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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

Turkey / 100g light meat, fillet dark meat, fillet
Calories 105 104
Carbohydrate 0g 0g
Total Fat 0.8g 2.5g
Fibre 0g 0g
Protein 24g 20g
Cholesterol 49mg 81mg
Good Source of Vital Vitamins Vitamin B3, Vitamin B6, Vitamin B12 Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B12
Good Source of Dietary Minerals Potassium, phosphorus Potassium, phosphorus, selenium