How much does an average chicken weigh and if you separate the meat from the bones, how much weight will there be in the bones and meat?

By the age of forty, Horland Sanders had worked as a washer, fireman, insurance agent, miner, tram conductor, and furniture loader. He didn't have a regular job or his own home, but he had a recipe for chicken fried in a mixture of herbs and spices. One day, Horland Sanders heard a humorous radio program about how “life after forty is just beginning.”

He later said that these words changed his life. Sanders opened a small auto repair shop on the side of the interstate. In the cafe at the auto repair shop, if you can call it that, a small room with one table and a few chairs, the menu was based on fried chicken dishes. This began the story of the creation of the KFC company, which now has more than 18,000 restaurants around the world, and the chicken recipe has become one of the best-kept culinary secrets in the world.

You can have different attitudes towards fast food, but it is a fact that chicken meat makes up a significant part of the meat diet in most families . What would a holiday table be without chicken baked in the oven until golden brown? Grilled wings, breasts in sauce, fried legs, and “medicinal” chicken broth? Everyone has their own favorite dish.

To produce chicken meat, poultry farms use broiler chickens, and when we buy broiler chicken meat in a store, we don’t even think about where this name came from, why this particular breed is used for breeding, and how much meat comes out of a cut broiler carcass.

Broilers are two-month-old chickens that are raised for meat. Broil translated from English means “to fry, to fry . One of the important qualities of this breed is early maturity - at the age of two months, chickens can reach a weight of up to 2.5 kilograms . The absence of dark skin and dark feathers are also important marketable qualities. After two months of age, chicken growth and weight gain slows down, and the bird must be slaughtered.

For a gutted chicken, the meat yield is approximately 60%, the bones account for 10 - 15%, in total, answering the question of how much meat comes out of a cut broiler carcass, we can talk about a value of 50% of the pre-slaughter weight of the bird . It’s not difficult to calculate that if you buy a gutted chicken weighing 1 kg, you can get 800-900 grams. meat pulp.

By the way, in 2021, the nephew of Harland Sanders' second wife shared a secret recipe for making KFC fried chicken; according to him, he found a recipe of 11 spices and herbs in his aunt's old papers. Now everyone can try the most secret culinary recipe at home and perhaps someone will have another favorite dish on their home menu.

For a gutted chicken, the meat yield is approximately 60%, the bones account for 10 - 15%, in total, answering the question of how much meat comes out of a cut broiler carcass, we can talk about a value of 50% of the pre-slaughter weight of the bird . It’s not difficult to calculate that if you buy a gutted chicken weighing 1 kg, you can get 800-900 grams. meat pulp.

Tested on chickens

We continue our “economical” section.
This time we asked ourselves which chicken fillet is cheaper and by how much. For the experiments, we took 1 chicken and 1 chicken breast.

The cost of chicken fillet in different stores varies greatly. We chose a chain store, where, as it seemed to us, the price for fillet was very affordable - 229.90 rubles. for 1 kg.

On the next shelf there was chicken fillet from the Reftinskaya poultry farm and it was already much more expensive - 337.90 rubles per 1 kg.

We bought a chicken breast at a price of 149 rubles per 1 kg and cut it up to determine the weight of a clean fillet.

The weight of the clean fillet was 80% of the weight of the breast. Thus, the cost of our fillet is 187.38 rubles per 1 kg.

Next we took on the chicken, from which we also cut fillets. The cost of a broiler chicken carcass for 1 kg is 115.90 rubles.

The weight of the chicken fillet weighing 1.722 g was 438 g.

Thus, the cost of chicken fillet from a whole carcass is 455.5 rubles. for 1 kg. It’s definitely not worth buying a whole chicken just for one fillet.

Since we bought a chicken, we decided to make homemade chicken ham from it, and then determine the cost of this homemade chicken ham. After visiting our friendly site Yu-mama, we found a great recipe.

From our chicken weighing 1.722 kg and costing 199.58 rubles. we prepared exactly 750 g of homemade ham.

The cost of homemade chicken ham was approximately 266 rubles. for 1 kg. For comparison: the cost of a chicken roll from the Reftinskaya poultry farm is about 400 rubles. for 1 kg.

