Why Is Ground Turkey Better Than Ground Beef

Ground Turkey vs. Ground Beef

Hueschen claims that there aren’t many significant nutritional differences between ground beef and turkey.

“The nutrition panel (calories, sodium, cholesterol, etc. is quite similar for ground beef and ground turkey, provided that the same lean to fat ratio is chosen, according to Hueschen.

This ratio is the percentage of lean meat vs. the percentage of fat. “93/7,” for instance, indicates that the meat content is 93% lean and 7% fat. You’ll eat less saturated fat the lower the fat content.

In order to mitigate the consumption of excess fat from ground beef and turkey, Hueschen suggests the following options:

  • Drain grease from the pan
  • Rinse meat with hot water once done cooking
  • Blot meat with a paper towel to absorb remaining grease

Hueschen claims that the flavor difference is negligible and that, depending on application, you might not even detect it. This suggests that ground turkey can be made to taste similar to beef.

“If the meat is the main ingredient, like in a burger patty, as opposed to in a casserole, you’re more likely to notice the difference in flavor between ground turkey and ground beef.” Hueschen claims that most people are unable to distinguish differences in mixed dishes.

Ground beef and turkey prices can differ significantly depending on the brand, retailer, and item. She advises evaluating costs and choosing the best choice for you and your family.

What is the Healthiest Meat?

Hueschen suggests consuming lean meat and poultry in order to lower your intake of saturated fat. This can also help you reduce calories to lose weight.

When selecting lean meats, look for the terms “round” or “loin.” ’ These tend to signify leaner cuts. Additionally, select cuts with minimal marbling and remove fat prior to cooking. Remove the skin if you’re eating poultry, such as chicken, advises Hueschen.

Although Hueschen points out that red meat does contain a number of beneficial nutrients, such as protein, B vitamins, iron, and zinc, despite popular belief to the contrary, Similarly, plant-based meat substitutes like tofu and mushrooms are high in protein and can serve as a good source of protein.

“It is possible to include meat substitutes in a diet that is generally balanced.” Hueschen states, “To help you make the best decision for you, read and compare labels.”

Overall, a person’s age, gender, activity level, health issues, and other factors affect the recommended daily intake of protein. Based on Adult Dietary Reference Intakes (DRI), the following recommended daily intakes of protein are made:

  • Women ages 19-51+ = 46 gm/day
  • Men ages 19-51+ = 56 gm/day

*As a point of comparison, a cup of chicken breast has 43 grams of protein, while an egg only has 6 grams. Hueschen states, “Nutrients provided by various types of protein foods differ, so I encourage people to get their protein from a variety of sources” to ensure you’re getting a good source of the macronutrient. Seafood, lean meats and poultry, eggs, legumes (beans and peas), nuts, seeds, and soy products can all fall under this category. ”.

See your doctor for more details on the kinds of foods that are best for your health.

Initially, you have to create an equal comparison between the two meats by utilizing the same amount of ounces and lean-to-fat ratio. The percentage of lean meat to fat is known as the lean-to-fat ratio. For example, 93/7 indicates that 93% of the meat is lean and 7% is fat. The nutrition panel shows surprising similarities between the USDA’s data for a 4-ounce serving of 93/7 ground beef and 4 ounces of 93/7 ground turkey. Ground beef has 172 calories, 7. 9 grams fat and 3. Compared to ground turkey, which has 170 calories, 3 grams of saturated fat, 9 4 grams fat and 2. 5 grams saturated fat. Ground beef has 2. Compared to ground turkey, it has four grams more protein, a little lower cholesterol, and more iron and zinc.

Ultimately, the key is to purchase ground turkey or beef with a minimum lean-to-fat ratio of 93/7. The objective is to reduce saturated fat because consuming too much of it can raise LDL cholesterol, which raises the risk of heart disease and stroke. Saturated fat content of ground turkey is lower, but only by 0. 8 grams, and adding cheese, salt, or eggs for flavor or moisture won’t make it any healthier for your heart.

Most people will tell you that ground turkey is healthier than ground beef, and they’re not incorrect in their assessment. But is it really that much healthier?.

ABOUT THE AUTHOR: Livingston, McLean, and Woodford Counties are served by Jenna Smith, a nutrition and wellness educator with University of Illinois Extension. Smith uses her background as a registered dietitian nutritionist to provide Livingston, McLean, and Woodford Counties, as well as other areas, with informative content and innovative programs.

Whisk together lime juice, fish sauce, sriracha, soy sauce, and honey in a small bowl and set it aside. Heat the vegetable oil and sesame in a big skillet over medium-high heat. Add onion and bell pepper slices; cook for 3-4 minutes. Add garlic, stirring for about 45 seconds. Remove veggies to a bowl. Place the ground turkey in the skillet and cook, stirring occasionally, until the turkey reaches an internal temperature of at least 165 degrees Fahrenheit. Add the sauce, veggies, and basil to the turkey and cook for two to three minutes. Serve warm.