Turkey, mechanically deboned, from turkey frames
Category: Poultry Products Method: Raw
Nutrition Highlights
Serving Size
Calories
456
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 327 (71.6%) |
| Protein | 121 (26.5%) |
| Total | 456 (100%) |
Serving: 0 lb [227g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 157 (69.1%) |
| Fat | 36 (16.0%) |
| Protein | 30 (13.3%) |
| Ash | 2.5 (1.1%) |
| Total | 227 (100%) |
Serving: 0 lb [227g]
Benefits
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High in protein, with 31 grams of protein per 3-ounce serving. Protein helps build and repair muscles
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Low in fat, with only 3 grams of total fat and 1 gram of saturated fat per serving. This makes it a lean meat choice
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A good source of niacin, selenium, and vitamin B6. These nutrients support energy production and metabolism
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Contains zinc and phosphorus which support bone health and cell growth and division
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May help support satiety due to its protein content, which can aid in healthy weight management when consumed as part of an overall healthy diet
Risks
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Mechanically deboned turkey may have a higher risk of contamination from salmonella or other bacteria as the mechanical deboning process can squeeze bacteria from the meat onto the surface
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As it is made from turkey frames, it has a higher fat content than regular cuts of turkey meat which increases the risks of heart disease and obesity if consumed in large amounts regularly
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The raw state increases the risks of food poisoning if not properly handled and cooked to a safe internal temperature to kill any bacteria
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May contain bone fragments or other small particles as it is mechanically deboned which poses a choking risk if consumed without further processing or grinding
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Higher risk of exposure to antibiotics or hormones used in commercial turkey raising if sourced from intensively farmed turkeys and not organic
Additional Information
Turkey, mechanically deboned, from turkey frames, raw, is a versatile food product that offers several nutritional benefits. However, it also carries certain risks that should be taken into consideration. Let's explore both aspects in detail.
Nutritional Benefits:
1. Lean Protein Source: Turkey meat is known for its high protein content, making it an excellent choice for individuals looking to meet their protein requirements. It is particularly beneficial for muscle growth and repair, supporting overall body function and aiding in weight management.
2. Essential Amino Acids: Turkey meat provides all essential amino acids required by the body for various functions, including building and repairing tissues, producing enzymes and hormones, and supporting immune function. These amino acids cannot be synthesized by the body and must be obtained through the diet.
3. Low in Fat: Turkey, especially mechanically deboned meat from turkey frames, is relatively low in fat compared to other meat sources. This makes it a healthier option for individuals aiming to reduce their overall fat intake or maintain a balanced diet.
4. Vitamins and Minerals: Turkey meat contains essential vitamins and minerals, including vitamin B6, niacin, phosphorus, selenium, and zinc. These nutrients play crucial roles in energy metabolism, immune function, DNA synthesis, and the maintenance of healthy bones and teeth.
Risks and Considerations:
1. High Sodium Content: Depending on the processing methods and additives used, mechanically deboned turkey meat may have a higher sodium content. Excessive sodium intake can contribute to high blood pressure and increase the risk of cardiovascular diseases. It is important to read labels and select products with lower sodium content or opt for fresh, minimally processed turkey meat.
2. Potential Contamination: Raw turkey products carry a risk of bacterial contamination, particularly Salmonella and Campylobacter. Proper handling, storage, and cooking techniques are essential to minimize the risk of foodborne illnesses. Thoroughly cooking the turkey meat to an internal temperature of 165°F (74°C) helps kill harmful bacteria.
3. Additives and Preservatives: Some mechanically deboned turkey products may contain additives and preservatives to enhance flavor, texture, and shelf life. These additives can include sodium nitrite/nitrate, which may form carcinogenic compounds when exposed to high heat. It is advisable to choose products with minimal or no additives and preservatives.
4. Potential Allergenic Reactions: Individuals with known allergies to poultry or specific proteins found in turkey may experience allergic reactions when consuming turkey meat. It is important to be aware of any pre-existing allergies or sensitivities and seek medical advice if necessary.
In conclusion, turkey, mechanically deboned, from turkey frames, raw, offers several nutritional benefits as a lean protein source with essential amino acids, vitamins, and minerals. However, it is crucial to be mindful of the potential risks associated with sodium content, bacterial contamination, additives, preservatives, and allergenic reactions. By selecting high-quality, minimally processed turkey meat and following proper food safety practices, individuals can enjoy the nutritional benefits while minimizing the risks.