Chicken is the most commonly consumed lean meat. The preparation style, cut of meat, serving size, seasoning, and side dishes used all are factors that affect the nutrition we get from the meal. Chicken can be beneficial when adequately cooked, avoid overcooking chicken. Practicing food safety practices will ensure you have a healthy snack and prevent foodborne illness.
Chicken has breast, thigh, wings, and drumsticks cuts. Every cut has a different protein, fat, and calorie content. Chicken breast contains a high protein to fat ratio (9:1) and is relatively protein-dense than other cuts. The chicken breast consists of 30 grams of protein,6 grams of fat, 165 Calories per 100 grams of chicken. Its protein gets synthesized to help repair muscle tissues and reduce muscle damage during hard training routines. Thighs and other cuts have relatively more fat content for the same portion.
A balanced portion of Chicken breast contains enough nutrients to help you in your weight training and gym sessions. Niacin and B-vitamins present in the Chicken are beneficial in converting nutrients into usable energy. Iron helps in delivering oxygen to muscles, and selenium helps repair damaged cells and inhibit harmful cells. Zinc helps in boosting the immune system and supporting the production of anabolic hormones. Thyroid function and metabolism are also positively affected by chicken consumption.
High protein food can help reach fitness and health goals such as muscle building, maintaining muscle, or losing fat. Use healthy preparation methods such as boiling, baking, roasting, grilling, teaming. Skinless Chicken will have an even lesser amount of saturated fat/cholesterol. You can reduce the fat content of the meals by Baking Chicken with herbs or by preparing Chicken with little or no added solid fats, sugar, refined starches, and sodium. Boiled Chicken Breast is beneficial for people who want to lose weight.