CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Chicken breast (fillet)".

The table shows the contents nutrients(calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	113 kcal	1684 kcal	6.7%	5.9%	1490 g
Squirrels	23.6 g	76 g	31.1%	27.5%	322 g
Fats	1.9 g	60 g	3.2%	2.8%	3158 g
Carbohydrates	0.4 g	211 g	0.2%	0.2%	52750 g
Water	73 g	2400 g	3%	2.7%	3288 g
Ash	1.1 g	~
Vitamins
Vitamin B1, thiamine	0.07 mg	1.5 mg	4.7%	4.2%	2143 g
Vitamin B2, riboflavin	0.07 mg	1.8 mg	3.9%	3.5%	2571 g
Vitamin RR, NE	7.69 mg	20 mg	38.5%	34.1%	260 g
Niacin	10.9 mg	~
Macronutrients
Potassium, K	292 mg	2500 mg	11.7%	10.4%	856 g
Calcium, Ca	8 mg	1000 mg	0.8%	0.7%	12500 g
Magnesium, Mg	86 mg	400 mg	21.5%	19%	465 g
Sodium, Na	60 mg	1300 mg	4.6%	4.1%	2167 g
Phosphorus, Ph	171 mg	800 mg	21.4%	18.9%	468 g
Chlorine, Cl	77 mg	2300 mg	3.3%	2.9%	2987 g
Microelements
Iron, Fe	1.4 mg	18 mg	7.8%	6.9%	1286 g
Iodine, I	6 mcg	150 mcg	4%	3.5%	2500 g
Cobalt, Co	9 mcg	10 mcg	90%	79.6%	111 g
Manganese, Mn	0.02 mg	2 mg	1%	0.9%	10000 g
Copper, Cu	80 mcg	1000 mcg	8%	7.1%	1250 g
Molybdenum, Mo	11 mcg	70 mcg	15.7%	13.9%	636 g
Fluorine, F	130 mcg	4000 mcg	3.3%	2.9%	3077 g
Chromium, Cr	25 mcg	50 mcg	50%	44.2%	200 g
Zinc, Zn	1.3 mg	12 mg	10.8%	9.6%	923 g
Essential amino acids
Arginine*	1.82 g	~
Valin	1.3 g	~
Histidine*	1.32 g	~
Isoleucine	1.13 g	~
Leucine	1.98 g	~
Lysine	2.64 g	~
Methionine	0.45 g	~
Methionine + Cysteine	0.87 g	~
Threonine	1.11 g	~
Tryptophan	0.38 g	~
Phenylalanine	1.06 g	~
Phenylalanine+Tyrosine	1.96 g	~
Nonessential amino acids
Alanin	1.3 g	~
Aspartic acid	1.94 g	~
Hydroxyproline	0.21 g	~
Glycine	0.92 g	~
Glutamic acid	2.83 g	~
Proline	1.01 g	~
Serin	1.01 g	~
Tyrosine	0.9 g	~
Cysteine	0.43 g	~
Sterols (sterols)
Cholesterol	10 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	0.51 g	max 18.7 g
14:0 Miristinovaya	0.01 g	~
16:0 Palmitinaya	0.4 g	~
18:0 Stearic	0.09 g	~
20:0 Arakhinovaya	0.01 g	~
Monounsaturated fatty acids	0.71 g	from 18.8 to 48.8 g	3.8%	3.4%
16:1 Palmitoleic	0.12 g	~
17:1 Heptadecene	0.01 g	~
18:1 Oleic (omega-9)	0.58 g	~
Polyunsaturated fatty acids	0.22 g	from 11.2 to 20.6 g	2%	1.8%
18:2 Linolevaya	0.19 g	~
18:3 Linolenic	0.01 g	~
20:4 Arachidonic	0.02 g	~
Omega-3 fatty acids	0.01 g	from 0.9 to 3.7 g	1.1%	1%
Omega-6 fatty acids	0.21 g	from 4.7 to 16.8 g	4.5%	4%

Energy value Chicken breast(fillet) is 113 kcal.

