Remember how, in childhood, at some family celebration when cutting tobacco chicken, you always got the most delicious part of the chicken body – leg. Today, manufacturers and trading have taken care of excluding a macked struggle for this delicacy. Here you have separately packed legs, here for lovers – wings, and here the hips. But as it turned out, the most valuable in the chicken is its file part, or simply breast. No other meat can compete with it with the content of complete proteins. The protein of chicken is 92% of the necessary amino acids, but the protein of pork, lamb and beef is much “more modest” (respectively – 88%, 73% and 72%).

Chicken breast contains a large amount of vitamin B12 and iron in an easily digestible form, and in terms of minimal cholesterol content, this part of the chicken meat is inferior only to fish! There are many polyunsaturated fatty acids in poultry and very little fat. In addition, chicken is one of the most “friendly” for the stomach. Therefore, we give it to children (even infants from 6-7 months), as well as pregnant and lactating women. Well, and, of course, to male to those.

And vitamin B is most contained in chicken thigh – 0.19 mg per 100 g. And in the so -called dark chicken meat – 0.31 mg per 100 g of edible part.