Useful properties of chicken meat. Nutritional and energy value of poultry meat

Chicken meat is light product, containing many vitamins and microelements. Therefore it is suitable for good nutrition, and also, as a replacement for “heavy” meat, which are pork, lamb and beef. The latter, by the way, is not a particularly heavy product. The advantage of chicken is that it contains more protein than the above products. At the same time, it loses to the latter in terms of iron content, since red meat contains much more of it. Breast is dietary. In contrast to chicken legs, it is ideal for making broth, since it contains no harmful substances at all. Chicken skin is not recommended for consumption because it contains a lot of fat.

Calories and nutritional value

The calorie content of 100 grams of chicken is 150-200 kcal, nutritional value of 100 g: proteins 16.5 g, fats 6 g, carbohydrates 0.4 g.

Nutrients in chicken are very rich. So, per 100 g of phosphorus it contains about 298 mg, potassium - about 240 mg, magnesium - about 32 mg. Less calcium - 20 mg. Included chicken meat other useful components are also present. These are iron, zinc, cobalt, manganese, iodine, nickel, copper. The vitamins present in the product are: B1, B6, B2, B12, PP, and A.

Useful properties of chicken

1. Fried chicken is not entirely healthy due to the content of nitrogenous substances, cholesterol and essential oils. That is why you should not get carried away with fried foods. Chicken is healthy boiled or stewed.
2. Chicken is good as a restorative. People have noticed this for a long time, so the first thing they do when the body is exhausted is chicken broth and meat. With their help you can strengthen your immune system.
3. This product is also good as a warning against heart attacks, strokes and coronary disease hearts. The substances found in chicken work great to strengthen the heart muscle.
4. The ability to absorb excess acid that forms in the stomach is also important. Thus, gastritis and ulcers duodenum proceed much easier.
5. Please note that eating chicken is especially beneficial for women, since this product promotes normal gestation during pregnancy. The child is born healthy.
6. As for B vitamins, they contribute to the full functioning of the body. Thus, B12 protects against depression and bad sleep. B6 and B2 are responsible for beauty, and B9 improves blood. Together they strengthen the body and provide positive impact to the central nervous system.
7. Chicken meat also contains collagen. True, there is not so much of the latter. But the great thing is that it is absorbed almost completely.
8. Eating chicken is recommended for work disorders gastrointestinal tract(no matter what the acidity is). Indications for boiled chicken present on the menu are diabetes and obesity.
9. The protein content in this product is most optimal, since it is completely absorbed. This is especially important for the development of the brain and bones, and is beneficial for cell division.
10. As can be seen from the above, chicken, although it is a light food, is also useful for general development, both to maintain strength and in the treatment of diseases. That is, the product is universal in its essence. Therefore, people of almost all ages can eat it.
11. Chicken may be harmful, but this applies more chicken skin and improperly prepared product. Methods of cooking chicken that are considered undesirable are smoking, grilling and frying. In meat processed by such techniques, it is noted high concentration cholesterol, which to the human body not at all useful. Cholesterol is especially dangerous if you overeat.
12. Meat that is not digested causes reproduction harmful bacteria. Phenol and cresol, released during the breakdown of the latter in the colon, are substances that poison the body. To ensure your stomach works as it should, try to include greens and vegetables in your menu.

Healing chicken broth

To prepare a broth that is complete in all respects, you need quality product. Poultry is used because it does not contain growth hormones, the use of which is practiced when raising broiler chickens. If you do not have access to poultry, then store-bought chicken should be boiled in two broths, the first of which must be drained. The second broth, obtained within fifteen minutes, must be filtered. After this, it is ready to eat.

Chicken broth has a positive effect on the heart and has a neutral effect on blood pressure. To strengthen the walls of blood vessels and normalize heart rate It is recommended to drink 100 ml of concentrated broth daily. It must be natural, pay attention to this. Cube broth is not suitable as a strengthening agent.

