Related Products
Chicken Breast (184 cal) Cooked Chicken (237 cal) Chicken Breast (150 cal) Boiled Chicken (215 cal) Chicken Leg (233 cal) Chicken Wings (241 cal) White Meat Chicken (188 cal) Chicken fillet (150 cal) Skinless chicken (150 cal) Chicken cutlet (290 cal) Chicken steak (239 cal) Grilled chicken (193 cal) Chicken meat (181 cal) Fried chicken (284 cal) .) Rotisserie Chicken (150 cal) Chicken Thigh (226 cal) Whole Roast Chicken (227 cal) Baked Chicken (150 cal) Lean Chicken (143 cal) Skin-on Chicken (234 cal) Sauteed Chicken (217 kcal) Chicken skin (423 kcal) Canned chicken (155 kcal) Chicken gizzard (154 kcal) Minced chicken (189 kcal) Chicken heart (185 kcal) Chicken liver (170 kcal) Stewed chicken ( 210 cal) Raw chicken (172 cal) Chicken giblets (191 cal) Chicken leg (188 cal) Whole chicken (239 cal)
Calorie content and composition of chicken meat
Chicken meat contains 19 g of protein per 100 g of product, from 8 to 13 g of fat (depending on the cut part), and practically no carbohydrates, which makes this product indispensable in dietary nutrition. The calorie content of chicken meat is 190 kcal , and boiled chicken breast is only 123 kcal per 100 g of product.
Chicken contains a large number of microelements essential for the human body, including vitamins A, B, B12, C, E, F, as well as a number of important amino acids:
- Arginine – has anti-inflammatory and immunostimulating properties.
- Valine - together with leucine and lysine (which are also present in chicken meat) is responsible for the growth of muscle tissue, increases resistance to temperature changes and prevents a decrease in the level of serotonin (the hormone of happiness) in the human body.
- Purine – improves the absorption of nutrients and metabolic processes.
- Tryptophan – prevents hypovitaminosis.
- Taurine – affects the restoration of memory cells in the brain.
In modern poultry houses, broiler and meat breeds of chickens are raised. The latter are intended mainly for laying eggs.
Chickens raised at home are certainly superior to their farmed counterparts in terms of the amount of nutrients in meat, since they eat grass, grain and receive a sufficient amount of sunlight.
Composition of nutrients, BJU
Steamed chicken
| For quantity: 100 grams | ||
| Calories — 175 | Calories from fat - 78 | |
| BJU | ||
| Total fat content | 8.67g | |
| Saturated | 2.39g | |
| Polyunsaturated | 1.73g | |
| Monounsaturated | 3.6g | |
| Cholesterol | 128mg | |
| Total carbohydrate content | 0.03g | |
| Dietary fiber | 0g | |
| Sugar | 0g | |
| Squirrels | 24.23g | |
| Vitamins and microelements | ||
| A - 10.4 µg | C - 0mg | |
| B-6 – 0.46 mg | B-12 - 0.33mcg | |
| D - 0.16 µg | E - 0.22 mg | |
| Calcium 11mcg | Iron 0.89 mg | |
| Magnesium 23.7 mg | Zinc 1.8 mg | |
| Potassium 263 mg | Sodium 132 mg | |
Distribution of calories for BJU:Carbohydrates (1%) Fats (44%) Proteins (55%) | ||
Application
There are a huge number of ways to cook chicken, and every cookbook in the world has recipes for preparing dishes using chicken meat. The most popular methods of cooking chicken are frying chicken meat in oil with various spices or on the grill, stewing with vegetables, preparing various soups and broth. However, any of the above methods adds extra fat to dishes. Thus, the healthiest way to cook chicken is steaming. Steamed products retain the maximum amount of vitamins and microelements and facilitate their absorption by the body. First, the chicken meat is chopped into not very large pieces and marinated in sauce or lemon juice with various spices. After cooking, chicken breast can be eaten as a separate dish, or served with various side dishes, for example, buckwheat porridge, vegetables, rice. Chicken meat can be steamed along with a side dish, preserving almost all the vitamins and beneficial properties of the food.
