Swap to Turkey

There are so many fantastic reasons to change your meat not your menu. By swapping to turkey in place of your usual meat in favourite recipes such as spaghetti Bolognese you could, on average, significantly reduce the amount of saturated fat in a dish. For example an average* portion of spaghetti Bolognese made with beef mince contains 16g of saturated fat versus 5g of saturated fat when made with Turkey Thigh Mince, that’s a saturated fat reduction of up to two thirds (11g) per portion!** Not only that turkey is tasty, versatile and great value for money so isn’t it time you made the swap?

*An average portion of spaghetti Bolognese is 500g including pasta. ** McCance & Widdowson “The Composition of Foods, 6th edition” (2004). Royal Society of Chemistry: Cambridge and test samples.