turkey sub
Packaged product Volailles Market District
Turkey sub contains 161 kcal per 100 g.
Roughly 42 % of its calories come from carbohydrates, with 32 % from protein and 26 % from fat (estimated with general energy factors).
That is more energy than the typical item in volailles on FoodFactly, where the median is 134 kcal per 100 g across 38 682 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
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 L | 161 kcal | |
| Total fat L | 4,8 g | 6 % |
| Saturated fat L | 2,2 g | 11 % |
| Sodium L | 59,1 mg | 3 % |
| Total carbohydrates L | 17,7 g | 6 % |
| Dietary fiber | not reported | |
| Total sugars L | 0 g | |
| Protein L | 13,4 g | 27 % |
% 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 32 %
- Carbohydrates 42 %
- Fat 26 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein13,4 gbelow the median for volailles (median 17,9 g)
- Sugars0 gin the lowest quarter of volailles (median 0,88 g)
- Fat4,8 gabove the median for volailles (median 4,4 g)
- Saturated fat2,2 gabove the median for volailles (median 1,2 g)
- Sodium59,1 mgin the lowest quarter of volailles (median 290 mg)
- Protein per 100 kcal8,3 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Market District
- Barcode
- 0815712015910
- Category
- Volailles
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Sticky Asian Chicken Rice Bowl Gourmet Fuel | 161 | 14,2 g | 17,4 g | 3,9 g |
| Sesame Ginger Chicken Wrap Starbucks | 161 | 8,2 g | 23,3 g | 4,7 g |
| Turkey Meatballs Sharkie's | 161 | 19,2 g | 12,1 g | 5 g |
| Chicken Jalapeño Meatballs Sharkie's | 161 | 19,2 g | 10,1 g | 4,5 g |
| Chicken Loaf With Mushroom Kim Loan | 161 | 22,2 g | 4 g | 7,1 g |
| Black Garlic And Mushrooms Chicken Saute Sprouts | 161 | 17,1 g | 2 g | 10,1 g |
| Tender Based Chicken Thighs Pam’s | 161 | 14,6 g | 0,6 g | 11,3 g |
| Salt & Pepper Chicken Chopstix | 161 | 8,7 g | 19,2 g | 5,3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in turkey sub?
100 g of turkey sub has 161 kcal.
Is turkey sub high in protein?
Turkey sub contains 13,4 g of protein per 100 g (27 % of the 50 g Daily Value). About 32 % of its calories come from protein. Compared with other volailles, that is below the median (median 17,9 g).
How many carbs are in turkey sub?
Turkey sub has 17,7 g of total carbohydrates per 100 g, including 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in turkey sub?
Turkey sub contains 4,8 g of fat per 100 g, of which 2,2 g is saturated (11 % of the Daily Value).
How much sodium is in turkey sub?
100 g contains 59,1 mg of sodium, 3 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 26 mai 2025. FoodFactly last checked it on 7 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0815712015910. License: ODbL 1.0 (Open Food Facts). Source record dated 26 mai 2025. Imported 7 novembre 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.