What does the green tint in turkey meat mean. Description of the benefits and harms of turkey meat with a photo, its composition, as well as recipes for cooking dishes with this product

good turkey always plump and fleshy. It is sold both as a whole and cut into pieces. In terms of taste, all parts of the turkey have their own distinctive features. In order for expectations to be met, it is important not only to determine in advance what type of meat this bird needs, but also to choose a really high-quality product.

Turkey can be sold:

in general terms;
as soup set(With big amount bones);
in the form of separate parts (shank, breast, wings, thighs).

Turkey is sold in the following types:

chilled meat;
frozen turkey.

How to Identify Good Turkey Meat

Turkey meat color may vary. Key role in this case plays the form of a bird. The traditional shade is considered a light pink version. When buying meat in a package, do not forget to check its integrity and tightness. Turkeys should not be purchased in damaged containers or bags. If there is an accumulation of liquid in the package, then it is also recommended to refuse it.

Signs of quality and fresh meat turkeys:

skin surface no matter bought whole turkey or part thereof, must be free of damage, bruising or dark spots resembling bruises;
the smell of turkey meat is mild (typical for poultry meat);
the eyes of a turkey, if it is purchased whole, should be convex, the cornea is shiny, clouding of the eyeball is not permissible;
turkey skin is always light (let's say a light yellow tint);
when pressed, the meat should instantly return to its shape;
meat should have a healthy sheen and even color;
turkey meat should be practically dry (when pressed, no liquid is released, and when in contact with a paper napkin, moisture should not be present on its surface);
on the skin of a turkey there should be no feathers or their remnants;
fat in a young bird is always light (it darkens with age);
on the surface of turkey meat there should be no discharge resembling mucus.

Signs of a young turkey:

if you buy turkey breast, then Special attention should be given to the presence of cartilage (in an adult bird, cartilage gradually decreases and turns into bone);
the maximum weight of a young bird is no more than 10 kg;
the older the bird, the thicker and more powerful its joints become;
only a young turkey can have gray legs.

Which turkey is not worth buying

Eating any spoiled meat entails serious consequences. Turkey is no exception. As a result of mistakes, you can get indigestion or even food poisoning.

You should not buy a turkey if the following signs are present:

if the skin of the turkey has lacerations, bruises or bruises, then you should not buy it;
sunken cloudy eyes indicate the low quality of the turkey (such a product has been repeatedly defrosted and subsequently frozen);
clouding of the cornea around the eye and increased humidity in the beak area;
when pressed, dents remain on the skin or meat (flabby muscles can only be in an old bird);
an unpleasant smell resembling rot (especially carefully check the abdominal cavity for smell if the turkey is bought in its entirety);
mucus on the surface of the skin or meat (you can check with your hand or a napkin);
the meat is easily separated from the bone;
the meat is stratified and loosely attached to the skin;
there are feathers or their remains on the surface of the skin;
darkened fat (a sign of old turkey);
heterogeneous skin color (with yellow stains or darkened areas);
weathered surface of meat or skin.

The presence of a pungent odor in turkey meat indicates the rapid growth of bacteria.. Thorough washing will not eliminate this problem. Bad smell water can eliminate, and the bacteria will still remain. Eating such a turkey is dangerous to health.

The turkey is considered the largest poultry. Turkey meat is highly valued, it is second only to chicken in terms of consumption. Turkey meat is tender and not greasy, its preparation does not require special skills - boiled, fried, baked, stewed. 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 that will be discussed today.

Turkey: composition and calorie content

Turkey meat is considered one of the most dietary. Turkey - low-calorie product. Energy value depends not only on the method of preparation, but also on the part from which it was cut. Breast contains the least calories - only 120 kcal / 100 grams. In the designated quantity roast turkey contains 280 kcal. Boiled turkey meat is considered less high-calorie - 195 kcal / 100 grams. Well, the lowest calorie is stew (110 kcal per 100 grams).

