Nutrition

Meat from poultry is a favorite food to include in diets. The psychological role of poultry can be as important as its nutritive value. Roast chicken, turkey, goose or duck is associated with feast days, holidays, family get – togethers and company meals. The many different kinds and classes of poultry, as well as the many different methods of preparation, offer variety for the main dish the year round.
?NUTRITIVE VALUE. Like other meats, poultry has protein of high quality and is a good source of iron, phosphorus and the B-complex vitamins, especially niacin. The fat varies with the kind, age and quality of the bird. In addition, the dark meat is slightly higher in fat content than the white meat, while the white meat contains more niacin.
?Poultry, as a rule, is lower in fat than beef is. For instance, 3 oz. of a lean beef cut such as flank steak has about 6 gm. of fat, while the same amount of chicken without the skin (which contains most of the fat) contains about 3 gm. of fat.
?DIGESTIBILITY. The high coefficient of digestibility, as well as rapidity and ease of digestion, makes poultry a valuable addition to the menu. Since the white meat contains a little less connective tissue and fat than the dark meat, it is slightly easier to digest. Duck and goose are comparatively high in fat. Broilers and fryers, beings younger, have less fat than the older roasters and stewing birds. Turkey can be classed with the latter group.
?BUYER’S INFORMATION. Many factors should be considered when buying poultry.
?Kinds of Poultry. Chicken, turkey. duck and goose are the kinds of poultry most commonly eaten and, of these, chicken is by far the most plentiful and popular. Less common and more expensive birds enjoyed are Cornish game hen, guinea hen and squab (pigeon).
?Class. Poultry classes within each kind are based on age, weight and sex and therefore are related to tenderness and suitable methods of cooking. A plump young chicken (usually 9 to 12 weeks of age), selected for broiling, weighs not over 21/2 Ib. The weight of a frying chicken averages 21/2 Ib to 31/2 Ib., and a roasting chicken (usually 3 to 5 months of age) averages 3 to 6 Ib. capons (castrated male birds), deluxe in quality, are usually under 8 months of age and weigh 6 to 9 Ib., ready – to – cook weight. They are exceptionally meaty, and the flesh is juicy, tender, and unusually fine in flavor. A capon is usually roasted. Fowls or stewing chickens are mature birds (usually more than 10 months of age) and their weights are variable.
?Turkeys are classed as fryers or roasters. Ducks weigh 4 Ib. or under for the small size and 5 Ib. or more for the large size. Ducks are usually marketed young as ducklings. Geese weigh 8 Ib. or under for the small size and 10 Ib. or more for the large size. Squabs and guineas are sold in some markets.
?Style of Processing. Most poultry is currently marketed ready – to – cook (whole or parts), although live and dressed birds are still available in some markets. Dressed and ready – to – cook poultry is sold fresh – chilled, cold storage or quick – frozen. Cold storage poultry is kept in refrigerated storage for a minimum of 60 days. Dressed poultry indicates that the bird has been bled and the feathers removed, but the head, feet and internal organs remain. The ready – to – cook (eviscerated) poultry has been bled, feathers removed and picked and internal organs, head, feet and oil sac removed. The meat of chicken and turkey is sold frozen or canned.
?Government Standards. Some poultry is labeled to show government inspection and grading, some to show inspection only, and some is neither graded nor inspected. The bird that carries an officinal grade mark has been examined for quality and then assigned a U.S. Grade A, B or C, according to Government standards. The inspection mark refers to the bird’s wholesomeness or fitness for food.
?The best quality poultry show these characteristics: full – fleshed and meaty breast and legs, well – distributed fat, and skin with few blemishes and pinfeathers. Young chickens and turkeys have smooth, tender skin, soft, tender meat and a flexible breastbone. An older chicken or turkey, suitable for stewing or braising, has coarser skin and a firm breastbone.
?The number of servings obtained from poultry is dependent upon the kind, weight, age, sex, grade and method of cooking. Ready – to – cook weight of poultry to buy per servings is: 1/4 to 1/2 chicken for broiling, about 1/2 lb. of chicken for frying, roasting and stewing, about 1 lb. of duck, about 2/3 lb. of turkey.

Chicken (Fowl) 100 gm Contains

1.?Moisture – 72.2g
2.?Protein – 25.9 g
3.?Fat – 0.6 g
4.?Minerals – 1.3 g
5.?Fibre – Nil
6.?Carbohydrate – Nil
7.?Calcium – 25 mg
8.?Phosporas – 245 mg
9.?Iron – Nil
10.?Calories – 109 kcal

Vitamin Contents: Riboflavin – 0.14 mg, Fobic acid free – 3.2 ug, Folic acid total – 6.8 ug.

Essential Amino Acids -
Approximate total Nitrogen g/100 gms – 4.14
Essential Amino Acids in mg. per gm N
Arginine – 350
Histidine – 160
Lysine – 500
Trypto phan – 60
Phenylalanine – 250
Tyrosine – 210
Methionine- 160
Cystine – 80
Threonine – 250
Leunine – 460
Isoleucine – 330
Valine – 320