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NUTRITIONAL VALUE OF TURKEY BREAST MEAT

Its low fat content and high protein content make this white meat a highly recommended food for the body. In addition, it offers many possibilities in the kitchen.

Nutritional value of turkey breast meat

The white meats are chicken, turkey, rabbit and pig parts. They are called this because they contain less iron than red meat, which gives them a paler color. These meats are the most recommended by nutritionists because they contain less fat.
Thus, the turkey is a food rich in quality proteins and B vitamins. In 100 grams of turkey breast, there is a rich and varied nutritional composition:
  • Calories 100 (Kcal)
  • Water 75 (g)
  • Protein 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 does the turkey breast contain?

The main component of turkey breast is water (75%), which makes it a low-calorie product (100 kcal per 100 g). It's less than chicken breast, pork loin, and lean veal.
As it is low in fat and high in protein, turkey breast is ideal for everyone, but especially for those who want to lose weight and for those who exercise a lot and who aspire to gain muscle.

Properties of 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.
Precious proteins: it is an exceptional source of proteins of high biological value, very appreciated during childhood, adolescence and pregnancy, stages during which a greater contribution of this nutrient is necessary.
 
Precious minerals: Although it contains less iron than red meat, turkey is still a good source of this mineral. It also has a high content of zinc, which is involved in the mineralization of bones and reproductive organs.
Low purines: Too much of these compounds can increase uric acid in the blood, which can build up in the joints and cause gout. Turkey is low in purines, so it's beneficial for people with obesity, hyperuricemia or fatty liver issues.
Vitamin B3: its high content of niacin or vitamin B13 makes it an almost essential food in our basket. This vitamin provides energy, nourishes the brain, improves blood circulation and keeps the skin healthy.

How is the turkey breast prepared?

Grill and oven: these are the most recommended options for eating turkey breast, as these types of cooking add almost no calories to the food.
In sauce: use as little olive oil as possible, season the meat with spices or add white wine if you want it to be juicy.
Juicier: so that they do not dry out in the mouth, the pieces can be marinated with lemon juice, oil and spices. Let the meat marinate for 2 hours before cooking.
Serve it with vegetables: Eat turkey breast with antioxidant foods like vegetables, fruits, and aromatic herbs in the same meal.

What is the best turkey breast?

Go for the thigh and sirloin rather than the breast. Lean turkey meat should not be confused with turkey derivatives such as cold cuts, sausages, or turkey burgers. These processed products are not as healthy as you might think, due to their high content of additives, saturated fat and salt.
In addition, the Consumers and Users Organization has drawn up a list on its website of the best brands of turkey breast, sold in slices and in plastic packaging. Above all, it is important to look at the label and choose a product that contains more than 50% turkey.
Remember that you can eat white meat 3-4 times a week. While it's convenient to include them on our menus, the more vegetables and fruit the better.
Here is the famous and delicious Grilled Chicken Breast with Nutrition recipe that you must try for lunch. Just replace the chicken with turkey