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Zinc About It

      11-22-2010 1:34 PM

With Thanksgiving just a few days away and turkey being the main course in most homes, it brings to mind the benefits of eating turkey.  Turkey is an excellent, low-fat protein source.  A 3-ounce serving of skinless turkey (about the size of a deck of cards) has only 131 calories and 3 grams of fat:  A 3-ounce sirloin steak has 211 calories and 13 grams of fat. 

Turkey also is a good source of zinc, a trace element that is essential for our bodies.  In spite of this, the jury is out as to whether zinc supplementation is helpful for cancer patients.  Some research suggests that zinc is depleted in our bodies during chemotherapy and radiation therapy and that this can lead to taste changes. 

Zinc supplementation is not recommended at this time.  Some studies show that zinc supplementation may increase the risk of prostate cancer.  The Office of Dietary Supplements has an excellent website for further information on Zinc Supplementation.

Whether you eat the turkey for a boost of zinc or as a lean protein source, it is an excellent choice.  Below is a recipe my family uses to get the most out of our Thanksgiving turkey.  I hope you enjoy it as much as we do.

Recipe:
Turkey Tetrazzini

1 package (7 ounces) spaghetti
1 jar (16 ounces) Alfredo sauce
1 cup frozen sweet peas
½ teaspoon salt
¼ teaspoon pepper
2 cups cubed cooked turkey or chicken
1 can (4 ounces) sliced mushrooms, drained
½ cup grated Parmesan cheese
  1.  Heat oven to 350°.  Cook spaghetti as directed on package.
  2. While spaghetti is cooking pour Alfredo sauce in medium saucepan with frozen peas.  Cook until peas are warm.  Add cooked turkey, salt, pepper and mushrooms. 
  3. Place cooked spaghetti in glass 9" x  13" greased pan.  Pour Alfredo mixture over spaghetti.  Sprinkle with Parmesan. 
  4. Bake uncovered 20-25 minutes.
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