Main source: Skurikhin I.M. etc. Chemical composition food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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HEALTHY PROPERTIES OF CHICKEN BREAST (FILLET)

Energy value, or calorie content is the amount of energy released in the human body from food during the digestion process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 grams. product. Kilocalorie used to measure energy value food products, also called " food calorie", therefore, when indicating calorie content in (kilo)calories, the prefix kilo is often omitted. You can see detailed energy value tables for Russian products.

Nutritional value- content of carbohydrates, fats and proteins in the product.

Nutritional value of food product- a set of properties of a food product, the presence of which satisfies physiological needs person in necessary substances and energy.

Vitamins, organic matter, needed in small quantities in diet both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Good afternoon, dear readers. Chemical composition and nutritional value chicken meat in this material. Today’s conversation will be about chicken meat, the benefits of which make no sense to doubt, but it’s worth understanding the individual details and reasons for loving this delicacy.

Exists legendary story, in the vein of which is the story about Napoleon Bonaparte, that until the age of thirty he was a desperate admirer of chicken dishes. But at one point he became an equally fierce opponent, to the point that he issued a decree to execute any court cook for serving a table with a chicken treat.

One, and the monarch deigned to recognize him as a brilliant cook, and only he was allowed to cook chicken for the royal table. Read this link in detail about this legend.

What epithets can describe such a widespread, well-known and revered food as chicken? Light, dietary, healthy and incredibly tasty - all this will be equally true.

Nutritional value of chicken fillet

Chicken meat contains up to two times more protein, which is the most digestible of all animal proteins due to the special composition of amino acids. Fats, minerals and are contained in the dietary part - the breast.

Poultry fillet contains: biochemical composition, which provides about 113 Kcal per 100 grams, of which 80% is the source of energy from protein. The value of this dietary component of our diet lies not only in protein.

The vitamins and minerals present in abundance in chicken meat make this food equal only to seafood.

In the photo, study the calorie content of chicken meat.

Benefits and healing properties

The meat product has a balanced composition with low fat content and moderate calorie content. One can say about its gastronomic reputation that dishes from it should certainly form the diet of everyone. age categories citizens - from recipes for the elderly to children's menu and energy regulations for athletes.

The meat of this poultry is indispensable in the nutrition system of workers in heavy production, and is also incredibly valuable during the period of rehabilitation after a number of illnesses.

Discussions about the healing characteristics are related to the ability of fillet:

have a preventive effect on cardiovascular diseases,
normalize blood cholesterol levels,
prevent the risk of atherosclerosis.

Taurine in this case serves as a heart rate optimizer, nicotinic acid reduces the likelihood of heart attacks.

Acute respiratory infections and “mild” colds

You must admit, no one likes to be sick; no illness can cause joy and delight. Nevertheless, life works this way and our body sometimes loses tone, our immunity gives up, and we find ourselves weakened before the onslaught of illnesses.

The basics of life safety include a variety of information, from medication methods to prudence in choosing clothing. The common phrase “we are what we eat” in this light is no less relevant than all other concepts.

So, what, in turn, can “Ryaba Hen” offer us? Chicken broth extremely useful for inflammatory diseases and colds. Since the content of purine and lysine in it strongly helps to strengthen the function immune system body, giving freshness and strength to fight diseases.

Taking a closer look, it's worth exploring some definitions. Lysine is an amino acid that can give a decisive rebuff in the war against viruses.

The tasks of this biochemical compound include promoting the growth of antibodies, helping in the production of hormones, and it is thanks to high content lysine in chicken-based broths, patients are recovering more actively.

Chemical composition of chicken meat and other poultry

Conclusion.

The nutritional value of chicken meat is undeniable.

At the end of our discussion, I would like to wish you, dear readers, don’t get sick, take care of yourself, help yourself to chicken meat more often!

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Success and good luck to everyone!