Conclusions:

1. If you decide to cook chicken fillet, then don’t be lazy and buy chicken breast. It's more profitable. It will take you no more than 5 minutes to turn the breast into fillet, and you can cook soup from the bone.

2. Preparing the chicken for the chicken wrap will take about 15 minutes. But it's worth it!

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How much salt per kg of chicken

It is important to know! For one kilogram of chicken , you need to put 10 grams of salt (this is optimal). You can do more, it all depends on taste. 10 grams of salt is equal to one heaped teaspoon. For other quantities, simple calculation in the measurement table:

In order for you to better understand how many grams of salt are in a spoon, we suggest reading our article how many grams of salt are in a spoon. This table shows the calculation of salt for minced chicken and turkey. To avoid over-salting and spoiling the chicken or turkey. The amount of salt is optimal.

Unlike meat, chicken loves salt. If you overdo the salt a little, nothing bad will happen. Perhaps you will feel more salt on the skin. Chicken also loves ground black pepper and garlic.

There is a lot of information on weight measures on our website. Read one of them: how much flour is in a glass. We hope that you liked our article and found it useful. Don't forget to add our site to your browser bookmarks. We have a lot of useful information. Recommend us to your friends on social networks. In this way you will support our project. Thank you!

Unlike meat, chicken loves salt. If you overdo the salt a little, nothing bad will happen. Perhaps you will feel more salt on the skin. Chicken also loves ground black pepper and garlic.

Mass famine occurs periodically in Russia. How to survive?

We evaluate the parameters of a human carcass. Average height of men and women in the world. A man is 176 centimeters, a woman is 164 centimeters. This means weight: man – 76 kg, woman – 64 kg.

1) How much blood does a person have?

Women contain about 4-4.5 liters of blood. Men have more - 5-6 liters. When exsanguinated during the slaughter process, 40-60% of all blood flows out, the rest remains in the capillaries, internal organs and skin. A liter of blood weighs 1.06 kg. Calorie content of 1 kg of blood - 2160 kcal

Calculation of blood calorie content by output for a man: (5 + 6)/2 * 0.5 * 1.06 * 2,160 = 6,296.4 kcal

For comparison

. The amount of blood in an animal’s body is basically constant and, depending on its type, is 8% for a cow, 8.1 for a sheep, 4.6 for a pig, 9.8 for a horse, and 5.5% for a rabbit of the carcass weight. At the same time, 50% of the blood circulates in the circulatory system, 16% is in the spleen, 20% in the liver and 14% in the skin.

2) How much does the average human skeleton weigh?

The adult skeleton itself is very light.
The main weight load is taken by muscles - 43%
(a very important point when building muscles), internal organs - 19%, skin together with subcutaneous fat - 17.5%, human brain - 2%.

The structure of a man and a woman are different, so the weight of the bones is different. In men – 18% of the mass, in women – 16%

. On average, a man weighs 10 kg, and a girl weighs 7 kg. For information, your live weight of the girl is 55 kg, which means the bones together will weigh 8.8 kg. With a guy weighing 80 kg, the bone structure will be 14.4 kg.

What does the bone structure of the human skeleton consist of: • Water - 50% • Fats - 15.7% • Organic substances - 12.2% • Inorganic substances -22.1%

Calorie content of 1 kg of bones for a man - 1,050 kcal Total calorie content of the male skeleton: 76 * 0.18 * 1,050 = 14,364 kcal

3) How much pure meat is there in a person?

Approximately 43% of weight is muscle. Calorie content of 1 kg of boneless meat for a man - 2640 kcal Total calorie content of a man's carcass: 76 * 0.43 * 2,640 = 86,275.2 kcal

4) Other

So far we have calculated for blood, bones and meat: 6,296.4 + 14,364 + 86,275.2 = 106,935.6 kcal. Theoretically, the possible yield from a male carcass is 132,000 kcal. This means
for offal
(liver, kidneys, intestines, lungs, brain, etc.) remains: 132,000 – 106,935.6 = 25,064.4 kcal.

