The benefits of turkey for a woman's body. Why is turkey meat useful?

16.11.2019

Turkey meat ranks second in popularity after chicken. The best is the meat of young poultry, the weight of which reaches about 10 kg. To obtain meat, farmers raise hybrid birds, which are unpretentious and quickly gain weight. The largest amount of turkey meat is supplied to the market by American farmers.

Turkey meat is very tender, pink in color with a beige tint, which can turn reddish (see photo). Such meat has practically no fat. Turkey breast, like chicken, is white and drier than other parts of the poultry.

How to choose and store?

Today in the store you can buy both fresh and frozen meat, and the poultry can be whole or cut into pieces. To get tasty and healthy dish, you need to choose the right turkey meat. To do this, follow these recommendations:

Fresh turkey meat must be rubbed to remove excess moisture, wrapped in plastic wrap or foil, and refrigerated, but no longer than 1 day. If the temperature will be from 0 to 2 degrees, and the humidity will vary from 80 to 85%, then the period can be increased to 7 days. If you use shock freezing of meat, then the storage time is approximately 1 year in freezer.

The benefits of white turkey meat

The benefits of turkey meat are due to its low calorie content, so it is considered the most dietary. It is often recommended to be included in the diet of therapeutic food. The product contains a large amount of vitamins, minerals and other substances. Turkey meat is attributed to hypoallergenic products, so it can be safely given to children. The rich composition allows you to increase the protective functions of the body, as well as improve the work of the cardiovascular system. Turkey meat has a positive effect on the activity of the nervous system, which in turn helps to cope with insomnia, stress, depression and other problems.

It is recommended to include turkey meat in the diet for elderly people, as well as for pregnant and lactating women. It is also useful for those who are actively involved in sports or have suffered a serious illness. Turkey contains large amounts of sodium, which increases blood plasma and improves metabolism. Turkey contains omega-3s that are important for the normal functioning of the heart and brain. There are B vitamins in this meat in large quantities, which improve metabolism. It contains calcium, which is important for bone tissue and for the nervous system. There is also vitamin K in turkey, which strengthens blood vessels.

Cooking use

Turkey meat can be cooked different ways, so it can be stewed, fried, boiled, grilled and steamed, and smoked. In addition, canned food, pate and various meat products are prepared from it. Many people like to bake whole poultry, especially such a dish is appreciated in the United States, as it is the main one during Thanksgiving celebrations. Turkey meat goes well with vegetables and mushrooms, it is served with various side dishes. The taste of poultry can be varied with marinades and sauces. It is customary to make minced meat from meat, which is used to make cutlets, meatballs, dumplings, etc. It is also used as a filling for a variety of pastries, for example, for pies and lasagna.

Cooking secrets

So that you can get tasty, juicy and aromatic dish from turkey meat, there are several features of its preparation. Now we will reveal to you a few secrets:

The harm of turkey meat and contraindications

Turkey meat can be harmful to people who have an individual intolerance, but this is extremely rare. Due to the large amount of protein, it is necessary to use the product with caution in case of renal failure, gout, and urolithiasis. It should also be borne in mind that turkey meat contains a lot of sodium, so hypertensive patients should not use salt when preparing it. You can not use such a product in large quantities, since the residues that have not been digested will begin to rot in the intestines, which can lead to the development of various diseases.

Among all the variety of meat varieties, turkey is considered the most high-quality and dietary. That is why breeding of this bird is widespread all over the world. Turkey is also highly valued for its taste, because the dishes from this product are surprisingly tender, nutritious and tasty. In terms of consumption, turkey meat is second only to chicken, due to the rather high cost of the product.

Benefit

1. Diet product.

First of all, it should be noted dietary properties meat.

It contains negligible amounts of fat and also a little cholesterol. Thus, this type of meat should be chosen by people who want to lose extra pounds, and those who suffer from atherosclerosis.

