Turkey: Benefits and Harms of Dietary Meat
Turkey meat has recently appeared on the shelves of stores, although it has been consumed for a long time.Many consider it to be a dietary product, some, on the contrary, refer to heavy, poorly digested dishes - which one is right?The scientists and doctors will answer this question.Composition
turkey, caloric and nutritional value
Nutritional value of 100 g:
- Calories: 276
- kcal Protein: 19.5 g
- Fat: 22 g
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- water: 57.6 g
- Ash: 0.9 c
- saturated fatty acids: 5.8 g
- Cholesterol: 210 mg
Macronutrients:
- Calcium 12 mg Magnesium
- : 19 mg
- Sodium: 90 mg
- Potassium: 210 mg
- Phosphorus: 200 mg
- Chlorine: 90 mg
- Cepa: 248 mg
Vitamins:
- Vitamin A: 0,01 mg
- Vitamin PP: 7,8 mg
- Vitamin A( RE) 10 ug
- Vitamin B1( thiamine): 0,05 mg
- Vitamin B2( riboflavin) 0.22 mg
- Vitamin B5( pantothenic): 0.6 mg
- Vitamin B6( pyridoxine) 0.3 mg
- Vitamin B9( folic): 9.6 g
- Vitamin E( FE): 0.3 mg
- Vitamin PP( niacin equivalent): 13.3 mg
- Choline 139 mg
Microelements:
- Iron 1.4 mg Zinc
- : 2.45 mg
- Copper: 85 μg
- Manganese: 0.014
- mg Chromium 11 mcg Molybdenum
- 29 ug
- Cobalt 15 ug
The turkey meat contains large amounts of vitamins A and E, which in itself is already unique for this product.And against the backdrop of this in the turkey, very little cholesterol - the product in question is recognized by dieticians all directions.
As part of the turkey, there are :
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Protein - it is necessary for DNA synthesis, normal operation of all organs and systems, support of metabolic processes. - Calcium, iron and potassium - they are actively involved in metabolic processes and in the work of the hematopoiesis.
- Folic acid is necessary for the normal development of the fetus inside the womb.
- Tryptophan stabilizes the central nervous system and psycho-emotional background.
Note: in turkey fat is present, and not in small amounts, but it is easily digestible and improves the absorption of iron in tissues and cells.
Useful properties of turkeys
The use of turkey is indisputable - the effect of this product on the work of organs and systems has been thoroughly investigated. Here's what doctors say about :
- The product in question should be introduced into the diet for those patients who are in the postoperative / recovery period after severe illnesses.
- Turkey meat will support the body and give the right strength to patients with the passage of chemotherapy courses.
- It is useful to eat turkey for those who suffer from insomnia, notes unmotivated irritation or is subject to stress and depression.
- You can safely give the product in question to small children as complementary foods - it is perfectly digested, does not provoke metabolism and intestinal colic.
- There should also be a turkey in the pregnant and lactating women's menu.
If there are problems with digestion, doctors indicate a low secretion of gastric juice, then turkey meat is quite capable of solving this problem - in small amounts this product stabilizes the work of the gastrointestinal tract.
Harm of turkeys and contraindications
No matter how strange it sounded, doctors and scientists did not discover harmful properties of turkey meat.Of course, if we are talking about the use of an exceptionally high-quality, fresh product. But the truth is there are some features of the :
- it is not necessary to salt a turkey for cooking people with diseases of the cardiovascular system;
- with diagnosed gout and chronic inflammatory processes in the kidneys it is worth either significantly reducing the number of turkeys in the menu, or completely abandoning it for the period of exacerbation of diseases;
- if there is a history of kidney failure, then the liver of the turkey and its white meat( breast) should be discarded - this pathology is a contraindication.
It is not recommended to constantly eat turkey meat - too large amounts of this product can lead to undesirable consequences.For example, there is a high probability of meteorism and intestinal colic, a person will notice the appearance of constipation.
How to choose, prepare and store turkey
In shops, whole turkey carcasses are sold, and its parts are separately fillets, separately shanks / thighs / wings, separately by-products, can be found on sale and minced meat from turkey.
Of course, it is better to purchase a chilled turkey, but the uniqueness of this product is that even with freezing and subsequent defrosting all useful properties are preserved.
Turkey meat is stored in a plastic bag in the refrigerator, but not more than 24 hours - during this time it is necessary to use the product for preparing the dish.If you have purchased a frozen product, then you can store it for up to 2 months in a freezer, but if you have already defrozen the turkey meat, then immediately begin to prepare it - this will prevent the reproduction of pathogenic microorganisms on meat.
You can prepare turkey in various ways - from baking to cutlets.Of course, the most exquisite dish will be a whole carcass stuffed with berries or mushrooms, and baked in the oven - this is a real masterpiece.And you can bake a whole carcass and over the fire - an improvised style of "a-la tavern" with a spit will be received "with a bang," and the taste of such a roast turkey is unforgettable.
It is very useful to eat cutlets from minced meat of turkey cooked for a couple - they are suitable even for those who are forced to adhere to a therapeutic diet.And the turkey can be stewed, baked with dough.And most importantly - the product in question is great for making pâtés!And this opportunity is tasty and useful to feed both young children and the elderly.
Turkey can be safely called an impeccable product, which is definitely recommended for all categories of people.It is important to understand that excessive infatuation with such a heavy product can lead to serious consequences.
