Turkey- Good Source of Proteins, Vitamin B and Selenium

Turkey- Good Source of Proteins, Vitamin B and Selenium

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Turkey

Turkey is a must-have specialty at Christmas time in many countries of North America and Western Europe, but more and more often appears in other parts of the world as a main dish of the feast. And not just for holidays, it’s considered to be a true super-food full of nutrition values.

The excellent quality of turkey meat is reflected in a high percentage of proteins, a very favorable amino acid composition (all essential amino acids), low-fat content and a “high proportion” of selenium, iron, zinc and vitamin B complex.

The average nutrient (energy) value of meat in 100 grams is about 160 calories, contains about 25 grams of protein and 3 grams of fat (of which 1 g of waste is saturated fat). It is a good source of vitamin B-group, especially vitamin B3 (niacin) and vitamin B6 (pyridoxine), as well as selenium minerals that are in “synergistic relationship” (complementary to the effect), are necessary for the healthy development of energy metabolism of each cell. Turkey is also rich in potassium, magnesium, phosphorus, zinc, and iron. It is an essential part of many fitness diets and programs.

Significant Impact on the Immune System, Improves Mood and Sleep

We mention the positive effect of selenium on the function of the thyroid gland, on the immune system, as well as its antioxidant function (coenzyme is an enzyme that successfully fights against free radicals and other pollutants from the environment, hence, it has anti-carcinogenic properties). Due to the high content of tryptophan amino acids and the resulting effect on serotonin (a neurotransmitter of better mood and sleep), regular consumption of turkey meat can lead to better mood and higher quality sleep (contributes to the fight against insomnia).

Tips for Choosing, Keeping and Preparing Turkey

– When buying meat, try to get organic, if you have the possibility, because it is less likely to contain herbicides and pesticides.

-Be careful when you cook- meat dries out quickly, don’t overcook it. It needs to stay soft with a fine texture.

-Turkey meat is very sensitive to heat, so put it in the fridge right after marinate it.

-Store turkey separate from raw food, vegetables, and fruits, or gravy and stuffing.

-Keep turkey refrigerated for about two days and if it is already cooked, then for about four days.

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