print Print this page

Chicken - Free Range

In season all year

Food Description:

I would urge everyone to at least eat free-range chicken only. The taste and texture is superior and the because the birds were allowed to move around freely the meat contains less fat. Free range chickens live as nature intended, with fresh air and sunshine.

Many people often buy only chicken breast when looking to cook poultry, believing that it is significantly lower in energy and fat. The difference in kilojoules however between cuts is relatively minor. Of all the various chicken cuts chicken breast without the skin is lowest in kilojoules, followed closely by skinless chicken wings, skinless drumstick and skinless thigh. Of note is that whole skinless chicken is only 27 kilojoules higher than skinless chicken breast, wings are 32 kilojoules higher, drumsticks 54 kilojoules higher and thigh is 58 kilojoules higher than the equivalent weight of chicken breast. In a varied diet, these kilojoule differences are minor.

Note about amines: Meat has low levels of amines, but these rise to moderate if the product is stored in the fridge for more than two days or frozen. Any smoked, cured or processed meat has very high amine levels. If the chicken skin is eaten, the amine levels increase to moderate also.

General Information:

Category: Poultry
To Buy: Buy genuine, grainfed free-range. Corn-fed chickens are yellow in colour but will still lack flavour if they have been cooped up in battery conditions.
To Store: Store in the fridge on a plate wrapped in plastic. Fresh chicken will keep up to 3 days in the fridge. Fresh chicken pieces will keep for up to 4 days.
Tips and Tricks: Never cook partly frozen chicken - it can cause salmonella poisoning. Evidence shows that chicken soup can reduce symptoms of colds and flus at the same level as some vitamins, due to its warming nature, vitamin-enriched broth and protein from the chicken.

Nutrition (Per serve):

Weight (grams): 150
Carbohydrates, g: 0.0
Fat (g): 8.3
Monosaturated Fat , g: 3.3
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 850
Protein (g): 32.1
Saturated Fat, g : 2.6
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Niacin (B3):
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Chicken is so versatile and can be roasted, poached, grilled, or casseroled. Great chicken stock is made from a boiler (a chicken that has stopped laying).

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS