Chicken is in the white meat group, providing a lot of protein, which is the main group of substances that form the structure of cells and affect the development of weight, height and human brain.
Chicken has less cholesterol than red meat, helping to reduce the risk of cardiovascular diseases. 100 g of chicken contains 199 calories, 20.3 g protein, 4.3 g fat and many vitamins A, E, C, B1, B2, PP, minerals calcium, phosphorus, and iron that are beneficial for health. In addition, chicken meat contains high levels of beta-carotene, lycopene, retinol, and alpha, all derived from vitamin A that have the effect of enhancing vision.
Chicken parts in different positions will have different nutritional values in terms of protein, fat and fat composition.
Chicken is divided into 2 types, including white meat from the breast to the chicken breast and brown meat from the wings, legs and thighs.
The meat in chicken thighs is usually firm, has lots of muscle, tendons, and is crispy and delicious, which many people like more than the breast. However, the meat in chicken thighs contains more cholesterol than the breast.
Chicken breast is also the place with the highest nutritional value in chicken. In 100 g of chicken breast there is 18 g of protein, contains many B vitamins that are good for preventing cataracts and skin disorders, increasing immunity, and also low in fat.
In addition, chicken thighs and wings are two locations that farmers often choose to inject vaccines or drugs to prevent poultry diseases, so the possibility of drug residues in the meat cannot be ruled out. At the same time, the chicken’s neck and internal organs contain a lot of bad cholesterol. Fish floats are places that contain many bacteria and should not be eaten.