Turkey, retail parts, breast, meat only, with added solution, cooked, roasted
Whole food · Poultry Products
Photo: Wikipedia
This is lean, roasted turkey breast, often sold with a solution to keep it moist during cooking. The result is a tender, mild-flavored meat with a fine, firm texture that's exceptionally high in protein. It's a powerhouse of lean nutrition, delivering nearly 28 grams of protein with minimal fat per 100-gram serving.
Calorie split: 86% protein · 0% carbs · 14% fat
↓ Full nutrition💚 Why it's loved
People love it for its clean, mild flavor that acts as a perfect canvas for seasonings and sauces, and its incredible versatility from sandwiches to salads. It's also a cultural staple for holiday feasts, especially in North America.
⚠️ Watch-outs & how to enjoy it better
The 'added solution' can significantly increase sodium content, which is a consideration for those monitoring salt intake. To counteract this, look for 'no solution added' or 'natural' varieties, and rinse slices before using. Its lean nature can also lead to dryness if overcooked; brining or using a meat thermometer helps ensure juiciness.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Very low in fat and contains zero carbohydrates or sugar.
- A versatile, lean centerpiece for meal prep and calorie-conscious diets.
- Rich in B vitamins like niacin and B6, essential for energy metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'added solution' is typically a mixture of water, broth, and seasonings that can make up to 15% of the product's weight before cooking, helping to ensure a moist result but also adding sodium.
Full nutrition (USDA data · scales with serving)
| Water | 70.0 g |
| Energy | 130 kcal |
| Energy | 546 kj |
| Protein | 27.9 g |
| Total lipid (fat) | 2.1 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.59 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 219 mg |
| Potassium, K | 264 mg |
| Sodium, Na | 184 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 28.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.20 mg |
| Niacin | 11.5 mg |
| Pantothenic acid | 0.96 mg |
| Vitamin B-6 | 0.73 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 74.0 mg |
| Betaine | 2.8 mg |
| Vitamin B-12 | 0.30 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 0.08 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.43 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.24 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.15 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.67 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.30 g |
| MUFA 18:1 c | 0.29 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.67 g |
| PUFA 18:2 | 0.27 g |
| PUFA 18:2 n-6 c,c | 0.27 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.02 g |
| Fatty acids, total trans-monoenoic | 0.02 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.01 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.3 g |
| Isoleucine | 1.0 g |
| Leucine | 2.3 g |
| Lysine | 2.7 g |
| Methionine | 0.78 g |
| Cystine | 0.26 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.97 g |
| Valine | 1.1 g |
| Arginine | 1.8 g |
| Histidine | 0.90 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.2 g |
| Proline | 1.3 g |
| Serine | 1.2 g |
FAQ
What does 'with added solution' mean?
It means the turkey was injected or marinated with a mixture (often water, salt, and flavorings) before packaging to enhance moisture and flavor. This process can increase the sodium content.
How is this different from whole turkey breast?
This is retail parts, meaning it's a cut from the bird (like a boneless, skinless breast), not the whole bone-in breast. It's pre-portioned and ready to cook.
Is this a good option for a low-carb diet?
Yes, it's an excellent choice. With 0g carbs and sugar, and high protein, it fits perfectly into low-carb, keto, and carnivore dietary patterns.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.30 kcal/g · 86% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.70 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.