Turkey sticks, breaded, battered, fried
* 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 | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 2.1 MG | 13% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 29 UG | 7% | |
| Vitamin B-12 | 0.2 UG | 10% | |
| Vitamin A, RAE | 12 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 234 MG | 19% | |
| Potassium, K | 260 MG | 6% | |
| Sodium, Na | 838 MG | 36% | |
| Zinc, Zn | 1.5 MG | 13% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 20.7 UG | 38% |
Nutrition Highlights
- Good source of protein with 14.2g per 100g.
- Good source of Sodium, Na (36% DV).
- Good source of Selenium, Se (38% DV).
About Turkey sticks, breaded, battered, fried
These savory, breaded and fried meat snacks are a convenient, protein-rich option often enjoyed as a quick bite or appetizer. Made from poultry, they deliver a solid 14.2 grams of protein per 100 grams, supporting muscle maintenance and satiety. However, the frying process significantly increases their fat content to 16.9 grams, with a portion coming from the oil absorbed during cooking. At 279 calories per 100 grams and 17 grams of carbohydrates—mostly from the breading—they are more energy-dense than plain roasted versions.
While they can be a handy source of protein on the go, their higher fat and calorie content means they're best enjoyed in moderation, especially for those monitoring their intake. They're commonly served as party snacks, game-day appetizers, or quick lunchbox additions, often paired with dipping sauces or alongside fresh vegetables to balance the meal. For a lighter alternative, baking or air-frying can reduce fat while preserving the satisfying crunch and flavor.
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