However, turkey meat is valued not only for low calorie, but also for the rich composition. Turkey meat is rich in vitamins (B6, B2, B12, PP) and minerals. Poultry meat has a high content of phosphorus (according to this substance, turkey meat is equal to fish), sodium (exceeds even veal in this indicator), iron (Fe contains many times more in turkey than in chicken and 2 times more than in beef). Among other things, magnesium, selenium, calcium, potassium, sulfur, iodine, and manganese were found in the composition of the meat.

Turkey meat: benefits

After the composition of turkey meat, we should talk about the beneficial properties of meat, which are due to it. First of all, it must be reported that turkey meat is absolutely hypoallergenic, which is why it is included in baby food. This type of meat must be included in the diet of pregnant and lactating women, sick people, as well as those whose activities are associated with hard physical labor, since it will saturate the body with all the necessary substances. Turkey is very useful for depression and stress.

TO useful properties turkey meat also includes:
beneficial effect on cardiovascular system,
ability to strengthen the immune system.

However, not only meat is useful, but also internal organs turkeys, and bird fat.

In turkey liver contained a large number of vitamin K, which plays an important role in the metabolism of 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 turkey liver - 276 kcal.

Turkey heart saturated with proteins, minerals (iron, selenium, zinc, phosphorus), vitamins A, B (especially a lot - B1, B2, B5, B6, B12), C. The calorie content of the product is 114.8 kcal. The only downside to this product is its high cholesterol content.

Benefits of turkey ventricles due to their high content of iron and folic acid. They also contain vitamin A, thiamine, niacin and riboflavin (B vitamins), as well as potassium, phosphorus, sodium, zinc, magnesium, cobalt, manganese, copper. The calorie content of the ventricles of a turkey is 114 kcal.

Turkey fat contains not only essential acids, but also vitamins E and D. In addition, they contain selenium and choline. The energy value of turkey fat is 900 kcal.

Turkey meat: harm

We are sure that after all that has been said, all doubts about the benefits of turkey meat and offal have disappeared. 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.

If you decide to diversify your diet with healthy foods, be sure to include turkey meat in it. Stew, cook, bake, in a word, experiment and pamper your household! Dear visitors of our portal, we will be grateful if in the comments to this article you tell us about the properties of turkey meat that you know, and also share the recipes for its preparation.

Turkey meat has firmly entered the diet of those who monitor their diet or simply prefer tasty and healthy food. Its dietary properties have long been appreciated all over the world, and today it deservedly holds the second place in the consumption of poultry meat, second only to chicken. The composition of turkey meat and its hypoallergenicity make it possible to use it in dietary, sports or baby food. But also to people who do not adhere strict diet, you should not refuse this delicate, tasty and healthy product: it has much more benefits than potential harm.

The composition and calorie content of turkey

The popularity of turkey meat is due not only to its palatability. Compared to other types poultry it contains much more nutrients and vitamins. First of all, it is necessary to note its unique mineral composition. Turkey meat is a real champion in terms of iron content - when compared with beef, the turkey contains twice as much of this trace element. It contains minerals such as calcium, potassium, phosphorus (its content in turkey meat is not less than in sea fish). Selenium - an element that allows you to maintain youth and has antioxidant activity, also brings turkey meat to the first place in its content.

Another substance that this product is rich in is magnesium. It has a positive effect on nervous system and precisely because of him high content turkey meat is recommended for people suffering from prolonged depression, sleep and mental disorders. It is rich in B vitamins, and also contains a large amount of folic and nicotinic acid.

Carcass nutritional value + table

The undoubted advantage of turkey meat can be called its low calorie content. One hundred grams raw meat contains only 276 kcal. Turkey meat does not contain carbohydrates, which makes it indispensable in the diet of patients diabetes. Turkey fat, despite the fact that it is much less than in any other bird, has a very low cholesterol content (only 210 mg per 100 grams of product). In addition, it contains vitamins A and E. Another plus of this product is that the fat content of the product is low, and turkey fibers are digested much easier and faster than other types of meat.

Turkey meat has many health benefits.

But when compiling a menu, if accurate calorie counting is important to you, you need to remember that their number in different parts of the carcass is not the same.

Table: Number of calories in different parts (raw meat)

A special place in the turkey carcass is occupied by the breast, which makes up about 30% of the mass of all edible parts of the bird. This is the so-called white meat. Despite the fact that it tastes dry, the breast is considered the most useful part carcasses, because there are no fat and carbohydrates in it at all, only water and protein.