In the comments you can add your photos of laying hens,

Chicken meat has special benefits due to its unique composition. You need to know how to cook it correctly in order to preserve everything positive properties product. Before use, please read the contraindications and possible harm chicken meat.

Compound

Chicken is the most common poultry. It is grown in almost every country on earth. No type of meat contains as many substances important for the human body as there are in chicken. It is low in fat and high in amino acids, and contains virtually no carbohydrates or cholesterol.

The product is rich in vitamins and minerals. Among them:

vitamins A, B1, B2, B2, B3, B5, B6, B9, C, E;
potassium;
sulfur;
sodium;
magnesium;
iron;
zinc;
calcium;
phosphorus;
chlorine.

Chicken meat contains amino acids:

Tryptophan. Converts to serotonin, causing mental relaxation. If a person insufficient quantity tryptophan in the blood, he is prone to frequent depression, insomnia, anxiety and headaches.
Leucine. The amino acid is an activator of muscle growth and plays a special role in protein synthesis.
Lysine. Increases mental and physical activity, strengthens nails and hair, is important for the body's immune system.
Valin. The substance makes up about 70% of all proteins in the body. It is necessary for tissue growth and repair, normal operation liver and gallbladder, corrects the balance of amino acids.
Isoleucine. Its deficiency leads to headaches, fatigue, decreased appetite, nervousness.
Purin. Provides energy exchange and fills cells with oxygen. Its lack in the blood can cause joint diseases.
Taurine. The amino acid is used in medications for the treatment of eye diseases, tissue restoration and regeneration.
Arginine. Playing important role V reproductive function men, improves fertility, increases the quality and quantity of sperm.

Calorie content of chicken meat

Chicken meat is considered dietary. The number of calories in a product depends on how a particular part of the carcass is prepared:

considered the lowest calorie fillet , which contains only 113 kcal,
in hams 180 kcal,
in pulp without skin - 241 kcal.

Beneficial properties for the body

The benefits of chicken largely depends on how the bird was raised and how it was cooked.

Homemade chicken meat has the following beneficial properties:

normalizes metabolism;
has a positive effect on the functioning of the reproductive organs;
improves vision;
restores strength;
improves blood circulation;
strengthens teeth and nails;
relieves stress and depression;
supports blood pressure normal.

For those who often catch colds. People with reduced immunity need to consume chicken broth. The amino acids it contains fight viral and colds.
For children. Even infants are allowed to give chicken pate and steamed meatballs. Meat promotes the growth and development of a child.
Diabetics. Chicken increases the amount polyunsaturated acids, regulates blood sugar.
Elderly people. Consumption of the product helps reduce the risk of developing many age-related diseases.
Pregnant and lactating women. The vitamins contained in chicken are essential for nutrition. expectant mother and her baby. They have a positive effect on the functioning of the genital organs.
Athletes. Chicken contains a sufficient amount of protein - building material for muscles. People who are characterized by increased physical activity, you need to include boiled breast in your diet every day. Broth makes the body more resilient.

The product is also recommended to be included in the diet of people who suffer from the following pathologies:

obesity;
hypertension;
nervous overstrain;
gout;
anemia;
gastrointestinal ulcers;
polyarthritis;
stroke;
coronary heart disease;
joint diseases.

Regular consumption of chicken meat helps strengthen nervous system, improves the condition of facial skin and hair, helps with stress during critical days in women. Positive Impact The product also applies to other body systems.

Digestive system

Work digestive system Disturbances in the form of heartburn and heaviness in the stomach are typical. Even those who lead healthy image life, may encounter disorders in the gastrointestinal tract. Therefore, you should choose easily digestible foods, especially for children and people with stomach diseases.

Chicken is considered a fairly easy to digest food and does not create any digestive problems. Chicken broth makes the stomach work even with reduced secretion. Poultry meat is indicated for gastrointestinal diseases, overweight, it improves a person’s condition with gastritis, ulcers duodenum, attracts excess acidity.

