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High protein and low carbohydrate
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Broccoli with Turkey (200 g) has 202 calories. That works out to 101 calories per 100 g. It contains 9.6 g of carbs, 25.2 g of protein, 7.4 g of fat and 4.4 g of fiber. Its 158 µg of Vitamin K covers 132% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
202
KCAL / 200G
Carbs
9.6g
· 3% DV
Protein
25.2g
· 50% DV
Fat
7.4g
· 9% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 49% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 202 kcal | |
| Total fat | 7.4 g | 9% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 104 mg | 5% |
| Total carbohydrate | 9.6 g | 3% |
| Fiber | 4.4 g | 16% |
| Protein | 25.2 g | 50% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 202 kcal |
| 1 piece (small) | 90 g | 91 kcal |
| 100 g | 100 g | 101 kcal |
| 1 cup (chopped) | 120 g | 121 kcal |
| 1 piece (medium) | 140 g | 141 kcal |
| 1 serving (small) | 150 g | 152 kcal |
| 1 serving (large) | 280 g | 283 kcal |
| 1 serving (extra large) | 350 g | 354 kcal |
Calculated from 101 calories per 100 g.
To make broccoli with turkey, brown bite-size turkey pieces in a pan, then add broccoli and a little water or stock. Cover and cook until the turkey is fully cooked and the broccoli is tender but still holds its shape.
Broccoli and turkey are the essentials. Onion, garlic, olive oil, salt, and pepper are common additions, while lemon juice or a little broth can bring the flavors together without making the dish heavy.
Cook the turkey first, since it needs longer than broccoli. Once the turkey is nearly done, add the broccoli so it cooks through without becoming mushy while the meat finishes.
Yes, frozen broccoli works in broccoli with turkey. Add it straight from the freezer near the end of cooking, and allow extra time for it to heat through; avoid overcooking, as thawed broccoli softens quickly.
Turkey breast is a lean, quick-cooking choice for broccoli with turkey, while boneless thigh meat stays juicier and has a richer flavor. Cut either one into evenly sized pieces for consistent cooking.
A simple garlic-and-lemon pan sauce complements broccoli with turkey without overpowering it. You can also use a light soy-ginger sauce, but add it near the end so it does not scorch or make the broccoli soggy.
Broccoli with turkey pairs well with rice, quinoa, or roasted potatoes when you want a more filling meal. For a lighter plate, serve it with a crisp salad or a plain yogurt-based side.
Broccoli with turkey keeps for about three to four days in a refrigerator when stored promptly in a covered container. Refrigerate leftovers within two hours of cooking and reheat only the portion you plan to eat.
Yes, broccoli with turkey can be frozen in airtight, meal-size containers. The turkey freezes well, though the broccoli may become softer after thawing; thaw it in the refrigerator and reheat until steaming hot.
Broccoli with turkey can fit a weight-loss meal plan because it combines lean protein with vegetables. Keep portions of added oil and rich sauces moderate, and choose sides that suit your overall meal plan.
Vitamins
Vitamin K
158µg · 132% DV
Vitamin C
69mg · 77% DV
B3
10.2mg · 64% DV
B6
0.84mg · 49% DV
Minerals
Selenium
35µg · 64% DV
Phosphorus
324mg · 46% DV
Zinc
2.36mg · 21% DV
Potassium ⭐
610mg · 18% DV
Sodium
104mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 202 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Broccoli with Turkey brings together broccoli florets and pieces of turkey, cooked as a simple savoury main dish. It is not tied to one established regional tradition; home cooks can season it with onion, garlic, herbs or spices, and cook the vegetables until tender while keeping some bite.
The mild, earthy broccoli pairs well with lean turkey, making this a filling option that is high in protein and relatively low in carbohydrate. It works for lunch or dinner, served on its own or with a side such as rice, potatoes or bread. For a lighter, lower-carb plate, add a leafy salad instead of a starchy side.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.36g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.