- a small amount of cholesterol, fats;
- trace elements;
- amino acids;
- the high content of iron, selenium (per 100 g - half the daily requirement), phosphorus (one-third of the daily requirement of the body), zinc, potassium, sodium (due to which turkey dishes can not be salted);
- vitamins of groups A, B, E, D, PP;
All the best that is in fresh turkey fillet is preserved in dried turkey, but the proportion of proteins, fats, and caloric content increases (260 Kcal per 100 g). There are no carbohydrates. But the percentage of sodium chloride greatly exceeds the norm. Therefore, those who cannot eat a lot of salt should limit the use of dried or cured meat.
Cooking turkey meat according to home recipes is the safest and healthiest way to preserve dietary properties. In contrast to the industrial one, where the nutritional value is more important than the quantity of the product sold. So, if you are interested in natural food without artificial additives, visit our online store and choose the product to your taste :)