Useful substances for chicken meat. Chicken meat: benefits, calories

In a healthy diet, dietary chicken meat has long been preferred over beef or pork. Chicken dishes are included in the diet of people of different ages, different countries, different times.

It is no coincidence that, according to approximate estimates, there are over 700 different breeds of poultry. Unpretentiousness, ease of breeding chickens, and the huge benefits of meat for the full functioning of the human body are also appreciated.

About the composition of chicken

The smell of chicken during cooking is easy to recognize. The pleasant aroma comes from the characteristic essential oils.

The unique composition of the low-calorie product is rich in vitamins of groups A, B, E, C, PP, various microelements. Provides the need for the necessary components:

• iron;
• phosphorus;
• zinc;
• magnesium;
• potassium;
• calcium;
• gray;
• sodium;
• silver;
• animal protein

In terms of 100 grams of chicken meat: protein content - 23.2 grams, fat - 1.65 grams, calorie content is 110-210 kcal. depending on the selected part of the carcass and the method of preparation.

Raw meat has the fewest calories. Boiled, smoked, stewed and fried chicken is more high in calories. The lowest indicator corresponds to chicken in skewers.

About the benefits of chicken meat

Nutritionists give chicken meat one of the first places in the ranking of healthy and nutritious foods.

Enrichment of the body with the necessary protein contributes to rapid recovery during the period of fatigue, mental and physical exhaustion.

Sports loads, stress, intensive work take strength. Regular consumption of chicken meat dishes will help to strengthen the work of the nervous system, avoid insomnia, depression. Increases endurance and immune defense of the body.

Low calorie chicken allows you to include the product in diets to normalize weight. It is important to use the most useful boiled breast recommended for daily diet.

Chicken meat, rich in vitamin E, protects against premature skin aging, strengthens nails and hair, and prevents general aging of the body by improving fat metabolism and sugar levels.

The product is well absorbed due to the small amount of connective tissue. Therefore, it is so important for those who strive to be beautiful and young to eat right, not to forget how chicken meat is useful.

Doctors note the composition of amino acids in chicken meat, which affects the proper nutrition and development of children, the formation of their bone and muscle systems.

It is important for expectant mothers to know that dietary chicken meat has a beneficial effect on the course of pregnancy. Vitamins B9, B12 are needed by the reproductive organs of the female body.

• traditionally recommend warm chicken broth during flu season, SARS, other colds to restore the immune system;
• the healing composition of the product with the presence of glutamine helps during recovery after surgery to build muscle mass;
• for diabetics, white chicken meat is the main dish of the daily menu. Thanks to him, the metabolism and the work of the pancreas are normalized;
• for people with diseases of the cardiovascular system, the presence of polyunsaturated acids in the composition of meat is important, which contributes to the prevention of atherosclerosis, the removal of unnecessary cholesterol, the prevention of stroke, hypertension;
• "cores" need chicken broth to restore normal heart rhythm;
• in the period of peptic ulcers of the gastrointestinal tract, with chronic gastritis, chicken meat becomes a medicine for the patient;
• boiled chicken dishes relieve the condition of patients with gout and polyarthritis;
• treatment of anemia and improvement of blood circulation is carried out with the addition of domestic chicken meat to the diet.

Connoisseurs of chicken meat, the benefits and harms of which depend on the method of preparation, recommend giving preference to boiling, stewing, but not frying and smoking.

White and red meat

Often the question arises about the differences between white and red chicken meat. There can be no single answer which is better.

White meat has more magnesium, a little less calories, but the difference is so tiny that it only matters in cases of very strict diets.

Red meat gets its color from the presence of iron and various minerals. All components are vital for a person. The red part of the carcass contains more zinc, riboflavin, vitamins of different groups.

In this way, the combination of white and red chicken meat equally strengthens the body, gives energy and strength. Features of the physical condition and preferences will tell you which meat to choose: white or red.

Additionally

It should be noted that rooster meat is tougher than chicken. When choosing, you need to be guided by the determination of the age of the bird. Young rooster meat is suitable and healthy, while old meat threatens indigestion. The most tender and low-calorie is chicken meat.

