|Glycemic Index||Glycemic Load|
The glycemic index (GI) of chicken equals to 0, which classifies it as a low GI food. The glycemic load (GL) of chicken is equal to 0, which classifies it as a low GL food.
100 grams of chicken contain 165 kcal (690 kJ), 20.8 grams of proteins, 0.6 grams of carbohydrates, and 8.8 grams of fats.
Chicken is a popular type of poultry that is consumed all over the world. It is a great source of high-quality protein and essential nutrients that are beneficial for overall health. In this article, we will discuss the nutritional benefits, drawbacks, nutrition facts, and health benefits of chicken.
Chicken is a great source of high-quality protein, vitamins, and minerals. One serving of chicken, which is approximately 100 grams, contains approximately 165 calories, 20.8 grams of protein, 8.8 grams of fat, and 0.6 grams of carbohydrates. Chicken is also rich in vitamins and minerals such as vitamin B6, vitamin B12, vitamin D, zinc, and iron.
- Builds and Repairs Muscle Tissues: Chicken is rich in high-quality protein, which is essential for building and repairing muscle tissues. Protein is also important for maintaining healthy skin, hair, and nails.
- Supports Immune System: Chicken is a great source of vitamin B6, which is essential for maintaining a healthy immune system. Vitamin B6 also helps the body produce red blood cells and supports brain function.
- Helps Maintain Healthy Bones: Chicken contains phosphorus, which is important for maintaining healthy bones and teeth. Phosphorus also plays a role in the production of energy in the body.
- Lowers Risk of Heart Disease: Chicken is low in saturated fat and cholesterol, which are risk factors for heart disease. Eating chicken instead of red meat can help to lower your risk of heart disease.
- Promotes Weight Loss: Chicken is a great source of protein, which helps to promote feelings of fullness and can help you lose weight. Eating chicken instead of high-calorie foods can also help you achieve your weight loss goals.
- Risk of Foodborne Illnesses: Chicken can be contaminated with harmful bacteria such as salmonella, which can cause food poisoning. It is important to cook chicken thoroughly and handle it properly to reduce the risk of foodborne illnesses.
- High Sodium Content: Some types of chicken, such as processed chicken, can be high in sodium. High sodium intake can increase blood pressure and the risk of heart disease.
- Potential for Antibiotic Resistance: Many chickens are raised with antibiotics, which can lead to antibiotic resistance. This can make it difficult to treat infections in humans.
In conclusion, chicken is a great source of high-quality protein and essential nutrients that are beneficial for overall health. It can help build and repair muscle tissues, support the immune system, maintain healthy bones, lower the risk of heart disease, and promote weight loss. However, chicken can be contaminated with harmful bacteria, be high in sodium, and contribute to antibiotic resistance. Therefore, it is important to cook chicken properly, choose lower-sodium options, and buy chicken from sources that do not use antibiotics.