Lunchmeat, turkey, oven roasted, sliced: Nutrition Facts
Generic food Cooked Meat
Lunchmeat, turkey, oven roasted, sliced contains 110 kcal per 100 g.
Roughly 56% of its calories come from protein, with 34% from fat and 10% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in sausages and luncheon meats on FoodFactly, where the median is 265 kcal per 100 g across 174 foods.
100 g provides 23% of the Daily Value for Vitamin B12, 14% of the Daily Value for Riboflavin (B2) and 12% of the Daily Value for Vitamin B6.
The data comes from USDA FoodData Central: Foundation Foods.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 110 kcal | |
| Total fat M | 4.2 g | 5% |
| Saturated fat M | 1 g | 5% |
| Trans fat M | 0.025 g | |
| Sodium | not reported | |
| Total carbohydrates C | 2.7 g | 1% |
| Dietary fiber | not reported | |
| Total sugars M | 0.99 g | |
| Protein C | 15.4 g | 31% |
| Vitamin D C | 0.08 µg | 0.4% |
| Vitamin E M | 0 mg | 0% |
| Riboflavin (B2) M | 0.18 mg | 14% |
| Vitamin B6 M | 0.2 mg | 12% |
| Vitamin B12 M | 0.56 µg | 23% |
| Choline M | 27.6 mg | 5% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 56%
- Carbohydrates 10%
- Fat 34%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein15.4 gabove the median for sausages and luncheon meats (median 14.5 g)
- Sugars0.99 gabove the median for sausages and luncheon meats (median 0.2 g)
- Fat4.2 gin the lowest quarter of sausages and luncheon meats (median 21.9 g)
- Saturated fat1 gin the lowest quarter of sausages and luncheon meats (median 7.4 g)
- Protein per 100 kcal14 gprotein density, useful for comparing foods with different calorie levels
- Water74.3 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat M | 1.3 g |
|---|---|
| Polyunsaturated fat M | 1.4 g |
Sugars and starch (5)
| Sucrose M | 0.43 g |
|---|---|
| Glucose M | 0.55 g |
| Fructose M | 0 g |
| Lactose M | 0 g |
| Maltose M | 0 g |
Amino acids (19)
| Tryptophan M | 0.14 g |
|---|---|
| Threonine M | 0.6 g |
| Isoleucine M | 0.6 g |
| Leucine M | 1 g |
| Lysine M | 1.2 g |
| Methionine M | 0.37 g |
| Phenylalanine M | 0.53 g |
| Tyrosine M | 0.43 g |
| Valine M | 0.61 g |
| Arginine M | 0.89 g |
| Histidine M | 0.42 g |
| Alanine M | 0.81 g |
| Aspartic acid M | 1.3 g |
| Glutamic acid M | 2 g |
| Glycine M | 0.73 g |
| Proline M | 0.74 g |
| Serine M | 0.54 g |
| Hydroxyproline M | 0.15 g |
| Cysteine M | 0.18 g |
Individual fatty acids (56)
| Linoleic acid (omega-6, 18:2) M | 1.2 g |
|---|---|
| SFA 4:0 M | 0.001 g |
| SFA 6:0 M | 0 g |
| SFA 8:0 M | 0 g |
| SFA 10:0 M | 0.001 g |
| SFA 12:0 M | 0.003 g |
| SFA 14:0 M | 0.029 g |
| SFA 16:0 M | 0.71 g |
| SFA 18:0 M | 0.26 g |
| SFA 20:0 M | 0.003 g |
| MUFA 18:1 M | 1.2 g |
| PUFA 18:3 M | 0.077 g |
| PUFA 20:4 M | 0.057 g |
| SFA 22:0 M | 0.001 g |
| MUFA 14:1 M | 0.005 g |
| MUFA 16:1 M | 0.11 g |
| PUFA 18:4 M | 0 g |
| MUFA 20:1 M | 0.013 g |
| TFA 14:1 t M | 0 g |
| SFA 15:0 M | 0.006 g |
| SFA 17:0 M | 0.009 g |
| SFA 24:0 M | 0 g |
| TFA 16:1 t M | 0.001 g |
| TFA 18:1 t M | 0.021 g |
| TFA 22:1 t M | 0 g |
| PUFA 18:2 CLAs M | 0.002 g |
| MUFA 24:1 c M | 0 g |
| PUFA 18:3 n-6 c,c,c M | 0.003 g |
| MUFA 17:1 M | 0.008 g |
| Fatty acids, total trans-monoenoic M | 0.022 g |
| MUFA 15:1 M | 0 g |
| PUFA 22:2 M | 0 g |
| SFA 11:0 M | 0 g |
| PUFA 20:3 n-3 M | 0 g |
| PUFA 20:3 n-6 M | 0.005 g |
