The turkey is the largest poultry. The male of this bird is familiar to us as a turkey. It belongs to the genus of turkeys, the pheasant family and the order of chickens. The homeland of the turkey was America. The ancient people of the Aztecs ate exclusively turkey meat, it was their only poultry. Around the 16th century, this bird was brought to Spain, and after a few years, turkeys became widespread in other countries (France, England and all of Europe).

The live weight of an adult male turkey is from 9 to 35 kg, turkey - from 4.5 to 11 kg. It is customary to eat the meat of a young bird, the mass of which is somewhat less (about 10 kg). This bird has strong long legs and a large, wide tail. The plumage of a turkey comes in different colors: black, white, bronze - it depends on its variety and breed.

Turkey meat is highly valued both in cooking and in nutrition, and therefore ranks second in poultry rearing and meat consumption after broiler chickens. The United States is the leading state in the production and consumption of turkey meat.

In Russia, mainly the following breeds of turkeys are bred:

1. North Caucasian bronze;

2. North Caucasian whites;

3. White Moscow;

4. Black Tikhoretsky;

5. White broad-breasted;

6. Fawn.

A turkey is grown for no more than 4 months, this time is enough for the bird to grow up to 10 kg. Turkey meat at this age has the best taste.

Useful properties and calorie content of turkey meat

Turkey meat is tender and low-fat, it has a pinkish-cream color, smoothly turning into a light red hue. Turkey breast or fillet is often referred to as white meat, as compared to other parts of the carcass, it is the lightest. After cooking, the breast becomes a little dry. But it is this part of the turkey fillet that is the most useful. It is very often prescribed by doctors as part of dietary and clinical nutrition, as it contains the least amount of fat. Of the entire edible part of the turkey, the fillet (breast) is about 30%.

In terms of the presence of useful properties, the turkey is the leader, in this it surpasses even veal. So, turkey meat contains the following useful substances:

• Iron;
• Complete proteins;
• Magnesium;
• Selenium;
• Vitamins (B2, B6, B12, PP);
• Phosphorus;
• Sodium.

Turkey meat is distinguished not only by its excellent taste, but is also a 100% dietary product, as well as a champion in iron content. So, compared to beef, turkey meat contains twice as much of this trace element. In addition, it is from this product that iron is absorbed by the body with particular ease. Unlike other types of meat and other livestock products, turkey has a very low calorie content, with the exceptional value of its protein and mineral composition. Phosphorus in turkey contains almost as much as in marine fish. Magnesium, which is part of the turkey, helps prevent diseases of the nervous system, and selenium tones and has a rejuvenating effect. In addition, regular intake of selenium in the body can prevent the development of cancer.

Just one serving of turkey meat a day can provide a person with a daily requirement for the vital vitamin PP.

The most important useful property of the turkey is its hypoallergenicity, so it is recommended for baby food. In addition, the advantage of turkey meat is its beneficial effect on the cardiovascular system and the ability to strengthen the immune system.

The main nutritional indicators of turkey meat:

• Calorie content - 194 kcal;
• Fats - 12 g;
• Proteins - 21.6 g;
• Carbohydrates - 0 g.

In addition, the cholesterol content in turkey is very low: only 74 mg per 100 grams of the product. The calorie content of turkey is almost the same as beef, but turkey meat is digested faster.

Application

As for health, turkey meat is just an ideal option when compiling a therapeutic diet and losing weight. The nutritional value of meat provides a boost of energy for those who are engaged in hard physical labor, for professional athletes and those who are simply actively involved in physical education.

This type of meat, especially turkey fillet, must be consumed by pregnant women and nursing mothers. Along with rabbit meat, turkey fillet is great for feeding young children. So, turkey fillet can be used as the first meat food for a baby.

Turkey meat is widely used in cooking. Since the meat is very tender and lean, its preparation does not require long cooking.

Turkey meat is used to prepare a large number of dishes. At the same time, it is subjected to various types of culinary processing:

2. Extinguishing;

3. Roasting;

4. Baking;

5. Steaming;

With the use of turkey meat, various salads and sauces are prepared. Turkey breasts are used for stuffing with mushrooms, vegetables and fruits. The famous Christmas dish that came to us from the USA is the baked stuffed turkey.

The most correct, from the point of view of a healthy diet, is boiling turkey meat and steaming it. In this case, the meat does not lose its valuable properties, and it will be easier for the body to cope with the food that has entered it in this form. True, especially if you follow a therapeutic diet, it will be the addition of turkey meat with vegetables. It's delicious and very healthy. In addition, it is this combination that meets all the laws of proper nutrition, which maintains ideal body weight and good health.

