Chicken breast: calorie and white meat benefits

Let's talk about the benefits of white meat and its undeniable appeal to those who care about their figure. To begin with, protein food is necessary for those who model a beautiful body, and for those who actively move and work physically. The protein used in food is a building material for muscles, a kind of fuel for their work. Well, when this protein is not associated with the associated animal fats, for example, in the case of a product such as chicken breast - the calorie content of this part of the bird is easy to determine even on taste. Chicken fillet is often considered too dry and not inspiring to taste precisely because of its lability. This protein is digested quickly and effectively, it is easily assimilated even by patients, it gives the necessary influx of building protein to the muscles of the body.

From the way of cooking, too, depends a lot, and the fillet, fried in oil and dressed with fatty sauce, hardly refers to dietary dishes, not that the boiled chicken breast, the calorie content of which is only 113-120 kilocalories per hundred grams of the finished product. The figure is approximate, because it depends on the type of bird and the way it is fed, the fillet can be either completely lean, or with a small amount of barely perceptible chicken fat.

The best ways of cooking, which produces a juicy chicken breast, caloric content does not increase, and the taste at altitude, this is boiling in a small amount of water or a couple. In terms of the minimum number of calories, these are the most appropriate cooking methods. But baking chicken in the oven in itself is not too happy, the dish turns dry, and you have to invent something, improving the taste and consistency. That is, the baked chicken fillet will be delicious and not too dry if you cook whole chicken, and only then separate the breast, in other cases it is recommended to bake with vegetables or in low-fat filling, then the calorie content will not rise, and there will not be unpleasant dryness.

A relatively light dish is obtained if fry pieces of chicken fillet in breading. A large amount of fat in this case is slightly redeemed by the fact that the fried crispy pieces necessarily fold on a sieve or paper towels to eliminate excess oil. It turns out juicy and tasty chicken breast, caloric content is somewhat higher due to breading, however, even in this case there is a way to reduce it. For example, to make a breading not from white flour, but from rice starch or from oat flakes ground into flour.

Why is chicken fillet not guaranteed? From it is impossible to cook quality chicken broth. That is, the resulting liquid will certainly resemble the desired dish, but the real chicken broth, which is attributed to the healing power, is necessarily brewed from the whole bird, with the skin. We have to admit that the most unfit meat for a good broth is the chicken breast - the caloric content is too low, there will be no navar. However, it is boiling in a small amount of water, as a method of cooking a delicious fillet, perfect for everyday dishes, and even as one of the elements of the festive table.

For sports nutrition as a protein dinner, this is almost one of the best options, specifically chicken breast - the caloric content is exactly what it is supposed to, proteins are well absorbed, and the protein supper helps build muscle. It is best to leave the carbohydrates for breakfast. And this dinner looks wonderful and to some extent elegant - tender chicken fillet and as a complement a green salad. When compiling a diet, be sure to take into account the fact that the chicken fillet is quite dry when cooked, but with juicy vegetables this defect becomes completely invisible.