What kind of turkey meat goes for what. Magic turkey meat: the benefits and harms of "Spanish chicken"

Valuable turkey meat is expensive, but it has an unusual taste and numerous useful properties. Nutritionists strongly recommend including turkey in your diet, and for good reason.

The chemical composition and calorie content of turkey meat

The turkey is the largest of all poultry. An adult female can weigh as much as 35 kg. The weight of the carcass can reach ten kilograms, and the smallest draws at least five kilos. And all this is not only tasty, but also remarkably healthy meat.

The composition of turkey meat contains the following elements:

Vitamins E, A, B, K, PP;

Trace elements iron, potassium, phosphorus, iodine, calcium, magnesium;

The most important amino acids are lysine, thiamine, isoleucine, histidine;

Atomic gold;

Cellulose;

Protein.

Every 100 grams of turkey meat contains 75 mg of cholesterol. Due to its excellent absorption, it does not harm the vessels. Moreover, turkey meat cholesterol prevents the concentration of harmful lipids that come with food. Turkey meat is organically included in metabolic processes, enriching the body with useful substances and preventing the development of dangerous ailments.

First of all, nutritionists note a huge amount of iron in turkey meat. The benefits of turkey for anemia patients are very high. A small portion of the product helps prevent the development of anemia. For comparison: red beef meat, which is recommended by doctors for anemia, contains half as much iron as turkey meat.

Due to magnesium, the heart muscle is strengthened, and there is almost as much phosphorus as in fish. That is why the calcium contained in turkey meat is completely absorbed and helps to strengthen teeth, nails and bone tissue.

Sodium and potassium ensure the stable functioning of the cardiovascular system, and vitamins of the PP and B groups are needed for the normal functioning of the nervous system. Moreover, in terms of sodium content, turkey is superior to beef and veal. It is easy to verify the high content of this trace element: try a cooked turkey. The meat will taste salty. This means that there is no need to use a lot of salt, which further increases the beneficial properties of the product.

There is so much protein in turkey meat that it can be used as a natural remedy for building muscle mass. This opportunity, by the way, is used by many athletes.

The average calorie content of turkey meat does not exceed 150 kcal. The lowest calorie fillet (a little over 100 calories), the highest calorie wings, which are not skinned (190 calories). By the way, skinless poultry meat becomes less fat and high-calorie.

The benefits of turkey meat

Protein must be supplied to the human body daily. The norm of protein for a healthy body is 1 gram per kilogram of body weight. Turkey is an ideal source of natural protein needed to maintain normal muscle mass. That is why, by the way, the benefits of turkey meat for pregnant women and children are especially great.

The product is easily digested without causing heaviness in the stomach. Useful properties of turkey in the following:

Provides an optimal level of hematopoiesis;

Normalizes metabolic processes;

Reduces cholesterol levels;

Stimulates cell renewal;

Activates the brain;

Normalizes the work of the endocrine system;

Prevents the development of atherosclerosis;

It is indicated for hypertension and osteochondrosis;

Favorably affects the heart, blood vessels, nervous system;

Strengthens joints and bones;

Helps to get rid of depression and insomnia;

Prevents early aging;

Strengthens male power, shown with reduced potency.

Turkey meat is useful for those who want to lose weight, and therefore is indispensable for obesity. Protein will provide energy and saturate for a long time, and the absence of carbohydrates will help start the processes of fat decay. It is optimal to combine turkey with leafy green vegetables.

There is evidence that turkey meat prevents the development of cancer due to the high content of antioxidant substances. Therefore, those who have a predisposition to this terrible disease or simply monitor their health should include turkey in their diet.

A fresh broth made from turkey has a beneficial effect on health. It can be eaten at the first signs of a viral disease, and during the recovery period after SARS or surgery, and with any ailment. Saturated with vitamins and microelements, the decoction acts as a natural safe energy booster, giving strength, restoring a good mood.

Turkey meat in baby food

The rapid growth of muscle and bone tissue, the development of the nervous system and the brain, which occur in childhood, require special nutrition. Turkey meat contains exactly those vitamins, amino acids and minerals that a growing body really needs. So the benefits of turkey meat for babies and teenagers are invaluable.

