What are the benefits of turkey meat and liver? The benefits and harms of turkey meat, important properties of turkey meat.

Increasingly, turkey meat can be found on the shelves of supermarkets. It is presented in the form of whole carcasses, packaged parts of meat, breasts, wings, thighs and, of course, chopped into minced meat. Buyers began to prefer turkey meat more often than chicken, although it is much more expensive. This is due to the fact that turkey meat has a large number of useful properties and it is very useful for the human body.

Protein can be found in all types of food, including fish, eggs, milk, and vegetables, but turkey meat is a particularly good source.

What is useful in turkey meat, how useful and harmful it is, now we will understand this in more detail.

Useful substances in turkey

Turkeys are a common species of poultry from the genus of chickens and the pheasant family, which is descended from wild turkeys. The bird has a varied diet, it feeds on grass, clover, alfalfa, berries, seeds of plants and trees, acorns, beetles and grasshoppers. Therefore, meat has a great nutritional value and, accordingly, is very useful for humans. Including it in our diet, we saturate the body with vital substances.

The benefits of turkey meat are undeniable, it contains a complete protein and a complete set of amino acids necessary for the human body. He has:

• phosphorus, copper, iron, potassium, calcium, zinc and magnesium,
• as well as B vitamins (B, B2, B3, B4, B6, B7, B9, B12), H, Omega-3 and Omega-6 fatty acids.

11 health benefits of turkey meat

1. Strengthens the nervous system

   Turkey meat is less fatty than other types of meat (pork, duck) and it is very rich in quality protein. Everyone knows that a lack of protein leads to muscle weakness, distraction, nervousness and lack of energy. By eating good poultry meat, we save ourselves from the risk of these symptoms and strengthen the nervous system, magnesium and phosphorus help us in this.

2. Improves brain function

   Turkey meat contains an alpha amino acid called tryptophan. It is not produced by the human body and must come from outside, in this case from poultry meat. Tryptophan, in turn, promotes the formation melatonin and serotonin, substances very necessary for the brain that improve brain function, relax and improve mood. By eating turkey meat, we take care of the quality work of the vessels of the brain and its functioning in general.

3. Strengthens bones

   Thanks to the vitamins and microelements contained in it, in particular calcium and phosphorus, it helps to strengthen the skeletal system. By eating a small piece of poultry meat, you can replenish the body with the necessary and useful substances, strengthen bones and protect the body from many diseases of the musculoskeletal system. Meat is very useful both at a young age and for the elderly.

4. Normalizes the functioning of the thyroid gland

   Turkey and its beneficial properties normalize thyroid function. One serving of meat alone contains half the daily requirement of selenium. Selenium supports the hormonal background and prevents the thyroid gland from working and protects it from many dangerous diseases.

5. Resists cancer

   Turkey meat has beneficial cancer prevention properties. The selenium contained in it protects the immune system very well, as a strong antioxidant it fights against the carcinogenic activity of free radicals. Thus, it protects the human body from many oncological diseases, such as malignant lesions of the prostate, bladder, lungs, stomach, esophagus and many other organs.

6. Improves the functioning of the cardiovascular system

   The usefulness of turkey meat also lies in the fact that vitamin B12 in it reduces the level of homocysteine, which is responsible for all cognitive changes. Meat contains niacin, which actively reduces bad cholesterol and normalizes “good”. Lowering cholesterol and normalizing blood pressure due to the low calorie content of the product is an excellent support for the healthy functioning of the cardiovascular system.

7. Helps in losing weight

   For those who want to lose weight, nutritionists recommend normalizing metabolism and improving the functioning of the gastrointestinal tract. The high concentration of nutrients and vitamins, such as B3 and B6, which are present in poultry meat, greatly helps overweight people to easily lose extra pounds. Turkey meat speeds up metabolism, normalizes intestinal motility, eliminating the formation of toxins, constipation and other unpleasant symptoms of disruption of the digestive tract. Poultry meat is part of the diet.

