Turkey Bacon
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 238 kcal | — |
| Fat | 19.0 g | 25% |
| of which saturates | 7.1 g | 36% |
| Carbohydrate | 4.8 g | — |
| of which sugars | 4.8 g | 5% |
| Fibre | 0.00 g | 0% |
| Protein | 14.3 g | — |
| Sodium | 1.0 g | 43% |
Open Food Facts, ODbL, record updated May 21, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Turkey, Turkey skin, Water, Salt, Sugar, Potato starch, Sodium phosphate, Natural & artificial flavour, Sodium ascorbate, Smoke flavour, Sodium nitrite, Smoke. May contain: Egg Ingrédients: Dinde, Peau de dinde, Eau, Sel, Sucre, Fécule de pommes de terre, Phosphate de sodium, Arôme naturel et artificiel, Ascorbate de sodium, Arôme de fumée, Nitrite de sodium, Fumée. Peut contenir: Oeufs
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E250Sodium nitritePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
99% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Turkeys” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Turkeys”: 4.56 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.