch, or used to add a smoky flavor to sandwiches and wraps. It's also commonly incorporated into recipes like quiches, frittatas, and as a topping for baked potatoes or soups. When cooking, it's best to use a non-stick pan or bake it on a rack to allow excess fat to drain away, maximizing its potential as a healthier alternative to traditional bacon.
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