|
A 100g serving of chicken breast contains 33% of your recommended daily intake of Vitamin B6.
|
|
A 100g serving of chicken breast contains 86% of your recommended daily intake of niacin.
|
|
Trans fats decrease HDL (good) cholesterol and increase LDL (bad) cholesterol. Read the Nutrition Label on your purchases before buying.
|
|
Although chicken skin adds to the fat content it does contain protein, phosphorous, iron, calcium and Vitamin A.
|
|
About two thirds of the fat in chicken is in the skin. Make a healthier choice by cooking with it on but taking it off before serving.
|
|
Canada’s Food Guide recommends male adults have 3 servings per day of meat or meat alternatives and women have 2 servings per day.
|
|
Barbecuing, broiling or roasting chicken allows the fat to drip off making chicken an even healthier choice!
|
|
Chicken is Canada’s favourite meat!
|
|
Chicken is high in protein, niacin, Vitamin B6, Selenium, and Phosphorus.
|
|
Choosing a healthy cooking option, like barbecuing, makes for a low-fat choice.
|
|
A 130g grilled skinless chicken breast contains 192 calories and 2.9g of fat.
|
|
A 130g grilled chicken breast with skin contains 225 calories and 8.3g of fat.
|
|
White chicken meat is lower in fat than dark meat.
|
|
A 3oz serving of chicken yields just 70 mg of cholesterol.
|
|
Chicken is easy to digest.
|
|
Chicken is the sensible choice for lean eaters!
|
|
Chicken is lower in saturated fats than salmon.
|
|
Skinless chicken breast has less fat content than sirloin steak, pot roast, hamburger, beef tenderloin, pork chops, and ham.
|
|
A 140kg roasted skinless chicken breast has 1g of saturated fat.
|
|
A 140kg roasted skinless chicken breast has 0 carbohydrates.
|
|
A 140kg roasted skinless chicken breast provides 43g of protein.
|
|
A 140kg roasted skinless chicken breast has 231 calories.
|
|
Skinless chicken is a healthy food choice.
|
|
Plant proteins are considered incomplete because they only contain a little of one or more of the indispensable amino acids.
|
|
Chicken thighs and legs contain more iron than breast meat.
|
|
Butter, hard margarines, and fried foods contain saturated and trans fats (bad fats).
|
|
Canada’s Food Guide recommends choosing lean meats prepared and served with little or no added fat.
|
|
Too much cholesterol is not good for your heart. Choose a healthy way to prepare your chicken.
|
|
We need cholesterol in our bodies for hormone production, cell metabolism and other vital processes.
|
|
Cholesterol-containing foods are part of a healthy lifestyle when eaten in moderation.
|
|
Help your heart keep chugging by maintaining a healthy weight, exercising regularly, and eating well.
|
|
Start a healthy balanced diet; one that includes fruits and vegetables, dairy products, and lean meats like chicken.
|
|
Heart disease is the number one killer of Canadians. Help reduce your chances by eating chicken.
|
|
Chicken provides the protein nourishment you need to stay healthy and fit.
|
|
Make sure you choose leaner cuts of chicken, beef, pork, turkey, fish, milk and dairy products.
|
|
Protein foods such as chicken are an important source of energy, make you feel fuller and do not have much effect on blood sugars.
|
|
Eating healthy and exercising 150 minutes per week is great habit to get into!
|
|
Keeping a healthy weight by eating chicken is an effective way to manage your blood sugar.
|
|
Offer children healthy snacks with chicken.
|
|
Serve lean meats such as chicken.
|
|
A skinless chicken breast has only 1 gram of saturated fat.
|
|
Keep mostly healthy, nutritious foods including chicken in the house.
|
|
Skinless chicken is low in saturated fats.
|
|
Chicken is a good choice for a low-carb diet.
|
|
Parents can be good food role models for their kids by preparing healthy meals including chicken.
|
|
More and more Canadian kids are overweight or obese. Lean meat like chicken is a healthy food option.
|
|
Eating chicken and other lean meats can contribute to a healthy heart.
|
|
Eating chicken and other lean meats can benefit your healthy lifestyle.
|
|
For a protein rich meal choose low fat chicken products.
|
|
A 100g, roasted chicken breast has 33g of protein and 2.1g of fat.
|
|
Chicken, whole grain breads, whole fruits and vegetables, and nuts have a low Glycemic index level.
|
|
Are you a dark meat fan? You’re not alone! Dark meat has more iron and zinc than white meat.
|
|
Did you know that one serving of lean meat is about the size of a deck of cards?
|
|
Fad diets come and go. Any diet that severely restricts certain food groups is not healthy in the long term and may have serious consequences. The best approach to diet is a balanced one, with many fruits and vegetables, dairy products, and lean meats.
|
|
Kids are back at school. Make extra chicken to put in their lunch in either a salad or sandwich. The protein will help keep them going all day.
|
|
Fat free doesn't mean calorie free. Check the label for serving size and calorie content. Remember, if you double the serving size than you double the calorie content too.
|
|
Canada's Food Guide to Healthy Eating recommends eating 2 to 3 servings of meat or meat substitutes daily. It also suggests choosing lean meats, prepared and served with little or no added fat.
|
|
Plant proteins are considered incomplete proteins because they only contain a little of one or more of the indispensable amino acids. Animal proteins are complete proteins with all 9 amino acids that closely match our needs.
|
|
Recent evidence suggests that protein and calcium-rich foods of animal origin may play an important role in promoting healthy weight.
