Chicken, a member of the white meat group, is renowned for its high protein content which plays a crucial role in the development of cells, weight, height and brain function in humans. In contrast to red meat, chicken has significantly lower cholesterol levels that can help reduce the risk of cardiovascular diseases. Furthermore, chicken is an excellent source of various vitamins and minerals including A, E, C, B1, B2, PP, as well as calcium, phosphorus and iron which contribute to overall health.
When it comes to nutritional values between different parts of chicken meat, there are significant differences in terms of protein content and fat composition. Chicken breast provides the highest nutritional value with high protein content and low fat levels while also supporting eye health and immunity with B vitamins. On the other hand, thighs have firm muscle content but are higher in cholesterol compared to chicken breast.
However, concerns arise when farmers inject vaccines or drugs into thighs and wings to prevent poultry diseases which can potentially lead to drug residues in the meat. Additionally, certain parts of chickens such as the neck and internal organs contain high levels of bad cholesterol while fish floats can carry harmful bacteria that should be avoided. Therefore it is crucial to exercise caution when consuming chicken meat to ensure overall health and well-being.
