The consumption of meat as a source of valuable protein is recommended by nutritionists and takes its place along with fish and eggs in the healthy eating pyramid. At the same time, nutritionists warn against excessive consumption of red pork and beefwhich are a source of saturated fatty acids. Those consumed in excess contribute to the increase and accumulation of LDL cholesterol in the blood atherosclerotic plaque.
A large part of the meat consumed in the Poles’ diet is poultry. However, we forget that next to chicken there is also turkey, not only turkey breast, but also a leg. This meat contains much less fat than red meat. However, it is an important source not only of complete protein, but also valuable minerals and vitaminswhich cannot be found in chicken breast. It is therefore a choice perfect between chicken or turkey breast and red meat.
The fact that the turkey leg is included is also supported by its fact easy processing and wide culinary use. Like chicken breast, it is easy to prepare and is the basis for many instant dishes dishes for the whole family.
The most frequently purchased part of the turkey is usually the breast. It is a richer source of protein than turkey leg and contains less fat. But in terms of the minerals it contains, it is poorer.
Turkey leg, compared to other meats, is a rich source of magnesium, phosphorus and potassium – ingredients important for maintaining the proper functioning of the circulatory system. They help maintain proper blood pressure. Especially seniors should include turkey leg in their dietreplacing red meats. This meat also provides a small amount of vitamin D, which affects the body’s immunity necessary to maintain healthy bones.
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Turkey leg meat does not contain carbohydrates, and 100 g of meat provides 19.4 g of high-quality protein containing exogenous amino acids, which are the basic building blocks of tissues. The fat content is 2.8 g, including: saturated acids and unsaturated acids valuable for health: monounsaturated and polyunsaturated – mainly from the omega-6 family.
It is also worth mentioning the energy value of this type of meat. A turkey leg provides approximately 1 kcal per 1 g of meat. The final number of calories depends largely on the preparation method. However, this meat tastes best when briefly heat treated at high temperature. Fried on a grill pan without fat is an excellent option for people on a reducing diet.
Turkey leg meat is extremely easy to process. It does not require long marinating or breaking down the fibers because it has a low connective tissue content. This means that a short heat treatment at high temperature is enough to obtain juicy and soft meat. It is worth remembering that frying or baking for too long causes… turkey meat becomes hard and dry.
Turkey leg is the basis of many dishes. You can quickly and easily create a nutritious meal for the whole family. Turkey leg tastes delicious stewed with vegetables in a tomato-based sauce with olives, capers and red peppers. This dish will add a twist to your kitchen Mediterranean climate.
You can quickly bake homemade, aromatic cold meat from a turkey leg. Baked in the oven, it will also work well as main course topped with dark sauce with baked potatoes.
It is worth remembering that you can grind turkey leg meat. This form of meat opens up new ways of using it in the kitchen. You can prepare delicious ones from it pasta casseroles, meatballs or homemade ones .
Source: Terazgotuje.pl
