The Turkey and its properties.
Community of @steemit the turkey is a bird that is consumed regularly and has many benefits. The turkey meat has almost all the necessary amino acids, in addition, it has a very delicate and pleasant flavor. From these birds, you can get and tasty eggs that are healthier even with chicken.
Turkey is a tasty, healthy and dietetic meat. Compared to other types of poultry meat, turkey grease is rich in vitamins A, E, it has a very low cholesterol content. In addition, the turkey is easy to digest, which is why it is a dietary food product.
The turkey is rich in trace elements such as: phosphorus, calcium, potassium, sulfur, selenium, iron, sodium, magnesium, iodine, manganese. Also vitamins: PP, B6, B12, B2.
In terms of flavor, the turkey takes its place between the chicken and the meat. In short, the turkey is tastier than chicken and is also easily digested as beef or beef. But the sodium content of the turkey is much richer than beef and pork.
The properties of sodium in the human body are very important: it restores the volume of plasma in the blood and ensures the normal course of the metabolic processes throughout the body.
Therefore, when cooking turkey meat, you can use less salt, and this is a great advantage for hypertensive patients, as well as for people with heart and blood vessel diseases. For people suffering from these diseases, excessive salting in food can cause an increase in plasma and, therefore, an increase in blood pressure.
As there is a lot of protein in the turkey, it gives us much more vital energy than any other meat.