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Meat and Poultry

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Chicken

Chicken is only a low-fat source of protein if the skin is removed, preferably before cooking. If the skin and meat are eaten at the same time, the fat content of chicken is much higher than beef and other red meats. Chicken is a good source of selenium. Selenium is an antioxidant mineral which may be lacking in our diets.

Uses of Chicken

Chicken provide two sources of food frequently consumed by humans: their meat, also known as chicken, and eggs. Chicken serves as one of the most common meats in the world. They are frequently prepared as food in a large number of ways. Chicken are often roasted, baked and fried. They are also cooked by deep frying and prepared as fast food such as chicken nuggets.

Chicken should be cooked right through to avoid food poisoning and stored and re-heated carefully.



Nutrition Chart

Chicken / 100g fillet, no skin roasted meat only
Calories 106 177
Carbohydrate 0g 0g
Total Fat 1.1g 7.5g
Fibre 0g 0g
Protein 24g 27g
Cholesterol 70mg 105mg
Good Source of Vital Vitamins Vitamin B3, Vitamin B5, Vitamin B6 Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B12
Good Source of Dietary Minerals Potassium, phosphorus, selenium Potassium, phosphorus, zinc, selenium