There is no comrade for taste and color. A dish that delights one person may not at all please another. This fully applies to dishes made from such an important food product as meat. However, it is necessary that the food is not only tasty, but also healthy. And different types of meat differ significantly both in the content of nutrients and in digestibility. For example, which meat is healthier: turkey or lamb?
The advantages of turkey
Turkey meat is low-calorie, very well absorbed by the body. Therefore, it is suitable for a person of any age, including young children and the elderly, and it is also used for certain diseases. Turkey meat is an excellent choice for dieters. After all, it contains a lot of protein and very little fat. In terms of the content of the trace element phosphorus, which is necessary for bone tissue and for the normal functioning of the brain, turkey meat is close to many types of sea fish.
But there is practically no cholesterol in turkey, which also speaks in its favor.
Turkey meat also has a high taste. Many turkey dishes are considered gourmet and are included in the menu of the most famous restaurants in the world. This meat helps regulate blood pressure. This product has many advantages. What are the disadvantages? They are, perhaps, completely absent. Although, of course, there are people who do not like turkey meat just for the taste.
The virtues of lamb
Some people, especially those living in some southern countries, prefer lamb to all other types of meat. Lamb, especially young, is well digested (better than beef), has a characteristic specific taste and aroma, especially appreciated by many lovers of barbecue and other meat dishes.
Although there are also quite a few people who do not like this scent.
In lamb, compared to beef and especially pork, there is much less cholesterol. An indisputable plus of mutton is the low content of purines (nitrogenous substances that promote the synthesis of uric acid in the body). But it is this acid that is the culprit of such unpleasant diseases as gout and uric acid stones. Therefore, in order to prevent these diseases, it is advisable to reduce the proportion of beef and especially pork in your diet, and at their expense to increase the proportion of lamb.
In addition, this meat contains a lot of the trace element fluoride, which protects tooth enamel from caries.
What are the disadvantages of lamb, except that not everyone likes its characteristic flavor? Lamb fat, which contains many saturated acids, is the most refractory of all types of meat fat, and therefore is more difficult to digest and less absorbed. People suffering from diseases of the gastrointestinal tract cannot eat this meat due to its high fat content.
Answering the question, what kind of meat is healthier, according to objective indicators, turkey should be preferred. Although any type of meat has both positive and negative properties.
