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The turkey is a fairly large domesticated bird. First domesticated by the Aztecs, it is now a fairly common bird around the world, especially in the United States.
An adult bird can reach 30 kg - male and 11 kg - female. However, a young bird is more suitable for food, due to the more tender and nutritious meat, its weight is about 10 kg, which it reaches in just 4 months of age.
The turkey breast is considered white meat because it has a fairly soft pink color compared to other parts. And in finished form, it is drier and not greasy, unlike other parts of the carcass.

Among the many varieties of meat, turkey occupies a leading position in terms of the content of vitamins and elements, bypasses even veal. Among the elements, iron, magnesium, selenium, phosphorus, sodium and a high content of complete protein can be distinguished. Among the vitamins, the content of PP, B2, B6, B12 is high. Given such a huge balanced composition of useful elements, turkey breast can be safely consumed by everyone, because it is hypoallergenic and contains few calories.

Beneficial features

As mentioned earlier, turkey breast is highly nutritious, yet low in calories and hypoallergenic. An extremely easily digestible product, because of this, the breast is allowed to be used by infants as the first complementary foods. Recommended by experts for use by women who are expecting a baby, as well as breastfeeding. No less useful for older people and people with an active lifestyle.
Turkey breast helps to maintain immunity, due to the content of many useful substances, and also normalizes the functioning of the cardiovascular system. It is used in the form of clinical nutrition for patients with tuberculosis, or for other severe or chronic diseases.

Application

Turkey dishes, and especially breast dishes, are quite popular among the cuisines of the peoples of the world. Due to its huge size, it is not always reasonable to cook the whole bird, in some cases it is better to purchase only the breast.
There is a huge variety of breast recipes. For example, the breast can be grilled, baked in the oven, fried or stewed, and possibly steamed.
Turkey breast is amazing paired with liver or mushrooms, as well as juniper berries or oranges, or just vegetables. From the breast of a turkey, pate or cutlets, various sausages are good.

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Boiled lamb
Lamb is the meat of sheep and rams. Moreover, sheep under 3 years old are best suited for slaughter, as well as castrated rams and properly fattened sheep. The meat of such individuals is bright red, the fat is light. Mutton used to be used only by the inhabitants of the East. Now lamb is a very common meat that is loved in many countries of the world. This is explained by the fact that mutton is an ecological meat, since sheep are mainly provided for free grazing. Since they are not in the camps, their meat is free from "feed improvers". Sheep and rams calmly go to the slaughter, so there is no adrenaline in lamb - the “hormone of fear”.
Lamb is a very high-calorie meat, but boiled lamb (where 291 kcal) is used for dietary and baby food, since the meat of young individuals does not accumulate enough fat.
Boiled chicken heart
Chicken heart is one of the most useful offal that plays a significant role in dietary nutrition. chicken hearts small in size (only 3-5 cm), but not in value. The heart, like any muscle, is rich in easily digestible protein. A simple dietary or high cuisine dish - all this applies to this offal.
On sale you can find three types of hearts: frozen, fresh and chilled. The most valuable, tasty and healthy are fresh hearts. They have a maroon color and a shelf life of no more than 48 hours. If your choice fell on frozen hearts, then you need to make sure that there are no ice crystals in the package, which indicate the defrosting of the product. Such an offal could lose most of its useful properties, which will negatively affect its taste. In any case, the heart must be chosen meticulously and very carefully.
Fatty ground beef
The first thing we will pay attention to is the history of its origin. It is not exactly known, but there is one assumption about its occurrence. It is assumed that ground beef began to be used even by primitive people, when they began to realize that minced meat is much easier to eat than whole.
The ground beef itself is finely minced beef with spices and fat. For the manufacture of minced meat, only the sirloin is taken, so there should not be others in the composition of the products. The most common ratio of meat to fat is 4:1. In case of fatty ground beef this ratio changes to 3:1.
Chicken fillet
Chicken fillet- white breast meat without bones and skin. Chicken fillet is rightfully considered the most useful and dietary meat, less cholesterol contains only fish meat. Chicken fillet is often consumed by athletes who need protein to build muscle mass.
This offal is usually pale pink in color, the surface is quite even, the meat is without a strong odor. Fillet can be consumed by almost everyone, as it is a dietary product with a low fat content.
Venison boiled
Venison is a common type of game. Venison is a bit harsh meat, has a brown color, tastes a bit like beef. Needs special preparation. The meat is very rich in animal protein. The most commonly eaten meat is reindeer. Venison - a traditional dish peoples of the north, it is rich in protein and vitamins. Currently, deer are specially bred, since venison is now considered a valuable delicacy.
Broiler chicken chilled
The fastest and most effective method is to raise broiler chickens. Since in a relatively short period of time it is possible to grow a much larger number of them to supply this product to shops, supermarkets and other enterprises. On the shelves of shopping malls, you can often find chilled broiler chicken. His carcass is already pre-processed: plucked, gutted and chilled.
Pork loin b/c
In Russia, pork loin b / k is usually called a cut from the dorsal part of pork. This is the most nutritious meat, it has no fatty layers. The meat is very tasty, soft, easy to cook. In stores, the highest demand is for the dorsal part of the pig.
Lamb (square)
Lamb - the meat of a young ram or sheep, if they are not yet a year old. The younger the individual, the juicier and more tender the meat. This beast is very popular in many countries for its speed and ease of preparation. Kare is probably the most delicious part of the carcass. Eight ribs completely without fat - almost dietary food.
Stewed beef lungs
Fresh beef lungs are a product of the so-called spongy tissue, which is also low in calories. The weight of one lung is 2 - 3 kilograms, but although rare, you can find a light weight of 5 kilograms. If we talk about the freshness of this product, then it is determined very easily. Attention should be paid to appearance lung. In a fresh state, the lung has a soft pink color, the product is juicy, without mucous membranes, not weather-beaten, has no layers of fat or blood stains.
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Venison stew
Northern peoples from time immemorial hunted deer, then venison is the main meat product in the diet of the peoples of the north. Today, some species have been tamed and not unsuccessfully bred by reindeer herders. There is practically no hunting for them, since most of the deer species were listed in the Red Book. Meat sellers can offer meat from only two types of deer. These are reindeer and red deer.

