The turkey is considered within the white meats by its low cholesterol, source of protein and easy digestion. The turkey meat, which on average is, thanks to its low concentration of intramuscular fat, much leaner than other meats and also has a good level of protein. If we compare the turkey with the chicken meat, we can see a remarkable difference in the amount of fats as well as in the total cholesterol that they possess. Its caloric value is not high, about 100 grams of turkey breast only provide 96 kcal. Turkey meat is a good source of protein because of the quantity and quality it concentrates and if we select the turkey breast, we will have almost 25% of excellent quality protein, and is also a source of protein, vitamin B, folic acid and Of minerals such as potassium, phosphorus, magnesium, iron, selenium and zinc, with less than 1% fat. In addition, it is an excellent source of vitamin B121 and others of group B, especially Niacin. It does not have appreciable amounts of purines, therefore it is also meat suitable for those with uric acid in the blood, besides being very good if we have high cholesterol in Blood or if we want to eat a diet low in fat.
It is therefore an ideal meat for people suffering from cholesterol and hyperglycemia (when high blood sugar levels are present). It is also highly recommended for children because it promotes growth and is a source of energy production for the body. It also helps strengthen the immune system, wound healing, recovery of sufferers, to lose weight, lower cholesterol, triglycerides and glucose.