White meat

White meat (chicken, turkey, rabbit) is rich in noble proteins (indispensable for the body, for example, for renewing 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 carries out intense athletic work).

Despite the white appearance of the meat, 100 grams of chicken and turkey contain 1.5 and 2.5 grams of iron, which are more or less equivalent to beef.

Chicken meat has the advantage of being more easily chewable and digestible, especially when cooked simply (roasted, grilled, boiled). The tenderness of the chicken is due to the structure of the muscle fibers that have a diameter of about 45-48 microns, a measure lower than that of beef (73-75 microns), of sheepmeat (50-54 microns) and of pork (90-92 microns). The white meats are more easily chewable and digestible also because they have a lower presence of connective tissue, a suggestion is to not overdo it in the condiments and in the sauces.

Another characteristic of white meat is the reduced presence of fat: only 1% in chicken breast and 1.5% in turkey (without skin). The low fat content, (which among other things is 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, the fat of chicken and turkey has characteristics closer to the fats of vegetable origin, in fact, in its composition predominate polyunsaturated fatty acids (linoleic and linolenic acid), and contains much less cholesterol.

It is wrong to believe that chickens in the past were better than those of today because they ate what they found on the ground. Thanks to advances in animal husbandry (choice of breeding stock, balanced feed, breeding on the ground, slaughter in compliance with sanitary regulations), the chickens are much more guaranteed in terms of hygiene and nutrition. 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 such use can offer advantages to the breeder 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	protein g	lipids g	glicidi g	iron mg	calories
chicken	full	68.7	19.1	11	0	1.5	175
	chest	75.3	22.5	0.9	0	1.6	97
	leg	74.2	17.9	6.5	0	2	130
turkey	chest	70.2	22	4.9	0.4	2.5	134
	leg	69.2	20.9	11.2	0.4	2.5	186
	wing	68.2	22.3	11.5	0	2.5	193
calf		76.9	20.7	1	0	2.3	ninety two
Bovine adult	slim	72.1	20.7	5.1	0	2.3	129
	seeds oily	64.8	18.8	15.4	0	2.1	214
	oily	52.1	15.8	29.2	0	2	330
Pig thin	beef steak	74	18.3	3	0	1.5	100
Pig thin	leg	75.3	18.7	3	0	1.6	102
Pig fat	slim	72.5	19.9	6.8	0	1.7	141
	seeds oily	60	17.2	22.1	0	1.4	268
	oily	49	14.5	37.3	0	1.2	394

Lemon chicken escalopes

Recipe to prepare delicious scallops with lemon, soft, tasty and tasty, without the need to overdo it with oil or other seasonings. Alice, your PersonalCooker is broadcast on MypersonaltrainerTv.