Bacon, turkey
Category: Sausages & Luncheon Meats Characteristics: Unprepared
Nutrition Highlights
Serving Size
Calories
32
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 21 (67.3%) |
| Protein | 8.9 (28.1%) |
| Carbohydrate | 1.1 (3.3%) |
| Total | 32 (100%) |
Serving: 1 serving [14g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 8.7 (61.8%) |
| Fat | 2.4 (16.9%) |
| Protein | 2.2 (15.9%) |
| Ash | 0.5 (3.4%) |
| Carbohydrate | 0.3 (1.9%) |
| Total | 14 (100%) |
Serving: 1 serving [14g]
Benefits
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Turkey is a good source of protein, providing around 30 grams of protein per 3 ounce serving. Protein helps build and repair muscles and tissues throughout the body
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Turkey is low in fat compared to other meats like beef or pork. A 3 ounce serving of turkey has around 3 grams of fat and 1 gram of saturated fat
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Turkey contains various B vitamins like niacin, riboflavin, pantothenic acid and vitamin B6. These B vitamins help support energy production and metabolism in the body
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Turkey is a good source of selenium, providing around 20% of the Daily Value per serving. Selenium acts as an antioxidant and supports thyroid function
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Turkey contains zinc and phosphorus which support bone health. Zinc also supports immune function and wound healing
Risks
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High in sodium which can increase blood pressure if consumed in large amounts
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Processed meat like bacon has been linked to increased risk of certain cancers
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High in saturated fat which can increase risk of heart disease if overconsumed
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Turkey bacon may contain preservatives like sodium nitrite which have been linked to increased cancer risk
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High in calories so can contribute to weight gain if not accounted for in overall diet
Additional Information
Bacon, turkey, unprepared, is a popular food product that offers both nutritional benefits and risks. As a nutrition expert, I will provide you with an overview of its primary attributes and secondary attributes, discussing the potential advantages and disadvantages of consuming this item.
Primary Attribute: Turkey Bacon
Turkey bacon is a type of bacon made from turkey meat instead of pork. It is often considered a healthier alternative to traditional pork bacon due to its lower fat content. Turkey bacon is typically made from lean turkey meat, which contributes to its reduced fat levels compared to pork bacon. This lower fat content can be beneficial for individuals aiming to reduce their overall fat and calorie intake.
Secondary Attributes:
1. Protein Source: Turkey bacon is a good source of protein, an essential macronutrient that plays a crucial role in building and repairing tissues, supporting immune function, and producing enzymes and hormones. Protein also helps to promote satiety, making it a valuable component of a balanced diet.
2. Lower Fat Content: Compared to pork bacon, turkey bacon generally contains less saturated fat and cholesterol. High intake of saturated fat and cholesterol is associated with an increased risk of heart disease. Therefore, choosing turkey bacon over pork bacon may be a healthier choice for individuals with cardiovascular concerns or those aiming to maintain a heart-healthy diet.
3. Sodium Concerns: One of the potential risks associated with turkey bacon is its high sodium content. Processed meats, including turkey bacon, are often preserved with sodium-based additives. Excessive sodium intake can contribute to high blood pressure, which is a risk factor for heart disease. It is important to be mindful of sodium intake and choose lower-sodium options or consume turkey bacon in moderation.
4. Nitrate and Nitrite Content: Like other processed meats, turkey bacon may contain nitrate and nitrite additives. These preservatives help prevent bacterial growth and maintain the product's color and flavor. However, when consumed in excess, nitrate and nitrite additives can form nitrosamines in the body, which are potentially carcinogenic. Therefore, it is advisable to moderate the consumption of processed meats, including turkey bacon, and opt for nitrate-free alternatives when possible.
5. Nutrient Variability: The nutritional composition of turkey bacon can vary depending on the brand and preparation method. Some brands may add additional fat, sodium, or other additives to enhance flavor or texture. Therefore, it is essential to read labels and choose turkey bacon options with minimal additives and a balanced nutritional profile.
In conclusion, turkey bacon, as a primary attribute, offers a lower fat alternative to traditional pork bacon, making it a potentially healthier choice for individuals aiming to reduce their fat intake. As for secondary attributes, turkey bacon serves as a good protein source, contains less saturated fat and cholesterol compared to pork bacon, but may have higher sodium content and potentially harmful additives. Moderation, label reading, and opting for nitrate-free options are advisable when including turkey bacon in a balanced diet.