8. Strengthens muscles

   People involved in sports or physical labor are advised to consume poultry meat, as it contains high quality protein. The turkey breast is very useful, many steamed dishes are prepared from it, combined with vegetables, fruits and other healthy ingredients. Meat helps to easily endure physical activity, makes the body hardy, strengthens and builds muscles.

9. Useful for men

   Turkey meat is very beneficial for men's health and for enhancing sexual activity. Frequent use of this useful product will lead to an increase in potency and libido. In addition, turkey has a positive effect on reproductive health.

10. Good for children's body

    Pediatricians of all countries include poultry meat in the diet of baby food from the age of 6 months. The meat is anti-allergic, well absorbed in the body that is not yet strong and provides it with protein, which will help strengthen the musculoskeletal system and teeth. With poor weight gain in a child, many doctors recommend adding mashed turkey meat to the diet of babies.

11. Increases hemoglobin

    For weakened people, as well as children with poor health and low hemoglobin, turkey meat is what you need. A simple broth, cooked from giblets or turkey neck, will strengthen the health of the patient, and the liver will significantly increase hemoglobin. The fastest way to increase hemoglobin is boiled buckwheat with liver and pomegranate juice.

Which is healthier chicken or turkey?

Nutritionists unequivocally state that chicken meat and turkey meat are dietary meat and each of them is very useful. Chicken can be consumed daily and it does not pose any threat to human health and figure, it is an excellent source of protein and other useful elements. Chicken broths are considered medicinal, they restore the strength lost during the illness and strengthen the immune system. Chicken meat is higher in calories than turkey meat, but this does not make it less popular among chicken lovers.

People who eat turkey meat rarely have a bad mood, because the tryptophan contained in meat produces happy hormones - endorphins. And balanced fatty acids make turkey meat an ideal product for losing weight and sports people who lead a healthy lifestyle. Anti-allergic poultry meat is useful for children, it can be used by hypertensive patients and diabetics, as it has little fat and bad cholesterol, and even more protein, amino acids, calcium and phosphorus than chicken.

The table below provides macronutrient comparisons between different types of roasted chicken and turkey. The main difference is that chicken breast contains slightly more calories than turkey breast, while dark chicken meat provides more calories than dark turkey meat. The macronutrient count is similar between chicken and turkey. However, the calorie (and fat) content is higher in dark and white meats.

Micronutrient comparison table

The vitamin and mineral content of chicken and turkey meat is very similar. These foods are good sources of iron, zinc, magnesium, phosphorus, potassium, niacin, vitamin B6, and vitamin B12. There are no significant micronutrient differences between chicken breast and turkey breast, or between dark chicken and dark turkey meat. However, dark meat is the best source of zinc and white meat is richer in niacin.

So which is better?

Because chicken and turkey are so similar, the best choice for you really comes down to taste and price. Both meats are excellent choices as a source of nutritious, high quality protein.

How to choose and store turkey meat

When choosing meat products, it is best to pay attention to farm or homemade meat. It is still natural and when growing poultry, pesticides, herbicides, antibiotics and other substances that could be harmful to health were not used.

The meat should have a healthy and beautiful appearance, and when pressed with a finger, the dent should immediately return to its original position. Meat is sensitive to heat, so after buying it, it must be cooked immediately or sent for storage in a refrigerator or freezer. A cooked turkey will keep in the refrigerator for up to four days.

Contraindications to the use of turkey meat

There are very few harms and contraindications for eating turkey meat. It, like all other products, should not be abused, especially

• people with kidney failure and people with gout.
• For people with hypertension, doctors recommend do not salt the meat because it contains sodium.
• Studies show that high amounts of tryptophan can make you sleepy.

A turkey does not look that big, but it contains about 150 bones, which is slightly less than the number of bones in a person (206).

