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Lean protein; typically high in sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 slice (thin) of Fit Smoked Turkey Meat (30 g) has 31 calories. That works out to 104 calories per 100 g. It contains 0.8 g of carbs, 5.6 g of protein, 0.6 g of fat and 0 g of fiber. Its 2.3 mg of B3 covers 15% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 3 slice (thin) · 30 g
31
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
5.6g
· 11% DV
Fat
0.6g
· 1% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 72% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 31 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.17 g | 1% |
| Trans fat | 0.01 g | |
| Sodium | 330 mg | 14% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.6 g | 11% |
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 |
|---|---|---|
| 3 slice (thin) | 30 g | 31 kcal |
| 1 slice (thin) | 10 g | 10 kcal |
| 2 slice (thin) | 20 g | 21 kcal |
| 4 slice (thick) | 40 g | 42 kcal |
| 1 serving (medium) | 60 g | 62 kcal |
| 1 serving (large) | 90 g | 94 kcal |
| 1 pack (small) | 90 g | 94 kcal |
| 100 g | 100 g | 104 kcal |
| 1 pack (large) | 150 g | 156 kcal |
Calculated from 104 calories per 100 g.
Fit Smoked Turkey Meat is a convenient lean-protein choice, but it is typically high in sodium. It can fit into meals, though eating it often may make it harder to keep your overall salt intake moderate.
Fit Smoked Turkey Meat is generally ready to eat, so it can be served cold straight from the package. Follow any preparation directions printed on the specific pack, since products can differ.
Keep Fit Smoked Turkey Meat refrigerated in a sealed container after opening, and use it within the timeframe printed on the package. Discard it if it develops an unusual smell, texture, or appearance.
Yes, you can freeze Fit Smoked Turkey Meat. Separate slices or wrap portions airtight to make them easier to use later, then thaw them in the refrigerator and do not refreeze once thawed.
Cold Fit Smoked Turkey Meat may carry the Listeria risk associated with deli meats. During pregnancy, heat it until steaming before eating, and ask your healthcare provider if you need advice specific to your situation.
Yes, Fit Smoked Turkey Meat is typically high in sodium because salt is commonly used in smoked and packaged meats. If you are limiting salt, keep portions modest and balance them with less salty foods.
Yes, Fit Smoked Turkey Meat is usually sold ready to eat and can be eaten cold in sandwiches or salads. Keep it refrigerated and follow the package directions if they specify that it must be heated.
Fit Smoked Turkey Meat works well in sandwiches, wraps, omelets, and salads. For a quick meal, pair it with vegetables and whole-grain bread; avoid adding too many salty sauces or toppings.
Fit Smoked Turkey Meat is smoked, sliced, and generally seasoned with salt, while plain turkey breast is usually unseasoned and not smoked. That gives the smoked product a stronger flavor and often more sodium.
An unusual sour smell, a slimy surface, unexpected discoloration, or swollen packaging can signal that Fit Smoked Turkey Meat has spoiled. Do not taste it to check; discard it if you notice these signs.
Vitamins
B3
2.34mg · 15% DV
B6
0.13mg · 8% DV
B12
0.17µg · 7% DV
B5
0.21mg · 4% DV
Minerals
Sodium
330mg · 14% DV
Selenium
7.5µg · 14% DV
Phosphorus
62mg · 9% DV
Zinc
0.47mg · 4% DV
Potassium ⭐
78mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 31 calories in 3 slice (thin) (30 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.
Fit Smoked Turkey Meat is a convenient deli-style product made from turkey that has been smoked and sliced for easy serving. Its flavour is mild and savoury, with a tender texture, and it is usually eaten cold. It works well in sandwiches, wraps or a quick breakfast; add lettuce, tomato or cucumber for freshness. In Turkey, it may also be served alongside bread and cheese at breakfast.
It is a lean, protein-rich choice, providing 18.5 g of protein per 100 g, with little fat. Smoked deli meats can be salty, so balance it with fresh vegetables and go easy on other salty additions. For a lighter sandwich, pair it with mustard or a yogurt-based spread instead of a generous layer of mayonnaise.
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.
Medium
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 3
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.17g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.