Chicken is a low-fat meat option and a good source of protein, vitamins B3 and B6, selenium, and phosphorous. However, the way it’s prepared can significantly affect its fat, calorie, and cholesterol content. Choose skinless white meat prepared using a low-fat cooking method for optimal health benefits.
Chicken is the most eaten chicken in the world. However, despite its widespread popularity, many people know little to nothing about the nutritional value of chicken. In fact, chicken is a relatively low-fat meat option and is also a very good source of protein, vitamins B3 and B6, selenium, and phosphorous. Taking into account these characteristics of the nutritional value of chicken, it seems that this bird can be a healthy dietary option. However, it’s important to remember that the way chicken is prepared can significantly affect its fat, calorie, and cholesterol content.
One of the outstanding characteristics of the nutritional value of chicken is a low fat content. A 1-cup (140-gram) serving of white chicken meat contains less than 10 percent of the recommended daily intake of fat as determined by the US Food and Drug Administration (FDA). By comparison, an identical amount of ground beef can contain up to 65 percent of the recommended daily intake of fat.
Also, chicken is rich in protein. This amino acid compound is a building block of all cells. Getting adequate protein through the diet is crucial to maintaining cellular health and aiding growth.
Another significant aspect of the nutritional value of chicken is its substantial content of vitamin B3 and vitamin B6. Vitamin B3, also known as niacin, serves several important purposes, including assisting in digestive and nervous system function. B6 is also a crucial vitamin. Some of his jobs include contributing to the production of red blood cells and the manufacture of antibodies.
Also, chicken is a good source of the minerals selenium and phosphorus. Selenium helps facilitate the production of certain antioxidant enzymes that can help cells defend themselves against harmful environmental molecules known as free radicals. Many researchers believe that antioxidants can slow the aging process and even reduce the risk of heart disease and cancer. Phosphorus contributes to the development and health of the skeletal system.
While the nutritional value of chicken may seem impressive, it’s important to remember that the way this food is prepared can significantly affect your health. For example, breaded fried chicken, a popular dish in the United States and parts of Europe, can contain extremely high levels of harmful saturated and trans fats. To reap the nutritional benefits of chicken, try to select skinless white meat that has been prepared using a low-fat cooking method such as roasting.
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