Chicken meat is tender and delicious, and its light flavor makes it suitable for use in a variety of dishes. There is a lot of protein. Among the meat, it can be said that it is one of the highest protein meats, and it is a food with high protein and low fat. Potassium sulfate amino acid content is also very rich, so it can make up for the deficiency of cattle and pork. At the same time, because chicken has more vitamin A content than other meats, and although it is inferior to vegetables or liver in quantity, its vitamin A content is much higher than that of beef and pork.
Chicken is flat, warm, and sweet, and can be used in the spleen and stomach; it can be used to nourish qi, nourish essence, and add pulp; it is used for depletion, weakness, moderate deficiency, diarrhea, dizziness, palpitations , irregular menstruation, less postpartum milk, consumption Thirst, edema, frequent urination, nocturnal emission, deafness and tinnitus.
Improve immunity: In modern society, white-collar workers who are often in a sub-health state are best to eat more to enhance immunity and reduce the chance of illness. Chicken has the effects of warming and invigorating qi, replenishing essence and filling the bones, benefiting the five internal organs, and repairing deficiencies. It is used to treat symptoms such as fatigue and weakness, weak food, diarrhea, dizziness, palpitations, irregular menstruation, postpartum milk, thirst, edema and other symptoms.
Promote intellectual development: it has anti-oxidation and certain detoxification effects. It has a better effect in improving heart and brain function and promoting children s intellectual development.
Compared with pork and beef, chicken meat 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 the amino acid profile in egg milk, so it is a source of high-quality protein. The protein content of chicken meat varies according to the part, skinned and skinless. The highest order is the skinless chicken, breast, and thigh. Chicken skin has a large amount of lipids, so chicken with skin must not be regarded as a low-calorie food.
Chicken meat is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K.
Compared with beef and pork, the fat content of chicken meat contains more unsaturated fatty acids-linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein cholesterol that is harmful to human health.
Family buying live chickens can be slaughtered by service personnel. If long-term storage is needed, the surface chickens can be wiped away with moisture, wrapped in plastic wrap and placed in the freezer of a refrigerator to be kept fresh. Generally, they can be kept fresh for six months.