Nutrition Facts, calories, wild turkey, and turkey nutrition facts and health benefits.
A weight loss expert, certified health coach, weight management specialist, personal trainer, and fitness nutrition specialist.
Jonathan is a New York City-based registered dietitian and nutrition communications expert.
Depending on the cut of meat and how it's prepared, the nutrition of turkey varies greatly.Turkey is a great source of vitamins and minerals.Turkey can be high in sugar, fat, and salt.
You may wonder if turkey fits into your meal plan if you've been advised to limit your meat intake.A lot of benefits can be gained from this Thanksgiving favorite with a little attention to label reading.
The nutrition information for 3 ounces of roasted turkey leg with the skin is provided by the USDA.
Unless it is coated in a sauce that contains sugar or is added during processing, Turkey doesn't have any carbohydrates.A big difference in sugar content can be made by choosing fresh turkey over processed turkey products.
The fat in turkey comes from the skin.A turkey leg with skin has 8 grams of fat.Saturated fat makes up 2.6 grams of this.Saturated fat is the same in turkey as it is in other animals.The total fat content is reduced by removing the skin and cooking without fat.
Turkey is an excellent source of complete protein, with almost 24 grams in a 3-ounce serving.Leaner cuts have more of the same by weight.
Turkey provides a number of vitamins and minerals.Dark meat has more iron than white meat.
Turkey has a number of health benefits when used as a substitute for red meat.Turkey can be especially helpful in certain conditions.
Frail seniors are more likely to suffer from sarcopenia, or muscle wasting.Older adults need to get enough food to maintain muscle mass and independence.Turkey can help meet current guidelines which suggest the consumption of lean meat 4–5 times per week to maintain muscle health with aging.
Diverticulitis is inflammation of the colon.The risk of diverticulitis is influenced by the amount of fiber, red meat, and total fat in the diet.
The study found that replacing red meat with a serving of poultry or fish reduced the risk of diverticulitis by 20%.Turkey may be a good substitution for someone who is at risk for diverticulitis.
Turkey has fundamental vitamins required by blood cells.Turkey has heme iron, which is easily absorbed during the digestion process.Maintaining strong and healthy blood cells can be achieved with regular consumption of turkey.
When it comes to heart-healthy eating guidelines, high-fat meats have been blacklisted.Many cuts of meat are high in saturated fat and cholesterol, making them unsuitable for a healthy meal plan.
If you remove the skin and cook it fresh, turkey is a lean alternative to other meats.Turkey has high levels of the amino acid arginine.Arginine may help keep arteries open.
It is possible to have an allergy to turkey, as well as other types of poultry and red meat.Any age can have meat allergies.If you suspect an allergy to turkey, see an allergist.
There are two turkey species, the common turkey and the ocellated turkey.The ocellated turkey is found in the wild in Central America.Different species have been bred to have certain characteristics.
Bronze, Narragansett Turkey, Black Spanish or Norfolk Black, White Holland, Royal Palm, Blue Slate, Bourbon Red, and Small White are some of the standard breeds.There are turkeys that are certified organic, free-range, or conventionally grown.
Turkey meat can be in many forms.You can buy it fresh or frozen.Along with buying a whole bird, you can also find turkey parts, such as turkey breast and turkey thighs.
Turkey is best when it's fresh.Get to know the turkey farmers in your area if you find turkey at your local supermarket.If you want to get more nutrition from your food, choose fresh turkey meat instead of processed lunch meat or turkey bacon.Turkey can be served as part of a hot meal or in a cold sandwich.
When you're ready to cook, keep fresh turkey meat in the refrigerator.If you want to avoid buying fresh turkeys, buy pre-stuffed ones.The turkeys that are labeled with the USDA or state mark of inspection have been prepared under safe, controlled conditions.THe best way to cook frozen turkeys is directly from the frozen state.
For the best quality, frozen turkeys should be cooked within a year.There are three safe ways to thaw a frozen turkey.Turkeys should be frozen for a certain amount of time.The internal temperature of the turkey is 165 degrees.
It is recommended that turkey be refrigerated within 1–2 hours after cooking.Turkey leftovers should be eaten in 6 months.
When choosing a whole turkey for a big family meal, be sure to get a bird big enough to feed all of your guests, with some extra for leftovers.1 pound of turkey is recommended by the USDA.A family of five needs a 5-pound turkey, while a group of 12 need a 12-pounder.
Turkey leftovers can be used to make soup or sandwiches.Try turkey burger and meatballs if you buy ground turkey.Turkey cold cuts can be used to make roll-ups with cheese or to add to a chef's salad.
Food data is central.Turkey, all classes, leg, meat and skin, roasted.The U.S. Department of Agriculture.New 2019.
Martone AM, Marzetti E, Calvani R, et al.There is a synergistic approach against sarcopenia.There is a Biomed Res Int.There is a report in the archives of 2017: 2017::2672435.
A group of people, including Cao Y, Strate LL, and Keeley BR.There is a risk of diverticulitis among men.It's a shame.The 67 (3) was published in the summer of 2018).
There is a fact sheet for health professionals.The Office ofDietarySupplements is part of the National Institutes of Health.2020 has been updated.
PJ Skerrett.Turkey is a good base of holiday meals.Harvard Health Publishing is a division of the Harvard Medical School.2012 has been updated.