11.08.16

Turkey meat is a valuable food product. It is a provider of complete protein in the human body.

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

What are the common beneficial properties of turkey meat for the body, what are the harm and benefits of turkey fillet for men, women and children? Let's deal with all the details!

Turkey composition

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

Calories of 100 grams are comparable to beef- approximately (depending on the part of the carcass) 195 kcal per 100 g of product, but poultry meat is more fully absorbed.

The basic composition is enriched in large quantities (2 times more than in beef), B vitamins, PP, minerals (, sodium,).

Cholesterol contained in any meat in turkey meat is in small quantities.  and in a form that is beneficial to the body.

Beneficial features

What is the benefit of turkey meat? This product is recognized as dietary.  doctors of all medical fields.

Poultry is easier to metabolize, its composition enriches the body with useful substances. Useful for the prevention of disease conditions:

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

Turkey is not contraindicated in pregnant women and. Its complete dietary protein helps to form a new life correctly.

Which is healthier - chicken or turkey? We understand together with the program “Live healthy!”:

As it is

There are many ways to cook turkey- Each housewife experiments with the product and creates her own dishes.

• very young children are prepared carefully chopped meat puree with the addition of broth;
• people of advanced age can use in the form of paste, soup on meat broth;
• turkey stew is not contraindicated for most consumers, seasoning variations, alternating side dishes makes this dish popular;
• perfectly healthy active people can afford a fried turkey, sometimes even with skin - it contains cholesterol, but its amount is optimal;
• cooking classics - baked turkey whole carcass, often stuffed (prunes, citruses, and other fruits, mushrooms or vegetables);
• you can use turkey meat for barbecue and barbecue.

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

Therefore, given the intake of proteins of animal origin from other products, 100-200 g of turkey meat per day is sufficient.

The nutritional valuedepends on the part of the carcass and on the method of preparation. More calorie dark meat of the legs, fried in oil, and less nutritious breast, steamed or baked on a wire rack.

How to maintain quality

The most healthy meat is chilled. It can be stored for no more than 1-2 days in the refrigerator, so turkey poultry is cooked immediately.

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

Long-term storage

But not in all regions it is possible to purchase freshly slaughtered bird. Freshly Frozen. They resort to freezing and, if necessary, preserve the product for a long time.

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

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

Defrosting meat is beneficial in a natural way. For example, in the evening, move the carcass from the freezer to the refrigerator. During the night, sufficient thawing for cutting the carcass will occur.

For quick defrosting  use a microwave.

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

Before laying for freezing chilled poultry housewives usually butcher the carcass and store it wholeto use not at one time, but in parts.

Cooking

Compliance with several rules when cooking turkey poultry  will save the gastronomic attractiveness and consumer usefulness of the product:

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

Valuable turkey meat is expensive, but it has an unusual taste and many beneficial properties. Nutritionists strongly recommend including a turkey in the diet, and for good reason.

The chemical composition and calorie content of turkey meat

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

The composition of turkey meat contains the following elements:

Vitamins E, A, B, K, PP;

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

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

Atomic gold;

Cellulose;

Protein.

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

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

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

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

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

The average calorie content of turkey meat does not exceed 150 kcal. The lowest calorie fillet (a little more than 100 calories), the highest calorie content of the wings, from which the skin is not removed (190 calories). By the way, skinless poultry meat becomes less fat and high in calories.

The benefits of turkey meat

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

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

Provides an optimal level of blood formation;

Normalizes metabolic processes;

Lowers cholesterol;

Stimulates cell renewal;

It activates the brain;

Normalizes the endocrine system;

Prevents the development of atherosclerosis;

It is indicated for hypertension and osteochondrosis;

Favorably affects the heart, blood vessels, nervous system;

Strengthens joints and bones;

Helps to get rid of depression and insomnia;

Prevents earlier aging;

Strengthens male power, shown with reduced potency.

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

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

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

Turkey meat in baby food

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

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

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

Older children in the period of active muscle and bone growth are also very important to cook turkey meat. It will ensure the normal growth of the skeleton, the development of the brain and nervous system. In addition, turkey poultry will strengthen the immune system and become a prophylaxis of viral diseases during the period of flu and colds.