Chicken broth is effective means in the treatment of colds, flu and ARVI. It also has a beneficial effect on the stomach, which has reduced digestive capacity. The broth can gently nourish the body useful components, pulling out the last of the meat. Therefore, for an organism that is too weakened, this supplement will come in handy.

Chicken breasts, or as they are also called chicken fillet, a very useful product for humans. First of all, chicken breasts are... protein product! Proteins are very necessary for our body, everything is built on them, tissues, muscles, ligaments, this is the same extremely necessary everyday component as water.

Before we continue talking about the benefits, let's look at the composition in 100 grams. canned chicken meat

So, what I want to say is that there are no carbohydrates or fats in chicken breasts. If you see a certain amount of fat on the package in the “Nutritional value” column, then this means the same fat, the skin, which I personally don’t like and prefer to cut off when cooking chicken breasts, which I recommend to you all. And so, in the breasts, there is no fat in the meat itself. Chicken meat, breasts, dietary!

Chicken legs and breasts have always been considered a more preferable meat than beef, for example, or pork. It is not for nothing that chickens have spread to humans all over the world: in every country discovered by sailors, chickens were the first to be imported as the most unpretentious, omnivorous and quickly reproducing pets. It is not surprising that almost every country has learned to cook chicken in its own way. But everywhere it is valued not only for its ease of cultivation, but also for great benefit chicken meat. What are the benefits of chicken meat?

The benefits of chicken

The beneficial properties of chicken meat are determined both by the composition of the diet of the chickens themselves and in a general way their cultivation. That is why domestic chickens raised in spacious enclosures and on a varied diet are much more preferable than factory broilers stuffed with compound feed and growth stimulants. The beneficial properties of chicken meat produced from those same domestic chickens simply cannot be overestimated:

• · abundance of complete animal protein. Chicken meat contains all the necessary amino acids, a set of cartilage proteins and building material for our own tissues. By the way, the collagen and elastin proteins contained in chicken feet are especially useful for those who suffer from joint diseases.
• · high digestibility and dietary content. The meat from the breast of the bird is especially famous for it - the famous chicken breast. The composition of chicken breast is dietary - it has very little fat and cholesterol, so it is especially useful for those who suffer from overweight or problems with blood vessels.
• · a large amount of vitamins. Basically, the chemical composition of chicken meat is rich in B vitamins, the greatest number contained in legs and wings. In addition to them, chicken contains vitamins A and E, which are extremely necessary for us to maintain visual acuity and the strength of the immune system.
• · mineral filling, which is part of chicken meat and provides support for the circulatory, cardiovascular and nervous systems.
• · low content cholesterol and fat, making chicken a real salvation for those who are on a diet or suffer from vascular problems. Chicken meat is practically impossible to gain weight from, but at the same time it satisfies well.

In addition, the benefits of chicken meat are also manifested in on a global scale. Chicken farms and special farms with the same volume of production take up less space and do not have such a bad effect on the condition environment, like farms where large cattle. Therefore, anyone who cares about the environment can be advised to replace beef or pork with chicken more often.

Chicken harm

Speaking about the benefits and harms of chicken meat objectively, one cannot help but touch on some of its shortcomings. Harmful properties chicken is primarily associated with its skin. It is known that chicken skin is the fattest part of the entire carcass. This same fat also contains a fair amount of cholesterol, so it is not advisable to consume it if you are losing weight.

We cannot ignore the fact that most chicken products on the market today are produced on farms where chickens are raised on synthetic feed and without access to sunlight. The composition of chicken raised under such conditions contains significantly less useful substances, but much more different chemicals. Therefore, if you think about health, it is better to prefer domestic chicken.

It is also important that when cooking grilled chicken, some substances in the skin themselves turn into strong carcinogens. Therefore, it is better to prefer chicken boiled in broth or stewed in pots to such fried legs. Moreover, with such cooking methods, the final dish tastes no worse than the famous grill.

But at the same time, there are benefits to chicken, even when cooked with the skin - the abundance of fats in the skin turns into advantages when the broth is cooked, used to feed seriously ill patients. Thanks to the fat content of the skin, this broth is very nutritious, giving the patient strength and promoting a speedy recovery.