Calculation of blood calorie content by output for a man: (5 + 6)/2 * 0.5 * 1.06 * 2,160 = 6,296.4 kcal

• 03 August 2021, 01:35
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• 03 August 2021, 08:54
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meat suffered the least during this crisis. Milk has become much more expensive. and people eat much more dairy. meat is relevant mainly for men 17-40 years old, then the weight has already been gained and the appetite decreases, it seems to me. Old people eat very little meat. and children don’t like pork and beef, only chicken and all sorts of obscene salty sausages.

old people and children lean on milk. and women. and for milk our market is still far from saturation.

• 03 August 2021, 09:22
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• 03 August 2021, 09:30
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• 03 August 2021, 09:55
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Interesting infographics about how much meat Russians consume. And whether they began to eat less meat because of the crisis. The answer to this question is given by the Expert Analytical Center for Agribusiness.

• 03 August 2021, 10:05
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• 03 August 2021, 10:54
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• 03 August 2021, 10:17
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• 03 August 2021, 10:36
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I haven’t eaten meat for about 8 years now. He who eats meat has meat at the market ;D

• 03 August 2021, 11:56
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• 03 August 2021, 14:10
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• 03 August 2021, 14:11
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• 03 August 2021, 15:15
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• 03 August 2021, 16:49
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• 03 August 2021, 09:30
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Cutting up a whole chicken. How to calculate the weight and cost of individual parts?

Standard chicken

I always buy the whole chicken. In the nearest chain stores it costs the same - 120 rubles per 1 kg, and always weighs about 2 kg. This works out cheaper than taking individual parts of the chicken. So, our chicken costs 240 rubles.

Chicken cutting

I cut the chicken into pieces at home, separate the wings, drumsticks, thighs, and breasts. The remaining “frame” is used for soups and sometimes for main courses. For example, you can boil a soup set and remove the meat and bones from the broth. Boil buckwheat in the broth, and at this time remove all the meat from the bones with your hands, chop and add to the buckwheat. Fast, simple and inexpensive!

However, you should not consider all parts of the chicken at the same price; in some recipes we use a cheap soup set, and in others we use the most expensive part of the chicken - fillet.

Weight of individual chicken parts

In order to determine the conditional prices, you need to weigh all the parts. I got the following numbers:

Calculating the cost of individual chicken parts

The cost of the soup set will be 50 rubles. This price can be found in promotional stores. So, our “framework” costs 50*580/1000=29 rubles. I usually divide the soup set into two parts, each of which is enough for a good pot of soup. So, a soup set for 1 soup will cost 14.5 rubles.

We will “set” the price of wings equal to the price of chicken at 120 rubles. The cost of one wing will be 11 rubles, two - 22 rubles.

The legs are sold a little more expensive. Let's take the price of 130 rubles. Then a drumstick will cost us 17 rubles, 2 drumsticks will cost 34 rubles. Thigh 20 rubles, 2 thighs - 40 rubles. One leg is 37 rubles, two legs are 74 rubles.

All that remains is to calculate the price of chicken fillet. To do this, let's add all our prices together: 29+22+74=125. Our two fillets cost 240-125=115 rubles, one breast costs 57.5 rubles. The price per kilogram of chicken fillet is 176 rubles.

Want inexpensive, delicious recipes every day? Subscribe to the channel. Bon appetit! Prescription date 04/18/2019

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Slaughter yield of carcasses of different species of animals and birds

Of course, at first glance it seems that if a pork neck costs 350 rubles per kilogram in a store, and a knuckle costs 70, then the cost of their production should be different. But let's remember what cost is. This is the cost per unit of production. And our costs are 200 rubles per kilogram of a half carcass (for simplicity, we will neglect the wages of the hewers)!

From here we come to the conclusion that the cost of necks, shanks, bones, and lard is all equal to 200 rubles per kilogram.

Please note how easy it is to calculate income from sales of our cut. By selling a neck for 350 rubles, we receive 150 rubles in income. From selling ham we get 100 rubles in income, and by selling lard for 50 rubles we get 150 rubles in loss per kilogram. Adding up all these numbers, you can easily get income from cutting a half carcass.

