Nutritional value of chicken
Chicken is a relatively low-calorie white meat since a portion of 100 grams is only 175 calories. Of these 100 g, there are 30 g of proteins and less than 5 g of lipids with not more than 1.5 g of saturated fatty acids (generally as much as mono and polyunsaturated fatty acids). Such a portion of chicken also comprises less than 1 g of cholesterol.
Chicken, a white meat rich in minerals
It is generally not widely known, but chicken is a meat particularly rich in minerals.
Indeed, this white meat contains a large amount of phosphorus which is involved in the development and maintenance of the health of teeth and bones, in the growth and regeneration of tissues and in the control of blood pH balance.
In addition, chicken is a source of zinc. Although it is found mainly in the brown parts, it is also present in the chicken breast. Zinc is essential for the proper functioning of the immune system and for the proper balance of thyroid, sexual and pancreatic hormones (especially insulin).
In addition, chicken is an important source of selenium. This mineral, also indispensable, plays an antioxidant role. Thus, selenium helps to fight against free radicals responsible for certain pathologies, including some cancers. In addition, he participates in the synthesis of thyroid hormones.
Finally, chicken contains iron (easier to assimilate than that of plant origin), magnesium, potassium and copper.
Chicken, a good source of vitamins
Chicken is also a good source of B vitamins. In fact, it is particularly rich in vitamin B3 and vitamin B6 but also in vitamin B1, B2, B5 and B12.
Vitamin B3, niacin, is involved in the formation of red blood cells, neurotransmitters (messengers of nerve impulses) and in the manufacture of sex hormones. It also plays an important role in the metabolism of carbohydrates and lipids. In particular, it makes it possible to reduce the synthesis of bad cholesterol and thus to reduce the blood level of triglycerides. In addition, it is involved in the transport of oxygen to the cells.
As for vitamin B6 (pyridoxine), present in large quantities in chicken, it is a coenzyme that is involved in the metabolism of proteins and fatty acids. Like B3, it participates in the manufacture of neurotransmitters and red blood cells. This vitamin also contributes to the proper functioning of the immune system. In addition, it is involved in the synthesis of glucose from glycogen.
That's not all since the chicken also contains vitamin B2 (riboflavin). This vitamin is essential for cells because it allows them to make energy. In addition, she participates in the development of tissues and their healing.
Finally, the chicken is well provided with vitamin B5 (pantothenic acid) which actively participates in the manufacture of certain hormones, neurotransmitters and hemoglobin.
Chicken is a relatively low-calorie white meat since a portion of 100 grams is only 175 calories. Of these 100 g, there are 30 g of proteins and less than 5 g of lipids with not more than 1.5 g of saturated fatty acids (generally as much as mono and polyunsaturated fatty acids). Such a portion of chicken also comprises less than 1 g of cholesterol.
Chicken, a white meat rich in minerals
It is generally not widely known, but chicken is a meat particularly rich in minerals.
Indeed, this white meat contains a large amount of phosphorus which is involved in the development and maintenance of the health of teeth and bones, in the growth and regeneration of tissues and in the control of blood pH balance.
In addition, chicken is a source of zinc. Although it is found mainly in the brown parts, it is also present in the chicken breast. Zinc is essential for the proper functioning of the immune system and for the proper balance of thyroid, sexual and pancreatic hormones (especially insulin).
In addition, chicken is an important source of selenium. This mineral, also indispensable, plays an antioxidant role. Thus, selenium helps to fight against free radicals responsible for certain pathologies, including some cancers. In addition, he participates in the synthesis of thyroid hormones.
Finally, chicken contains iron (easier to assimilate than that of plant origin), magnesium, potassium and copper.
Chicken, a good source of vitamins
Chicken is also a good source of B vitamins. In fact, it is particularly rich in vitamin B3 and vitamin B6 but also in vitamin B1, B2, B5 and B12.
Vitamin B3, niacin, is involved in the formation of red blood cells, neurotransmitters (messengers of nerve impulses) and in the manufacture of sex hormones. It also plays an important role in the metabolism of carbohydrates and lipids. In particular, it makes it possible to reduce the synthesis of bad cholesterol and thus to reduce the blood level of triglycerides. In addition, it is involved in the transport of oxygen to the cells.
As for vitamin B6 (pyridoxine), present in large quantities in chicken, it is a coenzyme that is involved in the metabolism of proteins and fatty acids. Like B3, it participates in the manufacture of neurotransmitters and red blood cells. This vitamin also contributes to the proper functioning of the immune system. In addition, it is involved in the synthesis of glucose from glycogen.
That's not all since the chicken also contains vitamin B2 (riboflavin). This vitamin is essential for cells because it allows them to make energy. In addition, she participates in the development of tissues and their healing.
Finally, the chicken is well provided with vitamin B5 (pantothenic acid) which actively participates in the manufacture of certain hormones, neurotransmitters and hemoglobin.