Immune system

Scientists have found that the immunity levels of many people have decreased markedly. Reasons for weakening protective functions organisms are hidden in poor ecology, bad habits, the use of medications and many other factors. Therefore, it is important to maintain the condition of the immune system.

Chicken broth is very useful for strengthening the immune system and enriching the body with proteins. It must be consumed during colds, ARVI, influenza. Meat nourishes the body necessary elements, creates a protective barrier against external microbes and viruses. It has been proven that people who regularly eat chicken are less susceptible to colds than those who eat beef or pork.

Heart and blood vessels

About 42% of all heart attacks occur between the ages of 50 and 59 years. Among the patients more men than women. Young people are especially susceptible to heart muscle diseases. Therefore, you should think about your health and nutrition from an early age.

Taurine, which is part of chicken meat, normalizes heart function, nicotinic acid reduces the risk of heart attacks and helps quickly recover from illness. Chicken lowers blood cholesterol levels and fights atherosclerosis. Chicken broth helps active work heart muscle, strengthens blood vessels, increases their elasticity. All this has a positive effect on blood pressure levels.

Harmful properties and contraindications

Despite the significant advantages of eating chicken, there are some negative aspects, including:

Fatty tissue of the skin. It contains harmful substances for the body. It is not recommended for people with liver problems, overweight and bad skin.
Poor quality products in the store. Sometimes store-bought meat contains hormones and antibiotics. Manufacturers may treat it with chlorine. This product is harmful and even dangerous.
Possibility of poisoning. If chicken has been poorly processed, eating it can cause bacteria to grow in the intestines.
Bad cholesterol. Too high of its content in the body can be caused by eating fried and smoked chicken.

You should not overuse smoked meat, it promotes the development malignant tumors. The fact is that during the smoking process, natural smoke contributes to the accumulation of carcinogens in the product, which enter the body. Sometimes harmful substances are used during such processing: phenol, acetone, formaldehyde.

As for contraindications, chicken meat should not be consumed by people who are allergic to chicken protein. The broth should not be given to children under 2 years of age. For feeding a baby you should only use poultry. If this is not possible, you should carefully process purchased meat.

Women who follow a diet based on animal proteins should not overuse chicken meat. This can cause ovulation problems and lead to infertility. There is no need to completely abandon the product, because it contains important elements necessary for the normal functioning of the body. It is recommended to consume no more than 80 g of chicken meat per day.

How to choose the right chicken meat

To determine a quality product, it is recommended to pay attention to the following points:

Old chicken has harder bones and grayish meat.
The young bird has elastic meat white with a yellow tint. The skin should be light pink. It is better to avoid buying meat that is too red.
The appearance of the meat should be pleasant: no entrails, feathers, blood, or damage.
To determine the freshness of meat, you need to press on it with your finger. If the hole immediately levels out, then the product is unspoiled.
The product should not smell rotten. It is not recommended to purchase meat with seasonings; this usually “masks” the unpleasant odor.
You should examine the packaging. It should indicate shelf life and be marked “without chlorine.”
Unnatural large size chicken may indicate feeding it with modified foods and hormones. Such a bird cannot be purchased.

It is important to know how to properly store chicken meat. A chilled product can be kept in the refrigerator for no more than 3 days, and a frozen product in the freezer for up to 1 year, provided that the temperature in the chamber is from -20 degrees. Chilled chicken is healthier than frozen chicken. In addition, it is softer and more delicate in taste.

What's the best way to cook chicken?

Chicken is considered one of the universal foods. It is used to prepare delicious soups, interesting snacks, hearty main courses. Poultry meat is budget and affordable. Therefore, most housewives choose his name.

Each part of the carcass is useful in its own way; it is chosen depending on the dish that they want to prepare:

To get a rich broth you will need wings, legs or the whole carcass.
Chicken breast fillet is suitable for boiled meat.
A good kebab is made from chicken thighs. Many people like to grill wings.
The lungs are boiled and stewed, and fresh liver can be fried in a frying pan and then stewed in sauce.
Salads are usually made from breast; legs and legs are also suitable.
Jellied meat will be made from chicken feet. This is very useful product, containing collagen - a protein necessary for bones and tissues.

