Diced Turkey

Nutrition Facts
Serving Size 4 oz
Calories 122
    Calories from Fat 2

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 6.1g
15%
Tot. Carb. 4.1g
3%
  Sat. Fat 2g
8%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 2g
 
Cholesterol 50.6mg
 
Protein 16.2g
 
Sodium 1235.3mg
82%
 
 
Protein   29%
  • Carbohydrates   3%
  • Total Sugars  
  • Fat   15%
    • Vitamin D - mcg   0%
  • Added Sugar   4%
  • Calories   5%
  • Sodium   82%
    • Calcium   5%
  • Iron   5%
  • Potassium   5%
    • INGREDIENTS:  DICED TURKEY (Jennie-O: white turkey, turkey broth, modified food starch, contains 2% or less sodium lactate, salt, sugar, sodium phosphate, carrageenan, pepper, rosemary extract, spices. Turkey Combo: fully cooked white turkey: white turkey, water, modified food starch, salt, dextrose, sodium phosphate. cured turkey smoke flavoring added: mechanically separated turkey, water, turkey, modified food starch, contains 2% or less of salt, dextrose, brown sugar, sodium phosphate, smoke flavoring, sodium erythorbate, sodium nitrite.)
    ALLERGENS:  
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.