Poultry meat is no less nutritious and healthy than the red meat of mammals, it contains a lot of useful substances, vitamins and minerals. The proteins contained in poultry meat are even better absorbed, in addition, poultry meat is rich in healthy fats, which allows vitamins to be better absorbed.

Adherents of a healthy diet often prefer poultry meat because of its low calorie content, and poultry contains even a little more protein than beef.

So what is the most useful bird meat, and what are the features of each type:

Turkey

The meat of this bird is considered the most useful and the most dietary of the entire spectrum of poultry meat. It contains a small amount of fats, and even those useful, polyunsaturated ones that expel harmful cholesterol from the body. Also, turkey meat contains a lot of vitamins A and E, antioxidant vitamins that protect the body from aging, support its vitality, give vigor and energy. Also, turkey meat is high in sodium, twice as high as beef, so when cooking turkey, you can not use salt. In terms of iron content, turkey meat is a champion and is far ahead of beef, pork and chicken combined. This meat has a lot of calcium, which allows it to be used in order to prevent osteoporosis, it prevents joint diseases.

Chicken

The most common, easily accessible and one of the most useful. Chicken meat is valued primarily because the protein contained in this meat is the most easily digestible. Besides, there are quite a few of them. And it contains chicken meat protein – 92% of the amino acids we need. Chicken also contains vitamins B2, B6, B9, B12 and iron, phosphorus, selenium, calcium, magnesium, copper.

Chicken meat is recommended for diseases of the cardiovascular system, chicken is excellent for unloading nutrition for obesity, since it brings few calories, and there are a lot of benefits. Just need to remove the skin – it has a lot of fat.

Duck

The main asset of the duck is the high content of omega-3 fatty acids in its meat, which are necessary for the successful functioning of the brain, keep the heart in order, and make the skin radiant. Another feature of meat is the high content of vitamin D, it helps to absorb calcium, improves immunity, strengthens muscles and bones, so it is vital for our body. Also in duck meat is very a lot of vitamin E. There are also B vitamins and useful minerals: selenium, phosphorus, zinc, potassium, calcium …

When eating duck meat, you need to take into account its high fat content and calorie content.

Goose

Despite the fact that goose meat is scolded for its high fat content, it is very valuable. The goose is given credit not only for the sweetish original taste of meat, but also for the high content of vitamins and minerals: calcium, zinc, iron, B vitamins (B6, B1, B2), vitamins A and C. In addition, fatty goose meat is valued from- due to the high content of useful polyunsaturated fatty acids. Regular consumption of goose meat will calm the stomach, cleanse the body of toxins, relieve diarrhea, and cure spleen disorders.

Quail

Quailиные яйца мы используем достаточно часто, ценим их за вкус, милый вид и питательность. But quail meat is rarely found on our tables. Meanwhile, this meat will not yield in favor to other types of poultry meat, and in some ways it will even surpass it. That’s just for the price and efficiency, it will lose great to the same turkey, not to mention the chicken.

But there are a lot of benefits in quail meat. Vitamins: C, A, PP, almost the entire group B. Minerals: calcium, iron, phosphorus, potassium, selenium … Easily digestible protein, a record amount of amino acids, healthy fats … In general, all the benefits of poultry meat and even more. It is not for nothing that quail is so loved by nutritionists.

Ostrich

Meat, which is very exotic for our country, nevertheless, it is also used by Russian chefs and sellers, ostrich farms are becoming more and more popular. Ostrich meat has a very low calorie content (114 kcal per 100 g) and low fat content, while the protein content is quite high – 22%. Ostrich meat also contains manganese, phosphorus and potassium.

Ostrich meat is red in color and tastes similar to veal, but is particularly tender. Cooks around the world value ostrich meat for its sensitivity: the meat is easily saturated with the aromas of vegetables and spices when cooked.