Chicken

According to experts, the greatest value of this type of meat is that it is able to provide the human body with a protein of animal origin with a low calorie content of chicken. That is why the chicken meat industry is gaining momentum from year to year.

It has been scientifically proven that chicken meat can be consumed in much greater quantities than any other meat, and without harm to health. Chicken meat contains a large amount of vitamins we need (A, B1, V2, B5, V6, B9, V12, PP, C, H, E) and minerals (potassium, magnesium, calcium, phosphorus, copper, iodine, iron and many others). Despite such a rich composition, the low calorie content of chicken plays an important role, so people who are on a diet can safely indulge themselves in dishes made from this meat.

Eating chicken meat regularly has beneficial effects on polyarthritis, gout, peptic ulcer and diabetes. For example, in people with the second type of diabetes mellitus, the level of polyunsaturated fatty acids in the blood serum increases, which, in general, has a positive effect on their condition. These acids are able to be absorbed by the body much better, in connection with which chicken acts as a preventive agent for atherosclerosis, heart attack, stroke, hypertension and ischemia.

Undoubtedly, in addition to the obvious advantages, when overusing chicken, adverse consequences can also manifest themselves. For example, chicken skin does not carry anything useful: it is not only oily, due to which the calorie content of chicken increases, but also, being fried, it contains a lot of carcinogenic substances harmful to health. In addition, histamine is present in its composition, causing allergic reactions in some especially sensitive people.

In cooking, chicken meat has found its application in the process of preparing a variety of dishes. A great combination is considered chicken with vegetables and not only as a nutritious and fragrant dish, but also very healthy. This is due to the property of vegetables to normalize acidity, contributing to the better absorption and digestion of chicken meat. Chicken fillet, as well as shin and hip meat, is remarkably suitable for making cutlets, chops, meatballs, stews, pies, salads, jellies, pilaf, pour and souffle. You can cook broth, brine, borscht, salt pickle from chicken giblets and chicken back. Chicken fat is used as an additive in pates and for frying, which is cut off from the bird's abdomen. In addition, the chicken carcass can be baked whole with spices, smoked, boiled or prepared a well-known dish - chicken-tobacco.