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High in lean protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Spiced Sauce Boiled Turkey (150 g) has 233 calories. That works out to 155 calories per 100 g. It contains 3.8 g of carbs, 42 g of protein, 5.3 g of fat and 0.6 g of fiber. Its 15.3 mg of B3 covers 96% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
233
KCAL / 150G
Carbs
3.8g
· 1% DV
Protein
42g
· 84% DV
Fat
5.3g
· 7% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 73% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 233 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 1.42 g | 7% |
| Trans fat | 0 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 42 g | 84% |
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) | 150 g | 233 kcal |
| 1 piece (small) | 75 g | 116 kcal |
| 100 g | 100 g | 155 kcal |
| 1 cup (shredded) | 110 g | 171 kcal |
| 1 piece (medium) | 120 g | 186 kcal |
| 1 cup (diced) | 140 g | 217 kcal |
| 1 serving (large) | 200 g | 310 kcal |
| 1 serving (extra large) | 250 g | 388 kcal |
| 1 pack (double) | 300 g | 465 kcal |
Calculated from 155 calories per 100 g.
Simmer turkey in water or stock until fully cooked and tender, then serve it with a sauce seasoned to your taste. A little of the cooking liquid can loosen the sauce and keep the sliced meat moist.
Black pepper, paprika, garlic, and thyme all work well in spiced sauce boiled turkey. Cumin or chili can add a warmer or hotter flavor; add them gradually so the sauce does not overpower the turkey.
Cook spiced sauce boiled turkey gently rather than letting it boil hard, and avoid leaving it in the pot longer than needed. Keep the cooked meat covered in a little cooking liquid or sauce until serving.
Turkey breast gives spiced sauce boiled turkey a leaner, easy-to-slice texture, while thighs tend to stay more succulent and have a richer flavor. Either works; choose according to the texture you prefer.
Add the sauce after the turkey has cooked, or spoon it over just before serving. This keeps the spices aromatic and lets you control how much sauce coats the meat without making the cooking liquid overly seasoned.
Yes, strain the cooking water from spiced sauce boiled turkey and use it as a base for soup, rice, or more sauce. Taste it first, since the amount of salt and seasoning depends on how you prepared it.
Serve spiced sauce boiled turkey with rice, roasted vegetables, or a crisp salad. A fresh, tangy side can balance the warm spices, while bread is useful for soaking up any sauce left on the plate.
It can be a lean, protein-rich meal, especially when the sauce is not heavy or overly salty. Pairing spiced sauce boiled turkey with vegetables and choosing a moderate amount of sauce keeps the meal balanced.
Refrigerate leftover spiced sauce boiled turkey promptly in a covered container. Store the meat with a little sauce or cooking liquid to help it stay moist, and reheat it thoroughly before eating.
Yes, spiced sauce boiled turkey can be frozen in an airtight container once cool. Portioning it with some sauce helps protect the meat from drying out; thaw it in the refrigerator and heat it thoroughly before serving.
Vitamins
B3
15.3mg · 96% DV
B6
0.72mg · 42% DV
B12
0.68µg · 28% DV
B5
1.2mg · 24% DV
Minerals
Selenium
45µg · 82% DV
Phosphorus
330mg · 47% DV
Zinc
2.55mg · 23% DV
Sodium
525mg · 23% DV
Potassium ⭐
398mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 233 calories in 1 serving (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 sauce boiled turkey is turkey cooked gently in water or stock and served with a seasoned sauce. The name describes a preparation rather than pointing to one established regional dish. Boiling keeps the meat tender and mild, while the sauce can bring warmth, garlic or a little heat, depending on its ingredients. It works as a simple lunch or dinner; serve it with rice, potatoes or a crisp salad, or slice leftovers into a sandwich.
Turkey is naturally lean and this dish is high in protein, with 28 g per 100 g. For a lighter plate, use the sauce sparingly and add plenty of vegetables; a sharper, herb-forward sauce also balances the mild meat well.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.42g
MONOUNSATURATED
1.58g
POLYUNSATURATED
1.13g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.