The benefits of eating chicken meat for health is obviously very high, because the chicken contain high protein, and vitamins and minerals. Eating chicken is also believed to be able to help lose weight, control blood pressure, cholesterol levels and reduce the risk of cancer.
Chicken is the most common poultry animals worldwide, and have already consumed and are farmed for thousands of years ago.
Until the 19th century, the chicken is still only kept in the household, with the goal for the meat and the eggs are taken. And at the end of the 19th and early 20th century, a chicken Ranch home became the forerunner to a chicken farm for business purposes, due to the increasing market demand.
Large scale chicken farms has raised many variants of chicken for chicken production increases. Several new variants have been developed, some of which are American, Mediterranean chicken, United Kingdom, Asiatic, Plymouth Rock, Wyandotte, Rhode Island Red, New Hampshire, Black Leghorn, Cochin, etc.
Chicken meat nutrient facts
According to the USDA, 100 g chicken contains water (65 g), energy (215 kcal), protein (18 g), grease (15 g), saturated fat (4 g), cholesterol (75 mg), calcium (11 mg), iron (0.9 mg), magnesium (20 mg), phosphorous (178 mg), potassium (190 mg), sodium (70 mg), and zinc (1.3 mg). Among vitamins in chicken meat, among others, 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.
The benefits of eating chicken meat for health:
The source of important vitamins and minerals:
The chicken is not only an excellent source of protein, but it also is a source of vitamins and minerals are very good too. Vitamins and minerals found in chickens, and useful very much for various processes in our body. For example, B vitamins are useful for skin disorders, cataracts, immune weakness, digestion, nervous system, migraine, heart disorders, hair greying, high cholesterol, diabetes, etc. Vitamin D helps the absorption of calcium and strengthens bones. Vitamin A helps keep the vision of the eye, and minerals such as iron are very helpful for the formation of hemoglobin, muscle activity, prevents anemia. Potassium and sodium is an electrolyte, phosphorus is helpful in tackling the weakness, bone health, brain function, dental care and body metabolism.
Weight:
A diet with high protein content have been known to effectively reduce weight, and chicken provides protein content is high. Studies and experiments have shown that significant weight control found in people who eat chicken.
Blood pressure control:
The consumption of chicken has been found useful in controlling blood pressure. This is observed in people with hypertension disorder. However, the diet should also consist of nuts, low-fat diet with vegetables and fruits.
Reduce the risk of cancer:
Studies have found that on a non-vegetarian eaters, consumption of red meat, pork/ham high can increase the risk of colorectal cancer. While chicken and fish, the risk of developing colorectal cancer will be handed down at a later date. Research shows that eating chicken meat put a lower risk, than to eat red meat, despite evidence that there are not so convincing.
Reduce the risk of cholesterol buildup:
The amount of saturated fats and cholesterol found in red meats such as beef, pork and lamb were much higher than what is found in chicken meat, fish and vegetables. Thus, the American Heart Association has suggested to consume chicken or fish as a substitute for red meat, to lower the risk of the development of heart disease, cholesterol and more. The AHA also says that the consumption of chicken or fish should also be restricted, because the higher consumption can also lead to the development of heart disease.
Relieve the symptoms of the Flu:
Warm chicken soup can also help relieve colds, nasal congestion and sore throats.
Some of the safety measures that must be made when buying a chicken
- Chicken meatis alsobest known forbringinga lot ofbacteriaor viruses thatcan harmhealth.A goodtreatment of thechicken meatbeforeconsumptionisthe best moveto distanceus fromthe riskof contractingpanyakit.
- These are some ofthe rules andrecommendationsset forth by theUSDAto ensurea securedistributionand consumption ofchicken.
- The chickencanbe eitherfresh or frozen, according tothe USDArules,the freshchicken meatis thatin which therawpoultryhas not beenfrozenbelow26 °F or-2.1° c.Whilerawpoultrythat has beenheldat a temperature of0° For-17.8° Cshouldbe labeledfrozen orpreviouslyfrozen.
- According to the USDA, there aregrowth hormonesareused whenraising chickens.On the other hand, antibioticsare usedto prevent the spreadordevelopment ofmicrobial infectionand disease.Andrequiringthe withdrawal ofthe use ofantibiotics1 week beforeharvesting ofchicks,so there is noantibioticremainsinchicken meat.
- The USDAalso determinesthe temperatureat whichchickenmay be storedor notshould be saved.At temperaturesbetween 40° Fand 140° F, bacteriacanbegin tobreedat thechicken.Freezingcan notkill the bacteria, but it willstop thebreedingof bacteriathe cause ofchicken meatto rot.Just bycooking meatthoroughlyunggawith temperatures above158°F or73,9° Cwill killbacteria inchicken meat.
- Some bacteriathat can be foundonthe chickenlikeSalmonella,Staphylococcus aureus,Campylobacterjejuni,ListeriamonocytogenesandEscherichia coli.
- The USDAalso recommendtohand washand clean thesurfaceto avoidbacterial infections.Rawpoultry, red meatand fishshould be storedseparately tostop the spread ofthe bacteriatoother foods.
