Nutritional Awareness
From poultry and chickens we have two advantages. We can have eggs and meat.
Nutrition is the selection of foods and preparation of foods, and their ingestion to be
assimilated by the body. By practicing a healthy diet, many of the known health issues can be
avoided. The diet of an organism is what it eats, which is largely determined by the perceived
palatability of foods.
Livestock directly contribute to nutrition security. Milk, meat, and eggs, the “animal-source
foods,” though expensive sources of energy, are one of the best sources of high quality protein
and micronutrients that are essential for normal development and good health.
There is a positive link between livestock and human nutrition & health. The increase in the
livestock population leads to reduce poverty and improving human’s health. So, the
Government is also promoting livestock contribution in alleviating poverty. Livestock’s has
significant impact on achieving food security of households. The increase in the small & large
livestock leads to increase in the food security level. The female livestock help the household in
terms of their nutrition and financial wellbeing.
Egg Nutrition Facts
Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70
calories per large egg. Cost-effective and versatile, the unique nutritional composition of eggs
can help meet a variety of nutrient needs of children through older adults.
Plus, nutrition research suggests eggs can play a role in weight management, muscle strength,
healthy pregnancy, brain function, eye health and more. In fact, according to a recent review
and meta-analysis, eating one egg a day reduces risk of stroke by 12 percent. Also, a new study
indicates adding eggs to a salad increases vitamin E absorption.
Eggs Do Not Cause Heart Disease
Historically, eggs have been considered unhealthy because
they contain cholesterol. A large egg contains 212 mg of
cholesterol, which is a lot compared to most other foods.
However, it has been shown in many studies that eggs and
dietary cholesterol do not adversely affect cholesterol
levels in the blood. In fact, eggs raise HDL (the good)
cholesterol. They also change LDL cholesterol from small,
dense LDL (which is bad) to large LDL, which is benign.
A new meta-analysis published in 2013 looked at 17
prospective studies on egg consumption and health. They
discovered that eggs had no association with either heart
disease or stroke in otherwise healthy people. This isn’t
new data. Multiple older studies have led to the same conclusion.
Eggs are Rich in Unique Antioxidants
Eggs are particularly rich in the two antioxidants lutein and zeaxanthin.
These antioxidants gather in the retina of the eye and protect against
the eye diseases macular degeneration and cataracts. In one study,
supplementing with an average of 1.3 egg yolks per day for 4.5 weeks
increased blood levels of lutein by 28-50% and zeaxanthin by 114-142%.
Eggs are Among the Most Nutritious Foods on the Planet
Just think about it, one egg contains all the nutrients and building blocks required to grow an
entire baby chicken. Eggs are loaded with high-quality proteins,
vitamins, minerals, good fats and various trace nutrients. A large
egg contains



Only 77 calories, with 5 grams of fat and 6 grams of protein
with all 9 essential amino acids.
Rich in iron, phosphorous, selenium and vitamins A, B12, B2
and B5 (among others).
One egg contains 113 mg of choline, a very important
nutrient for the brain, among other things. A study revealed
that 90% of Americans may not get enough choline in their diet.
If you decide to include eggs in your diet (you should) then make sure to eat omega-3 enriched
or pastured eggs. They are much more nutritious than eggs from factory-raised chickens. Make
sure to eat the yolks, because they contain pretty much all the nutrients!
