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Chicken is a complete protein. It contains the essential amino acids in amounts sufficient for growth and development. Like all lean meats, chicken is a good source of B-vitamins. The dark meat of chicken is richer in riboflavin than the light, while the light meat is richer in niacin. Chicken has low sodium content which makes it a particularly good choice for those on a low salt diet. Chicken's short fibres allow it to cook quickly and if microwaving, chicken does not toughen! Because it is a short fibred meat, it is easy to digest, making it an ideal food for children, the elderly and those with digestive problems. A final word about chicken skin! Just because it contains a large percentage of fat, this does not mean that the skin is not nutritious. On the contrary, three ounces of skin contains more protein, calcium, phosphorous, iron, Vitamin A and less fat than three hot dogs. Chicken skin has negligible amounts of salt. |
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