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Food database and calorie counter Source: Generic

2 medium slices (approx 3" x 2" x 1/4")

Turkey

Nutrition Facts
Serving Size 2 medium slices (approx 3" x 2" x 1/4")
 
Amount Per Serving
Calories from Fat 35
Calories 105
 
% Daily Values*
Total Fat 3.93g 6%
  Saturated Fat 1.119g 6%
  Polyunsaturated Fat 0.979g  
  Monounsaturated Fat 1.238g  
Cholesterol 43mg 14%
Sodium 39mg 2%
Potassium 163mg  
Total Carbohydrate 0g 0%
  Dietary Fiber 0g 0%
  Sugars 0g  
Protein 16.18g  
 
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 5%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
5%
of RDI*
(105 calories)
5% of RDI
Calorie Breakdown:
 
Carbohydrate (0%)
 
Fat (35%)
 
Protein (65%)
Fat, 3.93g (35%) Protein, 16.18g (65%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
105
Fat
3.93g
Carbs
0g
Protein
16.18g
There are 105 calories in 2 medium slices of Turkey.
Calorie breakdown: 35% fat, 0% carbs, 65% protein.

Other common serving sizes:

Serving Size Calories
1 thin slice (approx 3" x 2" x 1/8") 26
1 cubic inch boneless cooked 32
1 oz boneless (yield after cooking) 37
1 medium slice (approx 3" x 2" x 1/4") 52
1 oz boneless, cooked 53
1 thick slice (approx 3" x 2" x 3/8") 79
100 g 187
1 cup diced, cooked 252

Related types of Turkey:

Turkey Breast Meat
Turkey Breast Meat and Skin
White Turkey (Deli Cut Rotisserie)
Deli Turkey or Chicken Breast Meat
Ground Turkey
  view more turkey nutritional info

See also:

Ground Turkey
Turkey Breast Meat (Fryer-Roasters)
Turkey Meat (Young Hen)
Turkey Meat (Young Tom)
Turkey Meat (Fryer-Roasters)
  view more results

Contains these Ingredients:

3 g Turkey meat and skin (cooked, roasted)
3 g Turkey meat (cooked, roasted)
24 g Turkey light meat and skin (cooked, roasted)
19 g Turkey light meat (cooked, roasted)
7 g Ground turkey (cooked)
 
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Recently eaten by:

OFFSIDO
on 20 May 2013
JiIn
on 20 May 2013
becca52
on 20 May 2013
Nancy Lu
on 20 May 2013

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