Published by Saura ·
Turkey breast nutrition: calories, protein and portion sizes
In this Fineli Release 20.0 reference, 100 g provides about 122 kcal and 25.6 g protein. Reference food and preparation: raw turkey breast. Match the edible weight and preparation below, or use the current label for your own product.
Quick answer
An example 150 g edible portion of turkey breast (raw turkey breast) supplies about 183 kcal, 38.4 g protein and 0 g fiber. This is a scaled food-composition estimate, not a recommended serving size.
Turkey breast: nutrition per 100 g and example portion
Reference preparation: raw turkey breast. The exact source name is “Turkey breast” (Fineli food 11551). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.
Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.
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| Nutrient | Per 100 g | Per 150 g example |
|---|---|---|
| Energy | 122 kcal | 183 kcal |
| Protein | 25.6 g | 38.4 g |
| Available carbohydrate (excludes fiber) | 0 g | 0 g |
| Fat | 2 g | 3 g |
| Saturated fat | 0.6 g | 0.9 g |
| Fiber | 0 g | 0 g |
How to weigh turkey breast
Use a raw edible turkey-breast weight with this table. Cooked breast loses water and has a different concentration per 100 g. Deli turkey, brined breast and breaded cutlets are separate products and may include ingredients beyond plain turkey.
Calculate your own turkey breast portion
For the 150 g example, multiply the source amounts by 150 ÷ 100 = 1.5. The unrounded energy calculation is 121.9 × 1.5 = 182.85 kcal, displayed as approximately 183 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.
For another amount, replace 150 with your own edible weight. Keep the preparation as raw turkey breast; if your food is prepared differently, choose a matching reference or calculate its recipe instead.
How preparation changes the estimate
For a batch roast, record the raw breast and additions, then divide by the final cooked yield. Count gravy and oil separately. A lean cut still needs safe cooking and handling; the table describes nutrient composition rather than food-safety readiness.
Meal ideas using turkey breast
Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.
- Serve cooked turkey breast with couscous and roasted peppers.
- Add turkey to a quinoa salad with cucumber and yogurt dressing.
Compare other meat and poultry
The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.
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| Food | Reference preparation | Energy / 100 g | Protein / 100 g | Fiber / 100 g |
|---|---|---|---|---|
| Pork tenderloin | raw boneless pork tenderloin, 4.5% fat reference | 125 kcal | 21 g | 0 g |
| Pork chops | raw pork chop with a thick fat layer, edible portion | 253 kcal | 18 g | 0 g |
| Chicken thigh and leg | raw chicken leg and thigh with skin, edible portion | 210 kcal | 18.1 g | 0 g |
Nutrition values and photo results are estimates. Check ingredients and portions before saving a meal.
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- Pork tenderloin nutrition: calories, protein and portion sizesPork tenderloin (raw): about 125 kcal and 21 g protein per 100 g. See portion calculations, preparation notes and the exact Fineli source.
- Pork chops nutrition: calories, protein and portion sizesPork chops (raw, fatty cut): about 253 kcal and 18 g protein per 100 g. See portion calculations, preparation notes and the exact Fineli source.
- Chicken thigh and leg nutrition: calories, protein and portion sizesChicken thigh and leg (raw, with skin): about 210 kcal and 18.1 g protein per 100 g. See portion calculations, preparation notes and the exact Fineli source.
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- How to track restaurant meals when the recipe is unknownUse published restaurant information, identify portions and hidden additions, and keep uncertainty visible when logging meals you did not cook.
Frequently asked questions
How many calories are in 150 g of turkey breast?
This raw turkey breast reference supplies about 183 kcal per 150 g edible portion. Match the preparation state and check a package label when available.
Does the preparation of turkey breast matter?
For a batch roast, record the raw breast and additions, then divide by the final cooked yield. Count gravy and oil separately. A lean cut still needs safe cooking and handling; the table describes nutrient composition rather than food-safety readiness.
How do I calculate a different portion?
Multiply each per-100 g nutrient amount by your edible serving weight divided by 100. Match raw, dry, cooked or drained weight to the reference and include sauces or cooking additions separately.
Sources and method
- Fineli food 11551: Turkey breast
Exact source record (Finnish interface). Values use the committed Release 20.0 extract, not a live query; a current record or a product label may differ.
- Fineli — National Food Composition Database in Finland (THL)
Release 20.0, accessed May 9, 2026. CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). Selected records are scaled to example portions and rounded; available carbohydrate excludes fiber. Source values describe representative foods, not a laboratory measurement of your meal.
- Fineli food 11513: Pork fillet, boneless tenderloin, fat 4.5 %
Exact record used in the comparison table; match the preparation shown in that row.
- Fineli food 703: Pork chop, thick layer of fat
Exact record used in the comparison table; match the preparation shown in that row.
- Fineli food 11563: Chicken leg and thigh with skin
Exact record used in the comparison table; match the preparation shown in that row.
- Creative Commons Attribution 4.0 International
Fineli data license. THL source values have been selected, scaled to example portions and rounded for this page. Editorial meal ideas and preparation explanations are Saura additions.