Description of the benefits and harms of turkey meat with a photo, its composition, as well as recipes for cooking dishes with this product. Why is turkey meat valuable: benefits and harms, recommendations for cooking and eating

If we talk about the benefits of meat products, calculating the amount of nutrients, vitamins and trace elements, then, undoubtedly, turkey meat is the most low-calorie, surprisingly tasty and healthy product.

For several centuries, residents of the United States of America, Canada and Europe have been actively using all the advantages of this dietary meat, preparing both festive and everyday dishes from it.

Speaking about the miraculous properties of turkey meat, it is worth mentioning the presence of a large amount of phosphorus in it (even more than that of fish) and the almost complete absence of cholesterol. Zinc, vitamins of groups B, PP, A and D are all components of a delicious product.
very high for many reasons:

• does not cause allergies even in people prone to various allergic reactions;
• has a low calorie content and the practical absence of cholesterol;
• the presence of a large amount of phosphorus, amino acids, vitamins, zinc and minerals in the product makes it indispensable in a healthy diet;
• fats found in turkey are broken down in the human body by 95%;
• this product has less connective tissue than pork or beef, which makes it easier to digest food;

This is a partial list of the benefits of a product called turkey meat, A benefit visible to the naked eye from daily use.

To compile a healthy diet menu, you need to know the calorie content of each product, and when dieting, this is one of the most important points that simply cannot be neglected.

You can calculate calorie content using special tables. However, there are such dietary products that are suitable for almost any diet and it is not only possible, but also necessary to eat them.
For example, turkey meat- his calories is approximately 200 kcal per 100 grams of product.

Moreover, this indicator is measured with one of the fattest parts of another bird - the skin.

If we conditionally divide the turkey into several parts and calculate the calorie content of each separately, then the indicators will be as follows:

1. The lowest calorie part is the breast (84 kcal per 100 g).
2. Next comes the fillet - its calorie content is 104/115 kcal per 100 g.
3. Roasted or grilled turkey will bring 120 kcal per 100 grams. meat.

Considering these figures, it becomes clear that turkey calories much lower than any dietary meat product. Everyone can afford this delicacy, since the price of meat is not exorbitant, but quite acceptable. It is worth using such healthy meat all the time, especially since there are enough recipes for its preparation in the public domain on many Internet resources.

How long to cook a turkey?

Turkey is a rather large bird: there are individuals that grow up to 11 kg in weight. Due to this volume of meat and its dietary effect, it differs in its consistency, for example, from chicken.

It is tougher and drier, which is why the cooking process - boiling turkey meat - takes a little longer.

You need to cook a turkey in this way from 60 to 120 minutes. It should be borne in mind that adding vegetables and other components of the dish will also add time to readiness.

Therefore, it is worth knowing that the part of the turkey, washed in advance and prepared for heat treatment, must be boiled separately for about an hour, and then add vegetables to taste.

You need to put the turkey only in cold water - this is due to the fact that after boiling, the first water must be drained. Meat should also not be digested - if you overlook the moment, it will become very tough and not tasty.

Turkey meat broth is not only healthy and low-calorie, but also has a wonderful, delicate taste, aroma and pleasant color. Soups on turkey meat are rich, non-standard and appetizing.

How to cook roast turkey?

Such a tasty and dietary product as a turkey should not be neglected in any case.

There are many recipes on the Internet for preparing various dishes from the meat of this bird: medallions, baked festive turkey, turkey sandwiches, fillets marinated in lemon sauce and many, many others.

But a particularly tasty dish can be considered turkey meat in the oven- it is not for nothing that Americans and Europeans love this dish, serving it to the table on the biggest holidays: Christmas, Thanksgiving and others.

After cooking in the oven, the tender crust of the bird becomes crispy, golden in color, and the meat, if the whole carcass is stuffed with aromatic products (smoked cheese, herbs), acquires an indescribable taste and aroma.

You will receive a culinary masterpiece that the whole family, friends and your acquaintances will love.

Turkey meat in the oven you can bake it with or without foil, use the baking pocket, you can pre-marinate it, or just salt and pepper and proceed with the heat treatment.

As a result, you will get an excellent dietary dish that is not inferior in taste to the best delicacies.

A turkey can also be cooked in a miracle of kitchen appliances - a slow cooker. Of course, a crispy crust will not work here, but a wonderful stew, pilaf, azu - you can easily cook all this without much effort.

To turkey meat in a slow cooker was softer and juicier, it should be marinated.

The recipe for one type of marinade is very simple - put the meat in salted olive oil, sprinkle it with the juice of half a lemon and refrigerate for the maximum amount of time (preferably overnight) or at least two hours.

