1. Compared with pork and beef, chicken has higher protein content and lower fat content.
In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein.
The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat.
Chicken skin contains a lot of lipids, so it should never be regarded as a low-calorie food.
2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.
3. Compared with beef and pork, chicken contains more unsaturated fatty acids-linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein cholesterol harmful to human health.
Edible efficacy
1, Constitution: Chicken has high digestibility, is easily absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit.
2, improve immunity: in modern society, white-collar workers who are busy with work every day and often in sub-health state, it is best to eat more, enhance immunity and reduce the chance of illness.
Chicken has the effects of warming middle warmer, invigorating qi, replenishing essence and marrow, benefiting five internal organs, and tonifying deficiency, and can be used for treating symptoms such as weakness, emaciation, diarrhea, dizziness, palpitation, irregular menstruation, postpartum hypogalactia, thirst, edema, etc.
3, Bushen Jing: can alleviate the symptoms of frequent urination, deafness, oligospermia, cold and so on caused by kidney essence deficiency.
4. Promote intellectual development: it has anti-oxidation and certain detoxification effects. It plays a good role in improving heart and brain function and promoting children's intellectual development.
Chicken selection skills
1, fresh chicken, full eyeball, shiny skin, shiny muscle section and normal smell of fresh chicken. The surface of the flesh is slightly dry and does not stick to the hands, and the depression can be recovered immediately after the fingers press the meat;
Inferior chicken, the eyeball is dry and sunken, the skin color becomes dark, the body surface and abdominal cavity can smell uncomfortable smell or even bad smell, and the surface is sticky and slippery.
After pressing the meat with your fingers, the depression will recover slowly or incompletely.
2. High quality frozen chicken. The quality frozen chicken after thawing is almost the same as the quality fresh chicken. The eyeball is full, the flesh is shiny, the surface is not sticky, and it has a normal smell, but it can't be fully recovered after being pressed with your fingers.
Inferior frozen chicken, after thawing, the eyeball is dry, the body surface and meat section are dull, the head and neck are dark brown, the surface is sticky, and the finger is depressed after pressing.
It is also easy to puncture chickens, and the body surface and abdominal cavity of inferior frozen chickens have unpleasant smells.
3. Pay attention to the appearance, color and texture of chicken when buying raw chicken.
Fresh and hygienic chicken nuggets are about the same size, white and red, and bright and smooth to the touch.
If the chicken is mixed with water, the meat will be particularly elastic, with red needles on the skin and black around it. When you pinch your fingers under the skin of a chicken, you will obviously feel slippery.
Chickens that have been injected with water will feel the surface uneven with their hands, as if there are lumps, while chickens that have not been injected with water feel smooth.