Turkey calories in 100 grams. Turkey (boiled fillet)

Turkey fillet rich in vitamins and minerals such as: vitamin B5 - 15.5%, vitamin B6 - 40.7%, vitamin B12 - 21%, vitamin PP - 49.6%, phosphorus - 25.1%, selenium - 41.3 %

Benefits of Turkey Fillet

• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete guide to the most useful products in the application.

Turkey meat, a poultry that came to us from the Western Hemisphere, is one of the dietary types of meat.

Poultry meat received such a definition due to its beneficial properties, the presence of a large number of useful substances, as well as the practically absence of fat and harmful cholesterol.

Turkey meat is rich in amino acids necessary for the proper development of the body, and easily digestible protein, meat is prescribed both for therapeutic and weight loss diets.

In the sale of our stores you can find several varieties of turkey meat, divided into parts of the bird's body - fillet (breast), wings, thighs, drumsticks, as well as offal (liver, heart).

If a person needs to eat the least high-calorie, fatty foods to make a diet, then turkey meat will be one of the best options for preparing tasty and healthy dishes.

Naturally, each part of the carcass is slightly, but will differ in calorie content. Therefore, you need to proceed first of all from the recommendations of a doctor or nutritionist.

1. The lowest calorie part of this poultry is the breast, turkey fillet. calories of this skinless product is only 84 kcal per 100 grams.
2. The thigh and drumstick will overtake the breast by a few calories - 144 kcal per hundred grams.
3. Wings - up to 191 kcal.

Lower than all other parts of it - 84 kcal per 100 grams. This part can be given as the first meat dish to small children - no allergies, no harmful substances unnecessary for the growing body.

To avoid inaccurate calorie calculations, it is imperative to remove the skin, and also avoid cooking the dish by frying in vegetable oil.

In food, except for breast and fillet on a diet, you can use turkey thigh calories which is 144 kcal per hundred grams.

Turkey will be an excellent substitute for chicken, pork or veal meat, especially since it practically does not differ in price.

Naturally, the calorie content of a boiled turkey is less than the same value in a fried form. This is because during heat treatment, a certain amount of protein, as well as fats, enters the water.

In a turkey, the skin is considered the fattest part of the carcass - if you separate it from the meat, then almost all the fat remains with the skin.

Turkey wings, unfortunately, are not peeled, but boiled have slightly fewer calories than fried ones.

So, in boiled form, turkey parts have the following number of calories:

• breast - 85 kcal;
• thigh - 145 kcal;
• wings - 150-190 kcal.

The simplest recipe for a boiled turkey is the preparation of boiled fillets.

1. Boil the fillet; you need at least one and a half hours, but you should not digest it either, otherwise the meat will become tough.
2. You can salt before and during the heat treatment, but pepper (if you can spicy) should be a raw product.
3. After the end of the cooking process, the sirloin is cut into neat pieces, sprinkled with parsley and served to the table.
4. You can use the dish both hot and cold - the taste in both forms will be excellent.

turkey stew how many calories

To make the stew more tasty, with a rich taste and aroma, you must definitely add a few herbs, onions and, of course, oil.

Whether it is vegetable or olive oil, it is a little, but it will increase the calorie content in any dish.

However, due to the fact that the turkey is already not rich in fats, carbohydrates and cholesterol, there will be no harm from stewing this delicious dietary meat.

To minimize the number of calories, you can take a breast for stewing, add dried parsley, basil, salt a little, coat the turkey with oil, put onions, pour all this with a glass of filtered water and send to stew over low heat for an hour.

Of all the parts of the turkey on sale, the liver of this bird is the most high-calorie product - 250-270 kcal per 100 grams.

However, no one canceled the usefulness of this offal - the amount of vitamins needed by the body is several times greater than in the same chicken liver.

The whole range of B vitamins, vitamin A, K, E, PP - this is not a complete list of substances found in the liver of a turkey.

It tastes like chicken liver. People suffering from anemia should pay attention to this product - the liver will replenish a large number of blood cells.
Another feature of the turkey liver is quick cooking - it will take you no more than an hour to stew the turkey liver.

1. Add a carrot
2. onion,
3. a tablespoon of oil (sunflower / olive),
4. salt,
5. seasonings to taste (dried natural herbs, pepper),
6. glass of water,
7. cover with a lid and in an hour you can eat a delicious, insanely flavored dish for the whole family.

Be careful before eating - the liver, unlike other parts of the turkey, can cause allergic reactions.

Therefore, you should first try one or two pieces, and making sure that there are no negative consequences, proceed to the meal.

Have a nice low-calorie appetite for you and your loved ones!

Calories, kcal:

Proteins, g:

Turkey meat is considered a dietary product due to the large amount of easily digestible protein. The most dietary part of the carcass of any bird is the breast, in a turkey, the pectoral muscle contains practically no fat, so the meat has a uniform structure, a pale pink color. The weight of a turkey breast is greater than that of a turkey breast, the breast of one bird is enough to prepare a light, nutritious and healthy meal for 4 people.

Turkey breast calories

Calorie turkey breast is 84 kcal per 100 grams of product.

The composition and useful properties of turkey breast

Turkey breast meat is rich in complete protein, it contains amino acids, including tryptophan, which is a harbinger of melatonin, and arginic acid. , which are necessary for the normal functioning of the nervous system, are present in the product almost in its entirety. Turkey breast contains a minimum amount of fat, so the use of the product does not increase cholesterol levels. , which is in a sufficient amount in a turkey (a serving of boiled breast contains half the daily intake of an element), is necessary to maintain normal hormonal levels. Also, turkey meat is useful in violation of the gastrointestinal tract, as it normalizes metabolic processes.