Along with meat, turkey eggs also have great nutritional value and reduced cholesterol. They are recommended for diabetics and those who are on a diet. When following a diet for weight loss, instead of chicken eggs, it is advised to use turkey eggs.

Contraindications to the use of turkey meat

Turkey has practically no contraindications. But it should be borne in mind that, since turkey meat contains a large amount of protein, people with certain health conditions should not abuse it:

• kidney failure;
• Gout;
• Hypertension.

In addition, hypertensive patients should pay special attention to the degree of salt intake with turkey meat. Because turkeys are high in sodium, adding too much salt during the cooking process can be detrimental to your health.

Video from YouTube on the topic of the article:

Carefully

Among all animal fats, turkey fat contains the least amount of cholesterol. And, given the high content of vitamin E, the product can be considered an indispensable assistant in preserving youth and beauty.

Composition and properties

Turkey fat is great for cooking soups, frying meat and vegetables, dressing warm salads and side dishes. Moreover, it can only be used fresh or frozen. Re-freezing turkey fat spoils its taste and makes the finished dish bitter. The most significant component of the product is vitamin E, which is responsible for skin condition, hair health and nail strength. It is a powerful antioxidant and significantly slows down the aging process. Turkey fat also contains selenium, which is extremely important for men's health, as it is one of the components of testosterone. Moreover, biologists have proven that the mineral is able to successfully fight cancer cells, and it is likely that in the near future selenium will become the main component of drugs against cancer.

Calorie content and nutritional value per 100 grams

Turkey fat is rich in Vitamin E, which allows the fair sex to stop the aging process of the skin, maintain healthy hair, and even cope with the manifestations of premenstrual syndrome.

Minerals in 100 grams

Benefit and harm

Turkey fat is very useful for expectant mothers and lactating women, because the choline or vitamin B4 that is part of the product helps to ensure the full development of the child's mental abilities. The product will not be superfluous for people who regularly experience serious mental and emotional stress. The beneficial properties of turkey fat for children are explained, first of all, by the content of vitamin D in it, which serves as an excellent prevention of rickets. Turkey fat can be harmful to people with kidney or liver failure, allergies to poultry meat and hypertension - in the process of heating, fatty acids are oxidized, causing sodium retention in the body, which in turn leads to an increase in pressure. To prevent this from happening, it is enough to add less salt to dishes prepared with fat.

See also the properties of similar products:

Herring fat

Leaves of Orthosiphon staminate

Marinades

Fructose

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Turkey meat - what are the benefits and harms of the product

Turkeys are members of the pheasant family. The bird was brought to Europe from North America. It is known that the Aztecs ate its meat. There was a time when this product represented a rare delicacy. Its delicate taste and useful qualities brought worldwide popularity to this product.

Previously, turkey meat was considered a delicacy.

Dietary Properties

Experts have thoroughly studied the benefits of this poultry meat. It is dietary because:

• it contains vitamins A, B6, B12, PP, K and E, the content of which is very balanced;
• it is not fatty and is low in cholesterol;
• represents light food for the stomach;
• quickly absorbed by the body;
• contains all the trace elements necessary for a person: iodine, iron, calcium, potassium, sulfur, manganese, sodium and magnesium;
• it contains the same amount of phosphorus as in fish.

Turkey - healthy and lean meat

Beneficial features

The benefits of turkey are explained by the fact that its use gives a person all the vitamins and minerals necessary for normal development. Therefore, it is recommended to include these useful products in small children, the elderly and the sick.

Numerous studies by scientists have confirmed the unique properties of the meat of this bird and the absence of harm from its use. It is interesting that:

• Turkey contains more sodium than beef and veal. Due to this, the amount of plasma in the human blood increases, which contributes to the normalization of metabolic processes. You can cook a turkey without using salt, as the meat contains natural sodium. People suffering from high blood pressure can fearlessly include this product in their menu. No harm has been reported from its use.
• The concentration of potassium is as balanced as possible for the human body, which is important for improving the functioning of the heart.
• The percentage of fat content of turkey meat is quite low. You can only compare with veal. Cholesterol in meat contains less than 75 mg per 100 grams. Therefore, it is recommended for nutrition of obese patients and those suffering from atherosclerosis.
• Regular consumption of turkey meat is beneficial, since the calcium contained in the meat is absorbed by the human body as much as possible. It is known that this element plays a major role in the formation and strengthening of bones. Therefore, it is recommended for children, as well as those who have joint diseases, suffer from osteochondrosis and osteoporosis.
• A distinctive feature of this product is that the content of iron in the composition of meat is much higher than its content in chicken and 2 times more than in beef. This is an indication for use in the case of iron deficiency anemia.

