European poultry meat contributes to a balanced diet
Today, consumers pay more and more attention to the origin, the composition and nutritional values of food products. Poultry is an important part of the European diet and very appreciated by consumers. In the past ten years, EU consumption has increased by 23% to currently 25.3 kilogrammes per capita per year. The European origin is a guarantee. No matter which EU country the poultry meat comes from, consumers can always be confident that they are buying safe, high-quality poultry meat produced with high European standards.
Chicken and turkey are not only tasty but can also contribute to a varied and balanced diet and a healthy lifestyle. As there is a debate on meat consumption in general, clear information and proven facts are key to reassure consumers about the benefits and nutritional values of European poultry meat.
Poultry as a natural source of proteins
Poultry meat is naturally high in protein, that contribute to the maintenance of muscle mass and normal bones. If it is then combined with vegetable protein, for example as turkey escalope with potatoes or pasta, the total protein yield of the meal is increased even further. Depending on the cut and type, poultry meat has a protein content of up to 24 percent. The fillet is particularly noteworthy regarding protein content: turkey breast fillet, for example, provides a proud 24 grams of protein per 100 grams, chicken breast a good 23 grams.
Lean muscle meat for light pleasure
Skinless chicken fillets and turkey fillets are naturally low in saturated fat. If we compare 28 grams of proteins, a chicken breast has less kilocalories in comparison to other rich in protein food as hazelnuts and tofu. In the same amount of proteins in grams, chicken breasts accounts for 140 kilocalories, hazelnuts for 1120 kilocalories and tofu for 275 kilocalories.
Vitamins and minerals
Poultry meat also supplies the body with important vitamins and minerals, with the B group vitamins such as B3, B6 and 12 standing out particularly. Chicken meat and turkey fillets are naturally high in vitamin B3 / niacin. It contributes to normal energy-yielding metabolism, the normal functioning of the nervous system, psychological function and the reduction of tiredness and fatigue. Chicken meat also brings phosphorus, which contributes to the maintenance of normal teeth. Depending the cuts, poultry meat is source of zinc, as chicken legs, for example; zinc contributing to maintenance of key body functions as carbohydrates metabolism, cognitive functions and immune system.
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