Harm Turkey

Slimming Turkey

Dietary turkey breast meat is traditionally included in the menu of diets and nutrition systems for those who are trying to reduce weight without losing muscle mass (calorizator). For example, or contain in their diet turkey breast, boiled, steamed or grilled.

Selecting and storing turkey breast

When purchasing turkey meat, chilled or frozen, you need to pay attention to the integrity of the skin, the absence of dents and bruising. If the breast is without skin, the color of the meat should be light pink, the meat is dense and uniform, not falling into fibers. When pressed, fresh turkey meat quickly regains its shape.

Chilled turkey breast meat bought in a package should be stored in the refrigerator for 3 to 5 days, or following the dates indicated on the package. Turkey breast bought without packaging or after opening it should be cooked immediately, and the leftovers should be frozen.

Turkey (breast) in cooking

The turkey breast is prepared in various ways, the meat is fried, baked, boiled, steamed and grilled. Cook the breast for a short time so as not to overdry. Tender breast meat goes well with mushrooms, cheese, the almost neutral taste of poultry is easy to fill with strong aromas of spices and herbs, so the best additions to turkey breast will be. Minced meat is prepared from the turkey breast for cutlets, pasties and dumplings, boiled meat is used as a filling for pancakes, as an ingredient in sandwiches and salads.

When buying a turkey, everyone asks the question: “What can be delicious cooked from turkey fillet”? So, you will find the answer to this question in our article.

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Calories, kcal:

Proteins, g:

The turkey is the largest of the poultry. The mass of an adult turkey can reach 9 kilograms, a turkey - up to 16 kilograms.

Calorie boiled turkey fillet

The calorie content of boiled turkey fillet is 130 kcal per 100 grams of product.

Composition of boiled turkey fillet

Turkey fillet contains vitamins, especially a lot of vitamin, a lot of and. Turkey white meat contains all the essential amino acids.

Useful properties of boiled turkey fillet

Turkey meat is considered a dietary product because it contains a large amount of protein and little fat (calorizator). The proteins in turkey meat are mostly water-soluble, contain practically no collagen and elastin, and therefore are easily digestible by humans.

The most valuable is the white meat of an adult bird, after cooking, which in the broth contains the most extractive substances that cause increased secretion of digestive juices, which contributes to better digestion of food.

Boiled fillet is useful for cardiovascular diseases, diseases of the gastrointestinal tract, and depression. It is a good antioxidant and hypoallergenic product, it has practically no contraindications, therefore it is used in baby food.

Turkey (boiled fillet) in cooking

In cooking, turkey fillet is used in many recipes. Boiled fillet is served with rice and potatoes, under different sauces, with pepper and vegetables, garlic and herbs (calorie). It serves as an excellent filling of salads, in which it is perfectly combined in taste with pineapples, sweet corn, and vegetables.

Thus, turkey fillet is dietary and healthy; very tasty dishes can be prepared from it.

Turkey meat in our area is still considered something unusual, which is why it gets on the table only to the “chosen ones”. But in Canada and the USA, this bird is always a welcome guest at any celebration. Although most of the turkey, of course, is eaten on Thanksgiving Day.

The date of this holiday in each country is different, but the main dish is the same everywhere - a whole baked turkey. Canadians, however, also make turkey dumplings, but other nations do not particularly support them in this.

Turkey meat costs two to three times more than chicken meat, and therefore, apparently, it is so unpopular in the post-Soviet space. In addition, Thanksgiving is a truly American holiday that has only recently migrated to our lands. That is why the traditions of the Americans have absolutely no value for the Russian people.

The benefits and composition of turkey meat

Nevertheless, it would not hurt us to fall in love with turkey meat. After all, the meat of this bird is beneficial to the human body.

According to statistics, turkey meat rarely causes allergies. Even the most notorious allergy sufferers. In addition, turkey protein is 95% absorbed by the human body (if you use it separately from carbohydrates and fats), and there is almost the same amount of phosphorus as in fish.

How to choose a turkey?

Even though the best turkey comes from North America, there are plenty to choose from in our area too…

Let's start with the fact that the weight of a turkey can be from 2.7 to 18 kilograms, which means that when buying a whole turkey for a holiday, you should carefully consider how many people you are going to feed it. Usually the calculation is made as follows: the number of invitees is multiplied by 0.5. The logic of such "mathematics" is explained by the fact that 1 average eater easily eats about 450 grams of turkey per evening.

At the same time, remember that a good turkey is one that weighs more than 5.5 kilograms.

When purchasing a turkey, you can ask in what conditions it was grown: in a cramped cage or practically in the wild. And if it turns out that you have a choice, then take the turkey that was raised in free-range conditions.

If you are buying a whole turkey, be aware that:

• breasts and legs should be rounded;
• there should be no spots on the bird;
• the ideal skin color is white with a slight creamy yellow tint.

Bake, cook, fry, stew

The most common way to cook a turkey is to roast it whole in the oven. However, turkey can be cooked in different ways…

• Escalopes and chops are best made from fillets.
• For barbecue, experts recommend taking breast and thighs.
• Wings and legs are ideal for stewing.
• Soups and broths are preferably cooked from the bony parts of the turkey.

Well, if you want to use the whole turkey without a trace, then you can also use the offal. They make delicious pâtés, soups and toppings for all kinds of pastries.