And of course, like any other product, chicken is good in moderation. Excessive passion for it, if not harmful, will not bring much benefit, but diversifying your diet along with other types of meat will make your diet more balanced, complete and of high quality. Eat right!

Energy value

Chicken meat– a dietary product and an effective replacement for such types of meat as pork, lamb and partially beef. It is an excellent source of protein and amino acids, with little calories. At the same time, white meat contains less fat, while dark meat is rich in iron. The most dietary part is considered to be the breast, and the most harmful is the chicken leg. It is not even recommended to cook broth from it, since in this way the largest amount of harmful substances settles in it. And of course, nutritionists recommend avoiding eating chicken skin, which contains the maximum amount of fat.

Composition of chicken meat

IN composition of chicken meat contains glutamic acid, essential oils and nitrogen-containing substances, it is thanks to these components that chicken dishes have such a specific smell.

Per 100 grams of chicken meat there are about 60 grams of water, 20.8 grams of protein, 8.8 grams of fat and 0.6 grams of carbohydrates, which provides the product with calorie content ranging from 164 to 241 units, depending on the part of the carcass. Of the micro- and macroelements, the largest quantities are: iron 1600 mcg, zinc 2055 mcg, potassium 217 mg and phosphorus 180 mg. In addition, the vitamin group is widely represented - , PP, , , .

Useful properties of chicken meat

ABOUT beneficial properties of chicken meat known since ancient times. In many countries, it has been used for centuries to restore the strength of sick and physically exhausted people, as well as to strengthen the immune system.

IN recent years, as a result of numerous studies, other beneficial features chicken meat. But, it should be noted that we can only talk about the “healthiness” of chicken if we mean boiled or at most stewed meat, and not fried or grilled chicken.

• Polyunsaturated fatty acids. Due to their large number, it is prophylactic coronary heart disease, myocardial infarction and stroke.
• Vitamins. Contained in chicken meat B vitamins have a positive effect on metabolic processes in the body, including carbohydrate, protein and fat, as well as on the functioning of the central nervous system. Vitamins B2 and B6 support the health and beauty of skin and nails, vitamin B9 is necessary for the process of hematopoiesis, and vitamin B12 helps cope with depression and insomnia.
• Collagen. Typical for chicken reduced content collagen ( connective tissue), so it is easily digestible. This optimal nutrition for diseases of the gastrointestinal tract (for stomachs with any level of acidity), diabetes mellitus and obesity.
• Protein. This element is present in chicken meat in sufficient quantities, making it the best building material for muscles. It is quickly absorbed and has a beneficial effect on brain development, cell division and bone building.

Indications and contraindications for chicken meat

From the above we can conclude that the main and primary indication for use chicken meat– this is taking care of your health and figure. Due to its low calorie content and easy digestibility, boiled milk is included in most diets and is also recommended for children and the elderly.

Diseases such as gastritis or peptic ulcer duodenum may also be easier when eating tender chicken meat, its fibers will attract all excess acidity, which acts as an irritant to the mucous membranes of the internal organs.

In addition, due to the presence of vitamins B9 and B12 in chicken, it is considered especially beneficial for female body, since, firstly, these vitamins are involved in the work reproductive organs and, secondly, they contribute to a healthy pregnancy and the bearing of a fully developed child.

Regarding the presence of contraindications to eating chicken, then it is more appropriate to talk about fried, smoked or grilled chicken, and, above all, its parts such as skin and “dark” meat, which differ increased content cholesterol. In general, negative properties chicken meat comes down to what occurs in the large intestine putrefactive processes, when bacteria settle on undigested meat residues and begin to actively multiply. At the same time, the products of their breakdown, in particular phenol, cresol, and so on, begin to be absorbed into the blood, thereby poisoning the body.

This becomes possible when excessive consumption meat products, in other words, when overeating, when the stomach can no longer cope with the load. Therefore, knowing a sense of proportion, you can protect yourself from such consequences. Moreover, when combined with fresh or fresh, stewed vegetables and greens, you will help the stomach cope with its digestive function faster.

