Hickory Smoked Turkey Breast & White Turkey | Lean
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This product contains turkey breast, which is a lean source of high-quality protein, but it is processed with added sugars and modified corn starch. The presence of sugar, even in small amounts, contributes empty calories and detracts from the overall nutritional profile. The processing level limits its score, as it includes additives that are not present in minimally processed meats.
Key ingredients 9
Turkey BreastGood
Turkey breast is a lean source of high-quality protein. It provides essential amino acids necessary for muscle repair and growth. As a minimally processed meat, it retains its nutritional value.
Benefits
Rich in protein and low in fat, making it a healthy choice for maintaining muscle mass and supporting weight management.
White TurkeyNeutral
White turkey is similar to turkey breast in being a lean protein source. It is often used interchangeably with turkey breast in processed products. The nutritional profile is comparable to other lean meats.
Benefits
Provides a good source of protein with low fat content, supporting muscle health and satiety.
WaterNeutral
Water is used as a processing aid and does not contribute nutritional value. It helps maintain moisture in the product. As a common ingredient, it poses no health risks.
See more about Water →Modified Corn StarchNeutral
Modified corn starch is used as a thickening agent and stabilizer. It is derived from corn and undergoes processing to alter its properties. It is generally recognized as safe in moderate amounts.
Risks
Excessive consumption may lead to digestive discomfort in sensitive individuals.
Benefits
Provides texture and stability to processed foods without significant nutritional benefits.
VinegarNeutral
Vinegar is used for flavor and preservation. It is a fermented product that can enhance the taste profile of foods. It is generally safe and has been used in culinary applications for centuries.
Benefits
May aid in flavor enhancement and preservation of food products.
SaltNeutral
Salt is used for seasoning and preservation. It is a common culinary ingredient that enhances flavor. While necessary in small amounts, excessive intake can lead to health issues.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular disease.
Benefits
Essential for maintaining electrolyte balance and proper muscle function.
Potassium ChlorideNeutral
Potassium chloride is used as a salt substitute to reduce sodium content. It provides potassium, an essential mineral for heart and muscle function. It is generally safe when consumed in appropriate amounts.
Risks
Excessive intake may lead to hyperkalemia, especially in individuals with kidney issues.
Benefits
Helps in reducing sodium intake while providing essential potassium for maintaining electrolyte balance.
SugarBad
Sugar is added for flavor enhancement but contributes empty calories. Excessive intake can lead to health issues such as obesity and dental problems. It is a refined carbohydrate with minimal nutritional value.
Risks
High consumption may increase the risk of metabolic disorders and dental cavities.
Brown SugarBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Excessive consumption may contribute to weight gain and metabolic issues.
Benefits
Adds flavor and sweetness to foods, enhancing palatability.
Processing
Processed Foods
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