Bacon, turkey, microwaved
FDC 171639slice (8 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 26 · +4 vs Sausage & deli meats medianMicrowaved turkey bacon scores 26 of 100, a Low band mark that actually ranks 23rd of 60 in Sausage & deli meats, above the category median of 22. Per 100 g it posts an excellent 59 percent DV for protein, plus good marks for iron at 15 percent DV, potassium at 14 percent DV and calcium at 13 percent DV.
It is a quick microwave breakfast strip, often standing in for pork bacon in sandwiches or alongside eggs, with a typical slice weighing about 8 g. The honest caveats are sodium, high at 2020 mg per 100 g, along with saturated fat at 6.9 g per 100 g and cholesterol notable at 153 mg per 100 g, so a couple of slices rather than a full plate keeps things in check.
See how this score is calculated, build a plate around bacon, turkey, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 368 kcal | 18% |
| Total fat | 26 g | 33% |
| Saturated fat | 6.9 g | 35% |
| Cholesterol | 153 mg | 51% |
| Sodium | 2020 mg | 88% |
| Carbohydrate | 4.2 g | 2% |
| Dietary fiber | 0 g | 0% |
| Sugars | 4.2 g | |
| Protein | 30 g | 59% |
| Potassium | 666 mg | 14% |
| Calcium | 163 mg | 13% |
| Iron | 2.6 mg | 15% |
| Magnesium | 30 mg | 7% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 19 µg | 2% |
| Vitamin E | 0.14 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 29 kcal | 1% |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.55 g | 3% |
| Cholesterol | 12 mg | 4% |
| Sodium | 162 mg | 7% |
| Carbohydrate | 0.34 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0.34 g | |
| Protein | 2.4 g | 5% |
| Potassium | 53 mg | 1% |
| Calcium | 13 mg | 1% |
| Iron | 0.21 mg | 1% |
| Magnesium | 2.4 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 1.5 µg | 0% |
| Vitamin E | 0.01 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 171639Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the sausage & deli meats median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Frankfurter, beef, low fatDensity 28 vs 26Salami, cooked, turkeyDensity 28 vs 26Pickle and pimiento loaf, porkDensity 28 vs 26Original analysis by NutriVerdict
In the kitchen and how to use it
Turkey bacon is a leaner alternative to pork bacon, made from ground and formed turkey meat and skin, cured and smoked to mimic bacon's salty, smoky profile, then typically cooked quickly in a skillet or microwave since the thin strips crisp up fast. It's used the same way as pork bacon: crumbled over salads and baked potatoes, layered into a BLT, or served alongside eggs and toast at breakfast, though its texture tends to be a bit more uniform and less fatty-crisp than pork bacon.
Because it's processed and cured, turkey bacon keeps in the refrigerator for about a week once opened and freezes well for longer storage; individual slices thaw and cook quickly straight from frozen in a pinch. At 368 calories per 100 g with 29.5 g of protein per serving contributing 59% DV, it's a notably protein-dense choice for its category, though its 2020 mg of sodium per 100 g is high, so it's best treated as a flavorful breakfast addition rather than eaten in large portions.
Frequently asked questions about bacon, turkey
How many calories are in microwaved turkey bacon?
An 8 g slice serving has 368 calories per 100 g, with 29.5 g of protein and 25.9 g of fat.
Is turkey bacon a good source of protein?
Yes, a serving provides 59% of the daily value for protein, a notably high figure for a breakfast meat.
Is turkey bacon high in sodium?
Yes, it contains 2020 mg of sodium per 100 g, so it's best enjoyed in modest portions rather than as a large daily serving.