Calorie content Chicken breast (fillet). Chemical composition and nutritional value

Everyone is now trumpeting about proper and rational nutrition, that you need to eat dietary low-fat foods, and then you will be happy in the form of slender legs and sculpted abs. Chicken breast is in first place of honor on the list of dietary products for all fitness girls and athletes who watch their figure. But is brisket as healthy as many people think? Does low-fat white meat chicken really give your body everything it needs?

Today I decided to examine in great detail the question of the benefits and harms of chicken breast for the human body. And we will begin our research with good news, that is, we will find out what benefits there are from eating chicken breast.

The benefits of chicken breast

Chicken breast is a low-calorie dietary product; all athletes love it so much for its high protein content (23%) and low fat content (1.5-2%). But I note that it is chicken breast WITHOUT SKIN that is considered the standard source of protein! I'll talk about chicken skin a little later.

The table below shows the calorie content and mineral composition of chicken breast.

From the presented chemical composition we see that chicken breast contains B vitamins, vitamins A and PP, choline, as well as a small amount of minerals.

This set of beneficial substances helps neutralize excessive acidity of the gastrointestinal tract, so patients with gastritis and stomach ulcers are especially recommended to consume white meat. This is the benefit of chicken breast .

Also, the low calorie content of chicken fillet (113 kcal per 100 g of product) really suggests that the meat is a dietary source of protein, which means it is recommended for consumption by people who are obese and overweight, and for its low fat and cholesterol content it is recommended for people with diseases of the cardiovascular system.

This is where the benefits of chicken breast end; then we move on to consider the other side of the coin of “aristocratic” white meat.

Chicken white meat

This meat in chicken is different from the rest of the bird. The loin part with a small bone is considered white. It may taste harsh and dry

, but this does not prevent it from being a popular dietary product. In fact, chicken breast is a tasty and healthy product if cooked correctly.

The popularity of white chicken meat is explained by its high content of saturated fats. It supplies the body with the necessary protein without fat and bad cholesterol. Delicious and properly cooked chicken fillet

Children and athletes, active people, as well as supporters of healthy eating eat with pleasure. There are many recipes that will make chicken fillet soft, juicy and tasty.

The high-quality protein contained in white chicken fillet is perfectly absorbed by the body. The low calorie content of the product has made it one of the main dietary dishes

. Sirloin can be bought in any supermarket, which is also an important advantage for a modern person.

Damage to chicken breast

100 g of chicken breast, in addition to 23 g of protein, contains very few mineral salts: calcium, magnesium, iron, phosphorus, etc. The reason for this is the fact that white chicken meat contains a very small number of blood capillaries, which carry all the beneficial substances and microelements that the chicken ate during its life.

It turns out that if, day after day, for six months or more, you eat only chicken breasts without skin, which are practically devoid of minerals, then this is fraught with very serious consequences: the body begins to use the minerals it lacks from its own sources, and these are our BONES and TEETH !

But this is not all the consequences that chicken breast lovers are doomed to. The fact is that the white meat of chicken breasts, as I already said, is almost completely fat-free. On the one hand this is good, but on the other hand it is very, very bad.

Animal fats are needed by the human body (both male and female) to produce sex hormones: in men it is testosterone and androgens, and in women it is estrogens and progesterone. So, for their production, the presence of saturated animal fats, as well as cholesterol, is a prerequisite! If the body does not receive a sufficient amount of animal fats (20-30%), then sex hormones will simply stop being produced, which will lead either to “chemical castration” in men or to amenorrhea in women.

What to do? - you ask, - will you really have to completely give up eating chicken breasts and eat only fatty meats? Not really. There are several ways to get out of this situation.

Method No. 1

What does weight depend on?

Variety: Given the same amount of feed, broilers weigh more than purebred chickens. This is due to the genetic characteristics of their body.

Productive focus: chickens are raised for eggs and meat. Representatives of any breed can cope with this task.

But the quality of the resulting product and its quantity also depend on the productive orientation or propensity of the chicken to produce and accumulate the product. Thus, the average weight of broilers is 3-4 kg, and egg-laying chickens are 1-2 kg.

Nutritional value of feed: if a bird does not receive all the nutrients necessary for its growth, then its weight will be less.

The weight of a chicken also depends on its age. So, day-old chicks weigh very little. But with proper care and feeding, they grow quickly and gain size.

