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TURKEY BACON, TURKEY

Bacon, Sausages & Ribs Jennie-O Turkey Store, Inc. Branded
200 Calories
13.3g Protein
0g Carbs
16.7g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 200
% Daily Value*
Total Fat 16.7g 21%
Saturated Fat 3.3g 17%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 867mg 38%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 13.3g 27%
Vitamin D 0mcg 0%
Calcium 133mg 10%
Iron 0mg 0%
Potassium 0mg 0%

* 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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Protein 13.3g 44%
Carbs 0g 0%
Fat 16.7g 56%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 133 MG 10%
Iron, Fe 0 MG 0%
Sodium, Na 867 MG 38%

Nutrition Highlights

  • Good source of protein with 13.3g per 100g.
  • Good source of Sodium, Na (38% DV).

About TURKEY BACON, TURKEY

TURKEY BACON, TURKEY is a moderate-calorie food with 200 calories per 100-gram serving. Its primary macronutrient source is fat, providing 13.3g of protein, 0g of carbohydrates, and 16.7g of fat. This food belongs to the Bacon, Sausages & Ribs category.

Ingredients

MECHANICALLY SEPARATED TURKEY, TURKEY, WATER, SUGAR, CONTAINS 2% OR LESS SALT, POTASSIUM LACTATE, NATURAL SMOKE FLAVOR, FLAVOR (CANOLA OIL, NATURAL SMOKE, NATURAL FLAVORING), SODIUM DIACETATE, SODIUM PHOSPHATE, ROSEMARY EXTRACT, SODIUM ERYTHORBATE, SODIUM NITRITE.

Dietary Information

TURKEY BACON, TURKEY is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.

Notable micronutrients in TURKEY BACON, TURKEY include Sodium, Na (38% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 200 calories per 100 grams, TURKEY BACON, TURKEY gets 27% of its calories from protein, 0% from carbohydrates, and 75% from fat. This is moderately high, similar to many cooked grains and dairy products.

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