The increasing incorporation of turkey meat to the diet in recent years has his reasons. It is a lean, easy to digest and low in fat and cholesterol.The caloric intake is moderate, less than 130 g Kcal/100 half, which is important for those seeking a light meal and tasty. Turkey meat is low in fat and with the advantage that it is a streaky fat, with most located under the skin and can be easily removed. The thigh is the most fat of the turkey.

The turkey meat is protein (20 to 25 percent protein by serving) and can be compared both quantitatively and qualitatively with that of other meats. Moreover, its low collagen content easier digestibility.

As with all meat, the iron content of turkey meat is well absorbed and is rich in potassium and magnesium. As for the content of vitamins, vitamin B3 notes or niacin.

In short, the turkey meat is a valuable ally for maintaining fitness and health at all ages and for all the family.

Advantages and disadvantages of Turkey

The opportunity arises as a turkey meat of choice if you follow a diet low in saturated fat and cholesterol. Since it is easily digestible food is recommended for inclusion in the diets of children and the people who have a weak stomach.

One advantage of the turkey, along with chicken, is to be included in hypoallergenic diets. Among food allergens, the most common are eggs, milk, fish, some fruits and nuts. In the last ten years, there have been no indications in the literature on allergies from eating turkey.