Allergy to turkey protein is extremely rare. Therefore, there is practically no harm from turkey meat. This is especially important when it comes to infants receiving meat-based first foods. Pediatricians advise children prone to allergic manifestations to give turkey puree in order to prevent a negative reaction of the immune system.

The second important point is the excellent digestibility of turkey dishes. Meat will not overload the gastrointestinal tract of a small child, but will give the body all its benefits. The main thing is to properly cook the turkey using a double boiler or pan. You can combine meat with mashed boiled vegetables: potatoes, zucchini.

For older children, during the period of active muscle and bone growth, it is also very important to cook turkey meat. It will ensure the normal growth of the skeleton, the development of the brain and nervous system. In addition, turkey will strengthen the immune system and will prevent viral diseases during the flu and colds.

Harm from turkey meat

Turkey is completely safe for the body of an adult. However, one must be aware of the potential danger that always remains for allergy sufferers. As a rule, turkey meat does not harm them, but there are exceptions. Perhaps individual intolerance is the only prohibition that exists on the use of "Spanish chicken".

Meanwhile, there are certain limitations that should be kept in mind. So, do not eat a lot of protein for people suffering from the following ailments:

kidney failure;

Gout;

Urolithiasis disease;

Hypertension.

The fact is that protein foods overload the kidneys. Therefore, it is important for nephrologist patients to reduce the amount of protein entering the body. Hypertensive patients do not need to completely refuse turkey. However, it is always important for them to remember the need to reduce the amount of salt and fat. That is, cook mainly the breast and drain it purely symbolically, in order to only enhance the naturally salty taste of this meat.

The largest amount of fat contains the skin of the bird. Therefore, for everyone who strives for health and longevity, nutritionists recommend removing it before cooking.

In addition, it is important to be aware of the danger of contamination of poultry meat with salmonella. This means that great attention should be paid to its heat treatment, especially when it comes to baby food.

The turkey belongs to the pheasant family. This bird comes from America, and the ancient Indians, the Aztecs, were the first to domesticate and breed turkeys.

Interestingly, the turkey is often called the "Spanish chicken", although Spain is not its homeland. She received this name thanks to the Spanish sailors who brought her to their country. Soon after, the bird spread throughout Europe and quickly won the hearts of European gourmets. Over time, it was transported to Russia, and everyone who tried turkey dishes was delighted with its tender, juicy meat.

Today in Russia the following types of these birds are bred:

White Moscow

North Caucasian bronze

White and fawn broad-chested

Black Tikhoretsky

The turkey is the largest poultry in the world. The weight of adult males reaches 35 kg, females grow a little smaller - their weight is about 11.12 kg.

The leader in the production of the highest quality turkey meat is America. It is in this country that each of its inhabitants eats about 7 kg of turkey meat per year. The second position is occupied by Canadians - each of them annually eats about 4 kg of meat from this bird.

Turkey meat: calories

Turkey meat is a natural source of vitamins, minerals and nutrients. The nutritional value of 100 g of fresh turkey meat is about 216 kcal, and this figure may vary depending on the preparation and the selected part of the turkey:

Fillet - 104.107 kcal

Leg meat - 155 kcal

Wings (with skin) - 191 kcal

In order to maximize the benefits of turkey meat, thin skin is removed from the selected part before cooking. It is impossible to perform this procedure only with the wings of a bird - that is why this part of it is the most high-calorie.

The composition of the turkey fillet includes such useful substances:

• Vitamin groups A, PP, K, B, E
• Amino acids (thiamine, histidine, lysine, isoleucine)
• Phosphorus, potassium, heme iron, magnesium, calcium, sodium, iodine
• Cellulose, ash
• Cholesterol (75 mg for every 100 g of meat)
• Carbohydrates, fats, protein
• Molecules of atomic gold

Due to the low calorie content and excellent digestibility, turkey meat has practically no contraindications for consumption.

Harm

Is turkey meat bad?

What can be harmful turkey meat? There are no special warnings about the introduction of this bird meat into the diet. Of course, you should not overeat or eat fried turkey at night - the body may not be able to cope with such an amount of protein.