Harm from turkey meat

Turkey is absolutely safe for the body of an adult. However, you need to remember about the potential danger that always persists for allergy sufferers. As a rule, turkey meat does not harm them, but there are exceptions. Perhaps individual intolerance is the only ban that is on the use of "Spanish chicken."

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

Renal failure;

Gout;

Urolithiasis disease;

Hypertension.

The fact is that protein foods overload the kidneys. Therefore, it is important for nephrological patients to reduce the amount of protein that is ingested. Hypertensive patients do not need to completely abandon the turkey. However, it is always important for them to remember the need to reduce the amount of salt and fat. That is, to cook mainly the breast and merge it purely symbolically, in order to only strengthen the salty taste of this meat by nature.

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

In addition, it is important to remember the danger of seeding poultry with salmonella. This means that heat treatment should be given great attention, especially when it comes to baby food.

Turkey Meat ( Meleagris gallopavo) are sold in different forms: whole carcasses, packaged slices, in the form of minced meat and meatballs, separately breasts and thighs. But how to explain the growing popularity among consumers of all these products? Why are buyers increasingly turning their eyes to a turkey, forgetting about the usual chicken? This can be explained by the wonderful beneficial properties of the product.

Turkeys belong to the vast family of Pheasants ( Phasianidae) The birthplace of this bird is North and South America. Initially, these birds were associated with the Indian cultures of the indigenous population of the New World. Hence, it is believed that they got 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 the beneficial properties of the product.

Turkey is rich in high-grade protein with the necessary set of amino acids (AK) for humans. And in terms of the content of AK tryptophan, it even beats cheeses.

It contains almost half the daily rate of selenium (based on 1 serving). And the amount of iron in its composition exceeds 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).

Separate attention deserves the content of unsaturated fatty acids, which have numerous beneficial properties. For a balanced human diet, the ratio of omega-6 to 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.

Fat table

Based on 1 serving or 110 g.

As can be seen from the table, the ratio of omega-6 and omega-3 is 10: 1. For farm birds feeding on nature, this ratio was able to change for the better to 7: 1. The conclusion is obvious: the benefits of organic turkey meat are unrivaled.

Health benefits

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

1. Source of quality protein. A lack of protein in the diet leads to pallor of the skin, a constant lack of energy, attacks of nervousness, weakness and distraction. In children, behavioral disorders and lack of muscle tone are observed. 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!” To tryptophan, an essential amino acid (AK) that the human body is not capable of producing independently and must receive from food. Tryptophan helps the production of neurotransmitters melatonin and serotonin - key chemicals for the brain. 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 rate 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 the daily norm of selenium. This substance plays an important role in maintaining normal hormonal levels and protecting the thyroid gland from diseases.
5. Cancer Prevention Among the beneficial properties of such meat there are 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 lower the level of homocysteine \u200b\u200bresponsible for cognitive impairment.
7. Lower cholesterol. 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 those extra pounds, you should start by normalizing your metabolism and improving your 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 stamina. Athletes value turkey for high quality protein. This meat gives strength, increases the stamina of the body in conditions of serious physical exertion and helps to build muscle.
10. For pancreatic health. Recent studies have shown that when eating skinless turkey meat in an amount of 30-110 g per day, the risk of developing pancreatic cancer is significantly reduced.

In the children's diet

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

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

Turkey meat loses a little to rabbit meat in its dietary properties. In 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 the taste, presentation and extend the shelf life. As a rule, these are salt, preservatives and antibiotics. The benefit of the turkey in this case is minimal, but the harm is more noticeable. Especially when it comes to smoked meats. Such foods usually contain high doses of nitrites, known carcinogens.

Frequent use of processed livestock products leads to a number of diseases:

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

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

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

Regular consumption of turkey meat can harm some groups of people. So, because of 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 less substances harmful to human health: pesticides and herbicides from feed, antibiotics, etc.
• The meat should be soft, but not too much. 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 meat products of this poultry are characterized by a low content of saturated fats. For example, minced meat patties are usually made from the fattest parts of the carcass. As a result, you will get as many unhealthy calories as with a hamburger.
• Send pickled meat immediately to the refrigerator - it is sensitive to heat.
• Chilled turkey can be stored in the refrigerator for 1-2 days. In the prepared form: no more than 4 days.