It's funny but true - like people, turkeys can die from a heart attack. This was discovered when many turkeys died from the shock and noise of jets flying overhead.

An interesting fact is that turkeys cannot raise their heads during rainstorms, a turkey can even drown when it rains.

Turkeys and peacocks have similarities, turkeys also extend their colorful feathers and dance to attract the opposite sex.

What else is useful?

Composition of turkey meat

The composition of turkey meat contains a really large amount of vitamins - in particular, vitamin A and E, it has little cholesterol, it is well and easily absorbed by the human body, and thanks to its properties, experts boldly classify turkey meat as a dietary category of products. Also, in the composition of meat, you can find many trace elements necessary for the human body - iron and calcium, phosphorus and sodium, sulfur and potassium, iodine, magnesium and manganese. So, by eating the meat of this bird for food, you not only pamper yourself with high-quality protein, but also get all those substances necessary for your body, without which its normal functioning cannot be imagined.

By the way, you will probably be interested to know that, for example, there is even more sodium in turkey meat than in veal or beef, and it is thanks to this sodium that almost no salt can be used in the process of cooking turkey meat, which is very important for people those suffering from high blood pressure or those who are looking for dishes for the menu. And, here the potassium in the meat of this bird contains exactly as much as the human body needs. Whereas, the fat content of meat contributes to the good absorption of calcium, which, as you and I remember, is necessary for our bones and teeth to be healthy. It is given the latter fact that turkey meat is recommended to be used for the prevention of joint diseases, and.

As for iron, it is much more in turkey meat than in chicken meat, and 2 times more than in beef. So, if you are suffering, do not rush to drink pharmacy drugs, just include turkey dishes in your diet. In addition, given that experts say that regular consumption of this bird meat also becomes an effective prevention of the appearance and growth of cancer cells - such a menu will be really useful ...

Who benefits from eating turkey meat?

Despite the fact that the benefits of this type of dietary meat are obvious and relevant for everyone, there are those categories of people who simply must and need to include turkey meat in their diet. These are physically active people, athletes and those who simply lead an active lifestyle - for them this product will become a source of replenishment of energy resources. Meat will be useful for pregnant women, women during lactation and for babies. It is with turkey meat that experts in baby nutrition recommend starting a child's acquaintance with meat products - it is easily digested and helps to increase the child's immunity. Also, turkey meat dishes are recommended to be included in the diet of convalescent people, and those who are recovering from serious illnesses.

How to choose turkey meat

When choosing turkey meat, regardless of what you prefer - a whole turkey cut into portions - pay attention to the fact that the bird is fleshy and plump, and its breast and legs are plump. The skin of a fresh bird should be yellowish, light, moist and free from blemishes.

To determine the freshness of the meat, you can gently press the carcass with your finger - if a dent does not form, then the poultry meat is fresh, but if a trace remains, then the bird is no longer fresh, and you should not buy it.

How to store turkey meat

Store the purchased bird in a plastic bag and in the refrigerator (find out). At the same time, the period of storage in thawed form should not exceed 24 hours. If you purchased a frozen bird, then you need to cook it immediately after defrosting the meat, since at room temperature microbes begin to develop rapidly in the meat, which will not die, even if the meat is re-frozen.

Cooking turkey meat

Any culinary site or house book will tell you about a huge number of recipes for cooking turkey meat. And indeed it is. The meat of this bird can be fried, baked, boiled, stewed and even smoked, or you can steam it (use it for this) - then you will get the most dietary dish. You can also make cutlets, pate and sausages from minced turkey.

At the same time, each country has its own secrets of cooking such meat. Here, the British, for example, love a turkey stuffed with mushrooms and berries, and in France, the carcass of a bird is stuffed with rosemary, mushrooms and truffles, and poured with a delicate creamy sauce before serving, while the Italians stuff the carcass with oranges.

