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Turkey-based protein source
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Tiber's Turkey Burger (250 g) has 538 calories. That works out to 215 calories per 100 g. It contains 45.3 g of carbs, 35.5 g of protein, 23.5 g of fat and 3.3 g of fiber. Its 13.5 mg of B3 covers 84% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
215
KCAL / 100G
Carbs
18.1g
· 7% DV
Protein
14.2g
· 28% DV
Fat
9.4g
· 12% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 27% · Fat 39%
Vitamins
B3
5.4mg · 34% DV
B12
0.55µg · 23% DV
B6
0.34mg · 20% DV
B2
0.18mg · 14% DV
Minerals
Selenium
18.5µg · 34% DV
Phosphorus
168mg · 24% DV
Sodium
510mg · 22% DV
Zinc
2mg · 18% 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 215 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.35g
MONOUNSATURATED
3.62g
POLYUNSATURATED
1.58g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
Follow the cooking instructions on the package and cook until the centre is fully done. For turkey-based burgers, a safe internal temperature of 74°C (165°F) is generally recommended.
It depends on the package directions, as some frozen burgers are designed to be cooked straight from frozen. If so, cook them more gently for longer and make sure the middle is thoroughly cooked.
Cook over medium heat and avoid pressing the burger down, which squeezes out moisture. A non-stick pan or only a small amount of oil is usually enough.
A large salad, grilled vegetables, or a yogurt-based side can make the meal feel more balanced. If serving it in a bun, adding plenty of vegetables is an easy way to round out the plate.
A ready-made burger commonly includes binders, seasonings, and additional processing steps; this product contains gluten, eggs, dairy, soy, sesame, and mustard. With a homemade patty, you have more direct control over the ingredients and seasoning.
Because it is a processed product, it is best used as one option within a varied diet built mainly around minimally processed foods. Check the ingredient list and salt information on the pack when deciding how often to have it.
Its protein content can make it part of a post-workout meal. Pair it with a carbohydrate food and some fruit or vegetables for a more complete recovery meal.
That depends mostly on portion size and what it is served with. People with reflux or a sensitive stomach may find a lighter serving, without rich sauces or a large bun, more comfortable.
Refrigerate it promptly after opening and keep it in a tightly sealed package or container. Use the best-before date and any “consume after opening” guidance on the label.
Refreezing a raw burger that has been thawed in the refrigerator may reduce quality and can complicate safe handling. Cooked portions can be cooled promptly, stored correctly, and frozen; follow the package instructions if they state otherwise.
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Nutrition data compiled from USDA FoodData Central and scientific sources.