You also need to remember that during the cooking process you need to remove the peel from the meat - the baked crust, of course, is very tasty, but it will not bring benefits to the body, but will only add extra pounds. The meat of the "Spanish chicken" can be a carrier of salmonella, so you need to pay tribute to a good heat treatment.

Since turkey meat contains a decent amount of protein, its use should be limited in such cases:

• With kidney failure
• urolithiasis
• Gout

Is turkey meat bad for hypertensive patients? Special contraindications scientists have not been identified. However, during the preparation of dishes from this bird, it is recommended to exclude the addition of salt and give preference to unleavened brisket.

The harm from eating turkey meat is minimal, and the benefits are significant. The only drawback that you may encounter when buying turkey meat is its high cost. "Spanish chicken" requires special care when growing, financial costs, proper feeding, walking and maintenance. It is precisely because of these factors that the price of turkey meat exceeds the price of meat products familiar to us.

Benefit

Turkey meat: benefits

The meat of the "Spanish chicken" is considered the world's best natural source of animal protein. It contains the minimum amount of cholesterol, and in terms of sodium, it exceeds that of beef and veal. The benefits of turkey meat are its low calorie content and excellent nutritional value. A moderate level of fat promotes the absorption of calcium, due to which the meat of this bird is indicated for consumption by children, during pregnancy and during heavy physical exertion.

This dietary product has the following effect on the body:

• Improves metabolism
• Promotes high-quality hematopoiesis, structure and cell renewal
• Removes cholesterol
• Favorably affects the nervous, cardiovascular systems, relieves depression and insomnia
• Activates brain activity
• Saturates the body with phosphorus and calcium, which affect the structure and normal functioning of bones and joints
• Promotes weight loss
• Improves men's health, has a positive effect on potency
• Prevents the risk of cancer

Turkey meat contains a significant amount of sodium, which makes the taste of the finished turkey slightly salty. This feature of the meat of this bird allows the use of a minimum amount of salt in cooking, which improves its useful qualities.

The meat of this bird is 1.5 times richer in iron than chicken meat and 2 times than beef. It is recommended to use it for people suffering from iron deficiency anemia.

It is favorable to use turkey meat with vegetables. This combination of products helps to normalize the functioning of the digestive system, which in general will help to maintain good health longer.

Turkey meat for children

The invaluable benefits of turkey meat for children are its quick digestibility and the absence of allergic reactions after consumption. That is why leading nutritionists and pediatricians advise introducing the meat of this bird as the first complementary food, and do not forget about turkey during the period of active growth of the child.

Is turkey meat harmful to children, because it contains cholesterol, although in a minimal amount? Pediatricians recommend introducing this meat into the child's diet, since the proportion of cholesterol in it is very small and cannot have a detrimental effect on the baby's body. The high level of trace elements, vitamins, protein and valuable amino acids has a positive effect on the development of the child's brain, strengthens his immunity and promotes good growth of the skeletal system.

As a complementary food, it is recommended to prepare boiled turkey puree. You can also combine it with zucchini or mashed potatoes. Older children can steam cutlets or offer boiled turkey meat. Of course, all kids will like such delicious dishes and will bring them great benefits, increasing their immunity.

Turkey meat in sports nutrition

In turkey, there is predominantly a lot of protein - a source of energy than in other types of meat. Due to its rich composition, impressive protein content and dietary properties, turkey meat is the 1st product in the diet of athletes and weightlifters.

The systematic use of meat "Spanish chicken" contributes to:

• Strengthening the skeletal system, tissues
• Rapid recovery after stress and injury
• Helps to rapidly build muscle mass
• Increases the body's endurance during exercise
• Gives energy and strength for vitality and well-being

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.

It can even be said that it wins, since the meat is more tender and juicy, which allows us to say that the benefits of this type of meat are more significant than those of other types of poultry. In order to maximize the benefits, it is necessary to carefully approach the issue of choosing and storing 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 of choosing 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 strive to achieve an ideal figure. There are only 110 kcal per 100 grams of turkey. This figure refers to the most tender turkey breast meat. 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 a dietary meat that can be consumed 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 consumption of turkey meat protects the body from the development of cancer.