Meat is necessary for the human body, because it contains such vitamins and minerals, which are difficult to find in dairy products and products of plant origin. Recently, the popularity of turkey meat has grown significantly in Russia, which was brought to Europe from the territory of modern America, where it is one of the most revered products. Turkeys are also bred in Russia, but this does not happen in large numbers, since the turkey is a heat-loving bird. Meanwhile, we are happy to buy a breast or other part of a turkey carcass, from which you can cook a large number of dishes, and in some families, a turkey cooked in the oven on New Year or Christmas, turns into an iconic dish. Do not forget about the importance of the turkey during the celebration of Thanksgiving, which came to us from the same America. Naturally, many people have a question - how many calories are in a turkey, and “Particulars. Com."

How many calories are in turkey meat

Many people are interested in the calorie content of a particular product, while they often forget about the benefits this product has for the body. As for the turkey, it is not only tasty, but also healthy, due to the rich composition of the meat of this beautiful bird. It is worth noting, at least, that turkey contains a complete set of B vitamins that have a beneficial effect on the human body, it also contains vitamins A, C, D and E in different amounts. Turkey meat is an ideal supplier of easily digestible protein, besides, turkey does not cause allergies, and therefore is part of baby food, it is also recommended for pregnant women. The composition of the turkey includes phosphorus, which makes bones strong, iron, which prevents anemia, magnesium and other trace elements that have a beneficial effect on the human body.

It is difficult to say unequivocally how many calories in a baked turkey, but it depends on what part of the carcass you use. If we talk about a whole bird with skin and fat, then 100 grams of meat contains about 200 calories, and it’s hard to say that this is not enough. You can reduce the calorie content of a turkey by using non-fat parts of the carcass, where it deserves special attention. diet breast, so those who care about extra pounds are interested in how many calories are in turkey breast. This is approximately 85 calories per 100 grams of product, when it comes to how many calories are in a boiled turkey used for salads, it can also be fried and stewed.


Speaking about how many calories are in a fried turkey, you should clarify how you are used to doing it. Given that the turkey is considered lean meat, vegetable or vegetable is used to fry it. butter, as well as animal fats, "weighting" the final product. In this case, the number of calories can go off scale, so you should pay attention to how many calories are in a grilled turkey. A turkey fillet prepared in this way contains 120 kcal, and by comparing this figure with how many calories are in a boiled turkey, we can conclude that this is even 10 calories less.

For cooking braised turkey, apart from a few vegetable oil, carrots, onions and seasonings are used, and lovers of this fragrant and visually attractive dish are interested in how many calories are in a stewed turkey, and it weighs 117 kcal - about the same as a grilled turkey. Many people think that the healthiest food is the one that is steamed, so the question of how many calories in a steamed turkey is often heard. A turkey cooked in a double boiler “weighs” 130 kcal, which is the same as in boiled meat.