Experts say that it has the ability to prevent the formation of cancer cells.

Turkey meat is digested almost completely

Turkey has the ability to be easily absorbed in the body. Its low fat content contributes to 95% protein absorption, which is significantly higher than rabbit meat. Due to this, the saturation of the body occurs much faster, and there is no feeling of heaviness in the stomach. Only excessive use can bring harm.

It is known that one serving of a dish made from turkey meat contains a whole daily norm of omega-3 unsaturated fatty acids. They help to improve cardiac activity and activate the working capacity of the brain.

The presence of vitamins and trace elements helps to normalize the work of all human organs. Magnesium is able to prevent diseases of the nervous system. Selenium contained in poultry meat helps to preserve and prolong youth.

B vitamins improve metabolic processes, and the strengthening of blood vessels occurs due to the presence of vitamin K in it.

The benefit of meat lies in the fact that its use has no contraindications and does not cause allergies even in young children. It is of great benefit to those who have withstood courses of chemotherapy and radiation.

Turkey is suitable for a children's menu

• As food for young children.
• Expectant mothers who need a number of vitamins for the safe bearing of a child. Among them, the most important is folic acid, which is found in turkey meat.
• Nursing mothers.
• People suffering from sleep disorders. Turkey contains the substance tryptophan, which has hypnotic properties.
• For those who suffer from depression and often suffer from nervous breakdowns.
• Athletes and workers in heavy production.

The harm of meat

There is practically no harm from the meat of this bird. You should know:

• That for those who have kidney problems, it is undesirable to use this type of product in large volumes. The fact is that the protein content in it is very high.
• Hypertensive patients can harm their health if they add salt to dishes. The meat itself has a sufficient amount of sodium in its composition.
• Harm can be done if it is stale or of poor quality.
• The disadvantage is that a large economic cost is required to raise this bird. Turkeys need special care (they are very thermophilic) and special feed. The weight of an adult can be between 9 kg (turkey) and 35 kg (turkey).

High protein intake is not recommended for people with kidney disease

Turkey dishes

All dishes prepared from this bird are of excellent taste and do not harm the body.

In order to preserve the vitamins and beneficial qualities of turkey, they cook it in compliance with special rules.

It should be borne in mind that it is best to eat turkey meat with vegetables. It is good to cook it with liver or mushrooms. These products complement each other, saturate food with vitamins and bring great benefits to the human body, especially children.

Eating turkey improves overall health and strengthens the immune system. The benefits are so significant that people prefer it over other types of meat. It is known that all over the world, turkey meat is the leader in the poultry market. In terms of consumption, it is in second place after chicken.

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Turkey fat. Benefits of turkey fat

And this is an additional benefit for the body, which with turkey receives not only high-quality protein, but also a set of vitamins and microelements necessary for the normal functioning of all systems.

Turkey has great taste. The taste of turkey meat depends on the presence in it of a sufficient amount of fats, carbohydrates, turkey products of protein decay. In terms of taste, turkey occupies its place between chicken and beef.

Simply put, turkey tastes better than chicken and is just as easy to digest as veal or beef. Vitamin E, also called tocopherol, is the basis of a healthy human diet.

The lack of one of the macro- and microelements, vitamins negatively affects the health and general well-being of a person, which significantly reduces the quality of life.

An excess of tocopherol can more than compensate for the lack of other elements. A powerful antioxidant that slows down the aging process.

Composition and calories

It prevents the destruction of cells, minimizes the presence of free radicals, and prevents the appearance of malignant processes in the body. Vitamin E has a positive effect on the reproductive function of both the female and male body. For the child's body, vitamin D is of particular importance, it provides the process of growth of all tissues, serves as a prevention of rickets, bone curvature.

Tender and practically devoid of fat, turkey is good in fried, boiled, baked form. Speaking about the dangers and benefits of turkey meat, it is worth noting that it has become an excellent alternative to chicken meat.

Why does it deserve attention?

Why is turkey better than chicken? Of course, the most popular bird in our country was and remains chicken.

Turkey: composition and calorie content

A relatively inexpensive and moderately useful product, it has firmly entered the menu of every family. In addition, they contain selenium and choline. The energy value of turkey fat about kcal. However, remember that they are useful only fresh and high quality.

If you suffer from gout or kidney disease, then it is not recommended to get involved in dishes that include turkey meat. You will also have to limit their consumption in case of hypertension, due to the fact that the meat has a high sodium content, or do not use salt during cooking.

Benefits of turkey fat

In addition to accelerating metabolic processes, additional doses of these vitamins can relieve chronic constipation and improve intestinal motility.

