Nutrition

    












  Apart from the fact that it's good value for money and extremely versatile, one of the main reasons chicken is Britain's favourite meat is that it's good for all the family. So when you're dishing up a delicious chicken treat, you know you'll be providing part of a balanced diet.
  
 

It is low in fat, particularly saturated fat, and it contains a high percentage of unsaturated fatty acids, important in the reduction of cholesterol levels in the diet.

Chicken is high in protein, providing all the essential amino acids. It also provides us with very useful amounts of Vitamin B, making it an ideal food to help us maintain a healthy, nutritious diet.
 

Nutritional comparisons per 100g of different meat

Meat type, raw
Energy value
(kcal)
Fat
(g)
Protein
(g)
Chicken (skinless breast meat)
106
1.1
24.0
Chicken (meat and skin)
201
13.8
19.1
Pork (trimmed lean, average)
123
4.0
21.8
Pork (loin chop, 30% fat)
270
18.6
21.7
Beef (trimmed lean, average)
136
5.1
22.5
Beef (mince)
225
16.2
9.7
Lamb (trimmed lean, average)
156
8.3
20.5
Lamb (chump steaks, lean and fat)
222
16.4
18.6
Source: The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1995