The dietary properties of the product are due to the high protein content, which is absorbed by the body almost in full, namely 95%. It should be noted that even the proteins that make up rabbit and chicken are absorbed in smaller quantities. As a result, the feeling of satiety comes much faster. Thus, it is quite difficult to eat large quantities of turkey meat.

2. The presence of unsaturated fatty acids.

One portion of the product is able to fully replenish the daily intake of the body in unsaturated fatty acid Omega-3, which contributes to the active work of the brain and stabilizes the activity of the heart muscle.

Due to the high content of vitamins A and E, meat promotes rejuvenation, strengthens the structure of hair, nails, and also restores and protects visual acuity.

The vitamin complex, represented by group B, takes an active part in the vast majority of metabolic processes in the body. The use of vitamin K is necessary for strong and elastic blood vessels.

4. The presence of macro- and microelements.

The amount of phosphorus in turkey meat even exceeds that in some types of fish.

In addition to phosphorus, the product contains calcium, potassium, and iron. Calcium is essential for proper bone formation. The product is often recommended for use as a prophylaxis for many joint diseases.

5. Does not cause allergic reactions.

Due to this quality, the product can be used by pregnant women, as well as by patients after a course of chemotherapy and in the process of rehabilitation after complex diseases.

6. Prevents the development of cancerous tumors.

7. Helpful for anemia.

Considering undoubted benefit, turkey meat is advised to include in the diet:

small children in the form of complementary foods;
women during the period of bearing babies and breastfeeding;
people with any sleep disorders;
people who are prone to stressful situations and depression;
people whose work is related to physical activity.

Harm

The harmful properties of turkey meat are very minor.

1. Overuse.

Uncontrolled consumption of meat in food can lead to the fact that the intestines stop digesting such an amount of food. Leftover meat will simply start to rot in the human body, provoking the development of colon diseases.

2. The cost of the product.

The high price of turkey meat is due to the fact that it takes more time, feed and effort to grow it than growing chicken.

In addition, turkeys are rather picky birds and do not tolerate discomfort, they need fresh air and frequent walks. The room where the birds are kept should be spacious. Thus, the cost of turkey is much higher than the price of chicken.

If you have the opportunity to choose, then, of course, it is better and more correct to give preference to dietary and healthy meat turkeys.

On your table there will always be hearty, tasty and varied dishes, and your body will be vigorous, active and healthy.

Calorie content

The calorie content of one hundred grams of turkey meat is 189 kcal.

Contraindications

Turkey meat is so tender and healthy that experts do not identify any serious contraindications to its use.

However, given the high protein content of the product, it is necessary to exercise caution in composing your diet:

patients with renal impairment;
patients diagnosed with gout.

There is also a significant amount of sodium in turkey. That is why doctors recommend not to use salt during its preparation if you suffer from hypertension.

As for the consumption of poultry meat during pregnancy, gynecologists recommend including this product in the diet.

The product is also useful for newborns, so mothers can safely include it in their diet.

The nutritional value

Vitamins and minerals

Mineral	Quantity	% of the daily value
Calcium	12 mg	1,5
Magnesium	19 mg	2,72
Sodium	90 mg	1,125
Phosphorus	200 mg	10
Chlorine	90 mg	1,8
Sulfur	248 mg	41,3
Iron	1,4 mg	9,3
Zinc	2.45 mg	16,3
Copper	85 mcg	4,25
Manganese	0.014 mg	0,4
Cobalt	15 mcg	30

Recently, turkey has begun to gain popularity outside the American homeland and is now increasingly appearing on the tables of culinary specialists in Europe, and in the industrial poultry industry, it is the second most important bird after chicken due to the exceptional properties of its meat. You can now find a turkey in almost any store, and therefore it will be useful to figure out what the benefits and harms of this product are.

