PROPERTIES

The general recommendation is to choose the chicken breast for more protein and less fat.
Chicken meat is considered meat that comes from roosters or young hens slaughtered between 5 and 16 weeks of age. The approximate weight of the whole pieces is usually 1 to 3 kilos.

Chicken meat is light, high in protein and low in fat. In addition, it provides interesting vitamins and minerals. It is classified as a type of lean meat, but for this it is essential and advisable to remove the skin. At a nutritional level, it is interesting to highlight the following aspects:

• Its proteins are of high biological value. This means that they provide all the essential amino acids that the body is not capable of manufacturing and in the ideal quantities.
• It has a lower amount of saturated fat than red meat and other processed meats. Furthermore, in chicken, established lipids such as omega 6 and omega 3 stand out. However, this last type of amino acid is only present in those specimens raised in free-range or fed with vegetable feed.
• Source of group B vitamins. Of special interest are vitamin B12 (which is only found in foods of animal origin), B3 (niacin) and B6.
• It contains small amounts of some minerals such as iron, zinc or selenium. It is also a prominent source of phosphorus and the sodium it contributes to the diet is almost negligible.

Benefits derived from consuming chicken

All these properties of chicken meat make it a suitable food for a healthy diet. Its consumption has been analyzed in many epidemiological studies around the world. The results show a positive relationship between free-range meat (as part of a healthy diet) and good health markers.

Easily digestible protein source

Chicken meat is recommended for everyone. However, given its contribution of essential amino acids and its great digestibility, it is of special interest on some occasions, particularly for athletes and people with great physical activity, older people, children and adolescents.

Protein is essential for building and repairing tissue, and maintaining muscle mass. A deficiency can cause growth retardation, anemia, physical weakness or impaired immunity.

Chicken meat and body weight

Introducing foods that provide protein such as chicken meat is positive in managing body weight and can help in weight loss diets.
Existing research to date indicates that a higher intake of this component promotes thermogenesis and satiety compared to diets with lower percentages. Likewise, the evidence highlights that the presence of proteins in meals results in a reduction in subsequent intakes.

Cardiovascular benefit

According to an article published in the American Journal of Clinical Nutrition, replacing red meat in the diet with other sources of protein such as chicken, fish or nuts may be an effective strategy to reduce coronary risk. For this reason, it is essential to differentiate between these two types of meat.
Cholesterol, heme iron or saturated fats (present in red and processed meat) are involved in blood pressure, arterial dysfunction or insulin resistance, risk factors for cardiovascular disease.
Source of nutrients in pregnancy

Chicken meat contributes to improving the quality of the diet in some specific conditions. One of them is during pregnancy and breastfeeding, which can affect the health of both the mother and the baby.

Poultry is a good source of some of the key nutrients in this period. These are, for example, B vitamins (B12, B6 and folic acid), polyunsaturated fatty acids and some minerals (iron and phosphorus).

Immune system and skin

Zinc is a trace element necessary for the proper functioning of the body and good health. It helps the immune system fight bacteria and viruses, is necessary to make proteins and DNA, and contributes to better wound healing.