Application

How dietary product turkey has long been appreciated by those who follow their figure. Really, minimum content fats and carbohydrates, along with the ability of this meat to be absorbed by 99%, allows you to get a limited amount of calories without feeling hungry. But this is not the only opportunity to use the unique features of this product.

Why is it used in sports nutrition

The undoubted leader of the turkey is among people who are actively involved in sports. Its use allows you to quickly restore strength after active physical activity not only for professional athletes, but also for those whose daily work is associated with hard physical labor. Another important criterion that makes turkey indispensable in an athlete's diet is its high protein content. After all, the goal of most sports diets is to provide the body with as much protein as possible with a minimum number of kilocalories and, in particular, fats. Turkey breast is an ideal product in this respect.

Boiled turkey breast can become great alternative in an athlete's diet

In the diet of pregnant women

Nutrition in the life of a pregnant woman is one of the fundamental points. After all, it is exactly what she eats that the body uses as a “building material” for the development of the baby. large stock minerals and vitamins with an almost complete absence of fats make it easy to get the necessary supply of nutrients. In addition, turkey meat helps to cope with stress and depression.

Turkey meat contains the amino acid tryptophan. It stimulates the production of endorphins - hormones responsible for a good mood.

Benefits for children

Turkey meat does not cause allergic reactions, and this property allows you to safely enter it into the menu even for children who have a penchant for them. According to most pediatricians, meat products should be introduced into the baby’s diet from 7–8 months, and it is turkey breast that is most suitable for this. Due to the ability to be easily absorbed in the body, it does not exert a heavy load on the still not too developed digestive system of the child. As the first complementary foods begin to give meat puree on the tip of a teaspoon, gradually increasing portions. At 9 months, the daily portion should be from 20 to 40 grams, and by the year - 60-70.

Video: Dietary properties of turkey meat

Turkey or chicken - what to choose

When choosing between chicken and turkey meat, first of all, you need to understand exactly what you expect from their use and which cooking method you will choose. If we talk about calories, then here the turkey is ahead of the chicken, although the difference between them is not so great.

Comparative table of caloric content of dishes (% of the daily value)

But apart from useful substances and vitamins today there is a high probability of “enriching” your diet with unwanted chemical additives. And in this case, the difference between chicken and turkey will be huge. Everyone knows that unscrupulous producers, in order to save money and to quickly increase the mass of birds, can use various chemical substances and additives. Chickens in this regard are much less demanding than turkeys. The latter are very selective in terms of feed and conditions of detention, which explains the higher price for their meat. But, on the other hand, this ensures that only natural feed is used when growing turkeys.

I raise turkeys myself and I know how it is to grow them. The turkey is a very picky bird and they simply die from feed with chemistry, therefore all natural products, therefore the price for them is higher, especially for them we cook potatoes, carrots, cabbage, zucchini, pumpkin every day and all this with grain and compound feed, and chickens eat everything that is bad, especially broilers that are for meat, it’s really much easier to grow them.

Tatiana
https://www.babyblog.ru/community/post/cookingbook/3054173

Contraindications and potential harm

Turkey meat has practically no contraindications. The only thing to consider is that due to the high protein content in it, it is necessary to limit its consumption to people suffering from chronic kidney failure or gout. In addition, since its fibers contain a lot of sodium, pregnant women and those who suffer from high blood pressure, you should pay more attention to the amount of salt with which the dish will be flavored. It is better if it is slightly undersalted, otherwise blood pressure may increase.

How to choose

Today, turkey meat can be purchased at almost any outlet. Manufacturers provide huge selection- You can buy a whole carcass or already divided into semi-finished products, frozen or chilled. But, when buying meat, you should not neglect the rules known to all:

the turkey carcass, if you buy it whole, should be fleshy, with thick legs and breast, there can be no spots on its skin, and the color should retain a light, yellowish tint;
the fossa after pressing in fresh meat should quickly recover;
it is recommended to store the chilled product in the refrigerator for no more than a day;
It is better to defrost a turkey immediately before cooking - when room temperature bacteria quickly begin to multiply in the carcass, which do not die when re-frozen.

