Nutrition

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Satay chicken stir-fry_0402
Cooked chicken offers a wide range of nutritional benefits. Chicken is an excellent source of protein and source of key vitamins and minerals.

Did you know that stir fried chicken breast provides approximately 35g of protein per 100 g of the food eaten, equivalent to other meats cooked the same way – lean pork strips, 31g; lean beef strips, 31g; lean lamb strips 28g? Please visit ACMF’s Nutrition page for a comparative analysis.

At the same time, lean stir-fried chicken breast is also low in fat. It is lower in both total fat and saturated fat than either stir-fried beef or lamb. Cooked chicken also delivers more protein in fewer kilojoules than cooked legumes, pulses, nuts and seeds: 300-400g (2-2 ½ cups) of cooked legumes/pulses (beans) is needed to deliver the same amount of protein as contained in 80g of cooked chicken. Again, references are on ACMF’s Nutrition page.

Added to all this, cooked chicken is a source of essential nutrients: vitamins B6, B12 and niacin, and minerals magnesium, selenium and zinc.

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