Chicken broth treatment

Chicken bouillon– no less useful product, how boiled chicken meat. His healing properties are well known, but to make truly high-quality and natural broth you need domestic chicken, and not broiler chickens stuffed with growth stimulants. If you are not sure of the quality of the purchased chicken or chicken, then it is better not to use the primary broth, but drain it. Pour water over the carcass again and boil for fifteen minutes, then strain.

It is believed that chicken broth improves heart muscle function, influencing its size and the thickness of the walls of blood vessels, while having a neutral effect on the level blood pressure. IN for preventive purposes To normalize your heart rate, it is enough to drink no more than 100 ml of concentrated chicken broth per day.

The ability of chicken broth to make a “lazy” stomach work when its secretion is reduced is also known. Taking the most from the chicken useful elements, broth as a buffer delivers them to a weakened body.

And of course, our grandmothers also used hot chicken broth for treatment. colds, influenza and ARVI.

Chicken meat is a popular food product all over the world. Perhaps only vegetarians do not like aromatic meat with a crispy crust, baked with spices and sauces. And the big advantage of chicken is that it is not only tasty, but also extremely healthy. And when prepared in a special way, it is suitable even for the smallest children and adults with various diseases.

What kind of bird is this?

Chicken is a domestic bird of the genus Gallus, the Pheasant family. Practically does not fly. They are bred for eggs, meat, down and feathers. After centuries of selective breeding, hundreds of breeds with different physical characteristics. There are some hybrids of chickens that produce a lot delicious meat, other breeds are bred for eggs, and there are so-called meat-egg breeds. A separate group should be noted of birds bred specifically for cockfighting, dwarf birds, and ornamental birds. The weight of an average chicken ranges from one and a half to five kilograms; a rooster can weigh 1 kg more.

Modern chickens are descendants of birds that lived in the jungle. South-East Asia, and which humans domesticated more than 10 thousand years ago. Exist different opinions about who was the first to domesticate chicken. Researchers initially speculated that this agricultural turnaround occurred in India, China or Thailand. Now scientists have slightly changed their opinion and call Vietnam the place of “birth” of domestic chickens. Archaeologists also found bones of this bird in Egyptian tombs of the 18th dynasty, which is approximately 1400 BC. e. Around 500 BC, chickens appeared in Greece, then spread throughout Europe. And to the shores of the Northern and South America the bird reached only 1350 years. Chickens are one of the most common pets today.

It is said that there are approximately 24 billion domestic chickens living on the planet at any given time.

Nutritional value of chicken meat

No one else lean protein no food is more respected by nutritionists than chicken breast. This type of meat is called a source of ideal proteins, which contain all necessary for a person.

Protein is necessary for development, growth, and as a source of energy.

In addition, this product contains large quantities of substances that are essential for the nervous system and blood vessels, involved in metabolic processes. Chicken meat provides the body with selenium and many other important minerals on which the health of people at any age depends.

Health Benefits

Chicken is a traditional ingredient in almost all protein diets for weight loss.

This meat is ideal for those who are watching their figure, since it contains virtually no fat, but provides the necessary energy and more.

Source of proteins

This is the first and most well-known benefit of chicken. The fillet contains about 18-20 g of proteins, which is quite high rate. Proteins are necessary for humans to build muscle tissue. Nutritionists advise consuming proteins daily in a proportion of 1 g per 1 kg of body weight. For athletes daily norm They recommend doubling it.

Contains beneficial vitamins and minerals

But don’t focus only on proteins. Chicken meat contains a huge amount of other useful substances, including vitamins and minerals. This “cocktail” of beneficial substances prevents:

• cataract;
• skin diseases;
• weakened immunity;
• weakness;
• disorders of the digestive process;
• disruptions in the functioning of the nervous system;
• migraine;
• heart disease;
• increased cholesterol;
• diabetes;
• graying of hair.

