Turkey is the most preferred meat for healthy and diet food. It is almost harmless even in fried form, and in boiled state this product is especially useful. By the way, this is the only kind of meat, which after cooking does not lose its taste properties, so the dish and appreciates the supporters of a healthy nutrition.

Benefit and harm

Turkey has a gentle and mild taste. It contains vitamins of group B and trace elements. Due to the rich composition of the turkey, the meat gives the human body of strength and energy, strengthens the immune system, normalizes appetite. Turkey is recommended for patients with problems in the work of the cardiovascular system and the gastrointestinal organs, it stabilizes the hemoglobin level and prevents anemia.

Most consumers prefer to use the shin in their menu. This part is valued by buyers for versatility in cooking: the legs can be fed, put out, cook on the grill. However, if the meat is used within the framework of a healthy lifestyle, then it is still preferable to boil the legs.

Turkey meat can bring harm only in cases of very rare individual intolerance to the product. And also in limited quantities, it is necessary to use turkey legs with patients suffering from gout, renal failure, urolithiasis. It is not worth abuse of a turkey, since the liver of a person is overloaded due to the large accumulation of proteins. With hypertension, it is recommended that there is a product without salt and spices.

When weight loss

Locking legs have a rather low calorie content - 144 kcal per 100 grams of product. The BJV ratio is 19: 6: 0. Due to the complete absence of carbohydrates, this meat is recommended not only for dietary food, but also for the "drying" of athletes. Turkey is easily absorbed by the human body, it almost does not contain cholesterol. The only thing about to take care is, including turkey legs in your diet, this is not the absence of a peel. The skin contains a lot of fat harmful to humans, and therefore it must be removed before boiling. Get rid of the skin is quite simple. By the way, boiled flesh from the bone is also very easily separated.

KBJA indicators and the lack of a fat layer makes the turkey almost the only meat that can be included in the diet menu. Even those calories that the body receives from this product can be burned by running for 9 minutes. In favor of boiled turkeyproof, it also says ease of preparation, price availability, the possibility of original serving.

How to choose?

Going to the store for turkeypasses, it is better to choose a cooled product. In the frozen form, the nutrients of turkey are lost. In addition, it is not known how many times the goods have been frost. The smaller the sleep on the surface of the frozen shoes, the more recommend to buy. Chilled meat has a pink shiny skin without bruising and taped areas. To the touch, the flesh is elastic and smooth, but without mucus and non-slip. Smell high-quality fresh turkey has practically no.

Menu with diet

Turkey's tibia during diet is prepared for a couple or boiled. The most suitable in taste and use of the garnish can be fresh vegetables and salads. Good turkey is combined with boiled rice and sweet potatoes. Steam asparagus and broccoli will not simply complement the taste of the dish, but also make it most useful as possible. It is possible to make the taste of turkey more piquant, feeding it with low-fat sauce. For example, you can mix natural yogurt with grated garlic and fresh greens - this is one of the options harmless to health sauce.

Delicious and useful salads can also be prepared from boiled skins. It is not necessary to choose expensive fillet for this. Freeing the boiled pulp from the skin and bones, it can be used, for example, for Caesar salad. To do this, rub the flesh into pieces, connect it with lettuce leaves, cherry tomatoes, lean cheese (with a strict diet you can do without it). Salad sauce is as follows: We mix natural yogurt or low-fat sour cream with soy sauce, crushed garlic, fresh greenery and lemon juice. Let's refuel the salad mixture. Guests will not even understand that there are no harmful roasted and fatty foods as part of the dish.

Another option of cooking boiled legs: boiled legs crush, send back to broth, add potatoes, onions and carrots - Luck soup ready! The energy value of one portion is only 80 kcal. Thus, in the presence of the towers of the turkey, you can prepare the first and second dishes, and even the salad with a minimum of products.

This menu is suitable for sports nutrition, for those who are sitting on a diet, and even for a children's diet.

How to boil?

The shin of turkey is good because it can be quickly and just boil in different ways. If the shin is boiled on the stove in a saucepan, then it will take about 40 minutes. The pulp, freed from the bone, is boiled half an hour. You can add any spices to the broth, but best of all this meat is combined with a laurel sheet and ground pepper. You can boil the legs in the multicooker with the help of "quenching" mode, it will take as much time. As the first 5 minutes you need to remove the foam.