Modern technologies make it possible to obtain dehydrated chicken meat, that is, dried, freed from liquid. This product is intended for the preparation of animal feed.

About the dangers of chicken meat

Harm is caused by improper preparation or use of the product. Most of the fats and accumulation of bacteria occurs in the skin of the chicken. The use of natural adipose tissue is not safe for the stomach, pancreas.

The skin on the wings of a bird is different from the skin on other parts of the carcass. It is safe, especially in poultry that have been fed without the addition of antibiotics for growth.

Careful heat treatment of meat is important to ensure the safety of the product, the destruction of pathogenic bacteria. Otherwise, poisoning, dysbacteriosis, and the appearance of helminths cannot be avoided.

There is a danger of an allergy to chicken protein. It is important to observe the measure and not overeat the product, so as not to provoke manifestations of the disease.

How many calories in chicken and chicken offal

There is a significant difference in the calorie content of dishes from different parts of the chicken carcass. These factors are important considering the method of preparation.

Chicken

1. The low calorie advantage of chicken breast, only 115 kcal per 100 g of product.
2. White meat contains less fat.
3. The shins, thighs, necks differ slightly in calorie content and occupy the second position.
4. Wings and backs are leaders in calories, there are almost twice as many of them as breast.

by-products

Chicken by-products also differ from each other.

1. The navels and ventricles per 100 grams of weight contain 110-130 kcal.
2. Liver - 140-145 kcal.
3. Hearts and skin are the most high-calorie, 165-205 kcal.
4. Chicken giblets from the liver, hearts and stomachs average 130-140 kcal per 100 gr.

Price

The invariable advantage of chicken meat is its availability to the population. Chicken is cheap.

Even in the "black" time for our economy, the dietary product did not disappear from the shelves. The price of a product in different regions depends on supplies, domestic or imported, the quality of raw materials, and the conditions for selling products.

The market dictates price fluctuations, sets upper and lower limits. 1 kg of meat can cost much less in a rural area than in a metropolitan supermarket.

In the private sector, many independently breed and keep chickens on their farms.

The cost of feed, the creation of conditions for keeping chickens pay off and bring "income" in the form of fresh chicken meat and eggs.

Conclusion

In search of ways to eat healthy, people often forget about what is familiar and available at all times. You need to use the knowledge and recommendations of nutritionists, choose chicken or chicken meat, cook according to the preferences of the household.

There are a huge number of recipes with chicken in the composition of dishes. Listen to your body and find your dietary solution.

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, fiery coloring of the back with a metallic green tint of large sickle-shaped braids. The chicken had a small comb and had a modest partridge plumage of a brownish tone with an indistinct 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 whole life, except for lodging for the night, is connected with the surface of the earth. Strong legs save from pursuers. Not satisfied with the food that remains on the surface of the earth, chickens tear the soil with their strong legs, looking for food suitable for themselves - worms, larvae, germinating seeds. They also dig holes for themselves to bathe in order to get rid of annoying insects. Finally, the legs serve as a defense tool: the roosters have pointed horn spurs on the tarsus, with which they strike each other during fights.

Chickens rush in thickets of weeds, in a gap between stacked logs - in a word, in a very secluded place on earth. And only for an overnight stay, the chicken flies up to the perch: there it is less in danger (again, the habit of wild ancestors).

The useful qualities and valuable inclinations that wild chickens already had were improved in various directions during domestication. Many breeds were obtained, varied in appearance and unequal in economic significance. 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, small weight, lively temperament. They feed well on the paddocks, they are distinguished by good precocity. The young start laying eggs at 4 months of age. A man changed a chicken beyond recognition: banking chickens produced 10-30 eggs a year, modern breeds - more than three hundred.

