Nutritional value of turkey breast
White meat is chicken meat, turkey, rabbit and some parts of pork. They are called so because they have a lower iron content than red meat, which makes them have a paler color. These meats are the most recommended by nutritionists since they have less fat.
Calories 100 (Kcal)
Water 75 (g)
Proteins 24, 12 (g)
Fat 0.99 (g)
Iron 1 (mg)
Calcium 8 (mg)
Zinc 1.80 (mg)
Phosphorus 222 (mg)
Potassium 333 (mg)
Sodium 46 (mg)
Vitamin B12 0.52 (mcg)
Cholesterol 45 (mg)
How many calories per slice has the turkey breast
The main component of the turkey breast is water (75%), which makes it a product with low calories.
In fact, this meat contains fewer calories (100kcal per 100 gr), fat and cholesterol than chicken breast, pork loin or lean beef.
Containing little fat and a high level of protein, the turkey breast is ideal for anyone but, especially, for those who want to lose weight and for those who practice a lot of sport and aspire to gain muscle.
Properties of the turkey breast
Vitamin B12: foods of animal origin (such as turkey) are rich in vitamin B12 (cobalamin), necessary for the formation of red blood cells (along with iron and folic acid), improve heart health, prevent poor circulation and prevent anemia.
Valuable proteins: it is an outstanding source of proteins of high biological value, very appreciated in childhood, adolescence and pregnancy, stages in which a greater contribution of this nutrient is required. In addition, the organism absorbs proteins of animal origin more easily than those of plant origin.
Valuable minerals: although it contains less iron than red meat, turkey is still a good source of this mineral. Likewise, it has a high amount of zinc, which intervenes in the mineralization of bones and reproductive organs.
Few purines: an excess of these components can increase uric acid in the blood, which could accumulate in the joints and produce gout. The turkey is poor in purines, so it is beneficial for people with obesity, hyperuricemia or fatty liver problems.
Vitamin B3: its high content in niacin or vitamin B13 make it an almost indispensable food in our basket. This vitamin gives us energy, nourishes the brain, improves circulation and maintains good skin health.
Digestive: turkey breast is easy to digest, so it is a useful option for children and people with delicate stomach or stomach problems.
Nutritional value of turkey breast: which is the best
How turkey breast is made
Turkey meat accepts many types of preparations. All are healthy and simple:
Iron and oven: these are the most recommended options for eating turkey breast since these types of cooking do not add just a few calories to the food.
Dressings: you have to use a little olive oil as possible, season the meat with spices or add white wine if you want to fluff.
Juicy: so that it is not dry on the palate, you can marinate the pieces with lemon juice, oil, and spices. Let the mixture soak the meat 2 hours before cooking.
Accompany with vegetables: consume the turkey breast with antioxidant foods, such as vegetables, fruits, and herbs in the same food.
What is the best turkey breast
When choosing the piece of turkey in the butcher shop, delicatessen or supermarket, it is preferable to opt for the thigh and sirloin, instead of the breast. If we can, it is better to ask us to cut the turkey drumsticks in fillets, because this part is much less dry.
Do not confuse lean turkey meat with derivatives of this animal, such as cold cuts, sausages, sausages or turkey burgers. These processed products are not as healthy as you think, due to their high content of additives, saturated fats, and salt.
Likewise, the Organization of Consumers and Users collects on its website a list of the best brands of turkey breast, marketed in slices and in plastic containers. Above all, it is important to look at the label and opt for that product that contains more than 50% turkey.
Remember that you can eat white meat 3 or 4 times a week. Although it is convenient to include in our menus, the more vegetables (vegetables, fruits, and vegetables), the better.
In this way, the turkey is a healthy, natural and appetizing food, rich in quality proteins and vitamins of group B. In 100 grams of turkey breast we find a rich and varied nutritional composition:
Calories 100 (Kcal)
Water 75 (g)
Proteins 24, 12 (g)
Fat 0.99 (g)
Iron 1 (mg)
Calcium 8 (mg)
Zinc 1.80 (mg)
Phosphorus 222 (mg)
Potassium 333 (mg)
Sodium 46 (mg)
Vitamin B12 0.52 (mcg)
Cholesterol 45 (mg)
How many calories per slice has the turkey breast
The main component of the turkey breast is water (75%), which makes it a product with low calories.
In fact, this meat contains fewer calories (100kcal per 100 gr), fat and cholesterol than chicken breast, pork loin or lean beef.
Containing little fat and a high level of protein, the turkey breast is ideal for anyone but, especially, for those who want to lose weight and for those who practice a lot of sport and aspire to gain muscle.
Properties of the turkey breast
Vitamin B12: foods of animal origin (such as turkey) are rich in vitamin B12 (cobalamin), necessary for the formation of red blood cells (along with iron and folic acid), improve heart health, prevent poor circulation and prevent anemia.
Valuable proteins: it is an outstanding source of proteins of high biological value, very appreciated in childhood, adolescence and pregnancy, stages in which a greater contribution of this nutrient is required. In addition, the organism absorbs proteins of animal origin more easily than those of plant origin.
Valuable minerals: although it contains less iron than red meat, turkey is still a good source of this mineral. Likewise, it has a high amount of zinc, which intervenes in the mineralization of bones and reproductive organs.
Few purines: an excess of these components can increase uric acid in the blood, which could accumulate in the joints and produce gout. The turkey is poor in purines, so it is beneficial for people with obesity, hyperuricemia or fatty liver problems.
Vitamin B3: its high content in niacin or vitamin B13 make it an almost indispensable food in our basket. This vitamin gives us energy, nourishes the brain, improves circulation and maintains good skin health.
Digestive: turkey breast is easy to digest, so it is a useful option for children and people with delicate stomach or stomach problems.
Nutritional value of turkey breast: which is the best
How turkey breast is made
Iron and oven: these are the most recommended options for eating turkey breast since these types of cooking do not add just a few calories to the food.
Dressings: you have to use a little olive oil as possible, season the meat with spices or add white wine if you want to fluff.
Juicy: so that it is not dry on the palate, you can marinate the pieces with lemon juice, oil, and spices. Let the mixture soak the meat 2 hours before cooking.
Accompany with vegetables: consume the turkey breast with antioxidant foods, such as vegetables, fruits, and herbs in the same food.
What is the best turkey breast
When choosing the piece of turkey in the butcher shop, delicatessen or supermarket, it is preferable to opt for the thigh and sirloin, instead of the breast. If we can, it is better to ask us to cut the turkey drumsticks in fillets, because this part is much less dry.
Do not confuse lean turkey meat with derivatives of this animal, such as cold cuts, sausages, sausages or turkey burgers. These processed products are not as healthy as you think, due to their high content of additives, saturated fats, and salt.
Likewise, the Organization of Consumers and Users collects on its website a list of the best brands of turkey breast, marketed in slices and in plastic containers. Above all, it is important to look at the label and opt for that product that contains more than 50% turkey.
Remember that you can eat white meat 3 or 4 times a week. Although it is convenient to include in our menus, the more vegetables (vegetables, fruits, and vegetables), the better.
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