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Other articles in this section
| Turkey cutlets Turkey is a delicious poultry that came to us from America. Today, turkey ranks honorably second after chicken in terms of frequency of consumption among the population. A turkey can reach a weight of 35 kg, but young birds whose weight does not exceed 10 kg are sold for sale, since their meat is the most dietary and tasty. |
| Pheasant An extremely valuable trophy among hunters is the pheasant. The males of this order of Galliformes have bright, rich plumage with various colors, in contrast to the females, which have a dull, inexpressive color. The weight of a pheasant reaches about 2 kg. Hunters need a license to obtain this prey, as poachers have killed too many pheasants. Nowadays, specialized farms are being built for growing pheasants and breeding them, mainly in order to increase their numbers. This bird lives in thickets of rivers and lakes, as well as in forests and bushes near water. Pheasants practically do not fly, only in the most rare cases, but they more than make up for this deficiency with the ability to run quickly. That is why their thighs and legs are tougher, and there is practically no fat under the thin skin. This is the main difference between this bird and domestic birds. |
| Lean ground beef Mince is a finely ground meat mass without bones. The fat content and calorie content of the minced meat that is obtained from it depends on which carcass meat is chosen. Only the meat pulp is used for lean minced meat, not including layers of fat. |
| Beef stew The history of the origin of the stew known to us all began in the 19th century. Then it was proposed to cut off slices like pieces of ham from the pork legs, which were in abundance, and preserve them. Customers liked the resulting product so much that they began to produce it in huge quantities. Of course: canned beef stew was tasty, cheap and stored for a long time. And in wartime, they became famous in many countries, and in Soviet times, canned meat was so often used by housewives that it even became a symbol of the USSR era. Today, consumers are familiar with stewed lamb, horse meat, stewed poultry, and, of course, the beloved beef. |
| Game Game is a dish with deep historical roots. From the moment man appeared and he created weapons, hunting began. Its goal was to obtain meat from wild animals for consumption. Currently, hunting is carried out by amateurs for pleasure and thrill and by professionals who reduce populations in nature reserves or hunt in special farms for raising animals. As a result, we have on our table a huge variety of dishes from various wild animals. These include black grouse, partridge, elk and many others. In most culinary contexts, the term game means cooked wild bird. |
| Smoked duck One of the most delicious and delicious dishes available at an affordable price is smoked duck. There are two types of smoking: cold - the product is left for a long time over a smoldering fire in smoke at a relatively low temperature; hot - food is placed in a smokehouse and smoked quickly at high temperature. You can make a smokehouse at home and delight yourself and your loved ones with various smoked meats. In order to start smoking, first the duck carcass must be plucked, then cut up, soaked in the prepared marinade for several days and then start smoking. |
| Chilled broiler chicken The fastest and most effective method is the method of raising broiler chickens. Since in a relatively short period of time it is possible to grow a much larger quantity of them to supply this product to stores, supermarkets and other enterprises. On the shelves of shopping malls you can often find chilled broiler chicken. Its carcass has already been pre-processed: plucked, gutted and chilled. |
| Pork heart Pork heart is an offal with a dense and hard structure, rich red color, consisting mainly of muscle tissue. Obtained after cutting up an animal carcass. Pork heart is used to prepare various dishes, including dietary ones. |
| Chicken liver Cooking liver has been known since ancient times in all countries of the world. It is famous for its delicate taste and ease of preparation. It is one of the most expensive by-products on the market, but, nevertheless, consumer demand for it is great. This offal is dietary and very healthy. |
| Pork lungs Pork lungs are the internal organs of an animal, which belong to the category of offal. They are often less beneficial than meat, liver and tongue. Pork lungs are composed of connective tissue and have a porous structure. In some European countries, this offal is one of the most expensive and delicious delicacies. Europeans value it as a low-calorie by-product and a powerful source of animal protein. The lung of a young animal is of great utility. |
Beneficial features
Chicken meat is perfectly digestible at any age, while increasing the body's defenses and creating conditions for normal life. This product is presented in an affordable price range for all categories of buyers, and includes:
- In the diet menu - when fighting excess weight and diabetes.
- In the diet of weightlifters and bodybuilders - to build mass, restore muscle fibers and maintain tone.
- Included in the diet of children and the elderly to maintain immunity.
In terms of protein content, chicken meat is one of the first places among livestock products.
In dietary and sports nutrition
Considering the calorie content of different parts of a chicken carcass, when consuming them in the diet, adhere to the following rules:
- Boiled chicken breast (white meat) is highly nutritious and low in calories compared to pork and beef.
- Boiled legs and drumsticks (red meat) contain a lot of iron, necessary for hematopoiesis, which prevents signs of iron deficiency anemia in humans.
- Chicken stew with vegetables, without adding oil, is a satisfying dietary dish.
- Chicken breast with pasta - as part of the daily requirement of essential amino acids and protein, during heavy physical activity.
In addition, chicken meat contains a sufficient amount of phosphorus and zinc, which are responsible for the health of hair, nail plates and tooth enamel.
For children and the elderly
Chicken meat is useful for maintaining the reproductive system of a woman and the bone tissue of the unborn child.
- All parts of boiled or stewed chicken are used as building material for the musculoskeletal system of a young growing organism.
- Chicken broth - recommended for weakened and sick people as a means to restore strength. for people with cardiovascular diseases and diseases of the gastrointestinal tract.
To prepare soups and broths, you should purchase meat breeds of chickens. Otherwise, it is important to consider that when preparing broth from broiler chickens, the first broth is drained in order to get rid of the possible presence of harmful substances and additives.
Steamed chicken drumsticks in a slow cooker
Today I will share a recipe for delicious steamed chicken drumsticks in a slow cooker. Therefore, to prepare this dish you will need a multicooker with the “Steam” option. Meat prepared in this way is tender, soft and, most importantly, healthy. Chicken can be included in the menu for baby or medical nutrition. And if you then lightly fry such meat, you can prepare various salads with it.