How to properly roast turkey meat

If you decide to cook turkey meat in the oven, be patient and ... time. The cooking process will take hours, and on average it will take you up to 3 hours, provided that the oven is well heated (at least 200 degrees).

The harm and benefits of turkey meat should be of interest to us, at least because now this bird is increasingly reaching the shelves of even not the most advanced stores. Of course, she is still far from the popularity of chicken, but in general, the chances of meeting her are already high enough to want to study the harm and benefits of turkey meat thoughtfully and thoroughly. Let's do that as soon as possible.

Only the benefits of turkey meat (no harm)

The benefits of turkey meat for a figure

Turkey meat is digested even better than chicken meat (turkey protein is digested by 95%!), but contains very little. That there is a direct and undoubted benefit for people with atherosclerosis and.

Heart benefits of turkey meat

Turkey meat contains potassium (in the most optimal proportion) and, in addition, a lot of unsaturated fats, which is beneficial.

Joint benefits of turkey meat

Turkey meat contains phosphorus on a par with fish, plus its low fat content (at the level of veal) allows you to more fully absorb calcium. Therefore, turkey meat is very useful for preventing joint diseases and osteoporosis.

Iron benefits of turkey meat

Turkey meat is 2 times higher than beef in iron, which makes it useful in case of a lack of this important metal in the body. In addition, turkey also has a lot of zinc, which brings its benefits, strengthening (and for men at the same time - their male power).

There is also evidence that the systematic use of turkey meat prevents the development of malignant tumors. Now for the harm.

Both the benefits and harms of turkey meat

Turkey meat is twice as high as beef and sodium, which usually benefits the body (metabolic processes are normalized and blood plasma is replenished). It also allows almost no salt to be used when cooking a turkey, which will be another benefit for hypertensive patients. However, the same benefit can also turn into harm if the turkey is salted as usual: there will be too much sodium.

Unequivocal harm to turkey meat (no benefit)

1. Harm instead of good, turkey meat can bring people with kidney disease and gout (due to the high amount of protein).
2. The abuse of turkey (as well as any other meat) instead of good will bring harm even to practically healthy people.
3. Well, and of course, turkey meat can cause harm, not good, being of poor quality or expired.

Harm and benefits of turkey meat: conclusions

In fact, the harm and benefits of turkey meat turned out to be terribly unbalanced: the benefits were numerous, and the harm was elusive. Turkey gives a special benefit:

1. Children, pregnant and lactating women (it is hypoallergenic and contains useful folic acid).
2. People prone to stress, depression and insomnia (turkey tryptophan is a natural sleeping pill, as well as a derivative for the production of the happy hormone serotonin).
3. With large, as well as after surgery or illness (due to the high protein content).

Therefore, personally, the author, for example, right from today shifts turkey meat higher in his food preferences, puts aside the chicken leg and begins to think, if not about a whole Christmas turkey, then at least about something like this:

The turkey, or turkey, is a rather large bird belonging to the pheasant family. America is considered her homeland. The Spaniards brought turkeys to European countries, so their second name sounds like Spanish chickens. These birds are very popular in the US and many Western countries. We are increasingly preparing the usual chicken, but many have already tasted the delicious, dietary turkey meat, and it is becoming more and more popular in our country.

For cooking, it is recommended to use the meat of young birds, up to 10 kg in weight. Their meat is softer and more tender. Increasingly, poultry fillets are used to prepare everyday and festive dishes. Meat is considered dietary, it is satisfying, but, at the same time, low-calorie. Nutritionists recommend using turkey fillet for clinical nutrition.

How to cook turkey fillet, what is the calorie content of meat, what are the benefits and harms of this meat? Let's talk about it today, and also look at a couple of very tasty recipes:

Why eat turkey fillet? The benefits of meat

We repeat that the fillet of this bird is classified as a dietary, easily digestible product. Meat contains little fat, but there are many useful substances that are very necessary for health. So, for example, there is iron, zinc, sodium. Contains phosphorus, calcium, potassium, as well as sulfur, selenium, magnesium. There are manganese and iodine. Especially a lot of sodium in the turkey, which is necessary for proper metabolism. Sodium also plays an important role in the replenishment of blood plasma.

