Turkey meat which part is healthier. Why is turkey meat valuable: benefits and harms, recommendations for cooking and eating

Composition of turkey meat

The composition of turkey meat contains really a large number 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 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 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 what experts say that regular use meat of this bird 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 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, 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 when 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).

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, do not refuse this tender, tasty and useful 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 taste. Compared to other types of 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. 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 energy as possible. big amount protein 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 and all this with grain and compound feed every day, and chickens eat up everything that lies badly, especially broilers that are for meat, it is 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 renal 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 a little undersalted, otherwise arterial 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;
hole after pressing fresh meat should recover quickly;
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 - at 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 which 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.

Poultry is a favorite meat for many. It is tasty, not greasy, and also inexpensive (compared to beef, veal, rabbit, etc.). Many hostesses are wondering: which is better to buy meat, chicken or turkey? To understand this issue, it is worth making some comparison.

Comparative analysis of chicken and turkey meat

Fat content comparison

Turkey, by right is the most dietary meat, among all possible types meat, including chicken. It contains up to 5% fat (when pork tenderloin can contain up to 52% fat, beef up to 41%, and chicken up to 20%). In addition, turkey meat is characterized least amount saturated fat - in 100 g of meat 0.5 g of fat.

Comparison by protein content

A large amount of protein is found in turkey meat, rather than chicken. Also, the turkey has methionine and amino acids, which contribute to the absorption of proteins. Unfortunately, the chicken does not have such values.

Comparison of Calcium and Cholesterol

100 grams of turkey meat contains about 32 mg of calcium, while in chicken meat this figure is 11 mg. Cholesterol is also lower in turkey. This meat is more balanced in terms of the ratio of saturated and polyunsaturated fats.

Summing up the results in the comparison line of chicken and turkey meat, it is worth noting the following points:

turkey is lower in saturated fat, cholesterol and lower in calories;
turkey is easier to digest by the human body;
turkey contains a large amount of vitamins A, B, E, iron, calcium and phosphorus;
in cooking, the turkey requires less salt, as it contains a large amount of sodium;
turkey meat does not cause allergic reactions;
turkey is more expensive.

Well, it seems that the answer to the question is that healthier chicken or turkey, obviously!

The opinion of experts, which is more useful - chicken or turkey

To make sure that it is better to stop your choice on a turkey, let's turn to specialists. Nutritionists will definitely say - eat turkey and they will be right. In addition to all the above features of this meat, the turkey has other important indicators. For example, people who eat this meat are not in a bad mood. Turkey contains tryptophan, which is responsible for the production of the pleasure hormone. In addition, this meat great product for people suffering overweight. It is recommended even for small children, as it absolutely does not cause allergies. The low fat content allows turkey to be consumed by hypertensive patients and diabetics.

Turkey Possesses unique property reincarnation. Cook, for example, pork and add a few pieces of turkey to it. Eating such a dish, you will never in your life realize that there is a turkey. It is able to take on the taste of any meat in the cooking process.

The uniqueness of meat lies in the fact that it has absolutely no contraindications, therefore it does not cause any harm to the body. It also has some medicinal properties. For example, it prevents the development of cancer cells.

Such meat can be cooked in various forms. Cutlets, meatballs, casseroles, dumplings, sausages, snacks, salads, schnitzels, etc. are made from it. It is baked, stuffed with fruits and vegetables, served with sweet and sour sauces. There are really many cooking options.

So, chicken and turkey meat is healthy and tasty in its own way. But, if you have a choice, it is best to give your preference to the turkey.

A good turkey is always plump and meaty. It is sold both as a whole and cut into pieces. By palatability 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 lots of 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 turkey meat:

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 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

Turkey is the most "overall" poultry. 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 quality meat turkey 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. Definitely do not overeat or consume roast turkey at night - the body can not 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 overweight. Meat " spanish chicken» can be a carrier of salmonella, so you need to give credit to good heat treatment.

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

At 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 system 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 man'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 cooked 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 keep longer good health.

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 in it, albeit in minimum quantity but contains cholesterol? Pediatricians recommend introducing this meat into the child's diet, since the proportion of cholesterol in it is very small and cannot pernicious influence on the baby's body. A high level of microelements, vitamins, protein and valuable amino acids has a positive effect on the development of the child's brain, strengthens his immunity and contributes to good growth skeletal system.

As a complementary food, it is recommended to prepare mashed potatoes from boiled turkey. You can also combine it with squash or mashed potatoes. Older children can steam cutlets or offer boiled turkey meat. Certainly such delicious dishes all the kids will like it and bring them great benefit by boosting 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 a product 1 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 grow rapidly muscle mass
Increases the body's endurance during exercise
Gives energy and strength for vitality and well-being