Description and taste of turkey meat

Turkey has tender lean meat, which is actively used in dietary nutrition and is a source of many useful properties. Its color varies from creamy pink to intense red. The flavoring properties of meat depend on the conditions in which the birds were raised and what they ate. Unlike chickens, which can be kept even in tight spaces, turkeys need free grazing and fresh air for normal development. They are more in need of a varied diet, since they cannot live on one compound feed. This is another reason why the meat of these birds is considered more natural and healthy.

As in the case of chicken, turkey meat is divided into dark and white. TO white meat reckon the breast. It tastes drier when compared to other parts of the bird. Turkey breast is less high-calorie, and therefore it is considered that it brings more use... Dark meat is more fatty and juicy, it tastes like game. It is softer than white and its aroma is more intense.

Both white and dark turkey meats are highly prized in cooking. There are many recipes that use different parts of this bird, so everyone can find a dish to their liking based on their preferences.

The chemical composition of turkey

Nutritionists all over the world note the tremendous benefits of turkey meat, since it contains a large amount of various vitamins and minerals necessary for the health of the body. So, turkey meat includes:

selenium;
phosphorus;
iron;
zinc;
magnesium;
sodium;
potassium;
essential amino acids;
B vitamins;
vitamins R, PP, E.

Turkey meat has 2 times the concentration of iron and sodium compared to beef, and very little fat and bad cholesterol, which makes the benefits of this product undeniable in the diet of a dieter. And in terms of the content of no less useful selenium and phosphorus, turkey meat is not inferior to any fish.

Dark meat, namely the drumstick and thigh of the turkey, is believed to bring less use than white. However, this is not quite true. According to recent research, dark meats are higher in selenium and zinc. The same goes for the B vitamins and iron. In turn, white meat contains more protein and less cholesterol.

Nutritional value and calorie content of turkey meat

Turkey is a low-calorie product. 100 g of this poultry meat contains from 160 to 190 kcal. It has no carbohydrates at all, and most of the calories in turkey meat are protein and fat. The nutritional data for turkey are summarized below, including chemical differences between white and dark meats.

Why is turkey meat useful?

As you can see from the composition, turkey meat has a lot of useful properties. It is not for nothing that doctors recommend including it in the diet for people of almost all age groups, regardless of health status, especially for athletes and those who are losing weight, as well as people who are in the process of recovery after operations.

For adult women and men

As noted above, turkey meat is a rich source of vitamins. It contains especially a lot of vitamin PP, which regulates redox processes, normalizes digestion and helps to eliminate toxins from the body.

Useful amino acids found in turkey, along with potassium and magnesium, are actively involved in the work of the nervous and cardiovascular systems.

And phosphorus has a beneficial effect on the condition of bones and teeth.

Vitamins of group B, in turn, help food to be better absorbed. Together with iron, they ensure the normal course of hematopoietic processes and prevent the occurrence of anemia.

A turkey is of great benefit to a woman's body. In particular, vitamin E, which is part of turkey meat, not only gives elasticity to the walls of blood vessels, but also has a positive effect on the female reproductive system. The presence of a sufficient amount of this vitamin makes nails strong and beautiful, and gives a healthy shine to hair. Vitamin E also helps maintain skin firmness and protects it from external influences, which allows a woman to stay young and beautiful for longer.

For men, the benefits of turkey are high levels of selenium and zinc. Selenium strengthens the immune system, slows down the aging of the body. It reduces the risk of cancerous tumors and ensures the normal functioning of the endocrine glands. Selenium also contributes to the production of the sex hormone testosterone, on which the male reproductive system depends.

For kids

Since turkey meat, unlike chicken meat, is hypoallergenic, it can be eaten even by young children. Due to its beneficial properties, turkey meat will become ideal option for the first meat complementary foods for the child. Turkey meat contains calcium and potassium, which are necessary for the growth and formation of the musculoskeletal system, and vitamin B12 stabilizes the nervous system and normalizes sleep.

For bottle-fed children, it is recommended to introduce turkey meat in the form of mashed potatoes from about 6 to 7 months, while breastfeeding from 8 to 9 months. This should be done only after consulting a pediatrician.

