Fat and Cholesterol in Turkey

Question: My question concerns all of the new turkey products that are on the market. I am concerned about cholesterol and fat in our diets and have switched to turkey ham, turkey sausage and turkey pastrami. Am I only fooling myself that we are getting less fat and cholesterol?

Answer: Yes and no. According to the National Turkey Federation, “Turkey deli meats are made from the cured meat of the lean turkey thigh without adding extra fats. The result is a savings of about 100 calories and at least 5 grams of fat. In some cases, such as salami, there is a 50% savings in fat.”

A comparison chart compiled by the Federation with information from Agricultural Handbook No. 8-5, 1979, Agricultural Handbook No. 456, 1975 and “The Year Round Turkey Cookbook” (McGraw-Hill: 1980) by Barbara Gibbons compares a 3 1/2-ounce or 100 gram serving of turkey deli and ground meat products. For example:

Turkey salami--196 calories, 16.4 grams protein and 13.8 grams fat vs. beef salami--310 calories, 17.5 grams protein and 25.5 grams fat.

Turkey pastrami--141 calories, 18.4 grams protein and 6.2 grams fat vs. beef pastrami--397 calories, 19.2 grams fat, 37.0 grams fat.

Turkey bologna--199 calories, 13.7 grams protein and 15.2 grams fat vs. red meat bologna--289 calories, 12.7 grams protein and 25.1 grams fat.

Turkey ham--128 calories, 18.9 grams protein and 5.1 grams fat vs. pork ham--233 calories, 19.0 grams protein and 17.0 grams fat.

Turkey frankfurters--226 calories, 14.3 grams protein, 17.7 grams fat vs. red meat frankfurters--302 calories, 12.8 grams protein and 26.5 grams fat.

Turkey breakfast sausage (uncooked)--194 calories, 12.3 grams protein and 14.1 grams fat vs. pork breakfast sausage (uncooked)--497 calories, 9.4 grams protein and 50.7 grams fat.

As for cholesterol in a 100 gram serving, some turkey deli products are higher than their red meat counterparts. This results when not only the turkey meat, but some skin, is removed during mechanical processing. The following turkey products figures were provided by Louis Rich. The data on red meats are from Agriculture Handbook No. 8-7, 1980:

Turkey salami--83 mg. vs. beef salami--60 mg. and beef and pork salami--65 mg.

Turkey bologna--70 mg. vs. beef bologna--56 mg. and pork bologna--59 mg.

Turkey ham--62 vs. regular ham (about 11% fat)--57 mg.

Turkey frankfurters--86 mg. vs. beef frankfurters--48 mg. and beef and pork--50.

Turkey breakfast sausage (cooked)--81 vs. pork sausage (cooked)--83 mg.

Turkey pastrami--54 mg vs. beef pastrami--not available.

A nutrient facts pamphlet from Louis Rich states, “It is also important to note that most of the fat which is present in turkey is unsaturated which is often preferred from a nutritional standpoint.” Your final decision may need to be based on whether it is saturated fat or cholesterol that you wish to avoid.

Q: A recent recipe in the Times Food Section called for cream of coconut. Where can I get this?

A: Cream of coconut is available in the liquor department of most supermarkets and in liquor stores.

In response to the July 14 You Asked About . . . column on what to do with ripe bananas, A. Leslie writes that “the ripe fruit can be successfully frozen if peeled and wrapped individually in foil. To serve, slice thinly while still frozen, sugar lightly and pour a little cream over it--the cream freezes to the fruit if you work fast. A nice hurry-up dessert with a good cookie.”