Chicken has been a staple food source for centuries, even before mankind practiced domesticating fowl. Currently the chicken is an extremely popular food around the world due to it being readily available and a healthy alternative to red meat. However many people prefer to avoid poultry due to its high saturated fat content, bacteria, and unethical treatment of chickens. This delicious meat can be extremely nutritious if properly eaten.
Chicken is well known for its high content of protein and very low glycemic index (GI): 1 cup of roasted chicken meat has 276 calories, 10.89 grams of fat, 0 carbs, and 42 grams of protein (well over half of the recommended daily value). Within the chicken’s protein content there are also sulfur-containing amino acids that support cardiac and skeletal muscle. The succulent meat has all B vitamins with B3 being the most plentiful (over 90% of the recommend DV). Also an excellent source of niacin which has been linked to raise HDL (good) levels of cholesterol and helps maintain a healthy nervous system and digestive system.
Poultry also provides numerous minerals that help the body achieve optimal health. Copper, iron, phosphorus, magnesium, and Zinc are within the chicken. The most prominent one is called selenium (one cup has over 50 percent of the recommended DV). This mineral provides antioxidant properties that help combat cellular damage caused by free radicals.
The one true downside to poultry is that most store-bought brands are given chemicals that accelerate growth rates, which have increased harmful bacteria rates within the meat. The most problematic illness is Salmonella that can be contracted if not cooked properly. The Food Safety and Inspection Service (FSIS) have done studies showing that 1 out 8 broiler chicken samples are contaminated with Salmonella.
Please be sure to eat poultry in moderation due to relatively high amounts of saturated fat contained inside. Also removing skin from the chicken will significantly reduce its fat contents. Try to avoid frying it due to an increase in fat and a decrease in nutrients. As always please consult a nutritionist or physician if drastically changing diets.
Note: The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek medical advice for any questions regarding a medical condition or changes in your treatment.