Nutritional Content in Chicken Meat

Chickens (Gallus gallus domesticus) are commonly kept poultry to be utilized for the life of the keeper. The pet chicken (hereinafter abbreviated as "chicken" only) is a direct descendant of one of the forest subspecies known as red jungle fowl (Gallus gallus) or bangkiwa chicken (bankiva fowl). Cross-breeding intercross chicken has produced hundreds of superior lines or pure lines with various functions; the most common is chicken cut (to cut) and laying hens (to be taken eggs). Ordinary chickens can also be cross-breeded with close relatives, green forest fowl, which produces barren hybrids whose males are known as bekisar chickens.

With a population of over 24 billion in 2003, Firefly's Bird Encyclopaedia says there are more chickens in the world than any other bird. Chicken supplies two sources of protein in food: chicken and eggs.

The traditional view of chicken farming in the domestication of this species is embodied in the Encyclopædia Britannica (2007): "The first man domesticated Indian chickens for chicken, in Asia, Africa and Europe, no special attention was paid to egg production or meat ..."
Facts of Chicken Nutritional Meat According to USDA, 100 g chicken contains water (65 g), energy (215 kcal), protein (18 g), fat (15 g), saturated fat (4 g), cholesterol (75 mg), calcium (11 mg), iron (0.9 mg), magnesium (20 mg), phosphorus (147 mg), potassium (189 mg), sodium (70 mg), and zinc (1.3 mg). Among the vitamins in chicken meat include vitamin C, vitamin B1 (hiamin), riboflavin, niacin, vitamin B-6 (pyridoxamine), folate, vitamin B-12, vitamin A, vitamin E (tocopherol), vitamin D and vitamin K Benefits Of Eating Chicken For Health: High Protein Content: Chicken is one of the highest protein food ingredients. The amount of chicken meat protein is 18 g per 100 g chicken, this is very high.

Protein is very important in our healthy diet. The protein present in chickens is a useful amino acid for building blocks of our muscles. The recommended value of protein requirement in daily diet is 1 g per 1 kg body weight, or 0.4 g protein per pound body weight. This amount is for normal people. For athletes, the daily requirement of the protein is about 0.6 g to 0.9 g per kg, which is more than double the routine requirement.