Cooking rules

In the preparation of turkeys, careful heat treatment of the product is extremely important. The fact is that in the raw meat of this poultry pathogens are often found, including E. coli, enterococci and staphylococci. 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.

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

Remember that turkey dries quickly during heat treatment, so when frying and baking in the oven, control the process from beginning to end.

Composition of Turkey Meat

The composition of turkey meat contains a really large amount of vitamins - in particular, vitamin A and E, it contains little cholesterol, it is well and easily absorbed by the human body and thanks to its properties, experts safely refer turkey meat to the 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, eating this bird’s meat, you not only indulge yourself with high-quality protein, but also get all the substances necessary for your body, without which it is impossible to imagine its normal functioning.

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 in beef, and it is because of this that sodium can hardly use salt in the composition of turkey meat, which is very important for people 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 the human body needs. Whereas, the fat content of meat contributes to the good absorption of calcium, which, as you and I remember, is necessary for our bones and teeth to be healthy. It is precisely considering the latter fact that turkey meat is recommended for the prevention of joint diseases, and.

As for iron, in turkey meat it is much more than in chicken meat, and 2 times more than in beef. So, if you suffer - do not rush to drink pharmaceutical preparations, just include turkey dishes in your diet. In addition, given the fact that experts say that regular consumption of this poultry’s meat also becomes an effective prevention of the appearance and growth of 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 need and need to include turkey meat in their diet. These are physically active people, athletes and those who simply lead an active lifestyle - 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 baby food specialists 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 recovering people, and those who recover from serious illnesses.

How to choose turkey meat

Choosing turkey meat, no matter what you prefer - a whole turkey, cut into portions - pay attention to the fact that the bird was fleshy and well-fed, and its breast and legs were well-fed. The skin of a fresh bird should be yellowish, light, moist, and there should be no spots on it.

To determine the freshness of the meat, you can gently press the carcass with your finger - if the dent is not formed, the poultry meat is fresh, but if the trace remains, then the bird is no longer fresh, and you should not buy it.

How to store turkey meat

Store bought birds worth in a plastic bag and in the refrigerator (find out). At the same time, the shelf life in thawed form should not exceed 24 hours. If you purchased a frozen bird, you must cook it immediately after defrosting the meat, since at room temperature microbes begin to develop quickly in the meat, which will not die, even if the meat is frozen again.

Cooking turkey meat

Any culinary site or home book will tell you about a huge number of recipes for cooking turkey meat. And indeed it is. The meat of this bird can be fried, baked, cooked, stewed and even smoked, or it can be steamed (use for this) - then you will get the most dietary dish. You can also cook cutlets of turkey, minced meat, pate and sausage.

Moreover, in every country there are secrets of cooking such meat. Here, the British, for example, adore a turkey stuffed with mushrooms and berries, and in France, the carcass of the bird is stuffed with rosemary, mushrooms and truffles, and before serving, they pour it with a gentle creamy sauce, while Italians stuff the carcass with oranges.

How to bake turkey meat

If you decide to cook turkey meat in the oven, be patient and ... time. The cooking process will drag on for hours, and on average it will take you up to 3 hours, provided that the oven is well heated (at least 200 degrees).

Turkey is the largest poultry. The male of this bird is familiar to us as a turkey. It belongs to the family of turkeys, the pheasant family and the order of chicken. The homeland of the turkey was America. The ancient Aztec people ate exclusively turkey meat, it was their only poultry. Around the sixteenth century, this bird was brought to Spain, and after a few years, turkeys became widespread in other countries (France, England and all of Europe).

The live weight of an adult male turkey is from 9 to 35 kg, turkeys from 4.5 to 11 kg. It is customary to eat meat of young poultry, the weight of which is slightly less (about 10 kg). This bird has strong long legs and a large, wide tail. The plumage of a turkey can be of different colors: black, white, bronze - it depends on its variety and breed.

Turkey meat is very much appreciated in cooking and in nutrition, and therefore ranks second in poultry and meat consumption after broiler chickens. The leading state for the production and consumption of turkey meat is the United States.