For strong muscles and endurance.

Athletes value turkey for its high quality protein. This meat gives strength, increases the body's endurance in conditions of serious physical exertion and helps build muscle.

Health Benefits

For pancreatic health. Recent studies have shown that eating skinless turkey meat in the amount of g per day significantly reduces the risk of developing pancreatic cancer.

The benefits of turkey fat Like any other animal product, turkey fat contains a record amount of fats, which in turn are enriched with acids that are indispensable for the human body. In addition, the benefits of turkey fat are high levels of vitamins E and D.

We think many people know that vitamin E plays a decisive role in the life of the human body.

Turkey meat is a dietary meat containing a large amount of easily digestible protein, fats, and vitamins, including B vitamins. It is widely used in baby food due to hypoallergenicity, as well as in the nutrition of athletes and people following weight loss programs. The most valuable is the peeled turkey fillet without skin, other parts of the bird carcass have a higher fat content and are not suitable for everyone. In this material, we will analyze what exactly is more valued in a turkey, how useful its meat is for children and adults, whether this product can be harmful, how to choose the right turkey and how best to cook it.

What is valued in a turkey

The turkey is considered one of the most valuable birds in agriculture, which quickly pays for itself both on small farms and in breeding in large farms. Her eggs, meat, and also fat are used as food. All presented products contain a large amount of useful substances, they are well absorbed by people of all ages, they are not inferior in taste to chicken eggs and meat. In addition, they do not cause allergies even in young children, which often happens with other types of meat. Such products can be prepared in various ways.

The turkey retains its maximum benefit when cooking, as well as baking in the oven.

Eggs

Turkey eggs are a valuable high-calorie product. It contains unsaturated fatty acids, iodine, cobalt, calcium, zinc, iron, as well as vitamins of groups A, B, C, D. With moderate regular use, they help improve the functioning of the gastrointestinal tract, strengthen bones, and support immunity. Turkeys are considered the best laying hens. Since these eggs do not cause allergies, they can be introduced into the child's diet. Learn about the benefits of quail eggs. The calorie content of the product is as follows:

Summer laying eggs are considered the most useful. They contain more useful substances, since fresh grass is included in the bird's diet during this period.

Meat

Turkey meat is a healthy nutritious meat that contains a large amount of nutrients. So, it is rich in proteins with a complete set of amino acids, B vitamins, including B3 and B6. The product contains half of the daily noma of selenium, as well as a high concentration of iron (it surpasses beef in this indicator). In addition, it is rich in omega-3 and omega-6 unsaturated fatty acids. Turkey meat is considered a high-calorie product; its various parts contain:

An ideal serving for regular consumption of turkey is 150 grams of boiled fillet without skin. It is this dose that helps to strengthen the pancreas and improve metabolism.

Fat

Turkey fat is also a valuable component of meat. It contains vitamins E, D, and choline. In addition, this product has a high amount of selenium. Turkey fat is considered one of the most useful animal fats, which is easily absorbed by the body and practically does not cause allergies. For 100 grams of turkey meat, there is an average of 7 grams of fat. This indicator will be the lowest in the turkey breast. Find out what they feed turkeys.

The presented animal fat can be used in cooking as a source of nutrients. It is recommended to melt it and add it to dishes when baking, as well as when frying.

Benefits for the body

Moderate consumption of turkey is good for the body. The product contains a large amount of healthy protein, it has less fat than other animal products. The meat is easily digestible, does not cause allergies and contributes to the overall strengthening of the body. It provides:

Also, eating turkey promotes weight loss. It contains a large amount of nutrients, including vitamins B3 and B6, while it has a low calorie content. If it is consumed without the skin (it contains a large amount of fat), you can easily replenish the daily intake of healthy protein.

Benefits in children's diet

Babies can be given unsalted turkey puree from 6 months. This product provides the body with the protein needed for proper bone formation and tooth growth. It is well absorbed by the digestive tract and does not cause allergies in babies. It is desirable to introduce the bird into the diet of children suffering from constant mood swings, as well as poorly gaining weight. Also read about the benefits and harms of apples for the body at.

It is advisable for children to give only boiled turkey breast puree, peeled. Other parts of this bird contain a higher percentage of fat, which is undesirable for a children's diet.

Harm

A person who consumes turkey according to dietary standards will not be harmed by poultry meat. However, the constant abnormal use of the product, especially the one treated with antibiotics or preservatives, can harm the human body. It provokes:

Turkey meat is contraindicated in persons with gout, renal failure. Due to the high protein content, it can provoke an exacerbation of these diseases.