Nutritional Information per 53 g serving:
Calories
70 Cal/292.88 kj
Fat
5g
Cholesterol
195 mg
Sodium
65 mg
Carbohydrate
1g
Protein
6g
The vitamins and minerals of an egg and how they benefit you
Nutrient
Benefits
Iron
Carries oxygen to the cells, helps prevent anemia – the iron in eggs is
easily absorbed by the body
Vitamin A
Helps maintain healthy skin and eye tissue; assists in night vision
Vitamin D
Strengthens bones and teeth; may help protect against certain cancers
and auto-immune diseases
Vitamin E
An antioxidant that plays a role in maintaining good health and
preventing disease
Vitamin B12
Helps protect against heart disease
Folate
Helps produce and maintain new cells; helps prevent a type of anemia,
helps protect against serious birth defects if taken prior to pregnancy
and during the first 3 months of pregnancy
Protein
Essential for building and repairing muscles, organs, skin, hair and other
body tissues; needed to produce hormones, enzymes and antibodies;
the protein in eggs is easily absorbed by the body
Selenium
Works with vitamin E to act as an antioxidant to help prevent the
breakdown of body tissues
Lutein and
Maintains good vision; may help reduce the risk of age-related eye
zeaxanthin
diseases, such as cataracts and macular degeneration
Choline
Plays a strong role in brain development and function
Chicken Nutritional Facts
Chicken is the most common type of poultry in the world. Chicken is type of poultry that is high
in protein and, when eaten without the skin, quite lean. Skinless white meat chicken breast is
the lowest in fat and calories. Chicken is rich in many vitamins and minerals essential for human
health and is a good food choice for dieters as well as bodybuilders and everyone in-between.
Stir-fried lean chicken breast contains more than 55% unsaturated fatty acids
(monounsaturated and polyunsaturated) and one of the lowest levels of saturated fatty acid
when compared with other stir-fried meat sources. Stir-fried chicken breast also appears to be
higher in a number of micronutrients, although removal of the skin from the meat reduces
these figures considerably. Stir-fried lean chicken breast is an excellent source of niacin
equivalents, providing higher amounts than each of the other lean stir-fry cuts of meat. For
other macro- and micronutrients, stir-fried lean chicken breast has a similar nutrient profile to
lean stir-fried cuts of beef, lamb, pork and veal, although it contains relatively little iron and less
zinc than the cuts of beef, lamb, pork and veal used in this comparison.
Values for cooked (roasted) product
Nutrient
Calories
Protein (grams)
Total fat (grams)
Saturated fat (grams)
Monounsaturated fat
(grams)
Polyunsaturated fat
(grams)
Cholesterol (milligrams)
Sodium (milligrams)
Iron (milligrams)
Skinless,
boneless
breast
165
31
3.6
1
1.2
Drumstick,
skinless
Thigh,
skinless
209
26
10.9
3
4.1
Wing,
without
skin
203
30
8.1
2.3
2.6
Whole
Chicken,
meat only
167
25
6.6
1.8
2.5
175
28
5.7
1.5
1.9
0.7
1.4
2.5
1.8
1.5
85
74
1
93
95
1.3
95
88
1.3
85
92
1.2
75
75
1.2
Health Benefits of Chicken
High Protein Content
Chicken is one of the highest protein suppliers normally found in people’s diets. The amount of
protein found in it is 18 g per 100 g of chicken, which is very high. Protein plays an important
role in our diet. It is made of amino acids that make up protein, which are the building blocks of
our muscle. The recommended amount of daily protein requirements is 1 gram per 1 kg of body
weight, or 0.4 g of protein per pound of body weight. These numbers are for normal people.
For athletes, the daily requirement of protein is about 0.6 g to 0.9 g per pound, which is more
than double the regular requirement.
Important Source of Vitamins and Minerals
Chicken is not only a very good source of protein, but it is also a very good source of vitamins
and minerals. The vitamins and minerals found in it are very useful in numerous activities in our
body. For example, B vitamins are useful in preventing cataracts and skin disorders, boosting
immunity, eliminating weakness, regulating digestion, and improving the nervous system, as
well as preventing migraine, heart disorders, grey hair, high cholesterol, and diabetes. Chicken
is a good source of selenium, which is essential for protecting cells and supporting immune
function.
Another important vitamin found in chicken is vitamin B6, which helps your body make the
nonessential amino acids used to make body cells. It also helps turn tryptophan into serotonin
and niacin which is important for mental health. Vitamin B6 also contributes to producing
chemicals including antibodies, haemoglobin and insulin.