It is also important to remember what is contained in meat, which promotes the absorption of calcium and strengthens bones. Vitamin A improves vision, and iron prevents anemia. Considering that chicken contains potassium, phosphorus and sodium, it becomes clear why this type of meat is good for bones, brain, proper metabolism and protection against dental diseases.

Help with weight loss

Protein diets are considered one of the most effective for weight loss. And the benefits of chicken in the process of losing weight have been laboratory proven. Experiments have confirmed: people who regularly eat chicken are easier to part with extra pounds or they don’t recruit them at all.

Stable blood pressure

Scientists observed a group of people who agreed to take part in the study for many years. It turned out that people whose diet includes poultry meat are less prone to jumps in blood pressure.

Minimal risk of cancer

Scientists, citing the results of many studies, suggest that red meat eaters are at higher risk of certain types of cancer. What is not observed among chicken admirers. But this is just an assumption of certain groups of scientists, which, however, is not a reason to give up beef for the rest of your life.

Lower cholesterol

Many people's daily diets are overcrowded today. unhealthy fats causing an increase in cholesterol in the body. Chicken, fish, and vegetables are among the foods that not only protect against further increases in cholesterol levels, but also help improve existing indicators.

Benefits for colds

Probably, many will now remember how, as children, their mothers cooked delicious chicken broth every time illness put them to bed. And this is no coincidence. A decoction of chicken meat and bones contains many important components for a sick body. It may seem fantastic, but regular chicken broth relieves colds, sore throat and nasal congestion.

Natural antidepressant

Chicken meat contains an amino acid that helps improve your mood. Certainly, tasty soup, baked wings or bird legs - this is already pleasing, but there is also a “hand” of chemistry in this process. Tryptophan affects brain cells, causing additional production of serotonin, a hormone that is responsible for elevating mood, smoothing out the effects of stress, and calming.

Strengthens bones

Poultry is an excellent choice for older people. Chicken prevents bone loss and is also beneficial for those with osteoporosis or arthritis.

Bird for the heart

If levels of the amino acid homocysteine ​​increase in the body, this may cause cardiovascular diseases. And now the good news. IN chicken breast contains substances that control amino acid levels in the body.

Reduces PMS symptoms

Poultry meat is beneficial for women with pronounced PMS symptoms. The fact is that magnesium contained in the product has a beneficial effect on the nervous system, calming it. This means that your favorite chicken dish will definitely smooth out mood swings, irritability and other symptoms characteristic of premenstrual syndrome.

Increases testosterone levels

A serving of poultry fillet is beneficial not only for women, but also for men. This product is important for the stronger sex as a source of zinc. And this mineral is extremely important for maintaining adequate testosterone levels and sperm formation.

When is it better to give up chicken?

Protein, being one of the main benefits of chicken, may be a reason for some people to give up poultry meat. This applies to people with protein intolerance. This product is also not suitable for people with food allergies because it contains histamine. Not the best the best choice– smoked and too fatty chicken, as it can cause an increase in cholesterol, and this leads to atherosclerosis.

Do not buy meat from unverified suppliers, so as not to receive, along with the poultry carcass, a set of antibiotics and other “chemicals” that are sometimes fed to chickens at poultry farms.

Poorly cooked meat is especially dangerous - it can contain life-threatening bacteria and viruses.

When buying a whole chicken, it is important to pay attention to its breast - it should be quite strong and round, of proportional size (a sign that the bird was not fed hormones). Fresh meat is pliable when pressed lightly, without unpleasant odor and injuries (hematomas, cuts, broken bones). The fat and skin should be light and tender (older carcasses have thick and yellow skin). Sticky skin sure sign expired product. There should be no icing on frozen chicken meat. No less important rule– buy meat at official retail outlets.

If you are not going to cook the bird right away, it can be stored in the coldest part of the refrigerator, but no longer than 2-3 days. For a longer period, a freezer is suitable. Do not keep fresh meat in the refrigerator in a tightly closed plastic bag. It is better to transfer the fillet or carcass to a pan with ice.