| PUFA 22:4 M | 0.011 g |
| PUFA 20:3 n-9 M | 0 g |
| SFA 5:0 M | 0 g |
| SFA 7:0 M | 0 g |
| SFA 9:0 M | 0 g |
| SFA 21:0 M | 0 g |
| SFA 23:0 M | 0 g |
| MUFA 12:1 M | 0 g |
| TFA 20:1 t M | 0 g |
| MUFA 22:1 n-9 M | 0 g |
| MUFA 22:1 n-11 M | 0 g |
| PUFA 18:2 c M | 1.2 g |
| TFA 18:2 t M | 0.003 g |
| PUFA 18:3 c M | 0.08 g |
| TFA 18:3 t M | 0 g |
| PUFA 20:3 c M | 0.005 g |
| PUFA 22:3 M | 0.001 g |
| PUFA 20:5c M | 0 g |
| PUFA 22:5 c M | 0.006 g |
| PUFA 22:6 c M | 0.004 g |
| PUFA 20:2 c M | 0.007 g |
Carotenoids (6)
| Vitamin D (D2 + D3), International Units C | 3.2 IU |
|---|---|
| Vitamin D2 (ergocalciferol) M | 0 µg |
| Vitamin D3 (cholecalciferol) M | 0.08 µg |
| Tocopherol, beta M | 0 mg |
| Tocopherol, gamma M | 0 mg |
| Tocopherol, delta M | 0 mg |
Other components (4)
| Water M | 74.3 g |
|---|---|
| Nitrogen M | 2.5 g |
| Ash M | 3.4 g |
| Vitamin E M | 0 mg |
Other forms of Lunchmeat
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Lunchmeat, ham, black forest, sliced | 114 | 17.1 g | 1.8 g | 4.2 g |
| Lunchmeat, roast beef, sliced, prepackaged | 116 | 18.5 g | 0.57 g | 4.5 g |
| Lunchmeat, chicken breast, sliced | 100 | 16.4 g | 3.1 g | 2.5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Pork, fresh, variety meats and by-products, lungs, cooked, braised Cooked | 99 | 16.6 g | 0 g | 3.1 g |
| Pork, cured, ham -- water added, whole, boneless, separable lean only, heated, roasted Cooked | 117 | 18 g | 1.6 g | 4.4 g |
| Pork, cured, ham -- water added, whole, boneless, separable lean and fat, heated, roasted Cooked | 126 | 17.8 g | 1.5 g | 5.5 g |
| Chicken breast, deli, rotisserie seasoned, sliced, prepackaged Cooked | 98 | 17.4 g | 2.9 g | 1.9 g |
| Pork, cured, ham -- water added, slice, boneless, separable lean and fat, heated, pan-broil Cooked | 125 | 18.6 g | 1.7 g | 5.1 g |
| Pork, cured, ham -- water added, slice, boneless, separable lean only, heated, pan-broil Cooked | 119 | 18.8 g | 1.8 g | 4.1 g |
| Chicken breast, roll, oven-roasted Cooked | 134 | 14.6 g | 1.8 g | 7.7 g |
| Beef, variety meats and by-products, tripe, cooked, simmered Cooked | 94 | 11.7 g | 2 g | 4.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked lunchmeat?
100 g of cooked lunchmeat has 110 kcal.
Is cooked lunchmeat high in protein?
Cooked lunchmeat contains 15.4 g of protein per 100 g (31% of the 50 g Daily Value). About 56% of its calories come from protein. Compared with other sausages and luncheon meats, that is above the median (median 14.5 g).
How many carbs are in cooked lunchmeat?
Cooked lunchmeat has 2.7 g of total carbohydrates per 100 g, including 0.99 g of sugars.
How much fat is in cooked lunchmeat?
Cooked lunchmeat contains 4.2 g of fat per 100 g, of which 1 g is saturated (5% of the Daily Value).
What vitamins and minerals does cooked lunchmeat contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin B12 (23% DV), Riboflavin (B2) (14% DV) and Vitamin B6 (12% DV). The full list is in the vitamins and minerals table above.
Where does this nutrition data come from?
From USDA FoodData Central: Foundation Foods, record dated April 30, 2026. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Foundation Foods, record 2759001. License: CC0 1.0 (U.S. public domain). Source record dated April 30, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.