Turkey - Domestic bird pheasant family. America is considered its homeland, and in the sixteenth century this bird was brought to European countries. In European countries, wide-breasted, North Caucasian, bronze, fawn, black Tikhoretsk and white Moscow turkeys are bred. Turkey meat is highly valued in cooking and nutrition, especially revered by residents of Canada and the United States.

connoisseurs of useful healthy food attracts low calorie turkey. Currently, in popularity, the meat of this bird is only slightly inferior to the meat of broiler chickens. A turkey is grown for about four months, since it is believed that during this period it has best taste. The poultry meat is pinkish-cream in color, the breast and fillets are lighter, so these parts of the turkey are called white meat, and the legs and wings are red.

How many calories in turkey

The calorie content of turkey is quite low, because one hundred grams of turkey meat contains only one gram of fat per twenty grams of protein. With such a unique ratio of nutrients, the calorie content of a turkey with a skin does not exceed 276 kcal per hundred grams of product.

The number of calories in a turkey depends on the degree of fattening, breed and age. Individual parts of the bird have different caloric values. So, the calorie content of turkey breast is 120 kcal, and the calorie content of turkey fillet is 84 kcal per hundred grams of product. The calorie content of bird legs is higher (about 150 kcal). Turkey wings contain about 190 calories.

Turkey breast has the lowest calorie content because it contains no fat.. It contains protein, useful elements and water.

The composition and properties of the turkey

Turkey meat contains high-grade proteins, phosphorus, sodium, iodine, iron, vitamins B2, B6, B12, PP.

In terms of iron content, turkey is superior to beef, and in terms of phosphorus content, it is not inferior to fish. At the same time, one hundred grams of meat from this bird contains only 74 mg of cholesterol. In terms of calories, turkey is similar to beef, but its meat is much easier and faster absorbed by the human body. In terms of sodium content, turkey fillet can also be equated to beef or veal. At daily use turkey meat, blood plasma volumes are steadily replenished, metabolic processes are normalized.

One serving of turkey contains the daily norm of vitamin PP for an adult, as well as a rather rare trace element - magnesium, which helps prevent the development of diseases of the nervous system.

In spite of low calorie, turkey has a tonic and rejuvenating effect due to the rich vitamin and mineral composition. Selenium in turkey helps prevent the development of cancer. Regular use eating meat of this bird strengthens the immune system, has a beneficial effect on the cardiovascular system.

It is characteristic that although there are few calories in the turkey, the high nutritional value of the meat will provide an energy boost and the need for protein during hard physical labor, during sports.

Due to the low calorie content, turkey fillet can be one of the main products in the diet and medical nutrition. Experts recommend eating turkey fillet during pregnancy and breastfeeding. Hypoallergenicity is another of the most important properties of a turkey, thanks to which its meat is ideal for baby food, it can be used to start introducing meat into a child's diet.

However, it should be borne in mind that since there is a lot of protein in turkey, you should not abuse it for gout, hypertension, and kidney failure.

Diet dishes from turkey

The calorie content of a turkey largely depends on the method of its preparation.. Turkey meat can be baked in the oven, fried, boiled, stewed, smoked, steamed or on a special grill.

Residents of the UK stuff the bird with berries and mushrooms. The inhabitants of France prepare the filling of rosemary, truffles and mushrooms, and the Italians love turkey with oranges.

The low calorie content of turkey allows you to use this meat in almost any form, even for those people who carefully monitor their diet, taking care of their figure. Of course, in terms of healthy eating, in the process of preparing turkey diet dishes, it is most correct to boil the meat, stew, bake or steam it - this way the turkey will retain all its valuable properties, and the body will better absorb the incoming food.

For example, baked turkey fillet with pineapples is an interesting diet dish for hearty lunch, not harmful to the figure. The calorie content of this dish is only 178 kcal.

When boiling, the turkey is dipped in cold water. Then the water is brought to a boil and the meat is boiled for half an hour. After cooking, turkey loses about 30% of its liquid. Calorie boiled turkey - 210 kcal per hundred grams of the finished product.

The turkey is the largest poultry. The Aztecs domesticated turkeys more than one century ago. In the 16th century, Spanish sailors brought unknown large birds to Europe. Delicious turkey meat quickly fell in love with Europeans and very soon it began to be grown throughout Europe.

The turkey is a very large bird, the weight of an adult male can reach 35 kg, and females up to 11 kg. But young birds are usually eaten, in which the meat is much more tender and softer. The mass of such a bird is usually about 10 kg. In young birds, the meat is lean and the calorie content of the turkey is very low, but the meat is very nutritious and healthy.