Important! It is worth including meat complementary foods in the child's menu only if the baby's body is already accustomed to other types of food, for example, vegetables or cottage cheese.

At first, the meat puree should be given to the child on the tip of a teaspoon. Wait at least 24 hours before the next turkey feed to eliminate the risk of individual intolerance. If allergies are not identified, you can gradually increase the serving size. 9-month-old children can be given 20 - 40 g of turkey puree per day, 10-month-old - already 40 - 50 g. At 12 months, the serving size should reach 70 g per day.

For athletes

The benefits of turkey meat are also noted by physically active people. It is rich in protein, which helps to increase muscle mass, as well as amino acids, which speed up the metabolism. In addition, turkey is very nutritious and digestible better than any other meat. It is perfect for replenishing energy reserves after a grueling workout.

Is it possible for a turkey to be pregnant and lactating

Turkey dishes can be safely consumed by women when breastfeeding and during pregnancy, since turkey meat is considered one of the few types of meat that does not harm the baby. It does not cause allergies, and a wide range of vitamins and minerals in its composition will be equally beneficial for both mother and baby. So, choline and phosphorus stimulate the brain activity of the baby, and the high sodium content strengthens the mother's nervous system, which is especially important for a woman during postpartum stress.

It is worth incorporating turkey into her diet for a nursing mother gradually, starting with one small piece. It is best to boil the meat or steam it. Then you should pay attention to the baby after feeding. If the baby has no allergic reactions and has no digestive upset, it means that his body has accepted the new product well and the portion can be increased to 100 - 150 g.

If your child has skin irritation or any signs of gastrointestinal problems, you should immediately limit the use of turkey. After a few weeks, when the baby's stomach is more comfortable, you can try to reintroduce meat into the menu.

Is turkey good for weight loss?

For weight watchers, turkey will also be very beneficial, as it effectively satisfies hunger and gives a feeling of fullness for a long time. Her low calorie content will be appreciated by everyone who wants to lose weight. Turkey breast, which is very low in fat, is especially beneficial in this regard.

Turkey breast contains a lot of choline. It is actively involved in the breakdown of fats and regulates blood sugar levels, thereby improving metabolism and speeding up the process of losing weight.

Daily intake

The benefits of eating turkey, like any other product, can turn out to be harmful to health, so it is important not to get carried away and not exceed the norms for its use. A turkey contains about half the daily protein requirement for an adult. Protein is vital for the normal functioning of the body, but too much protein can have negative health effects. Therefore, it is worth limiting the amount of turkey meat to 100 - 130 g per day.

Turkey in cooking

Due to its delicate and neutral taste, turkey goes well with completely different products and even other meats, so it is used in a large number of dishes. Almost all parts of a poultry carcass are edible. Even turkey neck can be cooked delicious stew or rich soup, which will do as much good as a fillet or breast.

Turkey meat can be stewed, marinated, fried, smoked, stuffed, marinated and steamed. But the greatest benefit is boiled and baked turkey.

How much and how to cook turkey

The boil time of the turkey may vary depending on the part of the bird's body and the dish it is being used for. It will take 2 to 3 hours to cook a whole carcass in a pan, while individual pieces of poultry and fillets will be ready in 30 to 40 minutes. If you cook a turkey in a slow cooker, the cooking time is significantly reduced - to 45 and 20 minutes, respectively.

Advice! When boiling turkey for newborns or small children, after 30 minutes, it is necessary to drain all the broth and cook the meat in clean water for about 1 hour.

