Turkey

Turkey is generally considered healthier and less fattening than red meat. Turkey is high in protein, B vitamins and selenium. Turkey is also an extremely low-fat meat. It is a good choice for slimmer. The dark leg meat contains twice as much iron as the light breast meat and three times as much zinc.

Uses of Turkey

While eating turkey was once mainly restricted to special occasions such as Christmas, turkey is now eaten year round and forms a regular part of many diets. Turkeys are usually baked or roasted in an oven for several hours.

Turkey is often found as a processed meat. It can also be smoked (turkey ham)

Nutrition Chart