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Cotto (meat product) vs Turkey breast, cured, cooked, sliced: nutrition comparison

Per 100 g: 93 kcal for Cotto (meat product), versus 100 kcal for Turkey breast, cured, cooked, sliced, a difference of 7 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Cotto (meat product)

Cooked sausage products100 g

Protein15.7 g 15.7 g

Fat3.1 g 3.1 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy93 kcal 93 kcal

Protein−5.2 g

Fat+1.4 g

Vitamin Dequal

Omega-3equal

Energy−7 kcal

Turkey breast, cured, cooked, sliced

Cooked sausage products100 g

Protein20.9 g 20.9 g

Fat1.7 g 1.7 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy100 kcal 100 kcal

Highest vitamin B12 content

Turkey breast, cured, cooked, sliced contains 0.6 µg more vitamin B12 per 100 g.

Highest vitamin C content

Cotto (meat product) contains 20 mg more vitamin C per 100 g.

Highest zinc content

Cotto (meat product) contains 1.6 mg more zinc per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Cotto (meat product)	Turkey breast, cured, cooked, sliced
Macronutrients
Energy	93 kcal	100 kcal
Protein	15.7 g	20.9 g
Fat	3.1 g	1.7 g
of which saturated fat	1.2 g	0.5 g
of which polyunsaturated	0.2 g	0.5 g
of which omega-3	0 g	0 g
Carbohydrates	0.6 g	0 g
of which sugars	0.6 g	0 g
Dietary fibre	0 g	0.4 g
Water	77 g	74 g
Alcohol	0 g	0 g
Minerals
Calcium	8 mg	7 mg
Iron	0.7 mg	0.4 mg
Magnesium	18 mg	26 mg
Phosphorus	240 mg	230 mg
Potassium	380 mg	370 mg
Sodium	910 mg	760 mg
Zinc	2.1 mg	0.5 mg
Vitamins
Vitamin D	0 µg	traces
Vitamin B12	0 µg	0.6 µg
Vitamin C	46 mg	26 mg
Folate	n/a	17 µg

Cotto (meat product) vs Turkey breast, cured, cooked, sliced: nutrition comparison

Cotto (meat product)

Turkey breast, cured, cooked, sliced

Full comparison, nutrient by nutrient

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