What is the main nutritional difference between Turkey, all classes, breast, meat and skin, cooked, roasted and Turkey and gravy, frozen?

Turkey, all classes, breast, meat and skin, cooked, roasted has 189 kcal, 28.7g protein, 7.41g fat, and 0g carbs per 100g. Turkey and gravy, frozen has 67 kcal, 5.88g protein, 2.63g fat, and 4.61g carbs per 100g.

Turkey, all classes, breast, meat and skin, cooked, roasted vs Turkey and gravy, frozen

Nutrition comparison per 100g serving

Turkey, all classes, breast, meat and skin, cooked, roasted

189

kcal

Turkey and gravy, frozen

kcal

Macronutrient Comparison

Nutrient	Turkey, all classes, breast, meat and skin, cooked, roasted	Turkey and gravy, frozen	Winner
Calories	189 kcal	67 kcal
Total Fat	7.4g	2.6g
Saturated Fat	2.1g	0.8g
Cholesterol	74mg	18mg
Sodium	63mg	554mg
Total Carbohydrates	0g	4.6g
Dietary Fiber	0g	0g	=
Sugars	0g	0g	=
Protein	28.7g	5.9g

Vitamin Comparison

Vitamin	Turkey, all classes, breast, meat and skin, cooked, roasted	Turkey and gravy, frozen
Vitamin A	0mcg	13mcg
Thiamin (B1)	0.1mg	0.0mg
Riboflavin (B2)	0.1mg	0.1mg
Niacin (B3)	6.4mg	1.8mg
Vitamin B6	0.5mg	0.1mg
Folate	6mcg	4mcg
Vitamin B12	0.4mcg	0.2mcg

Mineral Comparison

Mineral	Turkey, all classes, breast, meat and skin, cooked, roasted	Turkey and gravy, frozen
Calcium	21mg	14mg
Iron	1.4mg	0.9mg
Magnesium	27mg	8mg
Phosphorus	210mg	81mg
Potassium	288mg	61mg
Zinc	2.0mg	0.7mg
Selenium	29.1mcg	19.2mcg

Summary

Turkey and gravy, frozen is lower in calories. Turkey, all classes, breast, meat and skin, cooked, roasted has more protein. Overall, Turkey and gravy, frozen wins in 5 of 7 categories.

More comparisons with Turkey, all classes, breast, meat and skin, cooked, roasted

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More comparisons with Turkey and gravy, frozen

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Nutritional Disclaimer

This content is for educational and informational purposes only. Nutritional values may vary based on preparation method, portion size, and product brand. Always consult a qualified healthcare provider or registered dietitian for personalized dietary advice.

Data sources: USDA FoodData Central, Korea MFDS, Japan MEXT.