To prepare chicken broth, boil the chicken for 10-15 minutes and drain the water. Then it is boiled in new water for about an hour and brought to readiness according to the recipe. Chicken pieces are cooked for 30-40 minutes.

IN different countries the world prepares delicious and popular chicken dishes. For example:

Spicy salad with vegetables and chicken is preferred in Mexico.
In India they prepare salad with chicken and avocado.
In Thailand, it is customary to prepare traditional Tom Yang soup with spicy seasonings.
Georgian Chikhirtma turns out very tasty, despite easy recipe this soup.
A savory and filling dish is the Spanish Chicken and Sausage Noodles.

Best chicken dishes

Easy julienne

The recipe for this julienne will delight any housewife with its ease of preparation, and lovers proper nutrition will be delighted with the lightness of the dish, since some of the usual ingredients are replaced with natural yogurt.

Ingredients:

chicken fillet (300 grams);
natural yogurt (200 milliliters);
champignons (400 grams);
onion (1 piece);
cheese (100 grams);
salt, pepper

Cooking steps:

Heat a frying pan, add onion. Fry over low heat olive oil until it acquires a golden hue.
Chicken fillet, cut into small pieces, is placed in a frying pan.
Pre-peeled mushrooms are added to the onions and chicken and fried for 15 minutes.
Add spices to the pan to taste.
Pour yogurt into the pan, bring to a boil, then remove from heat.
The resulting julienne is laid out in cocotte makers and sprinkled with grated cheese.
The cocotte makers are placed in an oven preheated to 200° for fifteen minutes.
Served hot.

Chakhobili

Perhaps this is one of the most famous and delicious dishes everyone's favorite Georgian cuisine, which is based on chicken meat. Surely everyone has tried it, but not everyone has done it on their own. It is very easy to prepare chakhobili at home. The recipe is quite simple and memorable the first time.

Ingredients:

chicken leg or thighs;
carrots (1 piece);
bell pepper (1 piece);
tomato (2 pieces);
tomato paste (2 tablespoons);
salt (1 teaspoon);
pepper;
spices and herbs.

Cooking steps:

The onion must be peeled, cut and fried in a saucepan.
Pre-washed chicken meat is added to the onions.
After this, peppers and carrots are added. It is recommended to cut the pepper into small cubes. The chicken-vegetable mixture is fried in a saucepan for 10 minutes.
Tomatoes are cut into large pieces and added to the saucepan.
Next you need to add tomato paste.
Add salt, pepper and spices. Pour some water.
The dish needs to simmer for about 40 minutes until cooked.

Juicy breast with mushrooms and spinach

An interesting and unusual dish that easily dispels the myth that chicken fillet is dry and bland meat.

Ingredients:

chicken breast (2 pieces);
spinach leaves (400 grams);
champignons (150 grams);
mozzarella cheese (100 grams);
salt, pepper

Cooking steps:

In a heated frying pan, chopped mushrooms and spinach leaves are fried in olive oil. The mixture of champignons and spinach must be fried until all excess liquid has evaporated.
Spices are added to taste.
It is recommended to wash the chicken fillet in advance, and then make deep diagonal cuts in the breasts.
The cuts must be filled with spinach and champignon filling.
The breasts are sprinkled with grated cheese and baked for about 30 minutes in an oven preheated to 180°.

Light chicken soup

Hearty, but at the same time very light chicken soup will be an excellent choice for lunch. Fresh herbs will give it a unique and rich aroma, and most delicate taste will not leave anyone indifferent.

Ingredients:

water (3.5 liters);
chicken legs (3 pieces);
chicken fillet (0.5 pieces);
vermicelli (2/3 cup);
chicken egg (2 pieces);
half an onion;
carrots (1.5 pieces);
potatoes (2 pieces);
bay leaf;
cilantro;
dill;
pepper;
salt.