How to choose

Before buying, you need to carefully examine the turkey meat. It is better to purchase a product that meets the following characteristics:

• The skin on the carcass should be uniform light yellowish tint, without spots and inclusions.
• The meat should be moderately soft, it should not lag behind the bone when pressing on the carcass.
• Finger pressure hole on high-quality fresh meat should quickly level off.

It is better to give preference when choosing carcasses grown on small farms. They use antibiotics less often and use mainly natural feed mixtures for poultry. So, the meat grown there is healthier for you.

How to tell if a turkey contains antibiotics

Most large poultry farms also use turkeys to speed up growth and reduce the number of sick birds. These drugs are cost-effective, but may harm the health of people who consume turkey meat. It is impossible to determine the presence of antibiotics in turkey meat with the naked eye. Modern preparations do not change the color or smell of the fibers. There are currently no reliable rapid tests for its presence in the product. He will tell about the largest breed of turkeys.

The only possible way to determine the presence of antibiotics in a turkey is to send the meat to the laboratory for analysis. Only there they will be able to determine whether such preparations were used in raising poultry.

When buying meat in the market or in a store, you can require a laboratory report on its condition from the seller. If it says that antibiotics were not found in the meat, you can buy it. If the seller refuses to show you such a document, it is better to refuse the purchase.

Turkey must be cooked for a long time before consumption, as it can contain pathogenic bacteria, including staphylococci and E. coli. Since meat dries out very quickly when roasted or baked in the oven, it is best to boil it. How to butcher a turkey will tell you. The following time intervals should be observed when cooking turkey:

• breast you need to cook for at least 36 minutes;
• hip– from 60 to 70 minutes;
• shin should be cooked for at least 50 minutes;
• whole bird cooks for at least 180 minutes.

If you prefer fried or baked meat, it is also recommended to boil the turkey for the specified time, and only then bake or fry it until golden brown. The dish will turn out soft and juicy and retain most of the nutrients.

Video

Video about the benefits and harms of turkey meat.

conclusions

1. Valuable food products are turkey meat and fat. They contain a large number of substances useful for humans and can be used in the diet of people of any age.
2. Moderate consumption of turkey meat strengthens the nervous system, helps to gain muscle mass, and prevents diseases of the thyroid and pancreas.
3. The product can be introduced into the diet of children from 6 months.
4. When consumed in excess, meat can harm a person. It provokes obesity, hypertension and increased blood cholesterol levels.
5. High-quality turkey meat should have a uniform light shade, keep up with the bone when pressing on the meat. It is recommended to purchase products from small farms, accompanied by a quality certificate.
6. The most useful for a person will be turkey, steamed or baked in the oven without skin.

The turkey is the largest poultry whose meat is highly valued by nutritionists around the world. Tender and practically devoid of fat, turkey is good in fried, boiled, baked form. Speaking about the dangers and benefits of turkey meat, it is worth noting that it has become an excellent alternative to chicken meat. Why does it deserve attention?

Of course, the most popular bird in our country was and remains chicken. A relatively inexpensive and moderately useful product, it has firmly entered the menu of every family. However, despite the fact that our people began to use turkey relatively recently, an increasing number of them prefer this particular product. Experts now and then point to its exceptional dietary properties.

In addition to the extremely low cholesterol content, turkey meat has a rich vitamin spectrum. It is especially remarkable for the content of vitamins A and E, as well as the mass of the most important trace elements, in particular, iron, potassium and calcium. The amount of sodium in turkey sets it apart from other diet foods like chicken or veal. This element takes an active part in the metabolic processes of the body.

The fat content of the product ensures excellent absorption of calcium, which plays a key role in the formation of bone and cartilage structures. That is why turkey meat is often recommended for use as part of the prevention of diseases of the musculoskeletal system.

However, turkey outperforms chicken meat not only in the richness of the composition, but also in taste. Try a variety of dishes with turkey fillet or other parts of it - and perhaps the less healthy chicken will give way.

The benefits and harms of turkey for human health

What is special about meat?

To date, it is most preferable to use this product in such cases:

• babies as complementary foods;
• patients with anemia (it will be useful due to the high iron content);
• women during lactation;
• for pregnant women, turkey will help replenish folic acid reserves;
• people whose activities are associated with serious physical exertion;
• with stress, depression and insomnia, the tryptophan contained in turkey will be useful.

The benefits and harms of turkey meat are the subject of ongoing research by nutritionists. With regard to contraindications and the dangers of use, in the first place, it is worth noting diseases such as gout, kidney disease and hypertension. In such conditions, the use of the product should be limited or completely eliminated.