|
|
To improve your absorption of iron, eat iron rich foods with good sources of Vitamin C (fruits and vegetables).
|
|
Your body absorbs minerals such as iron and zinc much better when they come from animal foods rather than plant sources.
|
|
To make gravy without added fat, blend a Tbsp of cornstarch with a cup of room-temperature broth by shaking the two together in a tightly lidded jar. Then heat the rest of the broth in a saucepan and add the blended liquid. Simmer until thickened.
|
|
Barbecuing, broiling or roasting chicken allows the fat to drip off. When you're cooking a roast, try placing chicken on a wire roasting rack.
|
|
Read the ingredient list on the packaged food you buy. The ingredients are listed in order, meaning that the product contains the most of the first ingredient listed and the least of the last ingredient listed.
|
|
Do you get a mid-afternoon craving? Instead of reaching for that chocolate bar or chips, try having some yogurt, cheese, fruit or other nutritious low fat snack
|
|
Try cutting back on your salt intake. To add more flavour to your food, try adding more spices and less salt.
|
|
Which is better, white or dark meat? That is a matter of opinion. Some like dark meat, while others prefer white. It is all a matter of personal likes and tastes. Dark meat has more iron and zinc than white meat.
|
|
Limit your intake of trans fats. These fats decrease HDL (good) cholesterol and increase LDL (bad) cholesterol.
|
|
Chicken is a source of high quality complete protein that contains all essential amino acids.
|
|
Milk products, lean meats, poultry, fish and eggs are important sources of many essential nutrients.
|
|
Try to choose foods that are lower in fat and sugar. That doesn't mean you can't enjoy an occasional treat, just do it in moderation.
|
|
Eat a balanced diet. Health Canada recommends eating 5 to 12 servings of grain products, 5 to 10 servings of fruits and vegetables, 2 to 4 servings of milk products, and 2 to 3 servings of meat and alternatives every day.
|
|
Many Canadians consume too many of their daily calories from the “other food” group, which consists of mainly foods high in sugar and fat.
|
|
Fats are important! Fats are not only a source of energy but a source of essential fatty acids.
|
|
Two-thirds of Canadians are concerned about their fat intake. Did you know that no more than 30% of your total calorie intake should be from fat?
|
|
Try to limit your consumption of trans and saturated fats.
|
|
Try serving barley with your next chicken meal. Barley is high in soluble fiber and tastes great with chicken.
|
|
Did you know that all chicken in Canada is grain-fed and that no hormones or steroids are used? In fact, the use of hormones or steroids was banned in the 60’s.
|
|
Removing the skin from chicken parts before or after cooking doesn't affect the fat content – but eating it does! About two thirds of the fat in chicken is in the skin. But you may not want to run away from it just yet. Chicken skin has protein, phosphorous, iron, calcium and Vitamin A!
|
|
More is not necessarily better. Vitamins A, D, iron, zinc and selenium are toxic in high doses. High doses of Vitamin B6 and fluoride have harmful side effects.
|
|
Zinc is a trace mineral that is found in every cell of your body. Zinc is necessary for growth and reproduction, it supports immunity, wound healing and helps maintain your sense of taste and smell. The best sources of zinc are foods of animal origin such as poultry, meat, liver and seafood.
|
|
Meat, poultry and fish contain heme iron which is better absorbed by the body. Did you know that women aged 19 to 50 require 18 milligrams of iron per day.
|
|
Know what you are eating – read the label!
|
|
Purchase lean cuts of meat more often and trim off any visible fat.
|
|
Chicken has plenty of amino acids, which are important for the growth, maintenance and repair of body tissues, muscles and cells.
|
|
All chicken in Canada is grain-fed and raised without the use of hormones or steroids.
|
|
Chicken is a good source of phosphorous. Phosphorous is important for healthy bones and teeth.
|
|
When cooking with oil, choose oils that are high in monounsaturated and polyunsaturated fats.
|
|
Boneless, skinless thighs are great in any Asian dish, or chicken dishes that require a long cooking time. The meat stays juicier longer and contains more iron and zinc.
|
|
Chicken is a good source of pantothenic acid, which plays a role in the release of energy for metabolism.
|
|
Chicken thighs and legs contain more iron than breast meat. A 100 gram serving of chicken breast contains 7% of the recommended daily intake of iron while a chicken leg contains 10%.
|
|
A single serving of meat is 100 grams which is about the size and thickness of a deck of cards.
|
|
Chicken is an excellent source of Vitamin B6, required for protein metabolism and amino acid synthesis.
|
|
Chicken is a lean protein choice. A 100 gram portion of skinless chicken breast contains only 2.1 grams of fat and 33 grams of protein.
|
|
Try using juice (cranberry, lemon, orange) or low fat yogurt to create a low fat sauce for your chicken.
|
|
Canada's Food Guide to Healthy Eating recommends eating 2 to 3 servings of meat or meat substitutes daily. It also suggests choosing lean meats, prepared and served with little or no added fat.
|
|
With protein, amino acids, niacin, vitamin B6, iron, zinc and so much more, this affordable and delicious product can be a part of a healthy diet for all Canadians!
|
|
Keeping the skin on the chicken while cooking helps keep it moist. Take the skin off before eating it to reduce the fat content.
|
|
Chicken is an excellent source if niacin. Niacin helps to build and maintain healthy skin, and aids in the digestion and absorption of food.
|
for A. Around 7 kilograms