In addition, turkey fillet contains vitamins A, E, B, PP, as well as a lot of protein. There are amino acids, in particular tyrosine and the happiness hormone serotonin.

The fillet contains practically no cholesterol, does not cause an allergic reaction. Therefore, it is very useful for baby food. It is recommended to use it for pregnant, lactating women, the elderly and adolescents.

It is recommended to include in the diet of weakened, sick people, as well as for those who are recovering from a serious illness. Eating meat contributes to hematopoiesis, normalization of blood pressure. It is very useful for the bone, nervous system, improves the condition of the teeth. At the same time, it is perfectly digested, easily absorbed by the human body.

Turkey fillet calories

The calorie content of turkey fillet is not high, it is only 132 kcal per 100 g of product. Nevertheless, in order for the dish to turn out to be dietary, healthy, low-calorie, it is recommended to cook it by removing the skin. The lowest calorie content is the white meat of the breast, wings. Thighs, drumsticks - contain more calories and belong to red meat.

Turkey Fillet Recipes

Baked fillet with spices

Prepare 1 kg fillet, 6 small cloves of fresh, juicy garlic (if the garlic is large, 2-3 cloves are enough). You will also need spices: black pepper, dry basil, coriander, savory and curry. Do not do without vegetable oil and salt.

Cooking:

Wash the meat well, dry with a napkin. Separately, prepare the marinade: pour water into a deep bowl, pour more salt into it, add ground pepper. Immerse the fillet in the solution so that the liquid completely covers it. Put on the shelf of the refrigerator, leave for 2 hours.

Now remove the meat, blot with a napkin. Peel the garlic, cut each clove lengthwise into several pieces. Make cuts on the fillet with a sharp knife, stuff the meat with garlic. Separately, pour prepared spices into a bowl, pour a little vegetable oil, rub it with spices. Rub the fillet with the mixture.

Put in the dish where you will bake, put in a preheated oven. Cover with foil, bake for half an hour. After cooking, do not immediately take out the meat, let it stand in the already turned off oven, with the door closed, for another forty minutes. After that, the fillet becomes soft, tender, juicy, very tasty.

Fried fillet with oranges

Prepare 1 kg turkey fillet, zest from 2 medium oranges, 2 onions. You will also need vegetable oil, salt, pepper (to taste).

Cooking:

Peel off the onion. Cut into half rings, fry until transparent. Add the zest, fry everything together until the onion turns golden. Now remove everything from the pan with a slotted spoon, transfer to a separate plate.

Cut the fillet into 3-4 parts, lightly beat off, salt and pepper. In the pan where the onion was fried, put the chopped pieces of meat, fry until a delicious crust on both sides. Put the finished meat in a deep bowl, shifting the pieces with fried onions and orange zest. Add 1-2 tbsp. l. orange juice, simmer a little more over low heat, about five minutes. Then let it stand under the lid for another 10-15 minutes. Fragrant, delicious dish is ready. Sprinkle the dish with herbs before serving.

Who Shouldn't Eat Turkey Fillets? The harm of meat

This dietary meat has practically no contraindications. However, it is high in sodium and protein, so it can be harmful for people who shouldn't eat a lot of salt (eg, gout, kidney disease). Therefore, it is better for such people to limit the use of turkey, and salt the dishes themselves from it to a minimum.

Kira Stoletova

The fashion trend of health care put an end to many products of animal origin. To prolong youth and preserve the figure, one must be attentive to the food eaten. What is the use of turkey meat, whose appearance made a revolution in cooking? Let's analyze the strengths and weaknesses of popular food.