What to cook with chicken

It seems that almost anything can be prepared from chicken: from the simplest appetizers to masterpieces worthy of major celebrations. Below are a couple of quick easy ideas, but delicious dishes from chicken.

Chicken salad

Add cherries or cranberries to the fried chicken breast, cut in half, pitted, chopped into cubes, green onions and boiled mushrooms. Gently mix all ingredients, add salt, pepper and season with your favorite sauce.

Bright sandwiches

On a piece of toasted bread with butter, place slices of cucumber, onion, bell pepper and boiled chicken. Add mayonnaise or ketchup on top and cover with a second piece of bread.

But no matter what dish the chicken turns into, it is better to give preference to lean meat, without skin. Natural spices such as turmeric, coriander, rosemary, and curry will help enhance the taste of chicken. Most helpful nutritionists called boiled or baked chicken. But fry the carcass in large quantities fat is not recommended to anyone.

Experienced chefs have their own little secrets that make chicken dishes even tastier. And the main one is to know from which part of the carcass it is better to prepare this or that dish. Here are some tips:

• for broths and soups - the carcass of an older bird;
• for cutlets, meatballs - tender meat of young birds;
• for chops, cutlets, pies, salads, jellied meats, pilaf, sausages - fillets, parts of meat from the thigh and drumstick;
• for solyanka, borscht, rassolnik - chicken back, giblets.

You can bake minced meat in the cut skin, and chicken fat is perfect for making pates.

Chicken regularly appears on our tables and, it would seem, everything is already known about this product. But scientists continue to study the chemical composition of meat and its effect on humans. And who knows, maybe this bird keeps many more secrets. But let the researchers think about it, and we will enjoy tasty and healthy chicken.

Poultry farming is a branch of livestock farming whose task is to breed poultry. In meat poultry farming, chickens of meat breeds and lines, ducks, turkeys, geese, and less often guinea fowl and quail are used.

Poultry meat is a carcass or part of a carcass obtained after slaughter and primary processing poultry and is a collection of various tissues - muscle, connective, fat, bone, etc.

The main types of poultry are chickens, geese, ducks, turkeys, guinea fowl and quail. Poultry meat is valued for its high taste. It consists of the same tissues as the meat of slaughtered animals, but has distinctive features. Poultry meat is more tender, muscle tissue contains less connective tissue, it is easier and more completely absorbed by the human body.

Poultry meat is divided by type, age, processing method, and thermal state.

The bird is distinguished by its high precocity, reaching a slaughter weight of 2-3 one month old, as well as with a high yield of edible parts (55-65%). The slaughter yield of gutted poultry carcasses reaches 57-60%, semi-gutted - 77-80%.

The fats contained in meat determine the high energy value of meat products, participate in the formation of the aroma and taste of products and contain fatty acids in sufficient quantities for humans. polyunsaturated acids. The muscle tissue of meat contains extractive substances that are involved in the formation of the taste of meat products and belong to the energetic stimulants of the secretion of the gastric glands. Man gets with meat and meat products all the minerals it needs. Meat foods are especially rich in phosphorus, iron, sodium, and potassium. In addition, meat contains a number of microelements.

The nutritional value of poultry meat is characterized by the amount and ratio of proteins, fats, vitamins, minerals and the degree of their absorption by the human body; it is also determined by the energy content and taste properties of meat.

All these characteristics, along with the relatively low cost, have made poultry meat extremely popular, both in homemade food, and in preparing dishes at enterprises Catering, including therapeutic and prophylactic products. Chemical composition and nutritional value of poultry meat Poultry meat is a carcass or part of a carcass obtained after slaughter and primary processing of poultry and is a combination of various tissues - muscle, connective, fat, bone, etc.

In terms of chemical composition, poultry meat differs from the meat of slaughtered animals in its increased content of biologically valuable proteins and easily meltable fat. Poultry meat contains (in%): water - 50-70; proteins – 16-22; fat – 16-45; minerals and vitamins, extractives, small amounts of carbohydrates (glycogen).

