Turkey is a bulky bird which is endemically domesticated in North America and Turkey meat is a celebrated figure of poultry. For a long time, Turkey has been a great substitute to strand beef, chicken and pork. It has been used for culturally cogent functions such as Christmas and New Year’s Eve.
Now a days, turkey is being considered as a healthier substitute to chicken. The reason being it’s lower calorific value, low saturated fat, cholesterol and more protein than any other meat. There are several other health benefits of Turkey and it is now conveniently attainable in India as well. Here are some of the health benefits of Turkey –
High Protein Provider
Turkey is known as ‘protein factory’ in North American states. It commutes more protein per chunk than chicken. A 33gm serving of Turkey comprises of 5.6g of protein.
Loaded with Vitamins
Turkey is high in vitamins, too. It’s a good source of Vitamin A and Vitamin C.A 33g serving of Turkey contains 10.9IU of Vitamin A and 1.9g of Vitamin C. Adding to it, the same serving contains 99.6mg of Potassium and 53.5mg of Phosphorous.
Beneficial Meat Options for high BP Patients
The low lying sodium level of Turkey which is just 335 mg per 33g of serving makes it a wiser choice over chicken and pork, especially for them who are suffering from high blood pressure.
Lower Cholesterol Levels
While consuming red meat like beef and bacon can increase your cholesterol level. On the contrary, consuming Turkey on regular basis can lower down your cholesterol levels.
A Great Antioxidant
Turkey contains a rare mineral called Selenium. A 33g serving of Turkey contains 7.5mcg of Selenium. Selenium is a higher level antioxidant which reduces the chance of prostate cancer and is healthy for your heart as well. It reduces inflammation and reduces free radical oxidative stress.
A Heart Healthy Meat
Turkey is a rich source of omega-3 fatty acids. Omega-3 fatty acids are extremely helpful for heart as it prevents the chances of strokes and maintains blood pressure level.
Turkey is slender white meat and one of the most nutritive meats. It has a very low hydrogenated fat value as compared to other meats. A 33g serving contains a minimal 0.5g of fat comprising of just 0.3g of unsaturated fats which is nowhere in comparison to a slice of double cheese Margarita pizza.
Though Turkey is a rich source of protein and other minerals, some cautions have to be followed while cooking and selecting a Turkey to be cooked.
- Preferably, Turkey should be pasteurized. Raising a turkey in a cage influences its calorific value and protein content.
- Turkey should be cooked thoroughly. The inner temperature of Turkey should be at least 167 degree Fahrenheit.
- Stuffing for the Turkey filling should be cooked separately. Cooking stuffed turkey may contaminate it, resulting in microbial infection.
- While selecting a frozen Turkey, it should be kept in mind that the Turkey should not been refrigerated below -3 degree Celsius.