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

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

The chicken must be chosen with the eyes and nose - this is the main advice of cooks of all times and peoples. As soon as you feel even a faint smell of rotten meat, refuse to buy. And carefully consider the appearance of the carcass - this is only possible in a completely transparent package, 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. See that the skin is not grayish, but with a pinkish tinge of pale yellow.

chicken calories

Chicken is considered one of the types of dietary meat, its calorie content is 190 kcal per 100 g of product. 100 g of boiled chicken meat contains 137 kcal, and 100 g of fried chicken contains 210 kcal. Calorie stewed chicken - 164 kcal. Under the condition of moderate use, chicken meat will not harm the figure.

Nutritional value per 100 grams:

Useful properties of chicken

Chicken meat is rich in proteins, linoleic acid, which stimulates the immune system, 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 drug for nerve cells. This vitamin supports the activity of the heart, regulates cholesterol levels and is involved in the production of gastric juice.

People have known about the usefulness of chicken meat for a long time. In the East, and in Korea in particular, chicken meat has long been considered a healing food product and an effective tool for the prevention of senile 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 the human body cannot synthesize on its own. In addition to the fact that the protein is nutritious, it also has protective properties. It contains lysozyme, which kills and dissolves microorganisms, including putrefactive ones. With prolonged storage, the protective properties of the protein are lost. And such eggs become unfit for human consumption.

A chicken egg is one of the most valuable food products, deserving that a person knows 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, the egg is second only to fish oil. Minerals such as - phosphorus, manganese, magnesium, cobalt and iron acquire the optimal ratio in the egg.

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

Despite the popularity of vegetarian diets, nutrition experts do not recommend eliminating meat products from the diet. Any type of meat is a supplier of complete protein and B vitamins, which are absent in vegetables and fruits.

At the same time, excessive passion for heavy fatty foods becomes an unbearable burden for the body, which leads to diseases of the stomach and intestines, problems with the heart and blood vessels, and is also one of the reasons for gaining excess weight. It is believed that chicken meat, about the benefits and dangers of which many popular articles and scientific treatises have been written, can be consumed in much larger quantities than pork, lamb or beef without the risk of harming your health.

The benefits of chicken meat - 10 benefits for the body

1. Powerful antidepressant

   The muscle fibers of animals and birds contain tryptophan. This amino acid is involved in the production of serotonin and melatonin, hormones that improve mood and relieve nervous tension. It is no coincidence that in moments of emotional outbursts we want to taste a piece of fried chicken or grilled chicken. Do not deny yourself this pleasure. A light dinner with the inclusion of a small amount of chicken meat is useful for avoiding insomnia, helps to cope with depressive thoughts, and gives the joy of life.

2. Benefits of chicken for thyroid

   Selenium is present in the meat of this poultry, due to which the balance of iodine in the body is optimized, which has a positive effect on the state of the thyroid gland. It is very important to monitor the health of this organ in order to avoid diseases of the endocrine system, metabolic disorders and hormonal disruptions.

Chicken, whose beneficial properties are due to its easy digestibility and low fat content, is a supplier of vitamin B12, which is necessary for the formation of red blood cells. A significant part of micro and macro elements is found in chicken liver. According to the calculations of nutritionists, the consumption of 100 grams of this product not only satisfies the daily need for nutrients, but also exceeds the norm by three times. Thus, the introduction of chicken meat and liver into the menu serves as an anemia prevention, improves blood composition, increases energy balance, and allows you to recover faster from illnesses.

3. Support for the immune system

   Speaking about the benefits of chicken meat, it should be mentioned that it contains such an important trace element as iron and vitamin PP, which helps to strengthen immunity, prevent certain types of oncology and other diseases. Deficiency of this vitamin, also known as nicotinic acid or niacin, leads to pellagra, a serious illness that manifests itself in intestinal disorders, inflammation of the skin and mucous membranes, and the extinction of brain activity, which in critical cases ends in death.

4. Boiled chicken is an invariable component of diets for weight loss

   High-quality animal protein is necessary for our body to strengthen bones and tissues, and also helps in the fight against excess weight. Obesity has become a dangerous trend in modern society. The presence of lean chicken meat in the diet can play an important role in gaining a slim figure, as it causes a long feeling of fullness and protects against accidental snacking.