Rinse turkey meat thoroughly before cooking. The turkey will retain its properties and will be more juicy if poured over with boiling water. It is worth adding a little milk to the cooking water - this will make the meat more tender. To make boiled turkey meat tasty and soft, you should pay attention to the following recommendations:

With fresh meat it is advisable to remove the fat and skin, the frozen turkey must be thawed before cooking.
To prepare the soup, the turkey is boiled in cold water, for the second courses it is dipped in boiling water.
Boiled turkey flavors will be well emphasized onion cut into small cubes.
First, the turkey is boiled in an open saucepan, which must be covered with a lid towards the end of cooking. In this case, the broth will turn out to be rich, and the meat will be juicy.
If foam forms during cooking, it must be removed from the broth in a timely manner.
For the first 20 minutes, the turkey should be cooked over high heat, reducing it as it cooks.
The meat must be completely hidden under water. The evaporated water is topped up if necessary.
At the end of cooking, let the meat simmer in the broth for about 15 minutes.

Despite the fact that turkey contains enough sodium, you should still lightly salt the water before boiling to preserve beneficial features meat.

How to roast a turkey

The roasting time of the turkey also depends on which part of the bird you plan to cook. To do this, you can use a regular skillet. The turkey steaks are cooked fairly quickly, for 20 minutes over moderate heat - 10 minutes on each side. The drumstick takes longer - 35 minutes. The wings take a long time to reach readiness due to their large size. This usually takes 40 to 45 minutes.

Those who love to cook effortlessly and with maximum benefit will love it fried fillet turkeys:

Cut the turkey fillet into 3 - 4 cm pieces.
Then the meat is spread in a preheated pan with vegetable oil.
Salt and other spices are added to taste.
Fry the fillets for 10 - 15 minutes, stirring regularly, so that the meat is evenly fried.
At the end of cooking, the meat is left to simmer under the lid for 3 to 4 minutes.

Before frying, you can leave the turkey in a sauce or marinade for 15 minutes to make the meat taste more piquant.

Important! Since turkey has a high sodium concentration, people who have to monitor their salt intake do not need to add salt to the turkey meat when cooking.

How to marinate and bake a turkey

The favorite way to cook turkey is baking it in the oven. Most often, a whole bird is prepared in this way. There are several nuances for making a delicious baked turkey:

Before baking, thawed or fresh turkey should be left for 1 hour at room temperature: this will allow the meat to warm up faster in the oven and retain its juiciness;
Poultry is cooked at a temperature of 180 ° C in its natural form or in foil. In the latter case, holes are made in the foil to allow steam to escape.
30 minutes before cooking, the foil is removed so that the meat is properly browned.
For a nice crispy crust, you can pour the meat juice on the carcass every 30 minutes.
Readiness is checked using a meat thermometer, while it should not reach the bones. The temperature in the most meaty part of the poultry should be at least 90 ° C.
When checking the doneness with a fork or knife, it is important to pay attention to the color of the meat. It should be white, without pink streaks, and give off a clear sap.
Once the bird is ready, take it out of the oven and leave it under foil for 30 minutes. This will make the meat denser and easier to cut.

The cooking time increases according to the size of the bird. So, a carcass weighing 4 kg will be baked for 2.5 hours, and a 6-kilogram carcass - 3.5 hours. The time is calculated according to the following formula: 20 minutes for every 450 g of meat. When cooking stuffed turkey the weight of the side dish should also be taken into account.

Before baking, do not grease the meat with mayonnaise, vegetable oil or sour cream. In this form, the turkey will only burn on the outside and poorly baked on the inside. Better grate the bird lemon juice mixed with spices, such as rosemary, and leave in this form for a couple of hours so that the meat is well saturated.

Alternatively, marinate the turkey. Wine is usually used for the marinade, vinegar, champagne or cognac with spices, honey, garlic or lemon. The turkey is soaked in it for 12 to 18 hours, sometimes longer. And although this process takes a long time, the taste ready meal will definitely be worth the effort.

What turkey goes with

It is best to serve turkey dishes with vegetables, which greatly enhance the taste of this meat. Vegetables can be different, cooked in any way; optional - even raw. Go well with turkey grits and pasta... Fried mushrooms will be an excellent side dish for poultry.

