Chicken dishes are frequent guests at our tables. For those who keep track of calories, we suggest studying the composition of chicken pulp and its properties.

Composition of Chicken Meat

One chicken carcass contains:

Fillet

Ham

Pulp

Calorie content and nutritional value

It is very important for people who are on diets and following a sports diet to know how many calories are in chicken meat so that the daily diet can be calculated. In chicken carcass of category I - 238 kcal, in carcass of category II - 159 kcal. In more detail about the energy value and the number of calories per 100 grams in each part of the chicken carcass we will describe further.

Did you know? Images of chicken are found on coins in 16 countries of the world: they are the most numerous among all the images of birds in numismatics.

Chicken

We study the energy value of the main components of the carcass.

Breast

Shin

Hip

Neck

Wings

Back

Offal

Now let's evaluate the nutritional value of offal.

Belly button

Stomachs

Liver

A heart

Leather

Did you know? In chickens, the esophagus is arranged in such a way that food moves along it only under the influence of gravity. Muscles are not involved in this process. Because of this, in order to swallow food, the bird is forced to raise its head in an upright position.

Eating Chicken Meat

Chicken meat is considered one of the best diet foods. He is advised to eat with various diseases, to maintain the body after suffering serious ailments and surgical interventions, to people seeking to say goodbye to extra pounds.However, you should find out if it is harmful to certain groups of people, having analyzed all its useful and harmful properties.

Benefit and harm

The positive side of the action is due to its rich composition. Here is an example of how chicken meat can be good for us:

• contains easily digestible protein and a number of beneficial amino acids;
• supports the work of the body's defense systems;
• has a beneficial effect on the central nervous system;
• increases the number of polyunsaturated acids in the blood, which is very important for diabetics;
• contains glutamine - the building block of our muscles;
• normalizes pressure;
• improves metabolism;
• reduces the content of "bad" cholesterol in the blood;
• stimulates the liver;
• good prophylactic for anemia;
• saturates the body with energy;
• positively affects the work of the reproductive system of the body;
• increases the tone of the skin;
• is a good antidepressant.

Having studied the positive side of white meat, it is difficult to imagine that it has a negative side. However, such a product can be harmful:

• when used together with the skin, as it is highly caloric and absorbs many harmful substances;
• if you bought low-quality meat containing hormones and antibiotics;
• improper handling may cause poisoning;
• eating large quantities of fried and smoked meat will lead to a sharp increase in the level of "bad" cholesterol;
• can cause allergies.

Indications and contraindications

A rich list of positive properties of chicken pulp outlines an equally extensive list of indications for its use:

• weakened immunity;
• the body of the child, in need of nutrients for growth;
• diabetes;
• pregnancy and breastfeeding;
• regular physical activity (athletes);
• obesity;
• hypertension;
• stress;
• gout;
• anemia;
• ulcer;
• polyarthritis;
• stroke;
• ischemia;
• joint problems.

The product is contraindicated in the following cases:

• allergy to chicken protein;
• children under two years of age (only poultry is allowed);
• people with heart problems, blood vessels are not suitable in fried and smoked form.

Important! It is not recommended to abuse meat to women sitting on a protein diet - this can provoke a failure of ovulation.

Chicken Meat Selection Rules

In order for the product you eat to bring maximum benefit and minimum harm, you need to be able to choose it:

1. A good chicken carcass has a rounded sternum, without protruding keel bone.
2. In young mascara, the sternum is springing.
3. The carcass must have proportional parts.
4. The carcass should not have defects in the form of fractures, incisions, or bruising.
5. In a young bird, the flesh is light pink with delicate, pale skin and the same fat, paws with small scales.
6. Fresh flesh has no extraneous odors.
7. A fresh product always has dry and clean skin.
8. Give preference to a chilled product. Such a product is more tender and juicy.
9. Check the packaging for damage and the presence of blood-stained ice.
10. Check that the date of production and the date of sale are indicated.

The use of chicken in cooking

Chicken carcass, as well as its parts, are served to the table in various forms: in boiled, fried, stewed, baked, grilled. Boiled meat is used for salads, appetizers, first and second courses. It makes a good filling for any dough product.

Restriction to use

Previously, the listed beneficial properties of chicken meat and contraindications to its use were listed. Therefore, regarding restrictions, we can only add that you should use the product purchased in stores very carefully.

If it is not possible to eat poultry, then increase the processing time of the product and wash it thoroughly. Broths are best prepared using wings, as this part is least absorbed by antibiotics and other harmful substances.

Important! On the carcass of a rooster, it is good to cook broths, soups, jellied meat. Its parts are added to stew cooked in beef or chicken to create flavor.

Cooking Tips

To prepare a tasty and nutritious dish, you need to follow simple rules:

1. Do not overcook and do not digest the product, but after cooking, immediately eat it.
2. It is better to fry, stew, bake broiler meat. Excellent broths come out on parts of the carcasses of laying hens.
3. Always rinse the meat thoroughly under running cold water and, if possible, remove the skin.
4. If you cook minced chicken, then add salt, spices, eggs and necessarily soaked bread in milk. Such minced meat during cooking will not lose its juiciness.
5. If you want to get a rich broth, put the meat in cold water; you need tasty meat - put it in boiling.

What is the difference between chicken meat and rooster meat?

Up to the age of 7–8 weeks, broilers do not differ from males from males, since they are fed the same way. When they are transferred to individual nutrition, differences appear. A 20-week-old rooster is characterized by:

• larger and more elongated carcass;
• long limbs;
• thin rough skin of pink color with yellowness;
• bright yellow flesh with a bluish tint;
• on the paws of a spur.

Chicken meat is more tender than cocks, but not as aromatic. From the foregoing, we can conclude that chicken is very necessary for our body, but in order to bring maximum benefit, it must be able to choose, store and cook correctly.