Turkey meat is very tender in taste and contains little fat.
The color of the meat is pinkish-cream with a reddish tint.
The white meat found in a turkey breast makes up about 30% of the bird's edible portion.
Health Benefits of Turkey
Turkey is considered perhaps the most healthy and versatile dish. It contains zinc, selenium, potassium, phosphorus and magnesium necessary for the body, as well as vitamins A, B2, B6, B12, D, E and PP.
These microelements ensure the health of blood vessels, bones and skin.
The obvious benefits of turkey meat for the body, confirmed by leading nutritionists, are due to the richness of its composition.
It includes vitamins E, PP, group B, amino acids and many microelements.
Turkey has a higher iron content than beef. Moreover, it is not fatty and practically does not contain harmful cholesterol.
One 4-ounce serving of turkey breast contains approximately 27 grams (g) of protein and all nine essential amino acids needed for muscle growth.
How many times a week can you eat turkey
Doctors also note that the daily consumption of turkey should not exceed 150-200 g.
You can eat it 1-2 times a week, and on the remaining days, plan other types of lean meat or fish on the menu.
Red meat contains more vitamins and minerals than white meat, but it is also higher in fat and calories.
What is the tastiest part of turkey
Turkey thigh and drumstick are considered the most delicious and tender meat, not inferior in softness to pork, especially if baked in foil or in a sleeve.
In addition, it is stuffed, stewed and made into mince for cutlets.
The tail part of turkey meat is no less tasty, and it also has an affordable price.