Turkey meat also retains its wonderful taste when cooled. So, a sandwich with a cold turkey for breakfast will not only benefit the body, but also give a boost of vigor for the whole morning. Cold meats are also a great ingredient in a salad or roll.

The benefits and harms of turkey broth

If everything is pretty straightforward with turkey meat, then there are still disputes about the benefits and harms of turkey broth for the body. During the cooking process, any meat, including turkey meat, releases harmful substances into the water that enter the animal's body with food. Unfortunately, today this is inevitable, since not all feed that poultry and livestock receive on farms is environmentally friendly. Therefore, the richer the broth, the more harmful it is considered.

In addition, the very liquid broth is quickly absorbed by the body and does not stay in the liver, which filters out harmful toxins and poisons. Unwanted substances enter other organs of the digestive tract and can have a negative effect on them.

But still, the harm of the broth is exaggerated and there are much more useful properties in it. Turkey broth is indispensable in cases where the human digestive system does not process other food. It is recommended for people in the postoperative period to quickly replenish vitamin and energy resources.

Turkey broth will bring minimal harm if you follow the rules for its preparation:

When boiling bones or meat, drain all the water 5 to 10 minutes after boiling.
This procedure is repeated twice.
The third time, the turkey is continued to cook for another 1.5 hours over low heat.

This broth will be less rich, but more useful.

Why is turkey fat good for you?

Most dietitians agree that turkey fat is more beneficial and less harmful to humans than other types of animal fat. It contains the least amount of bad cholesterol, and is also rich in vitamin E, which makes it a valuable ingredient not only in cooking, but also in cosmetology.

Turkey fat is used in the preparation of side dishes and salads as a vitamin dressing, it is used as deep fat for frying meat and vegetable products. It can also be found in face and body creams. Turkey fat will serve as a wonderful ingredient for making cosmetic masks at home.

However, only fresh or frozen fat has beneficial properties. It is best to store it in the freezer in small portions.

Important! Re-freezing of fat should be avoided in order to exclude the harmful effects of pathogenic bacteria.

Turkey harm and contraindications

Of the entire range of meat products, turkey can be called the least harmful. But, despite all the useful properties of turkey meat, there are still a number of contraindications for the use of this poultry meat for food.

Limiting the amount of turkey in the diet is worth people suffering from:

individual intolerance to this meat;
kidney disease;
gout;
urolithiasis.

However, turkey, like any other meat, can cause a lot of harm to healthy people if it is eaten in unlimited quantities. To reduce the risk of harmful effects, it is worth observing the measure in the use of turkey meat.

Which is healthier: chicken or turkey

Chicken, like turkey, is considered dietary product and is a favorite food of people who want to lose weight. But for all its popularity, chicken loses to turkey in terms of useful properties. V chicken meat contains almost the same amount of protein, but much less selenium, sodium and iron. It is also considered a strong allergen, unlike turkey, which does not cause allergic reactions.

Turkey is also generally less harmful because poultry turkeys are supplied with a variety of foods. Chickens are unpretentious and feed mainly on compound feed, which affects the quality of meat. Certain unscrupulous poultry farmers often feed chickens with growth stimulants and chemical additives that can harm the human body, even if the meat has been thermally processed. Turkeys, on the other hand, do not tolerate chemicals in food very well, so a minimum of harmful substances is used when growing them. Therefore, turkey meat is healthier than chicken meat.

However, you shouldn't give up chicken entirely. Besides wonderful taste properties, it contains Omega-3 and Omega-6 acids, which are very few in turkey meat. Choosing the right chicken can be as beneficial as a turkey.

How to choose the right turkey

Today, turkey can be purchased raw or frozen at almost any major store. Moreover, on sale you can find both whole carcasses of birds, and their various parts, minced turkey, offal and fillets. But in order for turkey meat to turn out delicious and bring not harm, but benefit, you need to learn how to choose it correctly.

