Rabu, 04 Juli 2012

Nutritional Facts about Chicken

Nutritional Facts about Chicken
Chicken is one of the richest sources of not only proteins, but also many important vitamins and minerals. Know more about the nutritional value of chicken...

Chicken is a common domesticated fowl, supposed to have descended from the red and gray jungle fowl as per some genetic studies conducted in this regard. Chickens were thought to be first domesticated in India, from where they traveled to Persia. From there they reached Greece in 5th century BC. However, some recent evidences suggest that they were first domesticated in Vietnam around 10,000 years ago. Today, they are widely domesticated throughout the world for both meat and eggs, an important source of f

Chickens are not well-equipped to fly long distances like other birds and generally live for about 5 to 11 years. They are generally slaughtered for the meat when they are 14 weeks old. The term chicken originally referred to chicks or the young ones. Now, it is mainly used to signify the meat, which is a rich source of dietary protein, required to perform a number of vital functions in the body. Protein is also found to be essential for maintaining bone density and preventing osteoporosis. The meat or chi

Chicken Nutritional Benefits

Chicken is very rich in vitamin B6, which is required for carbohydrate, fat and protein metabolism, production of red blood cells and also for strengthening the immune system. Chicken can provide you almost 36% of the total daily requirement of vitamin B6. Besides, chicken can also provide almost 72% of the total daily requirement of another important vitamin niacin or vitamin B3, required for the metabolism of food, i.e, releasing energy from food and proper functioning of the digestive system, skin and n

Another important mineral required as a trace element in human body is selenium, and chicken can provide you with almost 40% of your daily requirement of this nutrient. Selenium is supposed to have antioxidant property, that can protect you from the damage caused by the harmful free radicals. It also boosts the immune system and ensures normal functioning of thyroid gland.

Chicken can also provide a sufficient amount of phosphorus, which is very essential for the formation as well as maintenance of teeth and bones, protein synthesis and growth as also, the repair and maintenance of muscle tissues. Phosphorus content of chicken is substantial and it can meet almost 36% of daily requirement. Phosphorus, along with vitamin B6, can facilitate the functions of kidney and nervous system.

Chicken provides potassium that is required by the body. 4 ounces of chicken contains around 300 milligrams of potassium. It also provides the body with some amino acids that are not manufactured by the body itself, known as essential amino acids. It also is a source of zinc, which is utilized in hormone formation by the body.

Chicken Nutritional Information

The table below is for 100 gram serving of chicken that contains 165 calories out of which 32 are from fat.

Nutrient Grams
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 85mg
Sodium 74mg
Total Carbohydrate
Protein 31g

The table below gives the nutrition of chicken cooked by different methods.

Chicken Cooking Style Serving Size Calories Protein (g) Sodium (mg) Cholesterol (mg) Total Fat (g)
Chicken breast, baked 3 180 26 25 80 9
Chicken breast, baked, skinless 3 120 24 65 70 1.5
Chicken steak, poached 3 90 18 50 55 5
Grilled chicken breast,
marinated in rosemary
and Balsamic vinegar 3 110 24 125 65 1.5
Skinless chicken drumsticks 3 96 18 80 95 4
Skinless baked chicken drumstick 3 130 23 80 80 4
Baked Chicken wings 3 190 18 50 115 13
Thigh cutlets, broiled 3 140 19 40 85 7
Gizzards and heart 3 120 19 80 235 5
Whole chicken, roasted 3 200 19 40 90 14

Chicken provides you with vitamins, minerals and proteins. Another important nutritional fact about chicken is that it is low in fats. More than half of the fats it contains, are unsaturated fats, which in fact, help in lowering cholesterol. Usually, the skin of chicken contains the fats, therefore it is advisable to cook it after removing the skin and excess fats, in order to preserve its nutritional quality. Also, it is preferable to cook chicken in minimum fat or oil. Instead of cooking in oil, if it is
By Chandramita Bora
Last Updated: 1/24/2012

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