Caloric content of a turkey
Meat of a turkey was traditionally used in kitchen of the western people. Today turkey is popular in kitchens of all people of the world. It represents high-quality full-fledged protein, contains low amount of animal fats. Besides the low caloric content of a turkey allows to include it in the daily menu of the people watching own body weight.
Fillet of a turkey: caloric content and useful properties
Hundred grams of meat of a turkey contain 19,2 g of protein and 0,7 g of fats. In a breast of a turkey caloric content makes 84 kcal on 100 g, and in fillet of a turkey caloric content – 194 kcal on 100 g. The similar structure allows to use meat of a turkey in food of the people who had a serious illness, and also those who lead active lifestyle. Besides, the turkey has the balanced structure on vitamins and microelements. In particular it is vitamin-rich groups B and contains daily amount of RR vitamin in one average portion.
By amount of phosphorus the turkey is comparable with fish, and iron from her meat is perfectly acquired. The selenium which is a part of a turkey is necessary for a human body for preservation of youth and prevention of cancer diseases, and magnesium is required for normal work of a nervous system.
Dietary turkey dishes. Calories
In dietary food of a dish from a turkey are highly appreciated extremely due to the lack of cholesterol in them. Dietary turkey dishes are irreplaceable for athletes and growing thin as they allow to build up muscle bulk, without adding excess centimeters in a waist.
To lower already low caloric content of a turkey it is necessary to skin before preparation with it as in hypodermics there is a fat. Except other meat of a turkey contains serotonin which is necessary on the way of fight against extra kilos. Meat of a turkey has pleasant taste and does not demand difficult culinary processing.
For example, to make fillet of a turkey with a vegetable garnish pulp of a bird will be required to be cut small pieces. To cut carrots, onions, sweet pepper and mushrooms in cubes, to lay out in a form for roasting over pulp of a turkey, to cover with a foil and to bake in an oven to readiness, previously having salted and having peppered. It is generous to decorate a ready dish with chopped greens. At desire it is possible to give with rice or to use independently.
Remarkable low-calorie turkey dish is the baked hip with a marjoram. The hip of a turkey is washed, dried and fried in olive oil on the warmed frying pan from two parties within several minutes.
The fried leg is shifted in a form for roasting, watered with oil from a frying pan and baked in an oven to semi-readiness. Then add the onions cut by rings, potatoes and apples to a turkey. All together season with a thyme, salt, water with a small amount of white dry wine and bake to full readiness.
Low caloric content the turkey is used in ragout in Roman. Pulp of a turkey is cut in cubes and fried in olive oil. Then add the cut mushrooms, tomato paste and season with a sage. In a few minutes add cream, dry white wine and it is a little flour. Give with paste.
Tasty and useful dish is fillet of a turkey with haricot in pots. Previously wetted red beans are boiled. Fillets of a turkey cut small pieces and fry on olive oil with the crushed vegetables: onions, carrots and garlic. Season with a marjoram. In each portion pot pour a little white dry wine, spread a haricot layer, and then a meat layer with vegetables, salt, cover from store puff pastry and bake in an oven to readiness.
The turkey (breast) having low caloric content is also hypoallergenic therefore she is widely applied in food of children.
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