/ / Turkey Breast SMOKED

Turkey Breast SMOKED

Contains sodium nitrite

Schad's turkey breast is hickory-smoked and provides 11 g protein per 2 oz serving. It contains sodium nitrite and has 410 mg sodium per serving.

Seed-oil freeNo artificial dyesNo artificial flavorsNo natural flavorsNo gums or thickenersNo gluten ingredientsDairy-freeKeto
$7.95 lowest price at Findlay Market Shopping App
Price and stock checked Oct 29, 2026
Key nutrition facts
50caloriesPer serving · 2 oz (56g)
Protein
11g▼
Fiber
0g
Added sugar
—
Sodium
410mg▲
Saturated fat
0g▲
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Turkey Breast, Water, Salt, Brown Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite
66 / 100
Fair Scored automatically
Weighted as processed meatHigh confidence · Scored on 10 of 11 inputs, 1 claim verified
Nutrition · counts 20%93
Ingredients · counts 25%67
Processing · counts 25%55
Sourcing · counts 15%50
Transparency · counts 15%65
Why it scores 66
Nutrition 93 · Compared with other processed meats: less saturated fat (0 g), less sodium (410 mg), less protein (11 g) per 2 oz
Ingredients 67 · Sodium or potassium nitrite (additive, −15); Added phosphates (additive, −10); Brown sugar, 4th ingredient (added sugar, −8)
Processing 55 · Smoked turkey with added sugar, phosphate and curing agents
Sourcing 50 · No specific origin or raising practice is stated
Transparency 65 · Complete ingredient list and hickory-smoking claim
410 mg sodium per serving
Contains sodium nitrite
Evidence behind the Ingredients deductions
Strong evidence−8 for brown sugar
Varies by additive−25 for sodium or potassium nitrite, added phosphates
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Turkey Breast Water Salt Brown Sugar Sodium Phosphate Sodium Erythorbate Sodium Nitrite
7 ingredients 1 to watch2 to avoid
Sourcing

Origin not disclosed on the product page.

Additives3 additives · 1 high risk
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Added phosphates (E339–E343, E450–E452)StabiliserModerate risk
Absorbed more readily than natural phosphorus; high intakes are linked to kidney and heart risks, and EFSA set a limit in 2019.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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