Torrent
Vall Companys
Nutrition and health

Chicken parts Chicken parts

Wings
They are cheap and the best option is to serve them as an appetizer.

Thigh
In whole piece or escalope. It is a very juicy meat, very suitable for coating with bread, serve as brochette or chopped with sauces.

Breast
This is the most versatile cut. Fatless breastfills, deboned and skinless, allow a large number of cooking techniques: grilled, fried, baked or filled. The tenderloin is the most tender part.

Drumstick
Chciken drumsticks are the lower part of the leg, just under the knee joint. This is the most preferred part for children.

Drumstick with backbone
Drumsticks bearing backbone part can be cut with the bone or in steaks. Meat here is darker and tastier, and it is very suitable to cook brochettes.

Giblets
Perfect for a good soup. Gizzards can be coated and deep fried or served with rice and vegetables.



Nutrition facts

On the following table you will find the main nutrition facts of chicken meat.

Moreover, may you have interest in further information, you can consult chicken meat values from a global scope through the following link (data from Agroculture ministry of USA):
http://ndb.nal.usda.gov/ndb/

WHOLE CHICKEN Energetic values in 100 g
g
KJ
Kcal
TOTAL ENERGETIC VALUE
503
126
FATS
3.8
139
34
from which
Saturated fatty acids
1.1
CARBOHYDRATES
0.0
0
0
from which
sugar
0.0
DIETARY FIBRE
0.5
4
8
PROTEINS
21.2
360
85
SALT
0.2




Chicken on diet

Chicken meat is low on fats, calories and cholesterol, and provides high levels of quality proteins, so it is perfect in order to preserve weight and health, given that contains all necessary nutrients for growth, development and activity in our organism:

RICH ON VITAMINS
  • Vitamina B, vital for a proper activity of body. Provides energy through nutrients, it is involved in cellular growth and splitting, produces hormones, enzymes and proteins which are important for the body, preserves heart and artery health, takes care of mind and empowers immunological system.

  • Vitamina B6, helps on maintaining vessels and encourages metabolism, supporting to burn calories.

  • Vitamina B2, rich in riboflavin set in chicken's liver, allows fighting against skin diseases.

  • Vitamina B12, it is basic for bone medullae, contributes to nervous system and allows the creation of red blood cells and gastrointestinal functions.

  • Vitamina A, high quantities of alpha and beta-carotene, lycopene, retinol and all derivates from A-vitamin, which are essential for a proper visual health.

RICH ON MINERALS
  • Iron, vital on creation of red blood cells.

  • Phosphorus, an essential mineral that feeds bones, kidneys and liver, and balances nervous system activities.

  • Potassium, important for muscle movement and heart rate.

  • Zinc, que contribuye al sistema inmunitario.

  • Tryptophan, an amino acid that increases serotonin levels, improving state of mind.

  • Selenium, which is essential on metabolism and immunological system performance.



Cooking methods

Chicken is a meal that can be enjoyed in a thousand different ways, from the most healthy (such as barbeque, grill, preserving the whole flavour and attributes of chicken without adding extra-fats) to the most elaborated and tasty ones, such as roast, baked, the always delicious fried chicken or a restorative soup with vegetables.

When cooking chicken, it is very important to assure that we destroy all pathogenic agents that may exist on the skin, such as salmonella or campylobacter. In order to do so, minimum temperature inside the piece must reach 74ºC.

Another aspect to bear in mind when cooking chicken meat is that, the more we cook it, the greater amount of nutrients will be lost and the meat, already low on fats, may become excessively dry. That's the reason why quick cooking's such as grill, barbeque or oven are healthier and juicier, beyond the fats we may add.