Extra Lean Ground Turkey
Prefix 082 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 | 160 kcal | — |
| Fat | 10.0 g | 13% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 0.00 g | — |
| Protein | 18.0 g | — |
| Sodium | 0.08 g | 3% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Turkey. May contain: Egg. Ingrédients: Dinde. Peut contenir: Ceuf. Q B SUPRE AS 16 AFTERN *. COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 165°F (74°C) CURE À POINT. JUSQU'À CE QUE LA TEMPERATURE INTERNE ATTEIGN 165°F (74°C)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.