Caloric content of chicken breasts depending on the way they are cooked
White chicken meat is a valuable food forour body: in it, proteins, fats, vitamins, minerals are perfectly balanced. Therefore, they are quickly and easily assimilated. It is difficult to imagine a more delicious dietary meat than a chicken breast fillet, the caloric content of which is also low. Another plus chicken - it is very quickly prepared, and the dishes made from it are the most delicious and varied. The only minus of chicken meat - it does not like freezers. Thawed chicken when cooked turns dry, if it is not damped in sauce. But the chilled, on the contrary, always turns out juicy.
The nutritional value
Caloric content of chicken breasts varies inrange 90 - 113 kcal per 100 g of product. This depends largely on the way the breast was cooked (fried, steamed, stewed, cooked), removed the skin from it or not. The least calories are boiled fillets without skin. Fans of the same fried crusty crust will have to take into account that such meat is more caloric.
Caloric content of chicken breasts and their composition
Chicken fillet is rich in Group B vitamins. The most valuable in it is choline - vitamin B4 (76 mg). It is useful in pregnancy, nervous and mental stress. Choline improves memory, strengthens the cardiovascular system, prevents the risk of breast cancer in women. In chicken fillet also contains B9 - folic acid (4.3 mg), necessary for hematopoiesis, assimilation of sugar and amino acids. It is simply necessary for pregnant and lactating women, since the first is necessary for bearing a child, and the second - for the formation of milk.
Caloric content of chicken breasts and their benefits
Since the calorie range of the fillet is low, andit is unlikely that lovers of delicious food will stop the extra 23 kcal, then, probably, they will be interested to know what dish in cooking will be more useful. For example, the caloric content of a chicken breast in a baked oven will be the same as that of grilled meat, the highest. But the first way of cooking is more useful for the body, especially if the chicken is baked in the sleeve, that is, in its own juice. To clean up a crust at this way of cooking it is senseless: meat will be dry and rigid. And, of course, boiled, stew without skin is the most easily digestible and useful. You can eat it not only when you are on a diet, but also during many diseases, when you do not want to eat, but you need strength.
It is very tasty and useful to combine chicken meat withlemon, apples, spices and seasonings. Caloric content of chicken breasts from this will not rise, but the taste of the same dish will vary. Take, for example, a breast baked in the oven. You can salt her, pepper and put on top of the lemon slices - this is one taste. You can pierce the breast in several places to fill it with garlic cloves - this is quite another dish.
Sauces (especially mayonnaise) in which housewiveslove to stew and bake chicken breasts for tenderness and juiciness, unpredictably increase the calorie content of dishes. This is because the caloric content of mayonnaise can reach up to 600 kcal. Therefore, if you follow the figure, do not be addicted to them.