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2. Cultural and social
Food culture plays a crucial role in determining what food is eaten and what is not. In many crops, turkey is mainly considered a source of meat rather than an egg producer. Chicken eggs, on the other hand, are an integral part of daily food in many kitchens.
Practical aspects
1. Production and yield
One of the main factors contributing to the scarcity of turkey eggs is their production. Turkeys (female turkeys) do not lay eggs in large quantities such as hens. On average, one turkey lays about 100 to 150 eggs per year, compared to 250 to 300 eggs for one hen.
2. Size and storage
Turkey eggs are much larger than hens' eggs, which can affect their storage and use in cooking. The larger size also requires a different cooking time and can make the preparation of traditional recipes more complicated.
Nutritional aspects
1. Nutritional value
Turkey eggs are rich in proteins, vitamins and minerals, but their nutritional composition is similar to that of chicken eggs. However, for some consumers, the difference in taste and texture may not justify the use of a less common ingredient.
2. Food sensitivities
Some people may have allergies or food intolerances that limit their consumption of eggs, whether chicken or turkey. This may further reduce interest in turkey eggs.
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