Characteristics

The homeland of turkeys is America, and the first individuals were brought to Europe on the ships of the Spanish conquerors at the beginning of the 16th century. I liked the tasty and low-fat product, so they steel the bird. With skillful care, males reach 20 kg, and females - 15.

There is practically no cholesterol in the fibers, but a sufficient amount of useful substances and vitamins. By the speed of assimilation, the protein exceeds the indicators of rabbit meat and chickens. Saturation comes with a smaller portion of food eaten, so it began to be recommended in many diets.

In America and Western Europe, turkey meat has long enjoyed well-deserved popularity. It has firmly occupied a central place in national cuisines or replaced more fatty components. The domestic consumer looks at the supermarket shelves with apprehension, not knowing where and how to use the product.

In terms of taste, tender meat is between chicken and. It does not have the specific aroma of a bird, which is so annoying with regular use. The minimum amount of fat is absorbed very quickly and does not leave extra centimeters on the waist and hips.

What does turkey meat look like? The breast is painted white, and the legs have a pleasant pink tint. The view in the photo shows a gradual transition from light parts to darker ones. Fillets are not as dry as chickens. There is practically no fat layer under the skin.

The benefits of turkey meat are in its amazing composition. If you care about your own health, then this is the perfect food for every day. Delicious food contains many useful trace elements.

1. Vitamins. Includes all the components necessary for the development of the body. Group B, A, E and PP are responsible for many functions within the body.
2. Protein. The substance is involved in DNA synthesis, muscle building. Responsible for the proper functioning of organs, metabolic processes.
3. Phosphorus. Prevents joint diseases, “builds” bones. By the amount of the component, the product is not inferior to fish.
4. Tryptophan. It improves the functions of the central nervous system, and also makes the emotional background stable.
5. Microelements. Iron, potassium, calcium are involved in the creation of blood, and copper, chromium, zinc and cobalt stabilize the work of all internal organs.
6. Folic acid. It is necessary for the healthy formation and development of the child in the womb.

The amazing product contains components that are important for a person. They manage all the functions of the structure of internal organs and are responsible for strong immunity. When used wisely, the product is able to get rid of many problems, including insomnia and manager's syndrome.

The nutritional value of the popular protein is 270 kcal per 100 grams. Additionally, the bird contains the daily norm of unsaturated omega-3 acids, which increase brain activity. The benefits and harms depend on the correct preparation of the dish.

Beneficial features

Food of animal origin has long been present in the human diet. But the cholesterol content in pork and beef has forced the world's slimming population to give up delicious food. The main benefit of turkey meat is that lean fibers do not include a dangerous component and will be a good addition to the diet menu.

What are the health benefits of turkey meat? The unique concentration of potassium and unsaturated fats can positively affect the health of the heart and blood vessels. The product is an indispensable element of the therapeutic diet for cardiological diseases.

Low fat content and an abundance of phosphorus makes it possible to absorb calcium as much as possible. Such food will be a good addition to the diet during the recovery stages after fractures or with joint diseases. By the way, it contains a lot of sodium, which improves metabolic processes in the body.

Turkey meat increases immunity and strengthens the reproductive abilities of a person. Does not cause allergies in babies and helps the proper development of the fetus in pregnant women. Men are recommended to solve problems with potency. Scientists have noticed that regular use of the product prevents the development of oncology.

Contraindications

Even the healthiest food can be harmful if abused. Constant overeating of protein foods negatively affects the digestive system and can provoke various deviations. The predominance of any product in the diet disrupts metabolism.

Turkey meat does not contain cholesterol, but due to the high concentration of animal protein, it can be dangerous for people with kidney disease and gout. It is worth remembering that in case of any illness, consultation with a doctor is necessary. Independent change of a diet leads to disastrous results.

The substance sodium normalizes metabolic processes and restores blood. Excess consumption accumulates in the body, causing high blood pressure in hypertensive patients. To avoid exacerbation, experts recommend less salt in poultry dishes.

