/ / Turkey - it's tasty, healthy, dietary meat

Turkey - it's tasty, healthy, dietary meat

One of the most high-quality types of meat isturkey. Turkey - it's 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 rightfully 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 turkey receives not only 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 availability in it of sufficient amounts 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 plasma volumes in the blood and ensures a 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, and therefore, to 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), you can use 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, thatPromotes the absorption of calcium, which enters the body from other foods. Therefore, the turkey is used to prevent diseases such as osteoporosis, osteochondrosis, joint diseases.

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.

Meat of turkey - one of the most useful forOf the human body also because it contains many B vitamins that improve the digestion of food, especially a lot 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 usMuch more vital energy than any other meat. You also need to know that the turkey is no less rich in phosphorus than the 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?

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