Turkey is a very common ingredient in the United States, and Americans like to eat it. Why is it not common in China?

Turkey is not like ordinary chicken. Turkey is particularly difficult to cook. Even if it is roasted in the oven for a while, it will not be fully cooked. Therefore, when Americans make turkey, they stuff butter into the belly of the turkey so that it can be heated faster on the skewers. This is too troublesome for our country's barbecue chicken.

Not only that, the meat of turkey is not very flavorful, and a lot of seasonings need to be added during cooking. For chickens in our country, just adding some star anise is enough. Therefore, it makes sense that turkey is not popular in our country. After all, no one wants to spend a long time preparing a turkey that does not taste good. In the time it takes to cook a turkey, you can fry a table full of vegetables.

The main reason why Americans love turkey so much is because Americans love to use knives and forks. And turkey has very few bones and is basically meat, so it is especially suitable for Americans to eat. In fact, the truth is the same. If we put our chickens in the United States, they will also find it troublesome. What is the nutrition of turkey?

Turkey is a type of poultry, and in terms of nutrition, it is actually similar to the chicken we often eat. First of all, it is a high-protein food. According to the testing data of the Chinese Food Composition Table, every 100 grams of chicken legs and chicken breasts contain 16 grams and 19.4 grams of protein respectively, while turkey legs and turkey breasts of the same weight also contain 20 grams and 22.4 grams of protein respectively. Secondly, Turkey contains lower fat and cholesterol than pork, beef, sheep and other livestock meat.

For example, every 100 grams of turkey leg contains 1.2 grams of fat and 58 mg of cholesterol. The pork we often eat, even if it is lean meat, has 6.2 grams of fat and 81 mg of cholesterol. Moreover, in terms of the composition ratio of fatty acids, poultry meat including turkey (such as chicken, duck, and goose) is mainly composed of monounsaturated fatty acids, while livestock meat (such as pigs, cattle, and sheep) is mainly composed of saturated fatty acids.

The saturated fatty acid content in pork fat generally accounts for 35-45%, mutton 45-55%, and beef 50-60%[3]. Current research believes that excessive intake of saturated fatty acids can cause harm to the endocrine system, while monounsaturated fatty acids and polyunsaturated fatty acids have a certain protective effect on human health. Of course, the premise of this beneficial effect is the intake of energy. Not excessive[3].