What to cook with

There are many recipes and ways to cook turkey. It can be baked, boiled, stewed, fried, cooked on its basis pates and sausages, smoked.

Turkey is ideal for cooking in a slow cooker

The taste of turkey is perfectly set off by fruits. Plum, orange, tangerines, kiwi will not only add fresh notes to the dish, but will also serve as an excellent basis for making the sauce.
From herbs in the preparation of turkey meat, you can use thyme, thyme, cilantro, parsley, rosemary. Also, fennel, celery, watercress coexist well in these dishes, but onion red or white onions will somewhat drown out the taste of the meat itself and therefore it is better to use leeks.
As for side dishes, it's all about your preferences. Turkey goes well with potatoes, rice, stewed and baked vegetables, legumes. In cooking dishes using turkey meat, you are only limited by your imagination.

Video: How to cook baked turkey with potatoes

Turkey is deservedly considered one of the most dietary meat products that are presented on consumer market. Including this meat in your diet, you will not only enjoy it delicate taste, but also provide serious support to your health. Turkey meat is universal product, which is suitable for everyone - from children who are just starting to receive complementary foods, to athletes whose task is to quickly restore and maintain physical fitness after huge loads. His unique composition allows even small portion get required amount nutrients while avoiding excess fats and carbohydrates.

In Russia, turkey closes the top three among poultry meat, which our compatriots eat. For many years, the first place on the pedestal has been taken by chicken, the second by goose. It is worth noting that the taste of turkey is not inferior to chicken.

You can even say, and it wins, because the meat is more tender and juicy, which allows us to say that the benefits of this variety more meat than other types of poultry. In order to maximize the benefits, it is necessary to carefully approach the issue of selection and storage. this product. Otherwise, health damage may result.

Today you can find turkey in the following forms:

fresh;
chilled;
Frozen.

If the turkey is grown in the area where you live, it is better to stay on a fresh carcass. Imported meat is best purchased frozen. Of course, it is necessary that the animal has the appropriate quality certificates and all the stamps of the veterinary service and Rospotrebnadzor are present. A frozen turkey should not have a lot of frost.

When buying, you must first of all pay attention to the fact that the carcass of the bird is fleshy, and the legs and sternum are well-fed. The skin should be light, with a slight yellowish tint, without spots and visible damage. This method the choice of products will reduce the harm of meat to the body.

Checking the freshness of the product is easy. To do this, just press your finger on the carcass and watch how the skin will recover. If the dent is gone quickly, then the meat is fresh. If the dent does not go away, it is better not to buy this product.

If you buy frozen meat, you should ask the seller for accompanying documents for it to make sure that the product is fresh, suitable for consumption and does not harm the body.

Storing turkey meat does not require special knowledge and skills. If you plan to immediately prepare a dish from it, then just put the carcass in a plastic bag and leave it in the refrigerator (no more than a day). If the turkey will be frozen, then after defrosting, you need to cook it. Thus, the benefits of the product directly depend on the degree of its freshness.

Calorie turkey

Nutritionists actively promote the use of this product for those people who seek to achieve perfect figure. There are only 110 kcal per 100 grams of turkey. This figure refers to the most tender meat turkey breasts. In the thighs, the calorie content is 160 kcal per 100 grams, and in the wings - 200 kcal.

Turkey Calorie Table

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Also, do not forget that the final calorie content of a turkey depends largely on the method of preparation and combination with other products. For this reason, it is important to choose the right way to prepare it. The maximum benefit of eating turkey in baked form. The maximum harm is from a fried turkey.

Useful properties of turkey meat

The main and indisputable advantage of turkey meat is the content of a large amount of vitamins and minerals necessary to maintain human health and vitality. Moreover, their number is higher than that of veal or beef.

At the same time, meat practically does not contain cholesterol, it is easily digested and absorbed by the body. Therefore, turkey is classified as dietary meat, which can be used even by people suffering from digestive problems.