5. Improving reproductive functions

   Chicken meat and poultry liver contain folic acid, which increases the body's ability to conceive and bear healthy offspring. Eating chicken meat will be beneficial during pregnancy by preventing the development of neural tube defects in the fetus. The presence in the diet of the expectant mother of dishes from steamed or baked chicken will help neutralize the harm caused to the nervous system by stressful situations that often haunt a woman throughout the entire 9 months of bearing a baby. In addition, pantothenic acid (vitamin B5) was found in chicken meat, which stimulates the activity of male spermatozoa and improves the quality of female eggs.

6. Brain optimization

   Nicotinic acid, contained in chicken meat, has a positive effect on the functions of the brain and nervous system, prevents damage to DNA cells in a developing fetus, and serves as a prevention of cognitive decline in old age. Moderate consumption of chicken meat will help to avoid memory disorders and even prevent Alzheimer's disease.

7. Ensuring eye health

   Synthesis of vitamin A in the body is impossible without the presence of retinol, lycopene, alpha and beta-carotenes. We can get all these trace elements by eating chicken meat. The beneficial properties of vitamin A help maintain excellent vision, have a positive effect on the condition of the eyes, serve to prevent cataracts, and prevent the destruction of the lens.

8. Elimination of skin problems

   Due to the presence of vitamin B2 (riboflavin) in chicken meat, the beneficial properties of this product ensure the health of the skin and mucous membranes. If you notice soreness of the tongue, cracked lips, skin rashes, you need to diversify your menu with chicken dishes combined with vegetables or cereals.

9. Strengthening bones and muscles

   Being an excellent source of animal protein and phosphorus, chicken meat in your diet will help increase the strength of muscles and bones, and prevent age-related changes in the skeleton and muscles. Diets with the inclusion of lean chicken support healthy teeth and gums, prevent hair loss and brittle nails.

What else is useful?

Chicken meat is well-deservedly popular due to its taste, beneficial properties and low calorie content.

Description

Chicken meat is chicken meat, chicken carcass and all its constituent parts. It is impossible to say exactly when they began to domesticate chickens. According to some sources, the first domestic chickens appeared around 2000 BC in India. Other sources say that domestic chickens already existed 6000-8000 BC in the countries of Southeast Asia, and especially in China. And at present, wild chickens inhabit the territory of China, Indochina, Indonesia, the Philippines and India. It is believed that the ancestors of domestic chickens were banking chickens, originally from Asia.

Today, chicken is the most common poultry. It is grown in almost all countries of the world. The largest producer of chicken is considered to be Brazil and the United States.

To get chicken, the bird must be grown at home or factory conditions. Those birds that have reached adulthood are subject to slaughter, scalding and plucking. The chicken carcass, completely cleaned of feathers, is ready for cooking and subsequent use.

The average weight of a chicken carcass is from 1.5 to 5 kg (depending on the breed). For example, carcasses of dwarf breeds can weigh up to 0.5 kg. A fresh carcass has slightly yellowish or white skin, well-formed muscles, pale pink meat and a rounded breast. A young chicken has delicate white skin, and its legs are covered with small scales. The old chicken has yellow skin, and there are large growths and large scales on the legs.

In cooking, chicken is used to prepare hot and cold appetizers, first and second courses. Meat of meat breeds of chickens is mainly used (there are also common, meat-egg and egg breeds).

For the preparation of broths and soups, it is better to use the carcass of an old chicken, then the broth will turn out fragrant and rich. And for frying cutlets and meatballs, the meat of a young bird is better, as it is tender and soft, it is well fried.

The fillet part of the carcass, drumstick and thigh is used for cooking meatballs, cutlets, chops, salads, stews, pies, aspic, pilaf, aspic, soufflé and all kinds of semi-finished products. Offal (liver, heart, stomachs) and chicken back are used to make pickles, hodgepodges, borscht, soups and broths. Chicken skin is used for baking minced meat (pasta, potato, mushroom, chicken), and fat, which is cut from the abdomen, is used for frying and added to pates. A popular dish is also a whole chicken carcass baked with spices, as well as hot or cold smoked chicken.