If the turkey is preparing in a double boiler, then it will take 50 minutes. In the pressure cooker, the meat is welded after 20 minutes, but if you need anterior broth, it is better to hit the turkey for half an hour, and for 5-7 minutes to lower the pressure.

About what is needed in the meat of turkey, see the next video.

Turkey meat - poultry, who came to us from the Western Hemisphere, is one of the dietary types of meat.

Such a definition of bird meat received due to its useful properties, the presence of a large amount of useful substances, as well as the absence of fat and harmful cholesterol.

Indidusten is rich in the amino acids necessary for the correct development of the body, and the easily dismissed protein, the meat is assigned both in therapeutic and in diet diet.

You can find several varieties of turkey meat, divided by the body of the bird - fillet (breast), wings, hips, shin, and by-products (liver, heart).

If a person to draw up a diet, you need to eat the least calories, fatty products, the turkey meat will be one of the best options for the preparation of delicious and useful dishes.

Naturally, each part of the carcass is a bit, but will differ in calorie. Therefore, it is necessary to proceed first of all from the recommendations of a doctor or a nutritionist.

1. The larger-calorie part of this poultry is breast, turkey fillet. Calorie This product without leather is only 84 kcal per 100 grams.
2. The thigh and the shin, will overtake the breast into several calories - 144 kcal per hundred grams.
3. Wings - up to 191 kcal.

Lower than all other parts of it - 84 kcal per 100 grams. This part can be given as a first meat dish with small kids - no allergy, no harmful, unnecessary substances.

To avoid inaccurate calculations of calorieness, it is necessary to remove the skin, and also avoid the preparation of the dish in the way of frying on vegetable oil.

In food, except breast and fillet on a diet, can be used thigh turkey, calorie which is 144 kcal per hundred grams.

The turkey will become an excellent replacement for chicken, pork or calf meat, especially since it is practically no different at the price.

Naturally, the calorie of the boiled turkey, less than the same value in the fried form. This is because during heat treatment, some amount of protein, as well as fats, comes into the water.

In the turkey, the fracture of the carcass is considered the skin - if you separate it from meat, then almost all fat remains with the skin.

The wings of the turkey, unfortunately, are not cleaned of skirt, but in boiled form there are slightly less calories than in fried.

So, in the boiled form of the part of the turbines have such a calorie:

• breast - 85 kcal;
• thigh - 145 kcal;
• wings - 150-190 kcal.

The simplest recipe for boiled turkey is the preparation of boiled fillet.

1. Cooking fillet; you need at least one and a half hours, but it should not be digested, otherwise the meat will become rigid.
2. You can escalate before starting heat treatment and during, but pepper (if you can acute) is a crude product.
3. After the cooking process is completed, the fillet part is cut into neat pieces, sprinkled with greens of parsley and served on the table.
4. You can use a dish both hot and cold - taste and in that, and in another form will be excellent.

Turkey stew how many calories

So that stewed meat is more delicious, with a rich taste and aroma, it is necessary to add a few spicy herbs, onions and of course oil.

Whether vegetable or olive oil, it is a bit, but raise calorie in any dish.

However, due to the fact that the turkey and so rich in fats, carbohydrates and cholesterol, then harm from extinguishing this delicious dietary meat.

In order to maximize the amount of calories, it is possible to take a breast for extinguishing, to add dried greens of parsley, basilica, salt a little, to deceive the turkey with oil, put onions, all this is pouring a glass of filtered water and send it to steal on slow heat for an hour.

Of all the parts of the turkey coming on sale, the liver of this bird is the coalial product - 250-270 kcal per 100 grams.

However, no one has canceled the usefulness of this sub-product - the number of the necessary vitamin organism is several times more than in the same chicken liver.

The whole range of group b vitamins, Vitamin A, K, E, RR is a far from a complete list of substances in the liver of turkey.

To taste, she resembles a chicken liver. At this product should pay attention to people suffering from anemia - the liver will fill a large amount of blood cells.
Another feature of the turkey liver is fast cooking - you will need no more than an hour to extinguish the turkey liver.

1. Add carrots
2. onion,
3. table spoon of oil (sunflower / olive),
4. salt,
5. seasonings to taste (dried natural herbs, pepper),
6. glass of water,
7. cover the lid and an hour later you can eat delicious, with a mad aroma dish for the whole family.

