Turkey is a tasty, healthy, dietary meat. In comparison with other types of poultry meat, turkey fat is rich in vitamins A, E, it has very low cholesterol content. In addition, the turkey is easily digested and not less easily digested, and can rightly be called the product of dietary nutrition. The turkey is rich in microelements such as: phosphorus, calcium, potassium, sulfur, selenium, iron, sodium, magnesium, iodine, manganese. Also vitamins: PP, B6, B12, B2.
By taste, the turkey takes its place between chicken meat and beef. Simply put, a turkey is more delicious than a chicken and is also easily digested, like veal or beef. But the content of sodium (the main extracellular microelement), the turkey is much richer than beef and pork. The properties of sodium in the human body are very important - it replenishes the volume of plasma in the blood and ensures the normal course of metabolic processes of the whole organism. Therefore, preparing a turkey meat, you can use less salt, and this is a huge plus for hypertensive people, as well as for people with heart and vascular diseases. For people who suffer from these diseases, excessive salting of food can lead to an increase in plasma, which means an increase in blood pressure.
Meat of turkey is used in dietary nutrition, as well as for cooking sausages, sausages, ravioli.
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