Turkey trumps chicken: The leaner, nutrient-packed choice
Or perhaps something with poultry? When we hear this question, our minds usually jump to chicken. It's undeniably the most popular type of meat. We choose it so frequently that it's easy to forget about other options. Thankfully, dietitians often remind us of another excellent choice: turkey.
Why do experts suggest that turkey is a better addition to our diets? First and foremost, it has fewer calories and less fat than chicken. Its meat is more tender and packed with valuable nutrients. Turkey is also known for its favorable ratio of saturated to unsaturated fats and lower cholesterol content. It's especially recommended for weight loss diets and those prioritizing heart health.
Properties of turkey meat
Turkey meat is rich in iron, zinc, selenium, copper, magnesium, sodium, and potassium, as well as B vitamins. These nutrients can greatly benefit the nervous system, support memory and concentration, and significantly reduce the risk of mood disorders.
Additionally, turkey is an excellent source of protein, crucial for building muscle mass and providing a long-lasting feeling of fullness. Each serving contains about 22 grams of easily digestible protein, making it a great choice not only for active individuals but also for children and seniors. Another benefit? Turkey meat is easy to digest and gentle on the digestive system, which is important for maintaining good stomach health.
Easy to prepare
Turkey pairs well with many side dishes and can be served in various ways. It's more delicate than chicken, allowing for greater creativity in the kitchen. We can grill it, bake it in foil, or steam it to preserve its flavor and nutritional qualities. It is also worth noting that turkey meat is low in allergens and safe for those with sensitive digestive systems.
Turkey stew with vegetables
Ingredients:
- 6 slices of turkey fillet,
- Salt, pepper, paprika to taste,
- 2 cloves of garlic,
- 3 cups of broth,
- 2 tablespoons of olive oil,
- 1 leek,
- 1-2 carrots,
- Half a cup of frozen peas,
- About 1.5 teaspoons of flour,
- 1 tablespoon of chopped parsley or dill.
Instructions:
- Pound the turkey slices with a mallet, then season with salt and pepper.
- Briefly fry them in hot olive oil, then transfer to the hot broth.
- In the same pan, stir-fry the finely chopped leek and carrots.
- Add them to the broth along with the peas.
- If needed, season with salt, pepper, paprika, and garlic. Cook on low heat, covered, for about 30 minutes.
- Toward the end, thicken the sauce by adding a mixture of flour and water.
- Serve with greens. Rice pairs perfectly with this stew.