How to choose dietary meat - Tips

Turkey meat contains a large amount of vitamin A, E, as well as iron, calcium, phosphorus, iodine, magnesium, sodium, potassium and manganese. By eating this meat, a person, in addition to protein, receives a huge amount of useful substances.

Due to the sodium contained in the turkey, in the human body there is an increase in the volume of plasma in the blood and normal digestion (metabolic processes) is ensured.

At the same time, it is the presence of this microelement that makes it possible not to use salt in the preparation of turkey meat, which is undoubtedly important for people who suffer from hypertension, and simply for those who watch their diet.

Turkey meat also contains iron (twice as much as veal). For this reason, it is prescribed by doctors for diseases associated with iron deficiency. In addition, many believe that regular use turkey meat protects the body from the development of cancer.

Well, perhaps the last important property turkey meat can be called that it contains a lot of calcium, which allows you to properly form bone tissue. It is for these reasons that the turkey is recommended to be used for the prevention of fractures and injuries.

That is, we see that the turkey has no harm.

Who can be harmed by turkey meat

Turkey meat has practically no contraindications for use. It must be included in the diet, but in order to extract maximum benefit, you need to carefully approach the issue of his choice - the meat must be fresh.

Fresh turkey fillet in a non-frozen form in the refrigerator can be no more than a day, otherwise it will disappear

That is, it is impossible to say that turkey meat is harmful. But, nevertheless, there are categories of people who should refuse to use this product or use it in minimal doses. These include:

People suffering from kidney disease or gout.

Due great content in squirrel meat, turkey meat can be harmful to these people. Also, this category of people should not eat turkey liver.

People with hypertension.

Hypertensive patients can eat turkey, but only if salt is not used in its preparation. Otherwise harmful properties turkey will outweigh its merits, and the benefits will be dubious.

Who Should Eat Turkey Meat?

For some people, turkey meat is a must in their diet. These include:

Small children for whom the turkey acts as a complementary food.

Turkey is introduced into the diet of children from 6 months. It does not cause allergies and is well absorbed. digestive system baby.

Pregnant women who need folic acid, found in large quantities in meat;
lactating women;
People suffering from insomnia. Turkey meat contains the amino acid tryptophan, which has a hypnotic effect;
People who do a lot of physical work.

How to properly cook a turkey

In order to benefit from turkey meat, certain rules for its preparation must be followed.

It is also important to understand that the cooking process takes a lot of time. To bake a turkey in the oven, you need to preheat the oven to 200 degrees and cook it for about 3 hours. You can pre-marinate the turkey with salt and black pepper.

Additional spices this species does not require meat. If you prefer fatter meat, you can additionally grease the turkey with sour cream and leave it in this form for 30 minutes before baking.

But the turkey is cooked for a short time. Boil it for 30 minutes and it will be ready to eat. To prepare second courses, meat must be placed in boiling water and boiled for about 1.5 hours.

When foam forms, it must be removed. In this case, the first broth, as a rule, is poured out, and the meat is poured a second time clean water and brought back to a boil. During cooking, the meat will decrease by 30%, which is associated with an active loss of fluid.

Thus, we can say that turkey meat is not harmful, it correct usage- This sheer benefit for the body.

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Video: Baked Turkey - Healthy Eating

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, you not only indulge yourself in protein High Quality, 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 preparation of turkey meat, which is very important for people suffering from increased 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 necessary human body. Whereas, the level of fat content of meat contributes good assimilation calcium, which, as we 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, there is much more of it in turkey meat than in chicken meat, and 2 times more than in beef. So if you're suffering, don't rush to drink pharmaceutical preparations, just include turkey dishes in your diet. In addition, given that experts say that the regular consumption of this bird's meat also becomes an effective prevention of the appearance and growth 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 active image life - 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 from turkey meat that experts recommend baby food start getting to know your child meat products- it is easily digestible and helps to increase the immunity of the child. 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, no matter what you prefer - a whole turkey, cut into portioned pieces- 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

It is worth keeping the purchased bird in 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 huge number turkey meat recipes. 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 diet 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 turkey, stuffed with mushrooms and berries, and in France the carcass of a bird is stuffed with rosemary, mushrooms and truffles, and before serving it is poured with tender cream sauce 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).