The current leader in turkey farming is the United States, and around the world, turkey is second only to chicken in terms of meat production and consumption. In Russia, the climatic conditions for growing turkeys are not the most favorable, but in the conditions of poultry farms this is quite possible. A huge advantage of the idea is its high growth rate. Usually they eat poultry meat that has not yet reached the age of four months. At this age, the bird already reaches a fairly large size, and its meat has the best taste.

Useful properties and calorie content of turkey

The meat of a young turkey is very tender, pinkish-cream in color, sometimes turning into light red. Turkey fillet and breast are often referred to as white meat as they are the lightest part of the carcass. The turkey breast is a little dry, but it is the most useful part of the carcass. Very often, turkey breast is prescribed as diet food. By volume, the breast occupies approximately 30% of the entire edible part of the turkey.

Turkey is the undoubted leader in terms of the number of useful properties among meat varieties, it surpassed even veal in this. Turkey contains a lot of iron, magnesium, selenium, complete proteins, vitamins B2, B6, B12, PP, sodium and phosphorus. Iron from turkey meat is absorbed especially easily, therefore it is indicated for patients with anemia. With such a rich composition, the calorie content of turkey fillet remains very low, so you can safely use it without fear of gaining excess weight.

Turkey contains almost as much phosphorus as sea ​​fish, magnesium from turkey will help prevent the occurrence of diseases of the nervous system, and selenium will help maintain youth. Just one small serving of turkey for the whole day will provide vitamin PP.

It is very important to note that with a low calorie content of turkey breast, it is a hypoallergenic product and is recommended for baby food. In addition, turkey meat can strengthen the immune system and improve the functioning of the cardiovascular system.

One hundred grams of turkey contains approximately 12 grams of fat and 21.6 grams of protein, there are no carbohydrates in it at all. There is very little cholesterol in turkey, only 74 mg per 100 grams. Despite the fact that the calorie content of boiled turkey practically does not differ from veal, it is much easier to digest and does not overload the body. Of course, all readers are concerned about the question of how many calories are in a turkey. Average calorie content raw meat turkey with skin is 216 kcal per 100 grams. The calorie content of boiled turkey without skin is much lower, the calorie content of the fillet is 107 kcal per 100 grams, the calorie content of the legs is 155 kcal. Wings are much more nutritious, as they are usually consumed with the skin - 191 kcal.

Of course, this is an average. The calorie content of turkey fillet depends on the degree of fatness of the bird, age and breed. The calorie content of a boiled turkey, fried or stewed will depend on the method of its preparation and the ingredients that were used. If the calorie content of the turkey breast is very low, then the calorie content of the liver is much higher - 273 kcal. In order not to worry about how many calories are in a turkey, you need to cook it without the use of oils and serve with low-calorie side dishes.

Low calorie turkey and its uses

Considering how many calories are in turkey, it is one of the best options for the protein component in low-calorie diets. Turkey meat is an integral part of therapeutic diets, as well as the nutrition of athletes. Due to the fact that turkey is high in protein and low in fat, it does not contribute to the accumulation of fat mass, but allows you to build muscle.

The low calorie content of boiled turkey makes it an excellent product for pregnant and lactating mothers. On such meat, excess weight will not appear, but the baby will be provided with all the necessary nutrients. Turkey fillet can also be the baby's first meat food.

Due to the low calorie content of turkey breast and its neutral taste, it is widely used in cooking. This meat is very tender, it does not require long cooking and is suitable for cooking the most different dishes. Turkey meat can be boiled, stewed, fried, baked in the oven and on the grill, it is suitable for making cutlets, rolls and any other meat dishes. In the US, the most famous turkey dish is the traditional Thanksgiving stuffed turkey.

To keep the turkey fillet low in calories, it should be boiled, then you can not worry about the calorie content of the dish and just enjoy its taste. It is best to steam the turkey, then it will retain everything useful material and will be most useful for digestion. It is very useful to eat meat with boiled vegetables, this will not increase the calorie content of the turkey breast.

There are practically no contraindications to the use of turkey. But, like any other meat, turkey fillet contains a lot of protein, so hypertensive patients, people with gout and kidney failure should not abuse it.

How to cook diet turkey cutlets

Very tasty and healthy dish These are turkey cutlets. Due to the low calorie content of turkey, they turn out to be quite dietary and will suit even those who are on a low-calorie diet. For cooking, you will need 500 kcal of turkey breast, onion, corn flour for breading, an egg, spices and a little vegetable oil for frying.