Cooking steps:

Eggs must be boiled first.
Cook the chicken over high heat. Watch for foam formation. Gradually reduce the heat. Leave to cook for about 1.5 hours over low heat.
While the chicken is cooking, you can start preparing the roast. A grated piece of carrot and chopped onion should be fried in vegetable oil until golden brown.
The remaining carrots and potatoes must be cut into cubes.
It is necessary to remove the breasts earlier than the legs as they take longer to cook. The chicken breast removed from the pan is cut into cubes.
When the legs are ready, they also need to be removed from the pan.
Add potatoes to the broth and cook until half cooked.
After this, add carrots to the pan and cook for another 10 minutes.
Next, chicken meat, bay leaf and frying are added to the vegetables and broth. The soup needs to be salted.
The meat, vegetables and frying are cooked for about seven more minutes, then the vermicelli is poured into the pan.
As soon as the vermicelli is ready, remove the pan with the soup from the heat, add black pepper and herbs.

Conclusion

Before preparing your next chicken dish, Important points to remember:

We must not forget about the harmfulness of fried and smoked chicken. It is better to choose boiled, stewed or steamed meat.
You need to know how to consume the product in moderation and not overeat.
It is best to combine the product with vegetables and herbs. This will only improve digestion.
You should carefully select chicken meat in the store and subject it to careful processing.
For weight loss, it is best to eat drumstick, thigh or breast. You cannot get better from them if they are steamed or boiled.
Chicken is a real salvation for people with vascular pathologies.
To get the maximum benefit from the product, you need to remove the skin before use.
It is better to drain the first broth; you can get rid of it along with it. harmful substances contained in meat.

Many families regularly prepare chicken dishes. It is the basis of a huge number of recipes and a nutritional supplement. daily diet. Despite the harm correct use Chicken meat will only bring benefits.

The first chickens that appeared in Tsarist Russia were called simple or Russian. The roosters had a well-developed red crest and the same earrings on the sides of the head, golden plumage on the neck, dark red or rusty red feathers, a fiery color on the back of the back with a metallic green tint of large sickle-shaped braids. The hen had a small crest and had modest partridge plumage of a brownish tone with a vague pattern on the back and a reddish pattern on the neck.

Like their wild ancestors, domestic chickens live on the ground. They spend the whole day on their feet, which corresponds to the structure of their limbs. Their entire life, except for sleeping at night, is connected with the surface of the earth. Strong legs save you from pursuers. Not content with the food that remains on the surface of the earth, the chickens strong legs They tear up the soil, looking for suitable food for themselves - worms, larvae, germinating seeds. They also tear up their swimming holes to get rid of annoying insects. Finally, the legs serve as a weapon of defense: roosters have pointed horny spurs on their tarsus, with which they strike each other during fights.

Chickens scurry in thickets of weeds, in cracks between stacked logs - in a word, in a very secluded place on the ground. And only to roost for the night does the chicken fly up to roost: there it is less in danger (again, the habit of its wild ancestors).

Useful qualities and the valuable inclinations already present in wild chickens were, during domestication, improved into various directions. Many breeds were obtained, varied in appearance and unequal in economic importance. Currently, there are three areas of chicken productivity: egg, meat and meat-egg, or general use.

Chickens of egg breeds have the highest egg production, low weight, and lively temperament. They feed well on paddocks and are distinguished by good early maturity. The young begin laying eggs at 4 months of age. Man changed the chicken beyond recognition: bank chickens gave 10-30 eggs a year, modern breeds - more than three hundred.

There are many breeds of chickens in the world, different in appearance, color, breeding characteristics and direction of use. Different breeds have eggs different color, for example: white, brown, green, blue, red (see. chicken egg). Currently, the European poultry standard includes about 180 breeds of chickens. However, in general there are many more of them on Earth.

