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High-protein, low-carb processed turkey deli meat
CALORIES
GI
POTASSIUM
FIBER
3 slice (medium) of Turkey deli slice (45 g) has 47 calories. That works out to 104 calories per 100 g. It contains 0.9 g of carbs, 8 g of protein, 0.9 g of fat and 0 g of fiber. Its 10.8 µg of Selenium covers 20% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
104
KCAL / 100G
Carbs
2.1g
· 1% DV
Protein
17.7g
· 35% DV
Fat
2g
· 3% 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 9% · Protein 73% · Fat 18%
Vitamins
B3
5.8mg · 36% DV
B6
0.32mg · 19% DV
B12
0.45µg · 19% DV
B5
0.7mg · 14% DV
Minerals
Selenium
24µg · 44% DV
Sodium
980mg · 43% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Medium
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 104 calories in 100 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.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.55g
MONOUNSATURATED
0.68g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
It is a convenient protein option, but it is still processed meat and often contains substantial sodium and additives. It is generally better used in moderate portions rather than as your main daily protein source.
Freshly cooked turkey breast usually has a shorter ingredient list and less sodium. Deli turkey is more convenient, but curing, seasoning, and processing can raise its salt content.
Once opened, keep it refrigerated in a tightly sealed container and use it within about 3 to 5 days. Follow the package storage instructions and use-by date if they are more restrictive.
Yes, freeze portions in airtight packaging to reduce waste. The slices may release some moisture and become slightly softer after thawing, and thawed meat should not be refrozen.
Pair them with vegetables and a fiber-rich food such as whole-grain bread, beans, or a grain-based salad. Adding avocado, yogurt, or another minimally processed food can make the meal more satisfying.
It can be a convenient protein ingredient in a post-workout meal or sandwich. If you sweat heavily or already eat salty foods, consider your total sodium intake for the day.
Eating it at night is not inherently harmful; overall meal size and daily eating habits matter more. People with reflux may find salty, processed foods less comfortable close to bedtime.
Look for turkey listed first, a short ingredient list, and lower sodium when comparing products. Check for curing agents such as nitrite or nitrate, added sugars, starches, and any relevant allergens.
People managing high blood pressure, kidney conditions requiring sodium restriction, or a medical recommendation to reduce processed meat should limit it. Anyone with an allergy to turkey or added ingredients should read the label carefully.
“Clean protein” is a marketing term, not a formal nutrition category. Turkey deli meat provides protein, but its processed nature means the ingredient list, sodium content, and frequency of use still matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.