The composition and calorie content of turkey meat cannot be used as a medicine. A large amount of protein contributes to the occurrence of intestinal colic and flatulence. The lack of plant fibers in such a diet leads to constipation.

Vitamins and other important substances will be useless if a spoiled product is consumed. Remember that only fresh food is used in the diet. From turkey with rotten or unpleasant odors, you should stay away.

How to choose

According to GOST, in retail chains and on the market, buyers are offered both whole carcasses and individual parts. On the shelves of stores you can find offal (liver, heart) and minced meat. Red meat is practically no different from veal, and dietary breast smells better than chicken fillet.

Experts recommend buying chilled raw materials, although unique products retain their beneficial properties even after two months of deep freezing. Remember that turkey has a limited shelf life on the bottom shelf of the refrigerator. If within 24 hours it is not used for its intended purpose, putrefactive bacteria begin to multiply in the tissues.

No matter how much they talk about the beneficial characteristics of food, you should not buy a fresh product in unverified places. In this case, there is no guarantee that the bird was raised in accordance with all requirements and there will be no antibiotics or hormones in animal fibers. Do not experiment with health.

How to choose the right turkey meat? The skin on the carcass should be smooth, without spots and stickiness. If you press your finger anywhere, then the hole is quickly restored. In appearance, the breast is light, and the legs are pink. The smell of a fresh bird without chemical aromas, and an unpleasant odor indicates the presence of putrefactive processes.

Frozen fillets should not be cloudy or have dark patches on the surface. If the cost of the goods is much cheaper than fresh options, then it is better to refuse to buy. Often, retail chains do not comply with technical requirements, as a result of which the content of bacteria inside increases.

How to cook

Hypoallergenic turkey meat is used in the production of semi-finished products and homemade food. Unlike chicken, it does not have a specific flavor, so it can be given to both a child and an adult. Cooking does not violate the value of products, while maintaining a sufficient amount of iron, potassium and other elements.

Turkey meat with boiled vegetables can be used in diets when a person counts the number of calories eaten. In dietary nutrition, the bird has found many fans for itself, therefore it is allowed in all popular weight loss systems. The content of vitamins is not reduced by this treatment.

Modern technologies allow the use of delicious poultry in the preparation of sausages and sausages. Low calorie content and excellent taste are complemented by natural food flavors. Semi-finished products are most often produced from the breast.

If weight allows, then the whole carcass can be baked in the oven with potatoes or fried on a spit. Kebabs are often made from turkey, which are not inferior in taste to pork. Any parts of the bird's body do not lose their positive properties during cooking.

It is very useful to eat steamed turkey meat cutlets - they are suitable even for those who are forced to adhere to a therapeutic diet.

From the breast and liver, you can make a delicious pate that contains a minimum of calories. Cooking does not require long-term heat treatment from the cook. Such a dish does not have the flavor of chicken or pork, and the unique concentration of substances is not destroyed by temperature.

Things to remember

If you care about health, then valuable turkey meat should not be fried. The appetizing color of the crust is achieved due to the oxidation of fats, and this negatively affects the digestive system. Eating such food is dangerous for both children and adults.

Turkey. The healthiest meat.

Turkey fillet in balsamic vinegar - Delicious Easy Healthy

The quality of turkey meat depends on how it was grown. Unlike chickens, it requires more time and cost. To reduce the cost of live weight, some farmers use antibiotics and hormonal agents. Such additives accumulate in tissues and may harm the consumer.

The type of low-quality meat practically does not differ from the usual one, but it is not advisable for babies and sick people to eat it. To avoid a dangerous purchase, we advise you to purchase food in reliable retail chains. Stores that respect their reputation will not risk untested goods.

Turkey meat has long been a favorite of foreign and domestic cuisine. Low calorie content and excellent taste characteristics will allow you to replace fatty pork. Our recommendations will help determine the beneficial and harmful aspects of popular food.