Turkey

Turkey is the largest poultry.  Turkey - a major poultry
 The male of this bird is familiar to us like a turkey. It belongs to the genus turkey, pheasant family and detachment Galliformes. Homeland turkey was America. The ancient Aztecs people have eaten only turkey meat, it was their only poultry. Around the XVI century, this bird was brought to Spain, and after a few years, Turkey have spread in other countries (France, England and all of Europe).

Live weight of adult male turkey is from 9 to 35 kg, turkey - from 4, 5 to 11 kg. In the food consumed meat made young bird, the weight of which is somewhat smaller (about 10 kg). This bird has strong long legs and big, wide tail. The plumage turkeys come in different colors: black, white, bronze - it depends on the species and breed.

Turkey meat is very much appreciated in cooking and nutrition, and therefore ranks second in the cultivation and consumption of poultry meat after broiler chickens. Advanced countries in the production and consumption of turkey meat is the United States.

In Russia, bred mainly such breeds of turkeys:

1. North Caucasian bronze;

2. North Caucasian white;

3. White Moscow;

4. Black Tikhoretsky;

5. White broad-chested;

6. Fawn.

Grow turkey no more than 4 months, it is this time enough to the bird rose up to 10 kg. Turkey meat at this age has the best taste.

Useful properties and calorie turkey meat

Turkey meat tender and low-fat, it has pinkish-cream color, which fades to a pale red color. Breast or turkey breast is often called white meat, as compared with other parts of the carcass, it is the lightest. After cooking the breast becomes a little dry. But this part of the turkey fillet - the most useful. It is often prescribed by a doctor as part of a dietary and clinical nutrition, as it contains the least fat. From the edible part of the turkey fillet (breast) is around 30%.

In the presence of mineral properties turkey is a leader in this it surpasses even veal. For turkey meat contains the following nutrients:

  • Iron;
  • High quality protein;
  • Magnesium;
  • Selenium;
  • Vitamins (B2, B6, B12 and PP);
  • Phosphorus;
  • Sodium.

Turkey meat is not only great taste, but is 100% dietary product, as well as the record for iron content. Thus, compared with beef, turkey meat contains twice as much of the trace element. Moreover, it is from this body absorb iron product with particular ease. Unlike other types of meat and other animal products, turkey is very low calorie, with exceptional value of its protein and mineral composition. Phosphorus contained in turkey almost as much as in marine fish. Magnesium is part of the turkey helps prevent diseases of the nervous system, and selenium tones and has a rejuvenating effect. Also, regular supply of selenium in the body can prevent the development of cancer.

Just one serving of turkey meat per day can provide a person the daily requirement of essential vitamins PP.

An important beneficial feature of the turkey is its hypoallergenic, so it is recommended for baby food. A further advantage of turkey meat it is considered a beneficial effect on the cardiovascular system and the ability to strengthen the immune system.

Key indicators of nutritional turkey:

  • Calories - 194 kcal;
  • Fat - 12 g;
  • Protein - 21, 6 g;
  • Carbohydrates - 0 of

Furthermore, the content of cholesterol in turkey very low: only 74 mg per 100 grams of product. Calorie turkey is almost the same with beef, turkey meat but quickly assimilated.

Application

As for health, the turkey meat - just perfect in the preparation of therapeutic diets and weight loss. Nutrition meat provides an energy boost for those who are engaged in heavy physical labor, for professional athletes and those who are actively engaged in a physical activity.

This type of meat, especially turkey fillet, be sure to use pregnant women and nursing mothers. Along with rabbit meat, turkey breast is ideal for young children food. So, turkey fillet can be used as the first meat baby foods.

Turkey meat is widely used in cooking. Since the meat is very tender and lean, its preparation does not require lengthy cooking.

Turkey meat used for the preparation of a large number of dishes. Thus it is subjected to various kinds of cooking:

1. Cooking;

2. Quenching;

3. Roast;

4. Baking;

5. Steaming;

6. Grill.

Using turkey cook various salads, sauces. Turkey breast used for stuffing mushrooms, vegetables and fruits. Famous Christmas dish, which came to us from the United States, is a baked stuffed turkey.  From the perspective of proper nutrition perfect turkey cooking - meat decoction

The most correct, in terms of healthy eating, decoction of turkey meat and cooking it for a couple. In this case, the meat does not lose its valuable properties, and the body will be easier to cope with him received in this form of food. The faithful, especially in compliance with therapeutic diet will complement turkey vegetables. It's delicious and very useful. Moreover, it is this combination meets all the laws of nutrition, that maintains ideal body weight and good health.

Along with meat, eggs, turkeys also have a high nutritional value and reducing the amount of cholesterol. They are recommended for diabetics and those who are dieting. When dieting for weight loss, rather than chicken eggs is advised to use a turkey egg.

Contraindications to the use of turkey meat

Contraindications have virtually no turkey. But it should be borne in mind that, as the turkey meat contains a large amount of protein, they should not be abused people with certain health problems:

  • Renal insufficiency;
  • Gout;
  • Hypertension.

In addition, hypertensive patients should pay particular attention to the extent of the use of salt meat turkey. Since turkey contains a lot of sodium, add more salt during cooking meat could face deteriorating health.





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