Breast, legs, fillets - you can cook all this in a slow cooker using your favorite recipes. You can easily replace fatty pork with a dietary turkey, and the pilaf will remain the same incomparable and fragrant.

To cook a turkey in a slow cooker, programs such as “Baking”, “Pilaf” and “Stew” are mainly used.

For such a wonderful dietary product, rich in useful protein, trace elements and vitamins, turkey meat producers have set quite reasonable prices - from 350 to 400 rubles per 1 kg.

It is better to buy turkey meat fresh than frozen, as its freshness is determined by the color of the meat - it should not be dark. Fresh turkey is light creamy in color and should be practically odorless.

Foreign poultry meat is often treated with harmful substances, such as various antibiotics for diseases, steroids for muscle growth, and so on.

Plus, with a long journey to the place of delivery, the turkey loses its useful qualities and freshness. Therefore, when buying turkey meat in the market or in a store, you should ask the seller where the bird was grown and give preference to a domestic producer.

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

Due to the high cholesterol and fat content, many people prefer to give up meat altogether. There was even an argument that meat does not fit into the concept of green food, which is useful for maintaining a healthy lifestyle. However, not everyone will benefit from giving up meat. Due to the lack of carbohydrates, proteins and other necessary substances, health problems can begin. So nutritionists advise eating turkey and rabbit meat.

Benefits of turkey meat

This is one of the most low-calorie, but very nutritious types of meat. There is very little cholesterol - 74 milligrams per hundred grams. Turkey meat is rich in selenium, iron, potassium, and magnesium. And there is as much phosphorus here as in fish. Turkey also contains vitamins: B6, PP, B2, B12, useful amino acids.

shown to children

This meat does not cause allergies - never. Therefore, it is advised to give it to children. Turkey meat is very tender and tasty. Sausages, dumplings are made from it.

What color is turkey meat

This meat has a curious feature. This meat is called both white and red. It's all about myoglobin, which is contained in the muscles. The more active the muscles, the more myoglobin, the redder the meat. For example, there is little myoglobin in chicken, because it does not move much, this meat is considered white. Beef, on the other hand, has a high myoglobin content, since there is a strong load on the muscles of the cow due to its weight. Turkey meat in this regard should be considered unusual. Thighs and drumsticks are classified as red meat, while wings and breast are perceived as white meat.

Diet rabbit meat

Rabbit meat should also be considered dietary, medicinal meat, which should be included in the diet. So say many nutritionists of the world. It contains little cholesterol and fat, it is quite tasty and nutritious. Back in 1964, in the United States, rabbit meat was recognized as the most dietary, since the human body assimilates it by ninety percent (for comparison: only sixty percent of beef).

This meat has a lot:

• carbohydrates;
• proteins;
• gland;
• phosphorus;
• magnesium;
• zinc;
• fluorine;
• vitamins C, PP, B12, B6;
• amino acids (as many as 19).

Environmental friendliness of rabbit meat

American researchers managed to find out that the rabbit almost does not absorb pesticides into its body. This meat is able to reduce the dose of radiation, so it is advised to eat it for people who live in especially polluted areas.

Rabbit meat is indicated for patients who suffer from diseases of the digestive system, including the gallbladder and liver. It can relieve the symptoms of gastritis. A rabbit liver is excellent for kidney disease, high blood pressure.

Turkey meat ( Meleagris gallopavo) are sold in different forms: whole carcasses, packaged slices, in the form of minced meat and cutlets, separate breasts and thighs. But what explains the growing popularity among consumers of all these products? Why are buyers increasingly turning their attention to turkey, forgetting about the usual chicken? This can be explained by the remarkable beneficial properties of the product.

Turkeys belong to the extensive Pheasant family ( Phasianidae). This bird is native to North and South America. Initially, these birds were associated with the Native American cultures of the indigenous population of the "New World". This is where they are believed to have gotten their name.

Under natural conditions, turkeys eat a variety of foods: acorns, pine seeds, tubers, bulbs, wild berries, alfalfa and clover, beetles, grasshoppers and cicadas. Such an extensive diet largely determines the high nutritional value of the meat of these birds. And useful properties of the product.

The turkey is rich in complete protein with a set of amino acids (AA) necessary for humans. And in terms of the content of AA tryptophan, it outperforms even cheeses.

Contains almost half of the daily value of selenium (based on 1 serving). And in terms of the amount of iron in its composition, it surpasses beef. Other macro and micronutrients in turkey meat: potassium, phosphorus, copper, magnesium and zinc.

The product is rich in B vitamins, including: niacin (B3, or nicotinic acid), pyridoxine (B6) and some riboflavin (B2), folic acid (B9), biotin (H, or B7) and choline (B4).

