Liczba kalorii w indyckim mięsie: niezbędny składnik w diecie sportowca
Oliwia Kaczmarek
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Ekspert Diets Premium • 17.03.2026
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Zweryfikowane merytorycznie przez dietetyka klinicznego:
Treść artykułu została zweryfikowana pod kątem zgodności z normami żywieniowymi IŻŻ, WHO oraz standardami klinicznymi PTGiP.
| Ekspert Diets Premium Oliwia Kaczmarek | min czytania 2 min | Zweryfikowane merytorycznie przez dietetyka klinicznego 17.03.2026 |
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Najważniejsze fakty w pigułce
Spożycie mięsa indyka w Polsce zwiększa się z roku na rok. Po kurczaku i wieprzowinie jest to najbardziej preferowany rodzaj mięsa. Dlaczego warto włączyć je do swojego jadłospisu?
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Superior nutritional level
Turkey meat is recognized as a source of high-quality nutrition and low calorie content. It practically contains no fat or cholesterol. Among the lipids, a significant portion consists of unsaturated fatty acids. Furthermore, it is known for its high level of full-value protein. For these reasons, it is often referred to as high-nutrient meat, which is easily digestible and absorbable.
The nutritive components present in 100 g of individual parts of turkey meat
Source: Kunachowicz H. and associates, Tables of composition and nutritional value of food, Warsaw 2005.
Nutrients present in turkey meat
Turkey meat is a source of significant amounts of B vitamins B1, B2, B3, B6, B12 and vitamin A. Turkey is also a rich source of zinc, phosphorus, magnesium and potassium. Zinc is an essential micronutrient in the human diet. It is a component of many enzymes that are involved in the metabolism of carbohydrates, proteins, and nucleic acids. It provides good conditions for hair, skin and nails, also influences the proper functioning of the reproductive organs. In different parts of the turkey, there are also smaller amounts of iron, calcium and copper. The content of individual nutrients depends on the part of the carcass. The following table shows the content of vitamins and some minerals in 100 g of different parts of the turkey carcass.
Content of vitamins and selected mineral components in 100 g of different parts of turkey meat
Source: Kunachowicz H. et al., Tables of composition and nutritional value of food, Warsaw 2005.
The necessity of consuming turkey meat in athletes' diets
Protein is a critical component in the nutrition of every human being, especially in the diet of physically active individuals. Every form of physical activity results in increased protein breakdown that needs to be replenished. Additionally, protein supports the body's recovery after physical exertion and in building muscle mass. The longer and more intense the training, the more protein is required by the human body. Turkey meat contains high-quality protein. It includes all essential amino acids necessary for the body that cannot be produced on its own. Furthermore, turkey meat is very easily digestible and does not burden the digestive system.
Oliwia Kaczmarek
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