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High-protein, low-carbohydrate lean turkey
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Spiced pan-seared turkey fillet (150 g) has 248 calories. That works out to 165 calories per 100 g. It contains 1 g of carbs, 43.8 g of protein, 7.2 g of fat and 0.3 g of fiber. Its 15.3 mg of B3 covers 96% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
248
KCAL / 150G
Carbs
1g
· 0% DV
Protein
43.8g
· 88% DV
Fat
7.2g
· 9% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 2% · Protein 72% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 1.83 g | 9% |
| Trans fat | 0.03 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0.3 g | 1% |
| Protein | 43.8 g | 88% |
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 | 248 kcal |
| 1 piece (small) | 75 g | 124 kcal |
| 100 g | 100 g | 165 kcal |
| 4 ounce (medium) | 113 g | 186 kcal |
| 1 piece (thin) | 120 g | 198 kcal |
| 1 serving (medium) | 150 g | 248 kcal |
| 1 piece (large) | 200 g | 330 kcal |
| 1 serving (large) | 220 g | 363 kcal |
| 1 piece (extra large) | 250 g | 413 kcal |
Calculated from 165 calories per 100 g.
Black pepper, paprika, garlic, thyme, and cumin all work well in spiced pan-seared turkey fillet. Use a balanced mix so the seasoning complements the mild turkey rather than masking it; add chilli flakes if you want more heat.
Pat the turkey dry, coat it evenly with seasoning, then cook spiced pan-seared turkey fillet in a hot, lightly oiled skillet. Turn it once the first side releases easily, and let it rest briefly before slicing.
To keep spiced pan-seared turkey fillet moist, avoid overcooking it and make sure pieces are similar in thickness. Remove the meat when its thickest part reaches 165°F (74°C), then rest it briefly so the juices settle.
No, marinating spiced pan-seared turkey fillet is optional; a dry spice coating works well for a quick skillet meal. If you do marinate it, keep the meat refrigerated and discard or thoroughly cook any marinade that touched raw turkey.
Spiced pan-seared turkey fillet is done when its thickest part reaches 165°F (74°C), measured with a food thermometer. Checking the center is more reliable than judging by browned spices or clear-looking juices.
The spices on spiced pan-seared turkey fillet can burn when the skillet is extremely hot or the seasoning contains finely ground ingredients such as paprika or garlic. Use medium-high heat and turn the meat before the coating darkens excessively.
Use a properly preheated skillet and a thin layer of oil to keep spiced pan-seared turkey fillet from sticking. Let the first side sear without moving it; the meat usually releases more readily once a crust forms.
Roasted vegetables, rice, potatoes, or a crisp salad make good sides for spiced pan-seared turkey fillet. A lemony yogurt sauce or pan sauce also pairs well with the seasoned meat without overpowering it.
Cooked spiced pan-seared turkey fillet keeps for three to four days in the refrigerator when stored in a covered container. Refrigerate it within two hours of cooking, and reheat leftovers until steaming hot throughout.
Yes, chicken breast can replace turkey in the same spiced pan-seared turkey fillet method. Choose pieces of similar thickness and check the center for safe doneness, since cooking time can change with the cut and size.
Vitamins
B3
15.3mg · 96% DV
B6
0.87mg · 51% DV
B12
0.84µg · 35% DV
B5
1.23mg · 25% DV
Minerals
Selenium
46µg · 84% DV
Phosphorus
357mg · 51% DV
Zinc
2.78mg · 25% DV
Potassium ⭐
428mg · 13% DV
Sodium
117mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 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.
Spiced pan-seared turkey fillet is a simple home-style dish made by seasoning a turkey fillet and cooking it in a hot pan. It has no single regional origin; the seasoning can vary with the cook. Turkey is mild in flavour, so the spices come through clearly, while pan-searing gives the outside a little colour and keeps the centre tender when cooked carefully.
Serve it for lunch or dinner with roasted vegetables, salad, potatoes or grains; sliced leftovers also work well in a sandwich or wrap. It is a lean, high-protein choice with very little carbohydrate: a 100 g portion provides 29.2 g of protein. Use only a little cooking oil and add plenty of vegetables for a lighter, balanced 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
1.83g
MONOUNSATURATED
2.58g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 13.9:1
Above the ideal 4:1 (13.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.