Chicken is by far the most popular form of poultry in America. Due to its relatively low price and relative ease and convenience of raising chickens, chicken meat and chicken eggs are now commonplace in many different cuisines across the country. With this wide distribution of chicken products, chicken nutritional value has also widened. Today, chicken is eaten as a main ingredient in countless recipes across the globe.
Nutritional Value of Chicken
Despite this wide-ranging use of chicken meat today, chicken remains a largely unappreciated element in dietary nutrition. One reason why chicken remains underrated when it comes to chicken nutrition value is because of the widespread misconception that “lean” means “naked.” Many people incorrectly believe that the skin of a chicken reflects all of the nutritional content that the bird has. To address this myth, this article will describe the three different categories of chicken meat.
Lean cuts of chicken meat are high in lean protein (versus high in fat, which lowers chicken nutritional value). While you may notice a reduction in taste when you remove the skin from a particular cut of meat, this does not necessarily mean that you are receiving a lesser amount of calories. Many lean cuts of meat contain more protein than you will find in any two eggs. However, several factors go into determining the nutritional value of a cut of chicken, so it is difficult to give an absolute number. It is, however, safe to say that the majority of chicken breasts and thighs are packed with protein and carbohydrates.
Boneless Chicken Breast
Boneless, skinless chicken breasts are considered the healthiest option. Because they have less fat and oil content than their boneless counterparts, they are also considered higher in protein. The number of calories you can expect to burn while eating a serving of chicken meat depends solely on your personal preference. For example, if you like your chicken breast stuffed with vegetables and whole-grain breadcrumbs, you will likely eat fewer calories. If you love the crunchy texture of boneless, skinless chicken breasts but hate the way you feel after you finish your meal, you should keep that extra bit of oil to yourself.
Boneless, skinless chicken wings are similar to chicken breasts in terms of nutrition. However, you are often allowed to lower the amount of sodium that is contained in a serving of wings by half a teaspoon of sodium. This makes them acceptable for consumption by diabetics and people who have sodium restrictions in their diets. Since the unsaturated fat found in chicken wings is also very low in calories and contributes to good health, it is advisable to eat as many servings of wings each week as possible. If you find that you cannot eat as much as you would like due to a health problem or limited time to prepare meals, the low sodium version will help make up the difference.
Chicken breast is another good source of protein that is low in calories and contains no saturated fat. There are three major groups of protein sources that are included in a three-ounce serving of chicken breast. The first category comprises whey proteins, which are made up of two percent whey, and the second consists of casein proteins, which are made up of eight percent casein. A three-ounce serving of chicken thighs provides about one hundred and twenty grams of protein, about one gram of protein per one hundred milligram serving.
Methods of Cooking
Some people believe that chicken cooking methods such as frying and baking are important nutrients. While the nutrient content of frying chicken can be reduced, you sacrifice the meat’s nutritional value. Breading can be substituted for frying to preserve the vitamin E and other beneficial fat-soluble vitamins in chicken cooking methods. The baked chicken should have an additional coating of salt and pepper to improve the flavor. If you follow these three basic chicken cooking methods, you will be on the way to feeding your family a healthy and balanced meal that contains all of the important nutrients that you would want them to be receiving.
Skinless chicken thighs are a good source of protein and a portion of low-calorie food that tastes great! Chicken is also an excellent source of amino acids, which helps you maintain healthy bones and joints. It is important to remember that a chicken thigh or drumstick is not a good source of calcium because the skin is not exposed to the acid in the vinegar. This means that the acid can eat away at the calcium in your meat.