Rapid weight loss can be prevented.

There is a difference between winter and summer bird rearing. If you follow the rules, the chickens will gain weight as needed.

In winter, chickens are given grain, wet potato mash, grated beets, bran, chopped hay and silage, and grain waste. In the summer the chickens are released to graze. And they try to introduce more fresh vegetables and herbs into the daily diet. Chickens are fed 2-3 times more often.

Birds must have constant access to fresh water.

Daylight hours during molting should last up to 8 hours. After changing the pen, the daylight hours are increased to 13-14 hours.

Winter air temperatures should not fall below 5 degrees.

Sick chickens are separated from healthy ones and quarantined. The room is treated with lime and ventilated.

Accommodation rate: 3-5 individuals per 1 sq. m.

General characteristics

The main purpose of raising laying hens is to produce a large number of eggs.

Good growth of broilers is achieved due to the high degree of digestibility of feed. Laying hens are more capricious in this regard.

Even when consuming the same feed as meat birds, laying hens rarely reach the same body weight. The reason is genetics.

Naturally, egg-laying chickens can also be slaughtered for meat. But it is more advisable to use them for their intended purpose.

Dial speed and weighing nuances

A laying hen chick that has just hatched from an egg weighs on average 25-35 g. During the day it gains 5-6 g. After 10 days, the weight of the chicken is 60-90 g.

A sexually mature laying hen weighs from 2.5 to 3 kg. It reaches this mass in 5-6 months.

Laying chickens are weighed on average once every 10 days.

In small farms, the weight of the chicken is determined immediately before slaughter. But on poultry farms, laying hens are weighed to determine the reason for the lack of the required number of eggs.

This information helps to understand whether the bird is receiving the required amount of nutrients. Find out what effect a changed nutritional diet has on her. And also, is the chicken sick?

Weight gain

Whether the hen is gaining weight correctly is determined based on the table:

As can be seen from the table, the weight of a rooster is greater than that of a chicken. The thing is that males increase in size faster than females.

Reasons for slowing down weight gain

The first eggs can be obtained from laying hens when they reach 4.5-5 months. Before egg work begins, they may stop gaining weight.

This is normal. But you shouldn’t feed the chicken less. During egg laying, laying hens require special nutrition. What is described in the article “What should you feed laying hens so that they lay a lot.”

The main advantage of broilers is considered to be rapid growth and weight gain. They receive their final weight at three months. Therefore, professional broiler farmers weigh them daily and carefully monitor their nutrition. With this approach, it is much easier to correct any omissions in the development of birds and add weight if necessary.

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Calorie content Boiled chicken breast fillet. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Boiled Chicken Breast Fillet”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Eating chicken breasts with skin on

Chicken skin contains a lot of fat-soluble vitamins A, D and K, which is why eating chicken skin (not fried, of course) will enrich your diet with more vitamins than eating only white meat chicken breast. Therefore, if you are not a professional athlete and are not preparing for a fitness bikini competition, then I recommend that sometimes you do not throw away chicken skin, but eat chicken breasts along with it.

 Help

Chicken fat is considered the most easily melted among animal fats, which makes it minimally saturated, unlike beef, pork, lamb and other types of animal fat.

Method No. 2

Meat yield

In order to understand what the term meat yield , let us briefly consider the process of obtaining cuts of meat starting from the slaughter of an animal, for this we will understand such concepts as slaughter yield , deboning and trimming .

If we take the weight of an animal before slaughter as 100 percent, then after slaughter some of the weight is lost due to bleeding, evisceration, and separation of the skin, head and legs. The weight of carcasses obtained after slaughter is called slaughter yield .

Further, depending on the type of animal, carcasses can be divided into half carcasses or quarters. After which the meat is divided into cuts, deboned, trimmed and trimmed. The remaining weight after all these operations is called meat yield .

How to divide carcasses into cuts is described in the articles “Parts of a Beef Carcass” and “Parts of a Pig Carcass.”

Boning is the process of separating muscle tissue from bone.

Trimming is the process of separating the remaining bones, tendons, cartilage, and films from meat after deboning.