Well, perhaps the last important property of turkey meat is 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 get the maximum benefit, you need to carefully approach the issue of its 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 to the high content of protein in 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, the harmful properties of the 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 perfectly absorbed by the baby's digestive system.

• Pregnant women who need folic acid, which is 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.

This type of meat does not require additional spices. 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 with clean water and brought to a boil again. 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, its proper use is a complete benefit for the body.

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Video: Baked Turkey - Healthy Eating

11.08.16

Turkey meat is a valuable food product. It is a supplier of complete protein to the human body.

Its protein is easily and completely absorbed by both adults and children.

What are the general beneficial properties of turkey meat for the body, what are the harms and benefits of turkey fillet for men, women and children? Let's get into all the details!

Composition of turkey meat

Turkey meat is rich in protein, contains a small amount of fat - their ratio in meat is 2: 1, and there are no carbohydrates in the composition.

Calorie content of 100 grams is comparable with beef- Approximately (depending on the part of the carcass) 195 kcal per 100 g of product, but poultry meat is absorbed more fully.

The main composition is enriched with a large amount (2 times more than in beef), vitamins of group B, PP, minerals (, sodium,).

Cholesterol, found in any meat, is found in turkey in a small amount. and in a form useful to the body.

Beneficial features

What are the benefits of turkey meat? This product is recognized as a dietary physicians in all medical disciplines.

Poultry meat is more easily included in the metabolism, its composition enriches the body with useful substances. Useful for the prevention of painful conditions:

• the iron contained in red meat prevents the development of anemia;
• magnesium strengthens the heart muscle;
• phosphorus, the content of which approaches the amount present in fish, promotes absorption, and therefore strengthens bones and teeth;
• sodium maintains a balance with potassium, which supports the work of the cardiovascular system;
• vitamins B, PP strengthen the nervous system, regulate the transmission of impulses along the nerve trunks;
• the protein component strengthens muscle mass, hair, skin, mucous membranes;
• turkey cholesterol is not deposited on the walls of blood vessels, prevents the accumulation of harmful lipids from other products;
• the balanced composition of meat and organicity for human perception reduces the risk of complications in diseases when a limited intake of animal proteins is recommended;
• the product is very useful in the fight against obesity: eating turkey meat with leafy vegetables and salads provides good nutrition with a reduced calorie content and a feeling of fullness for a long time.

Turkey is not contraindicated for pregnant women and. Its complete dietary protein helps form a new life properly.

What is healthier - chicken or turkey? We understand together with the program "Live healthy!":

As it is

There are many ways to cook a turkey.– each housewife experiments with the product and creates her own dishes.

• very young children prepare carefully chopped meat puree with the addition of broth;
• elderly people can use it in the form of pate, soup in meat broth;
• turkey stew is not contraindicated for most consumers, variations with seasonings, alternating side dishes make this dish in demand;
• perfectly healthy active people can afford a fried turkey, occasionally even with skin - cholesterol is contained in it, but its amount is optimal;
• the classic of cooking is a baked turkey with a whole carcass, often stuffed (prunes, citrus fruits, and other fruits, mushrooms or vegetables);
• you can use turkey meat for barbecue and barbecue.

Turkey meat fits into the norms of consumption of protein products of animal origin in general: 1 g of protein per 1 kg of human weight.

Therefore, taking into account the intake of proteins of animal origin and from other products, 100-200 g of turkey per day is enough.

The nutritional value depends on the part of the carcass and on the method of preparation. More calorie dark leg meat, fried in butter, and less nutritious breast, steamed or grilled.

How to keep quality

The healthiest meat is chilled. You can store it for no more than 1-2 days in the refrigerator, so they cook turkey immediately.

After heat treatment and preparation product shelf life is also limited to two to three days at low temperatures.

Long term storage

But not in all regions you can buy freshly slaughtered poultry. Perfectly fresh frozen. They resort to freezing and, if necessary, preserve the product for a long time.

Freezers of household refrigerators cope with the task - frozen carcasses are stored in them.

The main storage rule: thawed product cannot be re-frozen. If the carcass is removed from the freezer and thawed, it is not recommended to put it back - there will be a significant decrease in taste and useful properties.