The nutritional value of poultry meat is characterized by the amount and ratio of proteins, fats, vitamins, minerals and the degree of their absorption by the human body; it is also determined by the energy content and taste properties of meat. Meat with an equal content of proteins and fats is better digestible and has good taste.

Muscle tissue has the greatest nutritional value, since it contains predominantly complete proteins with the most beneficial essential amino acids for the human body.

The percentage of incomplete proteins to complete ones in poultry meat is about 7%, and in beef – 15-20%. Different muscles of the same bird have different chemical compositions.

The chemical composition of poultry meat depends on the same factors as the composition of meat from slaughtered animals: age, fatness, breed, fattening conditions, part of the carcass, type of bird. The good digestibility of poultry meat (96%) is explained by its chemical composition.

Due to its melting properties, fat is easily digestible, and when frying poultry, it is evenly distributed throughout the muscle tissue. Poultry fat belongs to the group of solid fats. Its digestibility by the human body is about 93%. Poultry fat contains mainly triglycerides of stearic, palmitic and oleic fatty acids(the latter makes up up to 47% of all fatty acids included in the composition goose fat). In addition to the fatty acids listed, chicken and geese fat also includes linoleic, myristic and lauric acids. Volatile fatty acids contain no more than 0.1-0.2%. Acid number internal fat higher than subcutaneous. It has a high iodine number (64-90), acid number - 0.6.

Intermuscular fat has the lowest melting point. The melting point of poultry fat is influenced by feed. The coloring matter of bird fat is carotene and xanthophyll. The chemical composition and nutritional value of poultry meat are presented in Table 1.

Having analyzed the data in Table 1, we can say that the most water is contained in the meat of chickens and hens (61.9 -68.1 ml), the least in geese and ducks (45.0 - 56.7 ml). The maximum amount of proteins in turkey meat (19.5021.6 mg). The second place in the amount of protein among poultry meat is occupied by hens and chickens (18.2 - 21.2 g). The least protein is found in the meat of geese and ducks (15.2 - 17.2 g).

The meat of geese and ducks is rich in fats (24.2 - 39.0 g), chickens, chickens, and turkeys have less fat (8.2 - 22.0 g). The least amount of ash is found in duck meat (0.6 - 0.9 g). For other types of poultry meat, the ash content is relatively the same (0.8 -1.1 g).

Poultry meat contains most of the known minerals, but potassium predominates - most in turkeys and ducks (up to 257 mg per 100 g of meat), phosphorus - most in turkey (up to 227 mg per 100 g), calcium (up to 18 mg per 100 g of meat). d), sodium (up to 100 mg per 100 g), iron (up to 2.4 mg per 100 g), magnesium (up to 34 mg per 100 g). Among the vitamins in poultry meat there are: (in mg per 100g) - A (up to 0.07), B1 (up to 0.18), B2 (up to 0.26), PP (up to 8.0).

Goose meat is fattier than duck (up to 20% fat) and tougher. Turkey meat is very tender and never causes allergies, so it is recommended for children. Compared to other types of birds, it contains a small amount of cholesterol - 74 mg per 100 g. Rich in iron, selenium, magnesium and potassium, contains vitamins: PP, B6, B12, B2.

Chicken meat, based on chemical composition, can be attributed to dietary products nutrition. The most useful is white boiled chicken meat (especially breast), which is considered a dietary product.

There are more proteins in poultry meat (chickens, turkeys) than in the meat of slaughtered animals, and they are mostly water-soluble. Poultry proteins practically lack collagen and elastin, which characterizes its good digestibility and nutritional value(lots of complete proteins). Poultry has everything essential amino acids(up to 3000 mg per 100 g of edible part) and up to 11000 mg of non-essential amino acids.

White meat contains more extractive substances, so consuming poultry broth promotes increased secretion of digestive juices. In this regard, the meat of adult poultry is more valuable. Land poultry meat is suitable for children's and dietary nutrition.

A person receives all the minerals he needs with meat and meat products.

Poultry offal is inferior to meat in terms of fat content, but is almost equivalent in protein, energy value they range from 662 kJ (heart) to 1037 kJ (neck)