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Lean, high-protein poultry
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Raw turkey breast külbastı (150 g) has 171 calories. That works out to 114 calories per 100 g. It contains 0 g of carbs, 35.6 g of protein, 2.3 g of fat and 0 g of fiber. Its 15.2 mg of B3 covers 95% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
171
KCAL / 150G
Carbs
0g
· 0% DV
Protein
35.6g
· 71% DV
Fat
2.3g
· 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 0% · Protein 87% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 171 kcal | |
| Total fat | 2.3 g | 3% |
| Saturated fat | 0.63 g | 3% |
| Trans fat | 0 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 35.6 g | 71% |
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 piece (medium) | 150 g | 171 kcal |
| 1 piece (small) | 80 g | 91 kcal |
| 100 g | 100 g | 114 kcal |
| 1 serving (medium) | 180 g | 205 kcal |
| 1 piece (large) | 220 g | 251 kcal |
| 1 serving (large) | 250 g | 285 kcal |
| 2 piece (double) | 300 g | 342 kcal |
| 1 pack (large) | 500 g | 570 kcal |
Calculated from 114 calories per 100 g.
Cook raw turkey breast külbastı in a skillet, oven, or on a grill until the thickest part reaches 165°F (74°C). Pat it dry first and avoid crowding the pan so it browns rather than steams.
Raw turkey breast külbastı should reach 165°F (74°C) in its thickest part. Check with a food thermometer inserted into the center; color alone is not a reliable way to tell whether poultry is safely cooked.
No, do not wash raw turkey breast külbastı. Rinsing can spread bacteria through splashes onto the sink and nearby surfaces; cook it directly and wash your hands and any utensils that touched the raw meat.
Raw turkey breast külbastı keeps in the refrigerator for 1–2 days. Store it covered on the lowest shelf to contain leaks, and freeze it if you will not cook it within that window.
Yes, you can freeze raw turkey breast külbastı. Seal it well to limit air exposure, then thaw it in the refrigerator before cooking; once thawed, do not refreeze it raw.
Thaw raw turkey breast külbastı in the refrigerator for the safest, most even result. For faster thawing, keep it in a leakproof bag submerged in cold water and cook it as soon as it has thawed.
Yes, raw turkey breast külbastı can be grilled. Use a clean, preheated grill, turn the pieces with clean tongs, and cook until the center reaches 165°F (74°C); keep raw-meat plates away from cooked food.
Olive oil, lemon, garlic, and herbs make a simple marinade for raw turkey breast külbastı. Marinate it in the refrigerator, not on the counter, and discard marinade that touched the uncooked meat unless you boil it first.
Raw turkey breast külbastı usually turns dry from overcooking, since breast meat is lean. Keep pieces an even thickness and use a thermometer; remove the meat once its center reaches 165°F (74°C).
Yes, raw turkey breast külbastı can be cooked from frozen, but it will take longer and may cook less evenly. Separate pieces as they loosen and use a thermometer to confirm the center reaches 165°F (74°C).
Vitamins
B3
15.15mg · 95% DV
B6
0.81mg · 48% DV
B5
1.05mg · 21% DV
B12
0.36µg · 15% DV
Minerals
Selenium
41µg · 75% DV
Phosphorus
315mg · 45% DV
Zinc
1.8mg · 16% DV
Potassium ⭐
359mg · 11% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 171 calories in 1 piece (medium) (150 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.
Raw turkey breast külbastı is uncooked turkey breast prepared in the külbastı style: a Turkish way of cooking meat on a grill or hot pan. It is a cut ready to cook, not a ready-to-eat dish, so cook it thoroughly before serving.
Turkey breast has a mild flavour and a lean, firm texture. Cook the pieces over fairly high heat for a short time, turning as needed, to help keep them tender. In Turkey, they are commonly served as a main with rice, salad or grilled vegetables; they also work well with simple sides in everyday meals elsewhere. It is a lean, protein-rich choice, providing 23.7 g of protein and 1.5 g of fat per 100 g. Use little added oil and pair it with vegetables for a lighter plate.
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 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
0.63g
MONOUNSATURATED
0.69g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 7.6:1
Above the ideal 4:1 (7.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.