Defrost meat the natural way. For example, in the evening, move the carcass from the freezer to the refrigerator. Sufficient thawing will occur overnight to cut the carcass.

For quick defrost use a microwave oven.

The most undesirable method is immersion in water to thaw the product. Many useful substances dissolve in water, the taste of such a bird is worse.

Before freezing chilled poultry housewives usually cut the carcass and store it not entirely to use not at once, but in parts.

Cooking

Compliance with a few rules when cooking turkey will allow to preserve the gastronomic attractiveness and consumer usefulness of the product:

• for making broth meat, cut into small pieces, put in cold water, bring to a boil, remove the foam and cook until tender, salt 10-15 minutes before the end of cooking;
• if the purpose of cooking is boiled meat, and not a broth or soup, it is better to cook it in a large piece, immersed in boiling water, to which roots are added during cooking (

Health care can be called a fashionable trend that has captured the entire civilized world. Those who want to prolong their youth and keep their figure are fond of jogging, playing sports and trying to eat healthy food. People concerned about high blood cholesterol limit their consumption of animal products, and some even refuse meat altogether. However, it is not easy to decide on such a feat: how to live without meat dishes that you are so used to?

Why is turkey considered the healthiest meat?

Nutritionists offer meat lovers a delicious compromise - to replace fatty pork and other, not very healthy types of meat, with dietary turkey meat. Apparently not in vain, fragrant turkey heads the festive table of Americans at Christmas. So it's time for us to find out how useful turkey meat is!

Turkey meat is classified as a dietary product due to the amazing combination of high nutritional value and low calorie content. There is little fat in it, the cholesterol content is much lower than in pork or beef, as well as in the meat of other birds. Meanwhile, a large amount of cholesterol can lead to a heart attack and other unpleasant consequences.

Video about the beneficial properties of turkey meat

Compared to beef, turkey looks like a champion in iron content, and iron from turkey is absorbed by the human body better than from chicken. By including turkey in your diet, you will noticeably strengthen your immunity due to the fact that its meat contains a lot of zinc.

Do you know how turkey is useful for hypertensive patients? The fact is that the meat of this bird is rich in sodium, which normalizes metabolic processes in the human body. A large amount of sodium allows you to use less salt when cooking a turkey, which is very important for people suffering from vascular and heart diseases, and hypertensive patients, because excessive salting of dishes can lead to an increase in blood pressure.

The high amount of sodium allows less salt to be used when cooking turkey

• pregnant women, due to the high content of folic acid in turkey, which is very important during pregnancy;
• lactating women (turkey is hypoallergenic);
• for young children as a tasty and easily digestible complementary food;
• those who suffer from insomnia, because the turkey contains tryptophan, which has a natural hypnotic effect;
• those who are prone to stress and depression (tryptophan promotes the formation of serotonin - the hormone of happiness);
• people experiencing heavy physical exertion, as there is a lot of protein in turkey meat, which is easily processed into vital energy.

It is worth mentioning that the turkey, the beneficial properties of which are described above, contains as much phosphorus as fish. In addition, it is rich in vitamins A, B12, B2, B6, PP, potassium, calcium, magnesium, selenium, iodine, manganese and sulfur.

In combination with light foods, turkey can even reduce the risk of cancer by several times.

Now do you agree that adding turkey meat to your diet will be of great benefit to your body? But turkey is tastier than chicken and is easier to digest than beef or veal. In combination with light foods, turkey can even reduce the risk of cancer by several times!

Turkey liver - good or bad?

The dark, brown-red turkey liver is widely used in cooking: pates, chops, pancakes, kebabs and pilaf are prepared from it, used in salads, the turkey itself is stuffed with minced liver when baked in the oven. The delicate texture and wonderful taste of the liver are perfectly preserved during various types of heat treatment.

Video about turkey meat

The liver is the most high-calorie part of the turkey, rich in vitamins, minerals, enzymes and amino acids. It contains a lot of folic acid, which is useful for pregnant women and young children, as well as vitamin K, which is necessary for the metabolism in bones and connective tissues.