In addition, as with any other meat, it is necessary to avoid eating too actively, because this can provoke the development of intestinal diseases.

After weighing the benefits and possible harms of turkey for the body, you can effectively fit this unique product into your own diet.

Turkey liver: the benefits and harms of the product

Turkey liver has found wide application in modern cooking. Chefs have gotten used to preparing excellent pâtés, first courses and even salads using this product. However, soft texture and amazing taste are not the only arguments in its favor. Turkey liver is saturated with vitamins, trace elements and amino acids that are important for metabolic processes, as well as maintaining bone and connective structures of the body.

What harm can it do? As a high-protein food, liver is undesirable for people with kidney failure or a disease such as gout.

Even healthy people, stale liver, of course, will do much more harm than good. Therefore, it is important to carefully select the product in the store.

Can you eat turkey heart?

The benefits and harms of this part of the bird carcass are due to its composition. Turkey heart is rightfully considered one of the most useful by-products. It consists of muscle tissue and is much denser in consistency than chicken hearts. Among the nutrients in the composition of the turkey heart are the following:

• vitamin A;
• B vitamins;
• vitamin C;
• iron;
• phosphorus;
• selenium;
• zinc.

One of the specific features of the turkey heart is its smell, which is not to everyone's liking. You can neutralize it with the help of ginger root, adding spice to the dish during frying or stewing.

Harmful turkey heart can be due to the high concentration of cholesterol. However, moderate use will do much more good than harm.

Turkey fat: features of use

Turkey fat has also found active use in cooking. This offal is distinguished by its high content of essential fatty acids, vitamins E and D, as well as selenium and choline. Poultry fat is often recommended for pregnant and lactating women. It is believed that the choline contained in it has a positive effect on the mental development of babies. Selenium, which is part of the product, is the basis for the prevention of cancer.

Like any other "colleague" of animal origin, turkey fat can be harmful to hypertensive patients and people with kidney failure.

What about broth?

Many are interested in the benefits and harms of turkey broth. The use of the product in this form can also compete with chicken. A decoction cooked on fresh turkey fillet has a pleasant taste and healing properties. However, it is important to remember that the quality of the broth is very dependent on the quality of the poultry meat.

Turkey meat is used in cooking in many countries of the world. It is a dietary product with a rich chemical composition and high palatability. It can be prepared in various ways: boil, fry, stew, bake. What is the use of this wonderful thing for a person and how to cook it correctly, we will tell in this article.

What does turkey meat contain

The calorie content of 100 grams of the product is 189 kcal. The same amount of turkey meat has the following nutritional value:

• water (63.52 g);
• carbohydrates (0.06 g);
• fats (7.39 g);
• easily digestible protein (28.55 g);
• ash (18 g).

This protein content allows us to talk about turkey meat as the most suitable for dietary and baby food.

The most high-calorie and containing the most fat are the legs (11 g of fat per 100 g of product) and the skin of the bird. They store cholesterol and other substances that are not very useful for the body. The least calorie breast - it contains 0.84 g of fat per 100 g of product. A complete protein provides a person with the necessary set of fat-soluble vitamins and a set of amino acids better than cheese.

The rich vitamin composition is represented by:

• fat-soluble vitamins A, D, E;
• water-soluble vitamins B1, B2, B3 (PP), B4, B5, B6, B9 and B12.

These vitamins are great positive effect on the human body:

1. In the body, vitamin A plays a role associated with the processes of reproduction and growth, support for immunity, vision function and restoration of epithelial tissues.
2. Calciferol (vitamin D) has anti-rachitic properties. Calciferols are involved in calcium metabolism in the body: they contribute to the absorption of calcium from the digestive tract and its accumulation in bone tissue.
3. Vitamin E is a natural antioxidant involved in the biosynthesis of proteins and the most important processes of cellular metabolism.
4. B vitamins are involved in all major processes of the body: they affect metabolism, participate in neuro-reflex regulation.

In addition to proteins, fats, carbohydrates and vitamins, elements play an important role in the human body. To date, more than 70 different macro- and microelements have been found in body tissues. Of these, about 36% are present in the turkey.

Minerals in meat contain (per 100 g of product):

• calcium - 14 mg;
• iron - 1.1 mg;
• magnesium - 30 mg;
• phosphorus - 223 mg;
• potassium - 239 mg;
• sodium - 103 mg;
• zinc - 2.5 mg;
• copper - 0.1 mg;
• manganese - 0.6 mg;
• selenium - 29.8 mcg.

Turkey is useful for people of all ages precisely because of its rich composition. For children, it provides the intake of all the substances necessary for active growth, for adults and mature people it allows them to establish a balanced diet, and at a later age it replenishes the elements that are missing for the full functioning of the body.

