Benefits and properties of turkey, very rich in proteins

Recommended in the diet, for everyone and defined as one of the healthiest meats there is. Turkey is a protein rich food that also provides little fat. It is consumed daily by millions of people and offers many more benefits to lead a healthy and healthy life.

The turkey belongs to the group of white meats, so, unlike red meats, they are not very caloric. We discover all its benefits and properties.

Nutritional properties of turkey

100 grams of turkey provide various nutritional properties. For example, it contains 160 calories per 100 grams, 0 grams of carbohydrates, 8.5 grams of fat, 45 mg of cholesterol, 0 of glycemic index and 20 g of protein.

Rich, healthy and tender, turkey meat is made up of 75% water. This makes it a meat with low calories, providing per serving 161 kcal.

It is also rich in proteins, especially of high biological value, and with this we already have what it takes to properly nourish us, because it is what the body needs. In turn, it has little fat (8.50 grams of fat per 100 grams), perhaps more in the skin, but it is removed without problem.

It also does not contain carbohydrates, does not present sugar, and contributes 157 calories to the diet. Among its nutrients, it is also worth mentioning the presence of vitamins B9, A, K and B7. Turkey is rich in fatty acids, and many vitamins, such as iron, potassium, magnesium, selenium, zinc and phosphorus.

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Benefits of eating turkey for health

The turkey is excellent for various reasons. First of all, it is noteworthy that It is considered a good meat for all ages. In fact, it is one that small children can take without problem and its texture makes it more digestible than other meat somewhat drier. For this reason it is also recommended for older people.

Protect the heart

Thanks to the amount of nutritional properties that it presents, they provide benefits that protect the heart.

This also means that, since its cholesterol content is very low (100 grams contain only 45 mg.), It is ideal for people who need to have low-fat foods or who have problems related to the appearance of all kinds of cardiovascular diseases.

Rich in group B vitamins

The turkey stands out for its amount of B vitamins such as niacin or B12. Such vitamins, as we have pointed out, help to regulate the level of cholesterol and the level of sugar in the blood.

They also facilitate digestion and contribute to the formation of red blood cells in the blood.

Perfect for dieting

This meat is included in all possible diets. Being low in fat, (does not reach 1 gram of fat per 100 grams total) can be taken in the morning and at night, and does not promote fluid retention; on the contrary, it helps maintain the body and lose weight.

Many people take it when they do sports, they want to define their body or when they start a diet to lose weight.

A large entourage of minerals

The amount of minerals that the turkey carries, such as iron or zinc, favors not only the protection of the heart, but also the intervention in the balance of nervous functioning. Being vital for the transmissions of the brain.

The fact that it possesses so many minerals strengthens the immune system, directly responsible for the fact that we get sick more or less easily. Selenium, for example, is very important for the metabolism of thyroid hormone.

Protein source

Turkey is rich in proteins of high biological value. Each 100 grams gives us about 25 grams of protein. As it contains amino acids, its value and nutritional quality is superior to that of other meats.

Thousands of tasty recipes

The turkey allows you to make many recipes that are known throughout the world. On the one hand, the stuffed turkey, which is usually styled at Christmas, and, on the other hand, eating turkey is a clear advantage when cooking in several ways: breast, leg, whole turkey, sliced, thighs ...

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This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesMeat Food