Of course, whatever food we prefer, we can not do without the daily consumption of meat, as this is the source of life and health of our body. Sometimes we are faced with the question: what kind of meat is tastier and more useful, on what to choose with such a wealth and variety of choice?
One of the best quality meat is turkey. Turkey is a tasty, healthy, dietary meat. In comparison with other types of poultry meat, turkey fat is rich in vitamins A, E, it has very low cholesterol content. In addition, the turkey is easily digested and not less easily digested, and can rightly be called the product of dietary nutrition. The turkey is rich in trace elements such as: phosphorus, calcium, iron, sodium, sulfur, potassium, magnesium, iodine, manganese. And this is an additional benefit for the body, which, with a turkey, receives not only a quality protein, but also a set of vitamins and microcells necessary for the normal functioning of all systems.
Turkey has a great taste. The taste qualities of turkey meat depend on the presence in it of a sufficient amount of fats, carbohydrates and products of protein decay. By taste, the turkey takes its place between chicken meat and beef. Simply put, a turkey is more delicious than a chicken and is also easily digested, like veal or beef. But the content of sodium (the main extracellular microelement), the turkey is much richer than beef and pork. The properties of sodium in the human body are very important - it replenishes the volume of plasma in the blood and ensures the normal course of metabolic processes of the whole organism. Therefore, preparing the turkey meat, you can use less salt, and this is a huge plus for hypertensives, as well as for people with heart and vascular diseases. For people who suffer from these diseases, excessive salting of food can lead to an increase in plasma, which means an increase in blood pressure.
Also, the turkey is rich in potassium. The content of potassium in the turkey is exactly the same as necessary for the smooth supply of this trace element to the body with food. To increase the intake of potassium in the body (if this is of course necessary), it is possible in the following way: when preparing turkey use additives such as dried apricots and raisins, these products give the meat of turkey piquancy and are an additional source of potassium.
The turkey is characterized by a moderate fat content of meat, which contributes to the absorption of calcium, which enters the body from other foods. Therefore, the turkey is used to prevent diseases such as osteoporosis, osteochondrosis, joint disease.
Turkey is one and a half times richer in iron than chicken meat, and 2 times more than beef. Therefore, turkey meat is recommended for use by people suffering from iron deficiency anemia.
Turkey meat is one of the most beneficial for the human body also because it contains many B vitamins that improve the digestion of food, especially in the vitamin B12 turkey, which prevents the occurrence of iron deficiency anemia. A portion of a turkey replenishes the daily requirement for vitamins by 60%.
Since there are a lot of protein in the turkey, it gives us much more vitality than any other meat. You also need to know that the turkey is no less rich in phosphorus than fish. The turkey contains vitamin PP, the lack of which can trigger the occurrence of such diseases as avitaminosis, cellulite, brain disorders.
Turkey in combination with light foods can reduce even the risk of cancer by several times!
Therefore, what can be tastier and more useful than a portion of a turkey with vegetables for lunch?