Chicken, a part of the white meat group, is known for its high protein content which is vital for the development of cells, weight, height and brain function in humans. When compared to red meat, chicken has lower cholesterol levels which can help reduce the risk of cardiovascular diseases. Additionally, it is an excellent source of various vitamins like A, E, C, B1, B2, PP as well as minerals such as calcium, phosphorus and iron that contribute to overall health.
Chicken meat contains beta-carotene, lycopene and retinol derived from vitamin A which can improve vision. The nutritional values of different parts of the chicken vary in terms of protein content, fat and composition. White meat is usually found in the breast while brown meat is commonly found in wings, legs and thighs. Chicken thighs are known for their firmness and delicious taste but contain more cholesterol compared to chicken breast. On the other hand, chicken breast has the highest nutritional value with high protein content that supports eye health and immunity along with low fat levels.
However, there are concerns about potential drug residues in chickens due to farmers often injecting vaccines or drugs into thighs and wings to prevent poultry diseases. It’s also important to be cautious when consuming certain parts of chickens such as necks and internal organs which contain high levels of bad cholesterol. Fish floats carrying bacteria should also be avoided to ensure overall health and well-being when consuming chicken meat.