The content of unsaturated fatty acids, which have numerous beneficial properties, deserves special attention. For a balanced human diet, the ratio of omega-6 and omega-3 is extremely important. This ratio for turkeys grown on an industrial scale, as well as the calorie content of different parts of the carcass, you can see in the table.

Table of fat content

Based on 1 serving or 110 g.

As can be seen from the table, the ratio of omega-6 to omega-3 is 10:1. For wild-fed farm birds, this ratio has been improved to 7:1. The conclusion is obvious: the benefits of organic turkey meat are unrivaled.

Health Benefits

The important properties of this nutritious meat directly depend on its biochemical composition.

1. Source of quality protein. The lack of protein in the diet leads to pallor of the skin, a constant lack of energy, bouts of nervousness, weakness and absent-mindedness. Children have behavioral disorders and lack of muscle tone. Turkey meat is rich in high quality protein, but less fat than many other animal products.
2. Relaxation of the nervous system and good sleep. Say "thank you!" tryptophan, an essential amino acid (AA) that the human body cannot produce on its own and must be obtained from food. Tryptophan helps produce the neurotransmitters melatonin and serotonin, key brain chemicals. They improve mood and produce a relaxing effect.
3. Maintaining healthy bones and teeth due to phosphorus in its composition. Of course, one serving of turkey will not pull on the daily norm of this mineral, but it will make a useful contribution.
4. For the benefit of the thyroid gland. One serving of turkey contains almost half of the daily value of selenium. This substance plays an important role in maintaining normal hormonal levels and protecting the thyroid gland from diseases.
5. Prevention of cancer. Among the beneficial properties of such meat there are also anti-cancer properties. Thanks for this should be all the same selenium, which has a beneficial effect on the human immune system. It is also a powerful antioxidant that counters the carcinogenic activity of free radicals. It promises protection against colorectal cancer, malignant lesions of the prostate, lungs, bladder, skin, esophagus and stomach.
6. Protection against cognitive impairment. Turkey meat is a good source of vitamin B12, which helps reduce homocysteine ​​levels, which are responsible for cognitive impairment.
7. Reducing cholesterol levels. Niacin in the composition of the product reduces the level of "bad" cholesterol in the blood, increases the level of "good".
8. Help in losing weight. If you want to lose extra pounds, you should start by normalizing your metabolism and improving the activity of the digestive tract. The beneficial properties of turkey meat are also associated with a high concentration of vitamins B3 and B6, designed to solve the problem. In addition to accelerating metabolic processes, additional doses of these vitamins can relieve chronic constipation and improve intestinal motility.
9. For strong muscles and endurance. Athletes value turkey for its high quality protein. This meat gives strength, increases the body's endurance in conditions of serious physical exertion and helps build muscle.
10. For pancreatic health. Recent studies have shown that eating 30-110 grams of skinless turkey per day significantly reduces the risk of pancreatic cancer.

In children's diet

The beneficial properties of turkey are also recognized by Russian pediatricians. The meat of this bird is allowed to be included in the diet of children from the age of 6 months. It does not cause allergies, it is easily absorbed by the digestive system of the crumbs, it supplies the body with high doses of protein necessary for the development of the musculoskeletal skeleton and the growth of teeth.

Turkey puree is a worth considering product, especially if your child is not gaining weight well or is suffering from mood swings.

Turkey meat loses a little to rabbit meat in its dietary properties. In the boiled form, the fat content of the bird's breast is approximately 3% higher than that of the opponent. But since both products are considered hypoallergenic, their appearance in the children's diet is highly desirable. After all, they contain different sets of nutrients.

Harm and side effects

Semi-finished products are often treated with harmful substances to improve taste, presentation and extend shelf life. As a rule, these are salt, preservatives and antibiotics. The benefits of turkey in this case are minimal, but the harm is more tangible. Especially when it comes to smoked meats. Such foods usually contain high doses of nitrites, known carcinogens.

Frequent consumption of processed animal products leads to a number of diseases:

• obesity;
• heart diseases;
• infertility;
• high blood pressure;
• elevated cholesterol levels;
• oncology.

The skin contains a lot of fat, so it is best to remove it before cooking.

Tryptophan, which is so rich in the product, has its own side effects. In particular, its excess can cause drowsiness.

Regular consumption of turkey meat can harm some groups of people. So, due to the high protein content, the product is contraindicated in gout and kidney disease (including kidney failure).

Selection and storage

• Try to choose farm products. It usually contains fewer substances that are harmful to human health: pesticides and herbicides from feed, antibiotics, etc.
• The meat should be soft, but not too soft. It should not fall apart and separate from the bone at the slightest impact.
• The least fatty part of the turkey is the breast. It is recommended to include it in the diet with various diets.
• Not all poultry products are low in saturated fat. For example, minced meat cutlets are usually made from the fattest parts of the carcass. You end up with as many unhealthy calories as eating a hamburger.
• Place marinated meat in the refrigerator immediately as it is heat sensitive.
• Chilled turkey can be stored in the refrigerator for 1-2 days. In cooked form: no more than 4 days.

