Meat of a turkey in assortment (a carcass, a hip, a shin, brisket, a wing of a turkey)

Meat of new generation.

Meat of a turkey on consumption is on the fourth place among other grades of meat today. The hobby for products from a turkey shows that its advantages quite meet the new requirements of modern society to food — to be at the same time tasty and useful to health.

At the beginning of the 3rd millennium evolution of a way of life of the modern person involves new requirements to food with a priority towards a practicality, a variety, nutritional value and financial advantage. Meat of a turkey and products from it perfectly fit into these new tendencies.

The regular use of meat of a turkey allows to cover considerable part of daily need of an organism for protein.

The reasons for which meat of a turkey has to be in your diet:

The turkey is tasty, easily acquired product rich with protein.

100 g of a turkey contain less than 3 g of fat, and it less saturated, than in other grades of meat.

Turkey — the richest source of vitamins of group B which participate in a metabolism of lipids, carbohydrates and proteins, turning them into the energy necessary for muscular activity.

Meat of a turkey is recommended at low-calorie, low-salt and hypoallergenic diets.

The amino acids which are formed of proteins of a turkey struggle with a depression, quash feeling of hunger and improve cerebration.

To attention of women! The majority of the vitamins and minerals which are contained in a turkey are necessary for maintenance of beauty of hair, skin, nails.

100 g of a turkey contain a half of standard daily rate of consumption of the selenium playing a special role for man's health, and also the most powerful antioxidant.