Protein is important, but some of the protein you find in this product isn't exactly natural. The protein comes from one of the following sources: - milk protein concentrate - whey protein isolate - soy protein isolate While it's fine to get some of your protein from supplemented items, keep in mind that they are not "natural" sources and that it's not ideal to get protein only from processed goods.
Not only do they have protein, they're filled with other vitamins and minerals. Highly Processed! This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of these ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh. Lunch meats, why the bad rep?
Some are more processed than others. Some have more fat than others. Some are better cuts of meat than others. And some contain nitrites, which you really gotta watch out for. The commonality between all lunch meats is the large amount of salt they contain. As a simple example, 3 oz of sliced turkey contains mg of sodium!! Even our top rated product in this category still does not meet the recommended amount of sodium a product should contain less than mg per 3 oz.
Our advice? Serving Size: 2 oz. Total Fat 0. Vitamin C 1. Iron 0. Last updated: 28 Oct 20 PM. Calorie Breakdown:. Nutrition summary: Calories. Food Search. Save Cancel. Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk.
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Carbs 1g. Protein 13g. Oven Roasted Turkey Breast. Reduced Sodium Turkey Breast. Italian Style Turkey Breast. Honey Cured Turkey Breast.
Roasted Turkey Breast.
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