When choosing whole poultry, you should give preference to large, fleshy carcasses. It is better to purchase a young bird with smooth legs and a light comb: its meat is more tender and juicy.
The skin of the turkey should be light and uniform, without blotches, a slight yellowish tint. The bird's eyes should be clear and shiny, and the beak should be dry.
It is advisable to touch the carcass with your finger. When you press on the meat, the hole that appears should quickly disappear. If it remains and liquid has accumulated in it, this is a sure sign that the meat is stale.
You should also not take a bird with slippery and sticky skin.
The meat should be free of foreign odors.
When choosing turkey fillets, you should pay attention to the fact that the packaging is intact.
When buying frozen turkey, it's important to always check the expiration date of the product.

Although turkey can be found on the shelves at any time of the year, fresh meat is best bought during the pre-New Year period - from the second half of October to December.

How to store a turkey at home

Fresh turkey meat, along with other meat, can be stored in the refrigerator without problems if you remove excess moisture from the surface of the carcass and wrap it in a plastic bag. The shelf life may vary depending on temperature and humidity. Typically, a turkey is consumed within 1 to 2 days of purchase. With longer storage, it begins to lose its beneficial properties and quickly deteriorates. Freeze the turkey after 2 days. Home-frozen turkey meat does not last as long as store bought.

Important! The fastest deterioration is the meat adjacent to the bones, so before sending it to the refrigerator, you should separate it from the skeleton and pack it in a plastic bag or film.

Purchased frozen turkey is suitable for consumption for 1 year if all storage conditions are followed. When defrosting, harmful microorganisms multiply in meat, so it should be cooked right away. You cannot re-freeze the product: there are practically no nutrients left in such meat and it will harm the body.

Conclusion

Having studied all the properties of turkey, it can be noted that it has tremendous benefits for people of almost all ages, and its harm is minimal. The main thing is to comply with the consumption rate and choose high-quality meat, then the result will be a dish that can please any connoisseur of healthy and tasty food.

If we talk about the benefits of meat products, calculating the amount of nutrients, vitamins and microelements, then, undoubtedly, turkey meat is the lowest-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 from it, both festive and everyday dishes.

Speaking about the miraculous properties of turkey meat, it is worth mentioning the presence in it of a large amount of phosphorus (even more than that of fish) and an almost complete absence of cholesterol. Zinc, vitamins B, PP, A and D are all components 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 practically no 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 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 an incomplete list of the benefits of a product called turkey meat, a benefit from daily use is visible to the naked eye.

To compose the menu healthy eating it is imperative to know the calorie content of each product, and when dieting, this is one of the most important points that simply cannot be neglected.

Calorie content can be calculated using special tables. However, there are such dietary products that are suitable for almost any diet and it is not only possible to eat them, but also necessary.
For example, turkey meat- his calorie content 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:

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

Given these indicators, it becomes clear that turkey calorie 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 much turkey to cook?

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

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

Cooking a turkey in this way takes from 60 to 120 minutes. It should be borne in mind that adding vegetables and other ingredients to 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, needs to 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 not be overcooked either - if you overlook the moment, it will become very tough and not tasty.

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

How to cook a turkey roast?

Such a delicious and dietary product like turkey cannot be neglected in any case.

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

But especially delicious dish it could 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 still stuffed with aromatic products (smoked cheese, herbs), acquires an indescribable taste and aroma.

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

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

As a result, you will get excellent diet dish, which is not inferior in taste to the best delicacies.

Turkey can also be cooked in a miracle kitchen appliances- multicooker. Of course, you won't get a crispy crust 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 is worth pickling.

The recipe for one of the types 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 multicooker using your favorite recipes. You can easily replace fatty pork with diet turkey, and pilaf will remain the same incomparable and aromatic.

For cooking turkey in a multicooker, programs such as "Baking", "Pilaf" and "Stewing" are mainly used.

