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Protein-rich processed turkey sausage prepared with tomato paste.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Turkey sausage with tomato paste has 190 calories. It contains 4.5 g of carbs, 15.5 g of protein, 12.5 g of fat and 0.8 g of fiber. Its 1.1 µg of B12 covers 46% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
190
KCAL / 100G
Carbs
4.5g
· 2% DV
Protein
15.5g
· 31% DV
Fat
12.5g
· 16% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 32% · Fat 59%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 190 kcal | |
| Total fat | 12.5 g | 16% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0.05 g | |
| Sodium | 720 mg | 31% |
| Total carbohydrate | 4.5 g | 2% |
| Fiber | 0.8 g | 3% |
| Protein | 15.5 g | 31% |
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) | 120 g | 228 kcal |
| 1 ounce (small) | 28.4 g | 54 kcal |
| 1 piece (small) | 50 g | 95 kcal |
| 1 serving (small) | 80 g | 152 kcal |
| 100 g | 100 g | 190 kcal |
| 2 piece (medium) | 100 g | 190 kcal |
| 3 piece (large) | 150 g | 285 kcal |
| 1 serving (large) | 180 g | 342 kcal |
| 4 piece (extra large) | 200 g | 380 kcal |
Calculated from 190 calories per 100 g.
Cook Turkey sausage with tomato paste in a skillet over medium heat, stirring so the tomato coating warms evenly. If the product is raw, cook it through; if it is ready-to-eat, heat it until hot throughout.
Only if the package identifies Turkey sausage with tomato paste as ready-to-eat. Some sausages need cooking, so follow the package’s preparation directions; when in doubt, heat it thoroughly before serving.
Turkey sausage with tomato paste is made with turkey and tomato paste, while seasonings and other ingredients vary by product. Check the ingredient list for a specific package, especially if you need to avoid a particular ingredient.
Yes, Turkey sausage with tomato paste works in pasta. Slice and heat it first, then toss it with cooked pasta and a splash of pasta water; taste before adding extra tomato sauce or salt.
Not usually: tomato paste gives Turkey sausage with tomato paste a concentrated savory, slightly tangy tomato flavor. The overall taste depends on the sausage’s seasoning, so balance a strong tomato flavor with plain pasta, rice, or vegetables.
Yes, Turkey sausage with tomato paste can fill a breakfast burrito with scrambled eggs and vegetables. Warm the sausage first and go lightly on salty cheese or sauces, since the sausage may already be well seasoned.
Keep leftover Turkey sausage with tomato paste covered in the refrigerator at 40°F (4°C) or colder, and use it within 3–4 days. Discard it if it has been left at room temperature for over two hours.
Yes, Turkey sausage with tomato paste can be frozen in an airtight, freezer-safe package. Thaw it in the refrigerator and use it soon after thawing; the sausage’s texture may be a little softer afterward.
Yes, Turkey sausage with tomato paste can replace pork sausage in many recipes, but it brings its own tomato flavor and may be leaner. Reduce added tomato sauce at first and adjust the cooking time to the product.
It is better as an occasional choice than an everyday staple: Turkey sausage with tomato paste is processed, and some products contain substantial sodium. Pair it with vegetables or other minimally processed foods when you serve it.
Vitamins
B12
1.1µg · 46% DV
B3
5.2mg · 33% DV
B6
0.32mg · 19% DV
B5
0.65mg · 13% DV
Minerals
Selenium
20µg · 36% DV
Sodium
720mg · 31% DV
Phosphorus
175mg · 25% DV
Zinc
2.1mg · 19% DV
Potassium ⭐
310mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 190 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.
Turkey sausage with tomato paste is sausage made from turkey and seasoned with tomato paste. It can be cooked on its own or briefly pan-fried with the paste; the balance of savoury and tangy flavours depends on the product and how it is prepared.
It works for a quick breakfast with eggs and toast, or sliced into a sandwich, pasta or a simple skillet meal. For English-speaking cooks, it is an easy way to add a tomato-rich savoury note without preparing a separate sauce. It provides protein as well as fat, so pair it with vegetables or a salad for a more balanced plate; using little or no extra cooking oil keeps the meal lighter.
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.
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
3.6g
MONOUNSATURATED
4.8g
POLYUNSATURATED
3.5g
Omega 6:3 ratio 38.8:1
Above the ideal 4:1 (38.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.