Diet Tests

Poultry | Turkey, chicken, duck, or goose?


Poultry is a popular meat frequently recommended by dietitians. It has many good qualities; it’s low in calories but high in nutrients, and can be bought almost everywhere. It’s a good idea to establish if every poultry type is equally healthy. Which one should you choose? Turkey, chicken, duck, or goose?


The meat is delicate and has a rich flavor. It contains important microelements such as phosphorus and potassium. Additionally, turkey is a good source of magnesium, iron, and zinc. It’s also high in B vitamins, niacin, riboflavin, and thiamin. These compounds are essential for the proper development of the nervous system and sustaining adequate body efficiency. Keep in mind that, apart from being higher in calories, the dark flesh around turkey thighs also contains more iron and zinc than the light breast flesh. Turkey can be recommended to almost everyone, especially children, pregnant women, and elders. For more information about turkey see


As chicken meat is low in calories, it contains little fat. Chicken is one of the best sources of easily absorbable, quality protein.  In fact, a chicken breast contains the most protein of all meats. Chicken is also a great source of niacin, which reduces the bad cholesterol in your body. The meat also provides you with essential amino acids, which your body doesn’t produce on its own so they have to come from food. Additionally, chicken contains important B vitamins, minerals, including zinc, iron, magnesium, and potassium. Be that as it may, chickens are often kept in cages and fed antibiotics. So it’s recommended to buy their meat from trusted sources, mainly ones that use ecological breeding.


Duck is considered to be poultry of the highest quality. It remains mellow and tender even when roasted. Duck has a high protein content, and its fat content is lower than that of red meat. This makes the protein easy to digest and absorb. What’s more, duck contains phosphorus, iron, potassium, and vitamins A, B, E. As follows, the meat is recommended to people with low immunity.


This meat remains largely underappreciated in our kitchens, while it’s not only tasty but also healthy. It’s a source of vitamins A and E, and B vitamins. Duck fat contains high amounts of unsaturated fatty acids: oleic acid, linoleic acid, and linolenic acid. The acids support the reduction of the bad cholesterol and the increase of the good cholesterol. They also improve brain function. Eating goose is recommended to people suffering from heart disease. Additionally, the meat boosts the immune system. Apart from the meat’s many positive qualities, duck fat is also worth a mention. It has a rich flavor and is highly appreciated by chefs around the world. In the past, goose lard was often used for medical purposes.

Poultry: A word of advice

  • Opt for poultry in air-tight packaging or placed on a tray. This enables you to easily check the eat-by date, and be sure that the meat has been adequately secured against pollution.
  • Check poultry’s quality and place of origin. Choose meat from animals bred in ecological conditions. The best type of poultry is marked with QAFP symbol. It means that the birds weren’t given antibiotics and growth hormones.
  • Frozen foods are no less good. Ducks and geese are often bred seasonally. Frozen poultry doesn’t lose its nutritional properties.

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