Turkey

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Turkey meat comes from Meleagris gallopavo, which is the scientific name for the wild turkey.  Turkey meat, much like chicken and beef, is a great source of vitamin B12 and zinc. It’s also a good source of vitamin B6, selenium, phosphorus, niacin, potassium and protein.

One serving (4 ounces) of lean turkey breast can have up to half of your daily protein requirement.

Turkey meat can have an effect on our function and mood in a couple of different ways. Vitamin B12 can help reduce homocystine, which is an amino acid that can decrease our cognitive functions (i.e how sharp you think, feel and perceive things). Turkey also contains tryptophan, which is an amino acid that gets transformed into serotonin and eventually melatonin, one of the primary hormones that regulate our sleep. Melatonin is an integral part of our circadian rhythm, an internal clock that regulates our sleep cycles.

Turkey can be prepared as easily as beef or chicken. It has become more popular because it is a lean meat that comes in a variety of cuts. The nutritional content varies depending what part you are eating.

Like all meats, turkey meat is required to be inspected for wholesomeness by the USDA but it is not required to be graded or checked to see if it meets other standards. Manufacturers must volunteer to have their meat graded or inspected to see if it meets organic standards.

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