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Properties and benefits: chicken
Season: chicken
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Cook with chicken
Chicken
The chicken is the breeding gallinaceous bird (male or female) slaughtered with a maximum age of 20 weeks. Currently, chicken is raised intensively on farms, since, due to its great versatility, it is a very common food in all homes.
Chicken meat is made up of 70% water, is rich in protein and is very easy to digest, even more so than turkey. In addition, due to its versatility in the kitchen, it is a suitable food for weight control diets.
Properties and benefits: chicken
Some benefits you didn't know about taking chicken
The nutritional composition of this meat varies depending on the age of the animal at slaughter. For example, the older birds contain more fat. There is also a difference in composition between the different chicken cuts, such as the breast, whose protein content is higher than that of the leg. The content, distribution and composition of fat in the chicken is similar to all the other farm poultry.
In respect to the vitamin content, there is a notable presence of folic acid and vitamin B3 (niacin). Among the minerals, the level of iron and zinc is less than in red meat, although chicken is a better source of phosphorous and potassium.
Nutritional composition: Calories: 167 kcal, Water: 70.3 g, Protein: 20 g, Fat: 9.7 g, Calcium: 13 mg, Iron: 1.1 mg, Magnesium: 22 mg, Zinc: 1 mg, Potassium: 248 mg, Phosphorous: 198 mg, Selenium: 6 mg, Niacin: 10.4 mg, Vitamin B6: 0.3 mg, Folates: 10 mg
Nutritional values
167.0
Kcal
167.0
Kj
9.7 gr
Fat
0.0 gr
CHO
20.0 gr
Protein
0.0 gr
Salt