Below are tables that will help you determine what percentage of meat, tendons and bones are contained in an animal carcass. The weight of the carcass after slaughter is taken as 100 percent in the tables.

Table 1. Waste standards during deboning of carcasses (number of bones, sinews and cartilage in the carcass).

Name

Losses during deboning, %

Trimming is the process of separating the remaining bones, tendons, cartilage, and films from meat after deboning.

There are not only chicken breasts, but also other parts of the chicken.

Chicken thighs, wings and drumsticks contain many more blood capillaries and vessels, and, accordingly, more minerals and vitamins that our body needs. Therefore, my advice to you is that if you are on a fat-burning diet and eat only breasts, then still replace the consumption of white meat with dark chicken meat a couple of times a week.

And if you are still terrified of the fat contained in the dark meat of chicken, then you can degrease it a little by removing the skin. This way you will kill two birds with one stone: you will get the minerals and vitamins you need contained in the meat itself, and reduce the overall calorie content of the entire dish.

Method No. 3

Chicken losses when processing meat from the bone

Processing chicken meat, one way or another, involves the procedure of separating bones from the carcass. As a rule, bones make up up to 10% of the total weight of the chicken, which must be taken into account if you are going to prepare a chicken dish for a certain number of guests.

Cutting chicken meat consists of the following sequential operations:

- division into cuts;

- deboning of cuts - this means separating the pulp from the bones;

— removal of tendons, films, cartilage.

The last stage of cutting allows you to obtain individual parts of meat that differ in their culinary purpose.

Processing chicken meat from the bone is carried out in a room where the temperature is at room temperature - i.e. +22. If this condition is met, it is possible to avoid significant losses of various substances that are so generously contained in chicken meat, namely, various proteins, fats and carbohydrates, which, under the thermal influence of high temperatures, are quickly destroyed and lose their inherent abilities for the human body.

- division into cuts;

Valuable composition

The calorie content of 100 grams of chicken breast is 113 kilocalories. In energy terms, most of it comes from proteins 84% ​​(23.4 g), fats 15% (1.9 g), carbohydrates 1% (0.4 g).

As a result of heat treatment, the calorie content of chicken breast and its nutritional value may change slightly. So the calorie content of the breast after cooking will decrease slightly due to the digestion of fat into the broth and will be about 95 kilocalories. A fried chicken breast can “weigh” about 200 kilocalories due to the fat in which it is fried.

Chicken breast is rich in vitamins and minerals. And the word “rich” is not an exaggeration. A 200-gram serving of chicken breast provides the body’s daily requirement for vitamin PP, half the requirement for vitamin B6, phosphorus and magnesium, and almost half the daily requirement for vitamins B3 and B6.

And in terms of cobalt content, breast meat has no equal among food products. 100 grams of boiled chicken breast contains 120 percent of the daily requirement of this microelement. Chicken breast contains a significant amount of choline, sulfur, chromium, zinc, vitamins A, H and PP.

Combine eating chicken breasts and other protein sources

The world doesn't end with chicken breasts! There are many other dietary sources of protein that are superior in chemical and mineral composition to chicken breasts. This includes various seafood (shrimp, squid, crabs, crayfish, etc.) and lean white fish (cod, hake, pollock, pike perch, haddock, etc.). If you alternate eating white meat chicken with seafood, fish and lean beef, you can not only lose weight or gain muscle mass, but you will also maintain your teeth and strong bones.

Content of medications in chicken meat

Nowadays, I think it will not be news to anyone that various hormones and antibiotics are used to raise poultry (mostly broilers). Hormones allow broilers to grow 2 times faster than this process would occur naturally; and antibiotics protect them from various kinds of diseases and infections, and thereby protect large factories from large losses and losses. It turns out that all industrial chicken meat, whatever one may say, is stuffed with various kinds of medications, which are by no means vitamins for our body.

How much meat is in chicken

Approximately how much chicken meat is in 2 kilograms of chicken that is on the shelves in supermarkets?

approximately 1.5 kilograms?

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Well, straight away - there are half the bones, no less. And also skin and internal fat.

not much, but the protein in meat is a maximum of 20%

you need to weigh the whole chicken, then eat the meat, and then weigh the bones again

not much, but the protein in meat is a maximum of 20%