Cooking rules

When cooking a turkey, careful heat treatment of the product is extremely important. The fact is that pathogens, including E. coli, enterococci and staphylococci, are often found in the raw meat of this poultry. Moreover, due to the constant use of drugs on large farms, dangerous strains are becoming more resistant to antibiotics. The same problem is observed in the case of chicken meat.

To protect yourself and your family from intestinal infections, bring turkey meat to readiness. The table below shows the average cooking time for different parts of the carcass.

Remember that the turkey dries out quickly when cooked, so when roasting and roasting in the oven, control the process from start to finish.

Turkey meat is tender, juicy and tasty. This is an extremely healthy dietary meat. Turkey meat is sold fresh and frozen. Adults can reach a weight of up to 35 kilograms, but they eat the meat of young turkeys under the age of 16 weeks, while the carcass weight reaches 10 kilograms.

Turkey thigh and drumstick are classified as red meat. The protein myoglobin, which contains oxygen in muscle tissues, is responsible for the color of the meat. The more myoglobin, the darker the meat. The amount of this protein depends on the load on the muscles, which is why the meat of the thigh and lower leg is red, since there is more load on the muscles. Turkey breast and wings are classified as white meat.

Turkey meat contains a very small amount of fat, in addition, it has little cholesterol, only 74 milligrams per 100 grams of meat. Turkey meat contains the amino acids necessary for our body, which provide the body with energy. Phosphorus, the source of which is turkey meat, is necessary for the normal development of bones and teeth.

In modern poultry farming, the production of turkey meat ranks second after broiler chickens. The United States is the world leader in turkey production. On average, each resident of the United States consumes 7 kilograms of turkey meat per year.

Turkey flavor

White turkey meat (breast, wings) has a delicate, slightly sweet taste, but slightly dry, as it contains almost no fat. Red meat (thigh, drumstick) is also delicate in taste, but less dry.

The combination of turkey with other products

Turkey meat goes well with vegetables, cereals, pasta. Turkey goes well with mushrooms and liver.

The use of turkey in cooking

Sausages, sausages, dumplings are made from turkey meat. Cutlets, fillings for pies are made from turkey meat. In the UK, a turkey is stuffed with chestnuts, mushrooms, redcurrant and gooseberry jelly. In Italy, turkey is stuffed with oranges.

Features of cooking turkey

Turkey meat can be fried, stewed, boiled, baked, steamed.

Turkey storage

Fresh turkey should be refrigerated (not frozen) and cooked within 2 days. If within two days the turkey has not been used for cooking, then it must be frozen. Keep in mind that a home-frozen turkey can go bad faster than one that has been frozen by a turkey meat manufacturer.

The shelf life of a turkey frozen by the manufacturer is 1 year, subject to storage conditions. Thawing and re-freezing is not allowed.

Traditional role in dishes

Main course of turkey meat, base for broths

Permissible Substitutions

Turkey meat can be replaced with the meat of another bird: chicken, goose, duck, pheasant, even an ostrich. Note that ostrich meat is also low in cholesterol.

The history of the origin of the turkey

The turkey came to us from North America. As early as the beginning of the first millennium AD, the Indians began to domesticate these large birds with beautiful iridescent plumage. These birds began to play a big role in the daily life and economy of the Indian tribes, the tender meat of these birds was their favorite dish. Aliens who arrived from Europe dubbed these birds turkeys. Turkey meat has also become a favorite dish of the settlers and a traditional Thanksgiving dish.

Several of these birds were brought to Europe, and by the beginning of the 16th century, turkeys were already grown in France, Italy, and England.

Influence on the human body, beneficial substances

Turkey meat is very low in cholesterol, only 74 mg per 100 grams. Due to the low content of insoluble fats, turkey meat is easily absorbed by the body, and turkey meat proteins are absorbed by 95%. Therefore, turkey meat gives a quick feeling of fullness.

Turkey meat, although low in calories, is very nutritious. Turkey meat holds the record for iron content: 2.24 grams per 100 grams of meat, and iron from turkey meat is very easily absorbed. In addition, this meat contains selenium, magnesium, potassium, vitamins: PP, B6, B12, B2. B, and phosphorus - the same as in fish.

Interesting Turkey Facts

The record weight of a baked turkey is 39.09 kilograms. This dish was prepared on December 12, 1989.

How many turkeys are eaten on Thanksgiving?

Nearly one turkey for every person in the United States is raised each year for Thanksgiving.