Technical characteristics

Country of manufactureUkraine

Part of carcassHip

Description

Chicken meat is used for preparation of the first and second courses, cold and hot appetizers, and also various salads. Thanks to contents in it optimum amount of fat it is well acquired and at the same time quickly sates. In it there are many proteins, amino acids and vitamins.

Low caloric content of chicken does it by an excellent dietary product. It with ease replaces any fat meat during weight loss. Besides the majority of diets includes it in the list of the resolved products.

Doctors and nutritionists recommend to eat meat of chicken at treatment of gout, polyarthritis, diabetes, and also for prevention of a stroke, a hypertension and heart troubles.

Approximate nutrition value, chemical composition and caloric content of chicken

In 100 g of chicken meat such substances contain:

1) Macrocells: 16 mg of calcium, 70 mg of sodium, 18 mg of magnesium, 194 mg of potassium, 165 mg of phosphorus, 77 mg of chlorine, 186 mg are gray.

2) Minerals: 2, 055 mg of zinc, 1, 6 mg of iron, 6 mkg of iodine, 76 mkg of copper, 0, 019 mg of manganese, 130 mkg of fluorine, 9 mkg of chrome, 12 mkg of cobalt.

3) Vitamins: And – 0, 07 mg, A (RE) – 72 mkg, PP – 7, 7 mg, PP (a niatsinovy equivalent) – 12, 5 mg, beta carotene – 0, 01 mg, B1 (tiamin) – 0, 07 mg, B2 (Riboflavinum) – 0, 15 mg, B5 (pantothenic acid) – 0, 8 mg, B6 (pyridoxine) – 0, 5 mg, B9 (folic acid) – 4, 3 mkg, B9 (kobalamina) – 0, 6 mkg, C – 1, 8 mg, E (TE) – 0, 5 mg, H (biotin) – 10 mkg, is well - cared – 76 mg.

4) Nutrition value: 18, 2 g of proteins, 18, 4 g of fats, 62, 6 g of water, 0, 8 g of ashes, 4, 4 g of saturated fatty acids, 80 mg of cholesterol.

The specified data is average norm for chicken meat.