Turkey meat rich in nutrition, with the characteristics of the meat of wild animals, high protein, low fat, low cholesterol content. Turkey meat contains a variety of amino acids, methionine and lysine were higher than other meat, and rich in vitamin E and B vitamins, especially vitamin B2 and niacin.

The turkey contains vitamin E (tocopherol), the substance is to maintain normal function of cells and hematopoietic necessary, with anti-aging and improve the human immune function. Turkey meat contains B vitamins, the body an important component of many enzymes, the function of the prevention of neurological disorders. Often eat turkey meat on hypertension, diabetes, cardiovascular and cerebrovascular disease have preventive effects. Cholesterol is contained in turkey meat is the lowest of all poultry. Particularly suitable for patients with cardiovascular disease or the elderly consumption.

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