From an economic point of view and according to the nature of their main products, breeds can be divided into three main groups: egg breeds, meat-egg breeds and meat breeds.

You need to choose a chicken with your eyes and nose - here main advice chefs of all times and peoples. As soon as you even feel faint odor rotten meat, refuse to buy. And carefully examine the appearance of the carcass - this is only possible in completely transparent packaging, so do not pay attention to chickens wrapped in colored bags. A proper broiler chicken should have well-developed muscles, a rounded breast without a prominent keel bone, and pale pink meat. Make sure that the skin is not grayish, but has a pinkish tint of pale yellow color.

Chicken calories

Chicken is considered one of the species dietary meat, its calorie content is 190 kcal per 100 g of product. 100 g of boiled chicken contains 137 kcal, and 100 g of fried chicken contains 210 kcal. Calorie content of stewed chicken is 164 kcal. Given that moderate consumption chicken meat will not harm your figure.

Nutritional value per 100 grams:

Useful properties of chicken

Chicken meat is rich in proteins, linoleic acid, which stimulates the immune system, and vitamins B1, B2.

Chicken contains vitamin B6, which is why it is good for the heart, as well as a lot of protein and glutamine, which are stimulants of the central nervous system and strengthen the body.

Chicken meat also contains the vitamin niacin, a medicine for nerve cells. This vitamin supports heart function, regulates cholesterol and is involved in the production of gastric juice.

People have known about the health benefits of chicken meat for a long time. In the East, and in Korea in particular, chicken meat has been considered healing since ancient times. food product And effective means for the prevention of age-related diseases. Indeed, chicken contains much less fat than, say, beef or pork, and is easily absorbed by the body.

Protein contains carbohydrates minerals protein, B vitamins and amino acids, which human body cannot synthesize on its own. In addition to being nutritious, protein also has protective properties. It contains lysozyme, which kills and dissolves microorganisms, including putrefactive ones. During long-term storage protective properties squirrels are lost. And such eggs become unfit for consumption.

The chicken egg is one of the most valuable products food that deserves a person to know as much as possible about it. It consists of: protein, yolk and shell. These components are useful both together and separately.

Eggs contain 12 essential vitamins. For example, in terms of vitamin D content, eggs are second only to fish oil. Minerals such as phosphorus, manganese, magnesium, cobalt and iron acquire an optimal ratio in the egg.

The yolk is rich in proteins, vitamins, lipids, and other substances. The shell is 90% calcium. The yolk contains lititin, which has a positive effect on fat metabolism in the body. The yolk is also enriched with almost all vitamins, including vitamin D. A lack of this vitamin in the body can lead to rickets, changes in the nervous system, and damage to teeth. That is why pediatricians prescribe yolk to young children several times a week without fail.

Poultry meat has a fine-fiber structure, white or reddish in color, depending on the type. Economic importance have chickens, ducks, geese, turkeys and guinea fowl. Compared to meat from slaughtered animals, poultry meat contains more complete proteins and less collagen and elastin. It contains fats, minerals, many extractives, vitamins A, PP, D, B1, B2, B12. Fats have low temperature melting (23-34° C) and are easily absorbed by the body (93%). Extractive substances enhance the separation of digestive juices and promote rapid absorption of food.

Depending on fatness and quality of processing, poultry carcasses are divided into categories I and II. When determining the category, age, type, method of processing, fatness, and condition of the skin surface are taken into account. Category I carcasses have well-developed muscles and subcutaneous fat deposits. Poultry carcasses of category II have satisfactorily developed muscles, slight deposits of subcutaneous fat or its absence. Young poultry meat is healthier and is used in therapeutic nutrition.

Chicken and chicken meat is a favorite among other types of poultry meat. With a low fat content (no more than 10%), it contains more protein than any other meat. It provides a complete balance of protein in the body and is an excellent product for vital activity and growth. The nutritional value of chicken broths is reduced increased content cholesterol and purine substances. The broth contains up to 20% cholesterol and about 65% nitrogenous extractives. The most useful is white boiled chicken meat (especially breast), which is considered a dietary product.