Grind the meat with onions in a meat grinder and add the rest of the ingredients. To make the cutlets soft and juicy, you need to add a little water to the minced meat. The minced meat should turn out to be liquidish, it should be laid out with a spoon in a plate with flour for breading and turned over. A large oblong cutlet should form. You need very little flour, otherwise the tunics will turn out rough. You need to fry them on medium heat. If the cutlets seem dry, they can be stewed under the lid.

Turkey is one of the few foods that practically does not cause allergies. Calorie boiled turkey - 195 calories per 100 grams.

Calorie turkey breast - 84 kcal per 100 gr. The calorie content of boiled turkey breast is also 84 kcal per 100 g. Calorie content.

Turkey breasts. Calorie turkey breast is 84 kcal per 100 grams of product. Boiled turkey - 195 kcal. Ostankino ham is tender.

Calorie table (meat, meat products, poultry, fish, eggs) Turkey, 197, 21.6, 12, 0.8 Boiled sausage Diabetic, 254, 12.1, 22.8, 0.

Turkey (pheasant family) is a large bird native to America. At one time, the indigenous population of America shared turkey meat with the settlers, which helped them survive. Thanksgiving Day appeared in the United States in honor of this event. The turkey was brought to Europe by the Spanish conquistadors. Turkey is the most dietary of all birds, even compared to chicken. And if you consider that it is also 4 times larger than an ordinary chicken in size, it turns out that it is also quite economical and right product in terms of the effort required to prepare it. The most dietary part of the turkey is the breast (white meat). Composition and useful properties of boiled turkey Turkey meat is rich in iron, selenium, magnesium, potassium, phosphorus. It contains a lot of vitamins A, PP, E, group B. Of course, this meat has all the essential amino acids (calorizator). Particular attention should be paid to the amino acid called tryptophan. This acid is a precursor to the sleep hormone melatonin – it must be in sufficient quantities, otherwise a person will suffer from insomnia. Turkey also contains the conditionally essential acid arginine. It is a precursor of nitric oxide. Nitric oxide allows you to relax and dilate blood vessels, that is, makes it normal arterial pressure. Boiled turkey in cooking For dietary nutrition, the turkey is best boiled. Half an hour before the meat is ready, add onions, carrots, parsley and parsnip roots (calorizer) to the broth. With boiled turkey, you can make sandwiches, salads. Soups are prepared on the broth.

Turkey fillet. The calorie content of boiled turkey fillet is 130 kcal per 100 grams of product. (breast) - 84 kcal. Boiled turkey - 195 kcal.

Turkey (breast) - meat from the breast part of turkey carcasses. It may also be called turkey. Turkeys have nothing to do with Turkey. Although, in English language turkey is denoted by the word "turkey", which means Turkey. In most other countries, including Turkey, this bird was called "Indian" from the very beginning - apparently because the Spaniards brought it with them from the West Indies (as America was called in those days). Currently, the turkey has a fairly wide economic importance for humans, mainly as a source of protein. The highest quality turkey comes from the USA. In Russia, turkeys are of less economic importance due to their thermophilicity. The meat of wild turkeys, widely distributed, for example, in the USA, is used as game. Turkey meat, like rabbit meat, is low in calories, contains little fat, but is less smoothly fibrous in structure. Occupying an intermediate position in terms of the content of vitamins and microelements, turkey meat can be regarded as the most balanced product of animal origin. Calorie turkey breast Calorie turkey breast is 84 kcal per 100 grams of product. The composition of the turkey breast Turkey breast contains B vitamins, vitamin A, PP, minerals such as selenium, copper, manganese, zinc, iron, phosphorus, potassium, magnesium, etc. As well as saturated fatty acids cholesterol, water and ash. Beneficial features turkey breasts Turkey meat is classified as a dietary product (kalorizator). The tenderness of meat allows it to be used for nutrition of people who are weakened, leading an active and stressful lifestyle. Turkey (breast) in cooking There are several ways to cook turkey. Turkey breast can be fried, boiled, stewed, baked, smoked, etc. When buying a turkey, everyone asks the question: “What can be delicious cooked from turkey fillet”? So, you will find the answer to this question in our article “What to cook from turkey fillet”.

Due to the low calorie content of turkey, it can be included in your menu as often as you like, boiled turkey liver 273 Kcal is especially good.

Turkey breast is a low-calorie champion, because breast fillet has only 107 kilocalories per 100 grams of weight.

Turkey (pheasant family) is a large bird native to America. At one time, the indigenous people of America shared turkey meat with.