You are here: Products The benefits and harms of Eggs Turkey
Turkeys homeland is America, Columbus brought this bird in Europe, so it has spread across the globe. turkey eggs in their consumer qualities are very similar to regular chicken eggs, but they contain much higher amounts of cholesterol. One turkey egg can be up to 75 grams of weight. Thick shell with numerous pores are usually white or cream-colored with small speckles. Younger birds shells lighter and egg size smaller than that of adults. The presence of pores ensures that the shell passes all foreign odors, so store this product should be separate from other strong-smelling.
Turkey eggs can acquire only in special farms on breeders, they are not found in commercially available. For one season the turkey is able to carry up to 25 eggs, this explains their relatively high price.
Calorie or energy content of whole fresh raw turkey eggs is about 170 calories. The nutritional value of the water, ash, cholesterol and saturated fatty acids, as well as proteins, carbohydrates and fats. The complex of vitamins include vitamins B, A and PP. The composition contains trace elements such as iron, selenium, manganese, zinc and copper. Macro elements - calcium, sulfur, phosphorus, magnesium, sodium and potassium.
The most useful are those eggs that were demolished in the summer, at a time when the bird feeds mainly on fresh grass.
Thanks to the balanced composition of vitamins and minerals the use of this product in the food will strengthen the immune system and accelerate metabolism, improve the functioning of the nervous and digestive system, brain activity. turkey eggs have a shielding effect and have an alkaline reaction, protect the stomach wall from the aggressive exposure to harmful factors. Therefore, they are shown to people with high acidity of the stomach.
The B vitamins help to get rid of fatigue and helps normalize sleep. Phosphorus and calcium are responsible for regeneration and strengthening of the bone tissue, also thanks to these elements improved condition of hair, nail plates and teeth. Vitamin A is good for vision, and vitamin E binds free radicals, thereby preserving the beauty of the skin. Potassium strengthens the heart and circulatory system, normalizes water balance sodium.
Since the eggs do not cause allergic reactions, they are recommended to include in the diet of small children.
turkey eggs used in cooking for cooking omelets, desserts and cocktails, they are added to salads and dough for baking. If you split the eggshell and pour its contents into a boiling water will get poached eggs. Delicatessen eggs consumed in cooked form, it will take about 10 minutes. Also, they can fry. Because the protein can be prepared soufflé yolk and eggnog. Do not eat eggs, not treated with heat, as this may damage the stomach, because they are so poorly absorbed by the intestine and litter decomposition products and exchange.
In cosmetology turkey eggs are used to create a moisturizing and nourishing masks for hair, face and body, they successfully replace conventional eggs.
In most cases, these eggs are used for breeding. Only eggs from healthy individuals, regular shape with a smooth and clean shell, sedentary yolk in the center and the air bag in a blunt end, suitable for incubation. Rate all these qualities, you can use radiographic on candling and visually.
From the use of this product is to give people with individual intolerance to eggs, with problems in protein digestion due to renal or hepatic disease. Since turkey eggs is quite high in calories and contain a lot of fat, do not they get involved in people with obesity or dieters.