Turkey is considered the largest poultry. Turkey is highly valued, it is second in consumption after consumption. Turkey meat is tender and not fat, its preparation does not require special skills - they cook, fry, bake, stew. Turkey is considered the main decoration of the Christmas table. However, poultry meat is not only tasty, but also healthy. It is about the benefits of turkey meat and will be discussed today.
Turkey: composition and caloric content
Turkey meat is considered one of the most dietary. Turkey meat is a low-calorie product. The energy value depends not only on the method of preparation, but also on the part from which it was cut. The least amount of calories is contained in the breast - only 120 kcal / 100 grams. The indicated amount of roast turkey contains 280 kcal. Less boiled is considered to be high-calorie turkey meat - 195 kcal / 100 grams. Well, the lowest calorie - stew (110 kcal per 100 grams).
However, turkey meat is appreciated not only for its low calorie content, but also for its rich composition. Turkey is rich in vitamins (B6, B2, B12, PP) and minerals. Poultry meat has a high phosphorus content (for this substance, turkey meat is equal to fish), sodium (even veal exceeds this indicator), iron (in turkey meat Fe is many times higher than in chicken and 2 times more than in beef) . In the composition of the meat, among others, magnesium, selenium, calcium, potassium, sulfur, iodine, manganese were also found.
Turkey Meat: Use
After the composition of the turkey should talk about the beneficial properties of meat, which they are due. The first thing to tell you is that turkey meat is completely hypoallergenic, which is why it is part of baby food. This type of meat must be included in the diet of pregnant and lactating women, sick people, as well as those whose activity is associated with hard physical labor, because it will saturate the body with all the necessary substances. It is very useful turkey for depressions and stress.
The beneficial properties of turkey meat also include:
• beneficial effects on the cardiovascular system, • ability to strengthen the immune system.
However, not only meat is useful, but also the internal organs of turkey, and bird fat.
The turkey liver contains large amounts of vitamin K, which plays an important role in the metabolism in bones and connective tissues. In addition, it contains vitamins A, PP, B5, B6, B9, E, as well as almost the entire complex of macro- and microelements, including potassium, sodium, magnesium, iron and selenium. Calorie liver turkey - 276 kcal.
The heart of turkey is saturated with proteins, minerals (iron, selenium, zinc, phosphorus), vitamins A, B (especially many - B1, B2, B5, B6, B12), S. Calories of the product - 114, 8 kcal . The only drawback of this product can be called high cholesterol.
The benefit of the ventricles of the turkey is explained by the high content of iron and folic acid in them. Vitamin A, thiamine, niacin and riboflavin (group B vitamins), as well as potassium, phosphorus, sodium, zinc, magnesium, cobalt, manganese, copper, are also distinguished in their composition. Calorie ventricles turkey - 114 kcal. Fat of a turkey contains not only irreplaceable acids, but also vitamins of group E and D. In addition, they contain selenium and choline. The energy value of turkey fat - 900 kcal.
Turkey Meat: Harm
We are confident that after all that has been said, all doubts about the benefits of turkey and offal have disappeared. However, remember that they are only useful fresh and high quality. If you suffer from gout or kidney disease, it is not recommended to get involved in dishes that include turkey meat. It will be necessary to limit their consumption in case of hypertension, due to the fact that meat has a high sodium content, or else not to use salt during cooking.
If you decide to diversify your diet with healthy foods, then be sure to include turkey meat in it. Stew, boil, bake, in one word, experiment and pamper your household! Dear visitors of our portal, we will be grateful if in the comments to this article you report on the properties of turkey meat known to you, and also share recipes for its preparation.
