The benefits and harms of turkey eggs
turkey eggs in their useful properties practically do not differ from chicken and goose eggs. The Spaniards began to use them, therefore, the turkey that lays an egg is often called the Spanish chicken.
The benefits and harms of turkey eggs
General information about turkey eggs
The turkeys imported from America lay eggs that are closest to chicken in their consumer properties. However, although turkey and chicken eggs are in many ways similar, turkeys have their own characteristics in the description:
- the average weight is about 70 - maximum 75 grams, and if you look at the photo and video, the first thing that catches your eye is that turkey eggs are about one and a half times larger than chicken, while the weight of eggs laid by young turkeys is slightly less than those of adults,
- due to the content in the egg of a greater amount of vitamin-mineral complex and incoming amino acids, the usefulness of turkey eggs is greater than that of chicken eggs,
- The eggshell is quite dense, but the structure is loose, of a light creamy shade with small dark specks present on the surface, while the color of the shell is the lighter, the younger the turkey.
Turkey eggs are not sold through retail chains. You can buy them only from farmers who breed turkeys. Depending on the breed of turkeys, poultry egg production can be in the range of 25 to 50 pieces per year, which justifies how much they cost from sellers.
Turkey egg composition
Hypoallergenic yolks with protein, valuable in their composition, belong to the diet menu, this is a klondike of minerals and vitamins, therefore they are recommended for inclusion in food not only for an adult, they should be given to a child to eat, but they have benefits and harms. The dietary benefits and benefits of a turkey egg are almost on par with those obtained from quails and guinea fowls:
- regular use can have a beneficial effect on the functioning of the human nervous system, brain activity,
- turkey eggs, together with the B vitamins included in it, increase the body's resistance and accelerate metabolic processes, relieve fatigue and normalize sleep,
- the inclusion of an egg turkey product with a high content of vitamin D in the diet of a child under the age of one year helps prevent rickets and osteoporosis,
- in case of problems with a high level of gastric acidity, the use of raw proteins and yolks can envelop the digestive walls, reducing pain thresholds and normalizing the acidity of gastric juice,
- The phosphorus and calcium contained in the egg regenerate and strengthen the skeletal system, the vitamin A present serves as an aid for vision.
For cosmetic purposes, turkey eggs have beneficial properties for strengthening nails and hair, and the free radical binding E helps to preserve the beauty of the skin. In dietetics, they are recommended to saturate the body with protein components, they are eaten with the task of normalizing excess weight and strengthening muscle mass.
The calorie content in an egg is about 170-171 kilocalories per 100 grams of product.
Can't eat too many eggs
Scientists have found high levels of cholesterol in turkey eggs, but they are inclined to believe that its properties are different from those that are fatty foods that are harmful to the body, and if the recommended consumption rates are followed, the risk of atherosclerosis is minimized.
The turkey is believed to be the healthiest food when it is sat on the nest in the summer, - in such conditions, its main diet is provided by fresh herbs.
Restrictions on use
When eating healthy turkey yolks and proteins, restrictions on their quantity should be observed, since the main nutritional value is distributed mainly between proteins and fats:
- protein component - 13.7 g
- fatty component - 11.9 g,
- carbohydrates - 1.1 g,
- ash - 0.8 g,
- water - 73 gr.
Thus, dietary turkey eggs are a food with a fairly high percentage of fat and low intake of carbohydrates. It can be put on the list of products that, if consumed in increased quantities, can be harmful and cause the appearance of extra pounds. The recommended amount that is safe for weight is no more than two to three pieces per week.
In extremely rare cases, hypoallergenic turkey eggs can cause the body to react to the components included in them, which are individually intolerable.
Among other situations where the egg product of turkeys can harm the body:
- violation of the processes of breakdown of protein components and renal-hepatic diseases arising for this reason,
- poor digestibility of products.
Features of use
In a turkey egg, you can find one of the ingredients for preparing a variety of dishes:
- you can make omelets and poached with it,
- it is used in desserts and cocktails,
- it is added to salads and baked goods.
This delicious dietary egg product is consumed both raw and fried and boiled.
The average boiling time for an egg is about ten minutes.
When used in home cooking, its safety is of no small importance. Due to the fact that the eggshell has a rather loose structure, this product is stored away from smoked meats, fish, onions and citrus fruits, from which the egg can absorb odors. To reduce the absorption of extraneous odors, some housewives, during storage, process a mixture of sunflower and linseed oil with paraffin, or place the egg for a while in a solution with salt.
To increase the shelf life of unused yolks, it is enough to fill them with cold water and put them in the refrigerator.
In many cases, turkey eggs on a private farm are the material for incubationwhen the turkeys sit down to hatch their offspring. For such purposes, those are suitable that have the correct shape and smooth shell, without damage, have passed transillumination by means of an ovoscope or visually analyzed for yolk quality.