For such a wonderful dietary product, rich in healthy 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, since its freshness is determined by the color of the meat - it should not be dark. Fresh turkey meat is light creamy in color and should be virtually odorless.

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

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

Many modern people strive to lead a healthy lifestyle. This is due to various factors, in particular, our ecology. Proper nutrition, sports, good rest and good mood - these are the four main components of health. Unfortunately, more and more often in the 21st century we are faced with food products that are produced by unscrupulous manufacturers. In this regard, one has to look for an alternative and choose only high-quality and healthy foods... If you have not decided to join the ranks of vegetarians, then maybe now you are already choosing tasty and healthy meat. Recently, many people have begun to give preference to poultry, in particular turkey. Let's talk about what turkey meat is fraught with - good or bad.

Turkey meat: benefits and harms

It is customary to cook turkey in Western countries. It is precisely American Thanksgiving that is not complete without this dish. Turkey is considered the lowest calorie and easily digestible poultry meat. It contains many useful fortified elements and amino acids. That is why turkey is often used for various chronic diseases that require diet food, as well as for the purpose of losing weight.

Caloric content of the product

It's easy to buy turkey today at any grocery store. You can buy the carcass or parts of this bird: flesh, wings, drumstick, thighs. Many housewives love to cook turkey offal: heart, liver, navels. Despite the fact that turkey meat is considered a low-calorie and dietary product, individual parts of the poultry still have different nutritional value... Choose only the meat that suits your type of food. If you stick with dietary diet, then the approximate menu is better to agree with the nutritionist.

The flesh is considered the lowest calorie part of the turkey. If you peel the skin, which contains a sufficient amount of fat, then 100 g of fresh turkey fillet accounts for only 84 Kcal. If you cut the pulp from other parts of the bird, then its calorie content increases to 130 Kcal.

The calorie content of turkey wings is about 200 Kcal. This is due to the fact that there are fats and carbohydrates, as well as empty calories, under the skin and directly in it. Unfortunately, you can't remove the skin from the wings, but you can reduce the fat content by steaming the turkey wings.

Turkey thighs have a caloric value of approximately 145 Kcal per 100 g of product. Of course, after heat treatment the calorie content becomes less, since during the process of cooking, frying and stewing, part of the fat leaves. If you are on a strict diet, then it is best to eat boiled or stewed turkey fillets. At the same time, try not to season the finished poultry meat with sauces, and also do not use other animal fats during the heat treatment.

Why is turkey meat good for you?

To appreciate all the benefits of turkey for our body, you need to know what fortified elements are contained in the meat of this bird. Unfortunately, in our country, turkey is not very widespread. We choose chicken and goose, and only then only turkey. It’s in vain, because turkey protein is absorbed by our body almost completely, or to be more precise, by 95%.

So, let's see what useful components are found in turkey:

unsaturated acids, in particular omega-3: 100 g of cooked turkey meat will satisfy daily requirement organism in this trace element;
phosphorus;
vitamins of groups A, B and K;
calcium;
magnesium.

These are the main components found in turkey and have a beneficial effect on our body. It is recommended to eat turkey for people who want to get rid of excess weight, as well as with the development of atherosclerosis. The meat of this bird contains practically no harmful cholesterol.

To cleanse and strengthen the vascular walls, as well as to improve the work of the heart muscle, middle-aged and elderly people definitely need to eat turkey, since it is rich in potassium. Also, turkey meat has a good effect on the formation of bone tissue, due to the saturation of the body with phosphorus and calcium.

Turkey has another useful property - this meat is absolutely hypoallergenic. It can be eaten by both small children and during pregnancy.

Who is it harmful to?

Turkey meat has practically no contraindications to use, because its useful properties are simply impossible to count. However, nutritionists and gastroenterologists advise all the same to be careful in the use of such meat. Firstly, turkey meat contains a large amount of sodium, so you do not need to salt the bird heavily during cooking. This is especially true for people with hypertension.