Before use, be careful - the liver, in contrast to other parts of the turkey, can cause allergic reactions.

Therefore, it is worth trying one or two pieces first, and making sure the absence of negative consequences, start to the meal.

Enjoy your close low-calorie appetite!

If earlier the most popular source of protein in bodybuilders and nutritionists was a chicken breast, now the palm of the championship gradually moves to the turkey. The thermal-loving bird did not take root in our area. But more and more often on the shelves stores you can see the breast, the thigh, the shin of this bird. What is this: tribute to fashion or the result of an honest competitive struggle?

The taste of the turkey is far superior to the chicken. At the same time, its gentle meat contains less fats and is better absorbed. What is the calorie of turkey? Let's figure it out together.

The most valuable meat, like the chicken, the turkey is the breast. The remaining parts of the bird: the shin, thigh - are preparing for the sake of their taste, or for the sake of iron, in a large number of in red meat contained in red meat, and fillets - for the sake of high-quality and relatively cheap squirrel. Very low turkey breast calorie.

Only 84 kcal is contained in 100 grams of the product and at the same time 25.3 grams of protein, 10.4 - fats. Compare with chicken fillet: 16 grams of protein and 14 grams of fats.

A significant difference for those who sits on a diet, whether it is a diet for weight loss or for a set of muscle mass. As in the chicken, there are no carbohydrates here. By the way, that is why it is so popular with those who want to dry and emphasize the muscular relief. Easily-friendly, it does not contain cholesterol, you can not worry about the state of your vessels.

In addition, turkey meat is rich:

• iron, selenium, magnesium, potassium, phosphorus;
• vitamins group B, as well as vitamin A, PP and E;
• amino acids.

The high amount of sodium comparable to sodium in beef and veal helps normalize metabolic processes. Tripotofan participates in the development of melatonin, hormone fighting with insomnia, and the arginine expands the vessels and normalizes blood pressure. Non-turkey dishes can not be shed, and this is also an important factor for people with high pressure.

That is why Indyutin is recommended to older people and people subject to stress. Turkey is useful and children. Gentle, delicious meat is easily digested by even a children's stomach. With a low fatty product, calcium is easier to digest, which is extremely important for a growing organism. In addition, this bird has no characteristic odor of chicken, which does not like some kids.

Energy value

The caloric content of turkey may vary depending on meat (white or red), as well as the method of preparation. Take this in cooking. The calorieness of boiled turkey is the smallest, actually, it does not differ from the energy value of 100 grams of fillet. But the caloric content of fried, baked or stew is not much higher. So do not be afraid experimentation and make a variety of your desk.

There are many dishes that not only do not harm your figure, but also beneficial on your health. The caloric content of each dish should be clarified separately, depending on the inverted ingredients. Thus, the energy value of fillet baked with prunes will be slightly higher than that of meat baked with vegetables.

Compare the energy value of different meat:

• fillet (without skin) - 84 kcal,
• thigh - 144 kcal,
• skin - 142 kcal.

Dietary dishes from turkey

In essence, thanks to the special properties of meat, any turkey dish will be dietary, but it is useful to know the calorie content of at least a few to make up your menu, based on the exact digits:

1. Turkey soup.
   Prepared on the basis of fillet, with the addition of potatoes and strokes from carrots and onions. The energy value of one portion is only 80 kcal.
2. Turkey cutlets.
   The mince is formed from the bread, finely chopped fillets and a bouquet. The cutlets are frying on a slow fire to a golden crust and bring a couple of minutes under the lid. The energy value of such meat is 148 kcal per 100 grams.
3. Turkey with vegetables.
   The poultry thigh is laid out on the bottom of the baking form. From above layers are vegetables: tomatoes, eggplants, sweet peppers, zucchini, onion. Vegetables are closed with two tablespoons of Adzhika. The dish bakes in the oven under the lid. Calorie of finished dishes - 62 kcal per 100 grams.
4. Turkey with rice.
   This recipe uses any red meat: the shin or thigh. Finely cut meat, onions and carrots. Grind garlic. In salted water, dried steplay rice. He fry meat with vegetables and mix all the ingredients, adding salt and pepper to taste. The caloric content of such a dish is 337 kcal per 100 grams.

