Turkey
There is probably no other food that evokes images of celebration, family, friends and giving thanks than turkey. November is the month noted as the season for enjoying turkey but its wonderful taste and nutritional value should not be reserved just for the holidays as it is available to enjoy year-round.
The rise in popularity of this lean meat has been spurred by the increased availability of individual turkey pieces such as breasts, tenderloins, cutlets and ground turkey. These alternatives to cooking a whole turkey have made it more convenient for people to easily incorporate turkey into their diets.
Health Benefits
Turkey is a very good source of protein. A four ounce serving provides 65.1% of the daily value for protein, along with 11.9% of the daily value for saturated fat, about half the amount of saturated fat found in red meat. The structure of the human body is built on protein. We use animal and plant sources of protein for our amino acids and rearrange the nitrogen to make the pattern of amino acids we require.
Nutritional Profile
Turkey is a very good source of protein, providing 65.1% of the DV in a four ounce portion. Along with protein, turkey is a very good source of selenium. In addition, it is a good source of niacin, vitamin B6 and phosphorous.
History
Turkeys are native to the United States and Mexico and are a food that was part of the traditional culture of the native Americans. Christopher Columbus brought turkeys back with him to Europe upon his return from the New World and by the 16th century, turkeys were being domestically raised in Italy, France and England. At first, they were reserved for the banquet tables of royalty, but they soon became more widespread throughout societies.
Turkey has long been associated with American history. Think turkey and images of Pilgrims and Thanksgiving dinners are evoked. Benjamin Franklin must have felt that the turkey was all-American because he wanted it to be our national bird and was upset when the eagle was chosen instead. But the turkey as an icon of America and freedom doesn't stop there - Neil Armstrong and Buzz Aldrin ate roasted turkey (well, space food roasted turkey) as part of their first meal on the moon.
Today, the countries that consume the most turkey per person include Israel, the United States, France, Italy, the United Kingdom, Canada and the Netherlands.
Top of page