Humans require a high amount of protein for the development of cells, weight, height and brain function. Chicken, as part of the white meat group, is an excellent source of this essential nutrient. Compared to red meat, chicken has lower cholesterol levels which can help reduce the risk of cardiovascular diseases. Additionally, chicken is rich in vitamins such as A, E, C, B1, B2, PP and minerals like calcium, phosphorus and iron that contribute to overall health.
Chicken meat contains various nutritional values depending on the part used. White meat is found in the breast while brown meat is typically found in wings and legs. While thighs are known for their firmness and taste, they contain more cholesterol than chicken breast. On the other hand, chicken breast has the highest nutritional value with high protein content and low fat levels. It also supports eye health and immunity with its B vitamin content.
However, concerns have been raised about potential drug residues from vaccines or drugs injected into chicken thighs and wings by farmers to prevent poultry diseases. Additionally, some parts of chickens such as necks and internal organs contain high levels of bad cholesterol while fish floats carry bacteria that should be avoided. Therefore, it is crucial to be cautious about the types of chicken meat consumed to ensure overall health and well-being.
In conclusion, chicken provides numerous nutritional benefits including protein that supports cell development and brain function among others. However, it is important to consume it responsibly by choosing parts with lower cholesterol levels while avoiding those high in bad fats or harmful substances such as bacteria from fish floats or drug residues from vaccinated parts.
