The failed symbol of America is the turkey. B. Franklin proposed to make it the main sign of the country, but did not receive proper support. Despite this, the bird is extremely popular in America, especially on Thanksgiving Eve – it is customary to cook and serve it whole for family members traditionally gathering at one large table.

Turkey meat is a popular type of poultry meat and is in high demand all over the world. Breeding turkeys is a troublesome but profitable business, since both doctors and nutritionists recommend the meat of this animal.

It is easily digestible, tender and tasty, it is allowed in baby food. Today, when the right lifestyle and health care are more popular than ever, the demand for turkey meat has increased significantly.

Plus, it became possible to buy parts of the carcass, and not just them as a whole, as before, when they were sold exclusively in the markets. In all supermarkets and specialty stores you will be offered everything from wings to ventricles.

True, the price of this product is not as low as, for example, chicken, but thanks to its undeniable benefits, people still buy it with pleasure.

A bit of history

For the first time, turkeys, and these are close relatives of pheasants, appeared on the territory of modern Europe no earlier than the 16th century, and before that they were “in the service” exclusively of the Indians.

The natives knew how to properly cook turkey meat so that it retains all the benefits and great taste. They simply smeared the carcass of a dead bird with viscous clay and put it in such a “package” on hot coals.

After the set time, they took out and broke the clay “sarcophagus”, freeing the tender meat not only from the clay, but also from the feathers stuck to it.

By the way, turkey feathers are another value – they are very beautiful and large. Indians often decorated their clothes and headbands with them. And our resourceful contemporaries made and make magnificent decorative flowers from feathers.

Just before collecting bouquets, feathers are dyed with fabric dyes in all colors of the rainbow, and then dried and used to create compositions or feather whisks for dusting.

Chemical composition

What are the main differences between turkey meat and any other kind? Why is it better than chicken, veal and even rabbit meat? The answer lies in the chemical composition of this protein product.

He will help understand the nutritional and vitamin value, which scientists around the world do not stop talking about. Different parts of the carcass, like any other meat, differ slightly in calorie content and the content of certain elements.

For example, white meat has always been considered less energetically valuable, and dark meat is more tasty. Here are the average figures for 100 grams of turkey meat:

calorie content – up to 250 kcal;
nicotinic acid (vitamin PP) – up to 8 mg; vitamin A – 10 mcg;
thiamine (vitamin B1) – up to 0.05 mg;
riboflavin (vitamin B2) – up to 0.25 mg;
pantothenic acid (vitamin B5) – 0.5 mg;
pyridoxine (vitamin B6) – 0.3 mg;
folic acid (vitamin B9) – 10 mcg;
ascorbic acid (vitamin C) – 60 (!) mg;
vitamin E – up to 0.3 mg;
choline – 140 mg;
ash substances – up to 1 g;
proteins – up to 20 g;
water – 60 g;
fat – up to 25 g;
cholesterol – 200 mg;
fatty acids – up to 6 g;
minerals: calcium, chlorine, potassium, magnesium, sodium, phosphorus, sulfur, iron.
Turkey meat is very moderate in fat and calorie content, so it often appears on the menu of those families where it is customary to follow the figure and health.

However, the calorie content of a turkey largely depends on the method of its preparation. The most preferred is roasting with minimal use of salt and additional fat.

Turkey meat – benefits

Any meat is a necessary product for the proper and normal development of not only children, but also for maintaining the health of adults. Turkey meat is available and very useful, it is recommended by all nutritionists. Why?

1. The high content of vitamins E and A against the background of moderate cholesterol makes turkey meat the most easily digestible.

2. Together with turkey, most of the necessary micro- and macroelements enter the body.

3. The product overtakes beef and veal in terms of sodium content, which is so necessary to normalize metabolic processes in the body and to increase the level of plasma in the blood.

4. The assimilation of calcium contained in turkey meat is fully completed due to the moderate fat content of the product. Therefore, it is useful for all manifestations of problems with bone tissues and for their prevention.

5. Turkey meat is rich in iron, therefore it appears in the diet menu of patients with all types of anemia, including anemia of pregnant women.

6. There is also a lot of folic acid in meat, which is so necessary when carrying and breastfeeding a child.

7. Turkey is the first meat product for baby food.

8. The meat of this animal contains tryptophan, which helps normalize sleep in those suffering from insomnia.

9. The product is recommended for the treatment of depression.

10. Eating turkey neutralizes stress and prevents cancer.

11. Meat is necessary for quick and effective recovery after intense physical exertion.

12. Phosphorus in a turkey is no less than in sea fish.

Turkey meat – harm

This product has practically no contraindications. It is only necessary to always pay attention to the quality of meat and its freshness, as well as follow the rules of heat treatment in order to exclude the possibility of poisoning.

Large portions of turkey should also be avoided by hypertensive patients – sodium and additional salt can make you feel worse.

Meat, including turkey, is generally not recommended for those suffering from gout and kidney ailments. It can provoke an exacerbation.