Which parts of chicken are the most harmful?

Poultry meat, and chicken in particular, is one of the easiest to prepare and affordable foods, as well as an excellent source of lean protein. However, not all parts of a chicken are created equal. What you need to pay attention to when cooking chicken at home.

Chicken meat is the most consumed meat in the world. And it’s not just because of the low price. Chicken meat is both a self-sufficient food product and is part of many dishes. Surely, in childhood, with a cold, my grandmother gave chicken broth to drink, and this is no accident, because poultry meat contains various amino acids and vitamins: A, C, E, B1, B2, B3, B5, B6, B9.

The difference between chicken and any other meat is the almost complete absence of carbohydrates and low fat content. In 100 grams of a regular carcass, there are about 15 g of protein and 16 g of fat. That is why chicken is often considered an important component of proper nutrition. One serving of chicken fillet, where there are no bones and skin, weighing 100 grams contains about:

• kilocalories – 120-128;
• fat – 2-2.7 g;
• sodium – 44 mg;
• carbohydrates – 0-0.5 g;
• fiber – 0 g;
• sugar – 0 g;
• protein – 23-26 g.

In addition, chicken meat is an excellent source of lean protein. But keep in mind that different parts of the carcass have different properties and qualities. Attention should be paid to chicken semi-finished products (offal), ventricles (which most of all contain salmonella, listeria and other harmful microorganisms) and liver with hearts. Chicken skin, like wings, is also undesirable for consumption. And about the “tail” – generally a separate conversation. More details in the video.

Let’s Talk About Out-of-Home Chicken

However, not every type of cooked chicken meat is equally useful, for example, fried meat or breaded dishes (most often it is chicken meat in fast food in the form of nuggets, fried chicken, chicken cutlets). The USDA recommends reducing your intake of these foods, as they contain a huge proportion of unhealthy fats, carbohydrates, and kilocalories.

Some types of chicken are also heavily processed, such as meat products. A 2012 study suggests that processed meat consumption (i.e., meat that has been cured, cured, smoked, fermented, or otherwise processed to enhance flavor or shelf life) may contribute to a higher risk of cardiovascular disease, type 2 diabetes, and some types of cancers. Processed meats may contain excessive amounts of sodium and other preservatives.

Shelf life mmaximum six days. You should pay attention to the packaging, if the shelf life is longer, this indicates the use of preservatives. We must not forget that The benefits of chicken meat directly depend on the method of preparation and choice of carcass (ideally – farm). Nutritionists also do not recommend often eating smoked or fried chicken, it is better to give preference to stewed or boiled.

Source link