The composition and calorie content of chicken

100 g of raw chicken meat contains 74.86 g of water, 23.2 g of protein, 0.98 g of ash, 1.65 g of fat; vitamins: retinol, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, cyanocobalamin, tocopherol, choline, phylloquinone; macronutrients: phosphorus, magnesium, calcium, potassium, sodium; trace elements: selenium, zinc, iron, copper, manganese.

The calorie content of chicken is 108 kcal per 100 g.

Useful properties of chicken

Due to its low calorie content, chicken has excellent dietary properties, so it is perfect for people seeking to reduce body weight, as well as for patients with peptic ulcer, diabetes, and gout. Due to the high content of vitamin B6, glutamine and protein, chicken is good for the heart, strengthens the body and stimulates the central nervous system.

The beneficial properties of chicken are also in the prevention of atherosclerosis of the vessels and the prevention of strokes, heart attacks and hypertension. For colds, chicken broth is an excellent remedy.

Contraindications to the use of chicken meat

It should be borne in mind that chicken meat that has undergone poor-quality heat treatment can become a breeding ground for salmonella, and in humans cause a serious disease of the gastrointestinal tract - salmonellosis.

In addition, smoked chicken should not be abused, as it promotes the growth of malignant tumors. This is due to the fact that in the process of smoking, amino acids undergo modification and radioactive isotopes accumulate in chicken meat. In addition, in modern conditions it often happens that when smoking meat, substances harmful to the human body are used: acetone, formaldehyde, phenol.

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It will not be difficult to name the reasons for the popularity of chicken meat. Chicken is inexpensive, has a pleasant taste, is easy and quick to prepare, looks appropriate in any dish and with almost every type of side dish. But what about the qualities of the product and its effect on the body? There is a lot of protein in chicken, and it is easily digestible. It contains vitamins A, C, E, group B, zinc, magnesium.

Useful properties of chicken

Consider the main qualities of chicken meat taken under "ideal" or abstract conditions. We are talking about quality meat, cooked correctly and consumed in reasonable quantities. Then you can count on the following effects.

1. Strengthening immunity. A complete set of amino acids, vitamins, minerals is what you need to maintain immunity at a high level. It has been noticed that lovers of chicken meat get sick less often than lovers of exclusively pork. It is difficult to judge for sure the reasons for this situation. But, in any case, the statistics are objective and do not deceive. During the period of beriberi, this is especially important.
2. Replenishment of wasted forces. Chicken is a source of energy. Recommended for regular use by athletes, people experiencing intense physical exertion. After an illness, long-term treatment, against the background of exhaustion and taking strong medications, chicken meat is incredibly useful. Recall at least that chicken broth is almost a medicine recommended for all patients on bed rest.
3. Acceleration of metabolic processes. The protein contained in chicken meat is easily digestible and stimulates metabolism. It helps to ensure the conditions under which fat burning occurs as intensively as possible, overall weight loss is observed, but at the same time, “dry” muscle mass increases. For everyone who wants to keep the figure in order, chicken meat is not just shown, but highly recommended for regular use.
4. The level of hemoglobin rises. An interesting feature that is often overlooked. Chicken is a natural stimulant of hematopoiesis. Indications for use: low hemoglobin, anemia, general weakness, any systemic blood diseases, and so on.
5. Improving the functioning of the digestive tract. Digestion against the background of regular consumption of chicken meat becomes stable, constipation and indigestion, flatulence and any other problems disappear. In addition, chicken can be called a kind of prophylactic against ulcers, gastritis and skin diseases. Chicken is especially useful for the digestive tract, if combined with fresh vegetables.
6. Maintaining healthy hair, nails, skin. In order for the nails to be strong, the hair to comb easily and shine, the skin to retain a smooth surface and a healthy shade, chicken must be eaten constantly. It will provide the best conditions for maintaining a beautiful appearance.
7. Normalization of the nervous system. Chicken meat provides prevention of depression, insomnia, neuroses. Compensates for the unpleasant consequences of emotional overstrain, severe stress, unrest. Gives peace, healthy sleep, goodwill and a positive attitude.
8. Prevention of cardiovascular diseases. Fatty acids, vitamins, minerals present in chicken help to fully maintain the health of the heart and blood vessels. Regularly using the product, it is possible to protect yourself from heart attack, stroke, coronary disease.

