Turkey, whole, breast, meat only, cooked, roasted
Per 100 g, Turkey, whole, breast, meat only, cooked, roasted provides 147 kcal, making it a moderate-calorie food. It contains 30.1 g of protein, 0 g of carbohydrate and 2.08 g of fat, with 0 g of dietary fibre. Per 100 g it is an excellent source of protein.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 30.1 g | 60% |
| Total fat | 2.08 g | 3% |
| Saturated fat | 0.59 g | 3% |
| Carbohydrates | 0 g | 0% |
| Fibre | 0 g | 0% |
| Sodium | 99 mg | 4% |
| Potassium | 249 mg | 5% |
| Calcium | 9 mg | 1% |
| Iron | 0.71 mg | 4% |
| Magnesium | 32 mg | 8% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 3 µg | 0% |
| Cholesterol | 80 mg | 27% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Turkey
Turkey breast is a lean, mild-flavoured poultry cut, roasted whole for holiday meals or sliced for everyday sandwiches and salads. A 100 g cooked serving delivers 147 kcal and 30.1 g of protein, one of the highest protein contents among common poultry, with just 2.08 g of fat, of which 0.59 g is saturated. It contains no carbohydrate, plus 249 mg of potassium, 32 mg of magnesium, 99 mg of sodium and 80 mg of cholesterol.
Its very high protein-to-fat ratio has made turkey breast a long-standing choice for anyone prioritising lean protein, and its low saturated fat fits comfortably within general advice on balancing meat fats. The potassium and magnesium content also contribute modestly to daily mineral needs. Because the sodium figure here reflects roasting with typical seasoning, a practical tip is to cook the breast with herbs and citrus instead of salt-based rubs if you are watching sodium, then season individual portions afterward to taste.