White meat (chicken, turkey, rabbit) is rich in noble proteins (essential for the body, for example, to renew tissues and for the formation of hormones, enzymes, antibodies) and branched amino acids (useful in the metabolism of muscles and in promoting the disposal of toxins that form when an organism performs intense athletic work).
Chicken meat has the advantage of being more easily chewed and digested, especially if cooked in a simple way (roasted, grilled, boiled). The tenderness of the chicken is due to the structure of the muscle fibers which have a diameter of about 45-48 microns, a measure lower than that of beef (73-75 microns), sheep meat (50-54 microns) and pork (90-92 microns). White meats are more easily chewable and digestible also because they have a lower presence of connective tissue, an advice is not to overdo it in seasonings and sauces.
Another characteristic of white meats concerns the reduced presence of fats: only 1% in chicken breast and 1.5% in turkey (without skin). The low fat content (which, among other things, are concentrated in the skin, easily eliminated), reduces the caloric intake of these meats, making them ideal for those who keep body weight under control. However, chicken and turkey fat has characteristics closer to vegetable fats, in fact, in its composition polyunsaturated fatty acids predominate (linoleic and linolenic acids), and it contains much less cholesterol.
It is wrong to believe that in the past chickens were better than those of today because they ate what they found on the ground. they are much more guaranteed from a hygienic and nutritional point of view. Once the meat was firmer because the animals lived longer and took longer to grow. In chickens and turkeys there is no use of estrogen hormones, because this use it can offer advantages to the farmer only for large animals (chicken and turkey have a limited body mass and a maturation cycle of a few months).
composition of some types of fresh meat
water
g
proteins
g
lipids
g
glycides
g
iron
mg
calories
chicken
entire
68,7
19,1
11
0
1,5
175
chest
75,3
22,5
0,9
0
1,6
97
thigh
74,2
17,9
6,5
0
2
130
Turkey
chest
70,2
22
4,9
0,4
2,5
134
thigh
69,2
20,9
11,2
0,4
2,5
186
wing
68,2
22,3
11,5
0
2,5
193
veal
76,9
20,7
1
0
2,3
92
Bovine
adult
slim
72,1
20,7
5,1
0
2,3
129
seeds
greasy
64,8
18,8
15,4
0
2,1
214
greasy
52,1
15,8
29,2
0
2
330
Pig
thin
steak
74
18,3
3
0
1,5
100
thigh
75,3
18,7
3
0
1,6
102
Pig
fat
slim
72,5
19,9
6,8
0
1,7
141
seeds
greasy
60
17,2
22,1
0
1,4
268
greasy
49
14,5
37,3
0
1,2
394
Chicken escalopes with lemon
Recipe to prepare delicious lemon chicken escalopes, soft, tasty and flavorful, without the need to abound with oil or other condiments. Alice, your PersonalCooker is on air on MypersonaltrainerTv.
Chicken Escalope with Lemon
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