As we see, the caloric content of turkey compared to other meat remains very low. Recipes are extremely simple and do not require special culinary skills. Delicate taste, high nutrient content and good digestibility make this bird an indispensable dietary product.

Turkey calorie: 180 kcal. *
* The average value per 100 grams depends on the part of the carcass and the cooking method

Turkey meat is a product that must be present in the menu of everyone who seeks to get rid of extra kilograms. Indyltenina is characterized by a high content of beneficial substances and a small amount of fat.

How many calories in turkey

The benefits for the body of the turkey is due to the beneficial effect on the digestive system, the lack of the likelihood of allergies, the ability to maintain the forces for a long time and does not load the stomach and intestines. Therefore, the product is recommended to use during the recovery after many pathologies.

Bird contains minimum carbohydrates and cholesterol. Even when cooking dishes from the fractures should not be afraid of the figure.

The product is recommended to athletes and those who want to emphasize muscle relief. The nutritional value of different parts of meat is slightly different. The caloric content of the breast per 100 g is less than 90 kcal. This part is considered to be the dietary itself. A little more indicators in the leg and hover birds (~ 130 kcal). Most of the fat is contained in the legs, wings and skin. In the latter case, value is about 390 kcal.

Fried turkey, boiled, baked

An indicator of energy value may vary depending on what meat is chosen (red or white), as well as on the method of heat treatment. This should be considered when diet. The smallest caloric content of the boiled turkey fillet is about 130 kcal, and the steamed is only 90 kcal. Insurance and baking are also the optimal methods of cooking meat in the preparation of a healthy nutrition diet (120 and 160 kcal, respectively).

Fried turkey with calorie content 165 kcal can be included in the menu when weight loss, but in small quantities.

Nutritionists advise to make poultry cutlets, beddings and zrazy, since the value of the finished dish does not exceed 150 kcal. An excellent source of energy for active people is white poultry meat without skin: digestion slows down, and the feeling of satiety remains for a long time. Compare from our publication.

Calorie minced meat, liver and broth

The largest calorieness of all the turkey sub-products has a bird liver - about 276 kcal. If we consider the minced meter, then when using fillet calorie will be insignificant - no more than 200 kcal. It is best to choose for further grinding only fresh meat with a pleasant smell, pink color and a solid structure.

The caloric content of turkey broth is only 30 kcal, so you can boil soups without fears during the diet. In this case, the product contains a large amount of protein. For preparation, it is recommended to use wings, but not entirely, but only some of them part so that the dish is not heavy.

Caloric Table by 100 grams

Determine with maximum accuracy, what is the nutritional value of various parts of the poultry meat when drawing up a dietary menu, a detailed calorie table will help 100 g.

The possibility of frequent use of the product under consideration is due to low fat content. Good digestibility of poultry meat, nutritional and pleasant taste make it indispensable for weight loss.

The meat of this bird has long been considered a standard of dietary product, so there are plenty of all kinds of recipes that allow you to quickly and deliciously prepare any part of the carcass.
Skin turkey It is considered one of the most delicious and soft parts of the product. Unlike dry white breast and wings, the red meat of the leg is distinguished by a high juice and tender soft consistency.
A comfortable shin shape makes it easy to hold the bone with one hand, carefully biting meat. This makes the product an indispensable dish on picnics, buffets or barbecue party. In addition, the ability to easily get rid of the peel and the lack of a fat layer, allows the use of legs of birds in children's and dietary nutrition.
Skillful mistresses prepare the shin with all sorts of ways. Boiled, it is good at a low-calorie diet, fried or baked in foil - will decorate a festive table. If the bird was large enough, there is a high probability that when baking or burning the leg will not be completely paste. In this case, preliminary soaking of meat in marinade or boiling product to half-year. By the way, the turkey is the only meat that in boiled form does not lose its taste.

Tolerance use of turkey:

Distinguished glory as the most hypoallergenic meat, the turkey may be present in the diet of allergies and are used in food as the first dust for infants. The high content of phosphorus, iron, calcium and sodium has a beneficial effect of the bone system, heart muscle and increases immunity. The presence of a protein, practically fully absorbed by the human body, allows the use of the nourishment of turkey in the nutrition of people who devoted themselves to sports and perform heavy physical work.

Harm and contraindications:

Harm the body can only apply nonstable meat.