Chicken meat contains much more vitamin B6 than peanuts, black beans, broccoli and other foods rich in this vitamin. It normalizes metabolism and helps strengthen the immune system, helps prevent heart attacks, strokes and ischemic disease. Chicken broth contains a peptide - a protein that helps improve the condition of the heart muscle and normalizes heart rate. Therefore, chicken meat is recommended for patients with heart disease. Nutritionists recommend eating chicken at least twice a week. An important argument in favor of chicken is its price, which is significantly lower than the price of other poultry meat, especially beef, pork and lamb. Chicken meat goes well with all types of side dishes and is well absorbed by the body. Chicken broth is recommended for those recovering from illnesses and operations.

Chicken meat has a delicate texture and high taste qualities. It contains less connective tissue and is easily digestible. Broiler chicken meat is especially tasty and healthy.

The meat of geese and ducks has a specific taste and aroma that is not perceived equally by everyone. Unlike white chicken, the meat of geese and ducks is dark (reddish in color), it contains more fat, and less water-soluble nitrogenous substances. Broths made from the meat of these birds are not transparent; many people find them unpleasant in taste. It is usually used for frying, and ducks and geese must be well-fed. Otherwise fried foods They turn out dry and rough, acquire a cloying aftertaste and are difficult to digest. Goose meat is fattier than duck (up to 20% fat) and tougher. The fatty aftertaste and cloying quality can be softened with side dishes with a sour taste - sour apples, stewed sauerkraut, pickled fruits and berries. Most often, geese and ducks are baked, stuffed with apples, vegetables, and cereals.

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. Used in dietary nutrition, as well as for preparing sausages, frankfurters, dumplings.

Table 2 - Chemical composition and nutritional value of poultry meat (per 100 g of product)







Minerals, mg






Vitamins, mg




Energy value, kcal/100 g

Visual difference in protein content in meat various types birds can be seen in Figure 2.

Land poultry meat contains less lipids and more proteins than waterfowl meat. In the meat of chickens, hens, turkeys, especially the 2nd category of fatness, general content higher than in livestock meat.

Figure 2 - Protein content in poultry and game meat, g (per 100 g of product)

Poultry meat contains the same proteins and nitrogenous non-protein extractive substances as livestock meat, however, poultry meat contains more complete proteins (myosin, actin, etc.) and less incomplete proteins (collagen, elastin). Due to the low content connective tissue There are 2-3 times less incomplete proteins in poultry meat (about 7%) than in beef.

The protein utilization factor (PUR) of chicken meat is 70%, and the protein efficiency factor (PER) is 2%.

Lipids in poultry meat are represented by triglycerides, phospholipids and cholesterol. Poultry meat fats contain a significant amount of unsaturated fatty acids(69 - 73% of all acids), including polyunsaturated ones. Figures 3 and 4 show the content of unsaturated fatty acids in poultry meat fat different types and fat content in poultry and game meat

Figure 3 - Content of unsaturated fatty acids in the fat of poultry meat of different types (%)

The fat content of meat also differs significantly depending on the type of meat.

Figure 4 - Fat content in poultry and game meat, g (per 100 g of product)

Water is a natural component of meat, forming stable structured systems with its other parts. The forms and strength of water bonds in these systems affect the properties of meat, including water-holding capacity, the nature of the change in which can be used to judge changes in weight loss during cooking and the quality of the product.

When boiling chickens in the form of whole carcasses, 1.65% of soluble substances by weight pass into the water, including minerals - 0.25%, extractives - 0.68%.

Thus, the presence of water in meat, as well as the quantity and quality of water added when preparing poultry dishes, greatly affects the quality of the finished product.

In addition to water, taste, aroma, appearance, the consistency of finished products is significantly influenced by added fillers and flavoring agents - wheat bread, flour, salt, spices, vinegar and others.