Finally, one cannot fail to note the “hedonistic” benefits of chicken meat. After all, his taste is very delicate, and any person, if he is not a vegetarian, will get a lot of pleasure. These are the most important beneficial qualities present in chicken. But the properties of the product do not end there.

Is there any harm from chicken

Some negative consequences of eating chicken meat are possible. But you must immediately warn: harm is likely only if the product is used incorrectly or when buying low-quality chicken initially. By following the rules for eating and purchasing chicken, the risk can be reduced. But what does it consist of?

As we can see, these negative consequences can be overcome if you correctly purchase and cook chicken. To make our own chances of getting benefits higher, let's try to further understand both of these components. And let's start with the purchase of chicken.

How to buy healthy chicken

The above beneficial properties, unfortunately, apply exclusively to those chickens that are grown in natural conditions. That is, somewhere in the village, on a small farm or in their own household. The problem is that today a city dweller is unlikely to be able to find such a product. Mostly store-bought chickens are available, but there is not much benefit from them, and here's why:

• chickens for stores are grown in a short time, so their meat simply does not have time to accumulate all the nutrients that were mentioned earlier;
• with a high degree of certainty, we can say that store chickens were "fed" during their lifetime, albeit not prohibited, but still far from safe drugs to accelerate growth;
• you can never say for sure how long the store chicken was stored: given that the markings are interrupted, the meat is soaked in a special solution to give visible freshness; it is no coincidence that the bones of store-bought chicken that look fresh often turn out to be almost rotten;
• storage conditions are also impossible to predict: what the chicken has been in contact with, how many times it has been frozen, whether people who worked with chicken in the warehouse have medical records.

The conclusion is not particularly encouraging. Chicken from the store is a product with unpredictable properties. Perhaps there is nothing dangerous in it. But there is a significant risk that the chicken will be stale, unhealthy, and generally mutated. Laughter with laughter, but there is some truth in these arguments. Farm your own chicken whenever possible or buy directly from farmers. Nothing more reliable can be recommended.

How to Cook Chicken for More Benefits

If the chicken is bought, there is one important task left: to cook it correctly, preserving the useful components of the composition and taste. What rules should be taken into account?

1. The most energetically capacious part of the chicken is the breast. White meat not only contains more protein, but is also easier to digest. There are a lot of fatty acids in meat from the drumsticks and thighs, which increase the calorie content and fat content of meat, but are useful for digestion and appearance.
2. The best way to cook chicken: Boil in plain water. You can just boil it in a saucepan, or you can put it in a pan, pour clean water and leave until the water evaporates. Any additional ingredient, even olive and sunflower oil, degrades the quality of the product. The more natural the cooking method, the healthier the dish will be.
3. It is undesirable to store chicken after cooking even 2-3 hours. It is better to eat it right away, leaving nothing. Of course, this can be attributed to any kind of food, but chicken spoils especially quickly. If pork lies quietly in the refrigerator for several days, then boiled chicken will lose both its benefits and taste in a day.
4. Since there is a lot of protein in chicken, it must be consumed in doses. A serving of more than 200 g at a time should not be eaten. What is the reason? And the fact that even in such a small portion already contains 45-50 g of pure protein. Kidneys with such a volume of protein at a time can not cope. As a result, either there will be too much load, or the protein will simply be excreted in a processed form. So, it is better to eat less, but more often.
5. The best side dish for chicken is not pasta or potatoes, but fresh vegetables. If you combine chicken with fried potatoes, the same pasta and other carbon-containing products, its benefits will be reduced to a minimum.