DIET AND NUTRITION

Nutritionists opinion
Turkey meat is low in fat with a balanced lipids content. It is not a meat laced with fat. It is low in calories and low in cholesterol : 2 advantages when more and more of us are looking for light tasty food.
Moreover, turkey is rich in good quality proteins, in vitamins and in minerals.
In short - turkey meat is beneficial to the health and fitness of all ages and for the whole family

For further information you can contact the DISS
Turkey Information Service
tél. +331.47.53.70.73
2 - Square Pétrarque 75116 PARIS

Nutritional content

Protein
20 - 25 % protein content depending on the cut. (thigh : 20 g/100g, breast : 24.6g/100g.)
Balanced concentration of amino acids

Meat is easily digested due to the minor amount of insoluble collagen present
(0.41g/100g in a turkey escalope)

The coefficient used to define digestibility is the percentage of total protein totally absorbed by the animal, in the case of turkey meat this is 95%.

High levels of protein : 17.
Protein density is defined as the amount of protein in grammes per 100 kg calories.

Lipids



Mineral content

Iron : 1,24 mg/100 g.As is the case with all meat, the iron in turkey is very easily absorbed.
Magnesium : 27 mg/100 g.Turkey has one of the highest concentrations of all meats, 100 g of turkey supplies 7 % of the RDA. (Recommended daily allowance).
Selenium : 0,025 mg/100 g.a 150 g serving of turkey supplies :
54 % of the RDA
for a male adult and
68 % of the RDA
for a female adult.
Low sodium content : 49 mg/100 g.Turkey is a meat recommended in low salt diets.
High levels of phosphorus and potassium.

Vitamins
Vitamins are essential for healthy growth, general equilibrium and well-being.
Type B vitamins help us to convert lipids, glucids and protein, which we use to acquire the energy our cells need to function.

A 150 g serving of turkey escalope supplies :
100 % of the adult RDA of vitamins PP,
40 % of the adult RDA of vitamins B6,
25 % of the adult RDA of vitamins B12,
13 % of the adult RDA of vitamins B2.
(RDA = Recommended daily allowance)

Calorific co
A low calorie meat.
Less than 115 kcal/100 g, for all turkey meat.
Plus point : very low calorific value. Turkey meat can be consumed by those on very low calorie diets.
1 kcal, is the amount of heat required to increase the temperature of 1 gramme of water by 1 degree C.

Some say that turkey is as low in fat as fish. Is this true ?
Yes. The very low calorie and lipid content of turkey meat means that it can be compared favourably to a low fat fish such as trout. Turkey does however have the edge when it comes to levels of phosphorus and magnesium. Both turkey and fish are recommended for those on low calorie diets.

A filling meat
When eaten, turkey very quickly gives the impression of being full, therefore reducing the energy requirements from the meal.

A satisfying meat
The calorific intake from the meal after eating turkey meat is less than after other meats.

Food allergy concerns


Allergy testing studied by :
Recherche bibliographique (medline ®) : There were no records of allergies to turkey meat.
Prick tests for allergic reactions : None of the 50 patients tested came out as positively allergic to raw or uncooked turkey meat.
Study conducted by :
Professeur Jean Bousquet, Clinique des maladies respiratoires INSERM U 454
Hôpital Arnaud de Villeneuve - MONTPELLIER

Turkey can be eaten by those who suffer from food intolerance allergies.

Some say that turkey is a safe meat for those who suffer. from food intolerance allergies, is this true ?
Yes. This is one of the advantages of turkey meat.
The most common food allergies we know of are caused by eggs, milk, fish, peanuts, nuts and some fruits.
We have found no medical reference over the last ten years to any allergy to turkey meat.

Easily digested
Nutritional content remained high, meat easily digested.

Three different types of cooking were tested :
   - Baked in the oven,
   - àPan-fried without fat,
   - In the microwave.

Protéine et cuisson.
The meat is more easily digested due to :
the coagulation of the various proteins, and a stabilising of the enzymes.
Lipids content when cooked
A loss of fat from under the skin.
Notable losses (35 % in the case of the microwave).
Minerals and vitamins.
The loss of minerals and vitamins was slight :
Very low in the case of pan frying,
Slightly higher when cooked in the microwave.
Vitamins PP and B6 were discovered in the juices running off.

Study conducted by : Pr. Bauduceau, Chef de service endocrinologie, Hôpital Begin. Saint Mandé.




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