Turkey triumphs: A healthier, versatile alternative to chicken
Or maybe something with poultry? When we hear such a question, we immediately think of chicken. It's the most popular type of meat. We reach for it so often that sometimes, we forget about other options. Fortunately, we can count on dietitians who regularly remind us of... turkey.
Why do experts say turkey works better in the diet? Primarily, it has fewer calories and less fat than chicken, and its meat is more tender and rich in valuable nutrients. It is also characterized by a favourable ratio of saturated to unsaturated fats and a lower cholesterol content. This type of poultry is especially recommended for weight loss diets and when heart health is a priority.
Properties of turkey meat
Turkey meat also contains iron, zinc, selenium, copper, magnesium, sodium, potassium, and B vitamins. These nutrients help the nervous system function better. They also support memory and concentration and significantly reduce the risk of mood disorders.
Turkey is also an excellent source of protein, which helps build muscle mass and ensures a long-lasting feeling of fullness. Each serving provides about 22 grams of easily absorbable protein, making it a great choice for active people and children and seniors. Another advantage? Turkey meat is easy to digest and does not burden the digestive system, which is important for maintaining a well-functioning stomach.
Easy to prepare
Turkey pairs well with many side dishes and can be served in various ways. It is more delicate than chicken and allows for a bit more creativity in the kitchen. We can grill it, bake it in foil, or steam it, preserving all its flavour and nutritional qualities. It is also important that turkey meat is free from large amounts of allergens and safe for those with sensitive digestive systems.
Turkey stew with vegetables
Ingredients:
- 6 slices of turkey fillet,
- salt, pepper, paprika to taste,
- 2 cloves of garlic,
- 750 mL of broth,
- 2 tablespoons of olive oil,
- 1 leek,
- 1-2 carrots,
- 125 mL of frozen peas,
- about 1.5 teaspoons of flour,
- 1 tablespoon of chopped parsley or dill.
Instructions:
- Pound the turkey slices with a mallet, then season with salt and pepper.
- Briefly fry them in hot olive oil, then transfer to the hot broth.
- In the same pan, stir-fry the finely chopped vegetables: leek and carrots.
- Add them to the broth along with the peas.
- Season with salt, pepper, paprika, and garlic. Cook on low heat, covered, for about 30 minutes.
- Towards the end, thicken the sauce by adding flour and water.
- Serve with greens—rice pairs perfectly with this stew.