Did you know? The DNA of the turkey is identical to that of Triceratops, a herbivorous dinosaur that lived 65 million years ago.

Taste qualities

The taste of the carcass is determined by what the bird was fed. Therefore, many people prefer to buy carcasses from farmers rather than in stores. The broth or soup with such meat is very fragrant, causes appetite, increases energy levels and invigorates.
The taste preferences of each person are individual, but turkey is considered to be more delicious and delicious meat than chicken, beef or pork.

Benefits of turkey meat

The set of macro- and microelements, as well as vitamins that make up the composition, creates a number of unique properties:

• accelerates intracellular processes and metabolism in the body;
• prevents the risk of anemia;
• positively affects the work of the myocardium and circulatory system;
• normalizes pressure;
• replenishes the amount of calcium in the body and forms the skeletal system;
• protein, as a source of natural protein, helps in the development of muscle mass.

Turkey meat is part of the dietary and medical nutrition for those who recovering from an illness. It has a positive effect on the work of the stomach.
Turkey-based broth replenishes strength, saturates the body with useful substances, and strengthens the immune system. It is often used as a means of preventing and treating respiratory viral diseases, influenza, tonsillitis. The most delicious and healthy broth is obtained by adding roots (,) and herbs to it. After taking the broth, the well-being of a person improves significantly.

Did you know? The biological role of trace elements in the life of the body began to be studied only in the first half of the 20th century. The first trace element, the lack of which in the body was noticed, was iodine.

For adults

All substances that enter the body of an adult have regulatory, restorative or supportive functions. The number of functions is determined by a set of macro- and microelements, their interaction with each other. Turkey meat saturates the body with energy, gives energy and provides a good psycho-emotional state. Regular consumption of it strengthens the immune system, protects the body from the influence of stress factors, and ensures good quality sleep.
calcium and phosphorus strengthen the bone apparatus, prevent the development of stagnant processes in bone tissue and other pathologies. Selenium present in meat maintains the balance of hormones and improves the functioning of the endocrine system of the body. It has a positive effect on the functioning of the cardiovascular system, removes cholesterol plaques, and prevents atherosclerosis and other vascular diseases. Turkey can be eaten by diabetics due to its low glycemic index.

Potassium necessary for intracellular processes. Potassium compounds contribute to the removal of excess fluid from the body. Violations of potassium metabolism lead to dystrophy, diseases of the kidneys and the cardiovascular system. Sodium is also essential for intracellular metabolism. It affects the state of short-term memory, the muscular system and intestinal activity.

Important! Children (up to 1.4 g per day), pregnant women (up to 1.5 g per day) and nursing mothers (up to 1.8 g per day) need an increased amount of calcium.

For kids

Turkey is a very useful product for children because it hypoallergenic and high nutritional value for a growing organism. The benefit lies in the supply of protein, which will be used by the body for the development of the muscular system and potassium to strengthen the skeleton and prevent diseases of the musculoskeletal system. Turkey can be introduced into the diet from 8 months of age as the first meat supplement. Turkey is included in baby food at least 2 times a week.

The benefit for children also lies in its ability to strengthen the immune system and promote the growth of the body. Ideal for gaining muscle mass meat protein. With a lack of protein, the body feels sluggish, chronic fatigue syndrome appears. Turkey helps prevent anemia, increase vigor and physical activity. Strengthening the skeleton with potassium and fluorine is also necessary for the child's body.

For athletes

For people with intense physical activity and athletes, turkey meat is a possible source of energy and protein recovery. Turkey contains about 30% of easily digestible protein, a small amount of cholesterol, an indispensable set of vitamins and minerals, which makes it the main type of meat in sports nutrition. Due to the content of various proteins, it allows you to quickly gain muscle mass. The rich vitamin and mineral complex makes turkey the best meat choice on the athlete's menu.
Turkey provides:

• rapid recovery of the body after heavy physical exertion;
• strengthening the skeleton;
• increased endurance;
• burst of energy.

Important! Turkey can provide protein for athletes who cannot use protein due to lactose intolerance (protein is synthesized from it).

Is it possible to eat

The main advantages of meat are low calorie content and high nutritional value. Hypoallergenic dietary meat can be eaten by all categories of adults and children, including athletes, losing weight, women during pregnancy and lactation.

During pregnancy and lactation

Useful for the diet of pregnant women primarily as a source of iron and protein. Turkey favorably affects the functioning of the gastrointestinal tract, normalizes digestive processes, stabilizes metabolism, and speeds up metabolism. The set of vitamins of group B in 100 g of the product is 60% of the daily requirement of vitamins of this group for a pregnant woman.
contained in it folic acid ensures the correct formation of the nervous system of the fetus, and also has a beneficial effect on the psycho-emotional state of the woman herself. The recommended amount in the diet of a pregnant woman is 100-150 grams per day.

