Nutritional characteristics

Chicken meat is low in fats, calories and cholesterol and has high levels of proteins. It is perfect to keep in shape and keep healthy, as it also provides the nutrients required for the body to work properly.

  • Vitamin B, vital for the functioning of the body: it provides energy through nutrients, maintains the health of arteries and the heart, preserves the nervous system, cares for the mind and boosts the immune system.

  • Vitamina B6,helps to keep blood vessels healthy and promotes metabolism, so that it helps to burn calories.

  • Vitamina B2, rich in riboflavin and dramatically reduces skin problems.

  • Vitamina B12, enhances the nervous system and helps to create red blood cells and stimulate intestinal function.

  • Vitamina A, with a high amount of alpha and beta carotene, lycopene, retinol: essential for healthy vision.

  • Iron, for red blood cells.

  • Phosphorus, for bones, kidney and liver.

  • Potassium, for muscle movement and heart rate.

  • Zinc, for the immune system.

  • Tryptophan, to improve mood.

  • Selenium, essential for the performance of metabolism and the immunological system.

Parts of a chicken

How to cook chicken

Cooking methods

Chicken is a dish that can be enjoyed in a thousand different ways, from the healthiest (charcoal grilled, grilled or spit-roasted, which maintains all the flavour and qualities of the chicken without adding extra fat), to more elaborate, tasty methods such as oven-roasted, oven-baked, delicious fried chicken or comforting chicken stock with vegetables.
When we cook chicken, it is important to cook it well. To achieve this, the minimum temperature inside the meat should reach 74º C.
The longer we cook this food, the greater number of nutrients are lost and the meat, which is already low in fat, could become too dry. That’s why fast-cooking methods such as grilling, charcoal grilling and roasting are more healthy and juicy, beyond any fats that are added.