In Russia, these breeds of turkeys are bred mainly:

1. North Caucasian bronze;

2. North Caucasian whites;

3. Moscow White;

4. Black Tikhoretskie;

5. White broad-chested;

6. Fawn.

The turkey is grown for no more than 4 months, it is this time that is sufficient for the bird to grow to 10 kg. Turkey meat at this age has the best taste.

Useful properties and calorie content of turkey meat

The turkey meat is tender and low-fat, it has a pinkish-cream color, smoothly turning into a light red hue. Turkey breast or fillet is often called white meat, as compared to other parts of the carcass, it is the lightest. After cooking, the breast becomes a little dry. But this part of the turkey fillet is the most useful. It is often prescribed by doctors as part of a dietary and therapeutic diet, as it contains the least amount of fat. Of the entire edible part of the turkey fillet (breast) is about 30%.

The turkey is a leader by the presence of useful properties, in this it surpasses even veal. So, turkey meat contains the following nutrients:

• Iron;
• Complete proteins;
• Magnesium;
• Selenium;
• Vitamins (B2, B6, B12, PP);
• Phosphorus;
• Sodium.

Turkey meat is not only excellent in taste, but also is a 100% dietary product, as well as a champion in iron content. So, compared with beef, turkey meat contains twice as much of this trace element. In addition, it is from this product that iron is absorbed by the body with particular ease. Unlike other types of meat and other animal products, turkey calorie content is very low, with the exceptional value of its protein-mineral composition. Phosphorus in turkey contains almost as much as in marine fish. Magnesium, which is part of the turkey, helps prevent diseases of the nervous system, and selenium tones and has a rejuvenating effect. In addition, regular intake of selenium into the body can prevent the development of cancer.

Just one serving of turkey meat per day can provide a person with a daily requirement for the vital vitamin PP.

The most important beneficial property of a turkey is its hypoallergenicity, which is why it is recommended for baby food. In addition, the advantage of turkey meat is its beneficial effect on the cardiovascular system and the ability to strengthen immunity.

Key nutritional indicators for turkey meat:

• Calorie content - 194 kcal;
• Fats - 12 g;
• Proteins - 21.6 g;
• Carbohydrates - 0 g.

In addition, turkey cholesterol is very low: only 74 mg per 100 grams of product. Calorie content of turkey is almost the same as beef, but turkey meat is digested faster.

Application

In terms of health, turkey meat is simply ideal when preparing a therapeutic diet and when losing weight. The nutritional value of meat provides an energy boost for those who are engaged in hard physical labor, for professional athletes and those who are simply actively involved in physical education.

This type of meat, especially turkey fillet, must be consumed by pregnant women and nursing mothers. Along with rabbit meat, turkey fillet is perfect for feeding small children. So, turkey fillet can be used as the first meat feeding for a baby.

Turkey meat is widely used in cooking. Since the meat is very tender and non-greasy, its preparation does not require long cooking.

Turkey meat is used to prepare a large number of dishes. At the same time, it is subjected to various types of cooking:

2. Extinguishing;

3. frying;

4. Baking;

5. Steaming;

With the use of turkey meat, various salads and sauces are prepared. Turkey breasts are used for stuffing with mushrooms, vegetables and fruits. The famous Christmas dish that came to us from the USA is baked stuffed turkey.

From the point of view of a healthy diet, boiling turkey meat and steaming it is most correct. In this case, the meat does not lose its valuable properties, and it will be easier for the body to cope with the food that entered it in this form. True, especially with a healthy diet, will be the addition of turkey meat with vegetables. It is delicious and very healthy. In addition, it is this combination that meets all the laws of proper nutrition, which maintains ideal body weight and good health.

Along with meat, turkey eggs also have great nutritional value and reduced cholesterol. They are recommended for diabetics and those who follow a diet. If you follow a diet for weight loss, instead of chicken eggs, it is advised to use turkey eggs.

Contraindications turkey meat

Turkey has practically no contraindications. But it should be borne in mind that, since turkey meat contains a large amount of protein, they should not be abused by people with certain health problems:

• Renal failure;
• Gout;
• Hypertension.

In addition, hypertensive patients should pay particular attention to the degree of salt intake with turkey meat. Since turkey contains a lot of sodium, adding a lot of salt in the process of cooking meat can threaten poor health.

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