As a source of magnesium, it supports not only the nervous system, but also the work of the genitourinary system of a pregnant woman.

Important! Turkey is an ideal product for a woman during lactation. This is especially important in the first month of a baby's life. Cow's milk is excluded from the woman's diet during this period in order to avoid allergic reactions in the baby to its presence in the mother's diet.

When losing weight

A well-designed diet necessarily includes animal protein. Some amino acids needed by the body are found only in meat and are not synthesized artificially. Turkey belongs to light types of meat, so it is great for diet food.

When cooking, you can easily control its calories:

• removed the skin - the calorie content decreased by 1/3;
• used the breast - the calorie content decreased even more.

At the same time, the food does not lose its taste. With a low calorie content, turkey is a source of beneficial vitamins and minerals. The nicotinic acid contained in it controls the cholesterol content in the blood and promotes the breakdown of existing cholesterol plaques, and also prevents the formation of new ones. For losing weight, it is important that this meat has no carbohydrates and a very low fat content.

Application in cooking

Meat is very popular not only because of its great benefits, but also because of its taste. You can cook the product in various ways: fry, stew, steam, bake, boil. It goes well with any side dish: vegetables, pasta or cereals. The exceptional nutritional value allows it to be used in baby food and diet for those who are undergoing a period of rehabilitation after an illness.
Can be used as ingredient in meat salads, fillings for pies, bases for broth and in the form of sausages, sausages, cutlets etc. Turkey served with white wine. It goes well with creamy sauces.

What is cooked in different countries of the world

Any country has its own culinary traditions, including the preparation of turkey dishes.

Roast turkey is prepared for Christmas in many English-speaking countries. The British serve it at Christmas with a vegetable side dish. In the USA - stuffed.
Turkey is Thanksgiving's Main Dish Also in America, this bird is the main decoration of the Thanksgiving table. Canadians serve poultry to the table with cranberry sauce.

How much to cook

Before boiling the meat, it is cut into portions along the fibers. After that, the product is poured with boiling water to preserve its juiciness during further cooking. When processing, the skin is removed.

Different parts of the carcass are not boiled in the same way:

• fillet - 30 minutes;
• legs - 60 min.

If the turkey is cut into large pieces, then they need to be cooked longer (about an hour). If during the cooking process you add 1 small carrot, 1 onion and spices to the water, the boiled meat will have a brighter and richer taste.
Boiling fillet for baby food has a number of features: after boiling the first broth for 10 minutes, it is drained and cooking continues, filling the meat with a new portion of water. This procedure will help get rid of excess fat and harmful substances.

What is combined with

In cooking, turkey is combined with almost any food. The reason for this is its taste neutrality. When boiling meat, they often add to it,.
For frying, a classic set of spices is used: onion, garlic, pepper. When baking, you can use (in addition to onions, garlic and peppers), paprika,.

cooking secrets

There are secrets to cooking different types of meat.

Marinating and baking:

1. Time spent in the marinade - 2 days. After marinating, the turkey is washed so that marinade particles do not spoil the skin during roasting.
2. Before baking, the legs and wings are foiled to prevent burning.
3. Start right before baking.
4. In the oven, the turkey is cooked at a temperature of +180 degrees.

Boiling:

1. Before boiling, it is necessary to pour over the product with boiling water (this will make it juicier).
2. Boil the bird along with roots and spices - this will add taste and aroma.

Frying:

1. Boiled pieces for salad are lightly fried.
2. The fillet pieces are fried on all sides for 5-10 minutes. The legs are fried on each side for 15 minutes. In order for the fillet to be juicier, after frying it can be stewed for 10 minutes in a small amount of broth or marinade.

How to choose turkey meat when buying

The most delicious meat is from a young turkey (3-4 months). Her weight at this age is from 5 to 10 kg. In a freshly slaughtered bird, the meat is elastic and dense, the skin is smooth, light, not slippery. A carcass weighing more than 20 kg can be harsh, such a bird can be very old. Its meat will remain tough even after several hours of cooking.

If you buy a product in a supermarket, then be sure to pay attention to the expiration date on the package and the resistance of meat to deformation. If you press a fresh carcass with your finger, then the place of pressing will straighten. To the touch, such meat will be elastic. But on the one that was frozen and thawed several times, a dent from the finger will remain. You can eat such a product, but the taste and benefits will be very doubtful.