Vitamin D helps in calcium absorption and bone strengthening. Vitamin A helps in building up
eye sight and minerals such as iron are helpful in hemoglobin formation, muscle activity, and
eliminating anemia. Potassium and sodium are electrolytes, phosphorous is helpful in tackling
weakness, bone health, brain function, dental care, and metabolic issues.
Weight Loss
Diets with high levels of protein have been known to be effective in reducing weight and
chicken has been one of the main contenders in weight loss, since it provides high protein
content. Studies and trials have shown that significant weight control was observed in those
people who regularly eat chicken. Niacin is also found in chicken and is a vitamin that helps
your body use sugars and fatty acids more efficiently that help to reduce weight. Additionally, it
is a part of normal functioning of enzymes and produces energy in all body cells.
Control of Blood Pressure
Chicken consumption has been found to be useful in controlling blood pressure as well. This
was observed in people with hypertension. Though the diet was also comprised of nuts, low-fat
dietary products, vegetables, and fruits.
Reduced Cancer Risk
Studies have found that in non-vegetarians, a higher consumption of red meat increased the
risk of colorectal cancer, while in chicken and fish eaters, the risk of developing colorectal
cancer in later life was reduced. Although studies suggest that eating chicken puts one at a
lower risk than eating red meat, the evidence is not conclusive.
Reduced Risk of Cholesterol Accumulation
The amount of saturated fat and cholesterol found in red meat such as beef, pork, and lamb is
much higher than the levels found in chicken, fish, and vegetables. Therefore, people are
advised to consume chicken or fish instead of red meat for a lowered risk of cholesterol and
subsequent heart disease development. Intake of chicken instead of red meat lowers risk of
cholesterol and heart disorders. Consuming chicken or fish must be limited to normal levels, as
excessive consumption can also lead to the development of heart disease.
Common Cold
Intake of warm chicken soup also provides relief from common cold, including symptoms like a
congested nose and a sore throat.
Another important vitamin found in chicken is vitamin B6, which helps your body make the
nonessential amino acids used to make body cells. It also helps turn tryptophan into serotonin
and niacin which is important for mental health. Vitamin B6 also contributes to producing
chemicals including antibodies, haemoglobin and insulin.
Meat Nutritional Facts
Red meat has been an important part of the human diet throughout human evolution. When
included as part of a healthy, varied diet, red meat provides a rich source of high biological
value protein and essential nutrients, some of which are more bioavailable than in alternative
food sources. Particular nutrients in red meat have been identified as being in short supply in
the diets of some groups of the population. The role of red meat in the diets of young infants,
adolescents, women of child bearing age and older adults is very important and it highlights key
nutrients red meat can provide for these groups. The role of red meat in relation to satiety and
weight control is discussed as the inclusion of lean red meat in a healthy, varied diet may help
weight loss as part of an energy-reduced diet.
Red meat continues to play an import-ant role in the human diet by providing a good source of
high-quality protein as well as beneficial fatty acids and a variety of micronutrients for optimal
health. Red meat is commonly considered to include beef and mutton.
Red meat contains high biological value protein with all eight essential amino acids required by
adults and all nine required by children. Protein is needed for growth, maintenance and repair
of the body. Red meat contains on average 20–24 g protein per 100 g (when raw) and can
therefore be considered a high source of protein. In most developed countries, average protein
intakes are above the minimum protein requirements for good health. Any excess protein in
the diet is used to provide energy. The amount of energy provided by red meat is variable. Fat
provides the richest dietary source of energy and wide variation of fat content can be seen in
red meat, depending on the type, the cut and degree of trimming. The type of fat, as well as the
total fat content is important to consider in terms of CVD, as not all fats are equal. Different
fatty acids have different effects on blood cholesterol and risk of heart disease, some beneficial
and some adverse.
Red meat provides a wide range of bioavailable micronutrients which are required for general
health and well-being. For example, most of the iron in meat is in the haem iron form. Single
meal studies have shown that haem iron is more efficiently absorbed from the diet (20–30 %)
than non-haem iron (5–15 %). The haem iron in red meat also enhances non-haem iron
absorption from foods such as cereals, vegetables and pulses consumed at the same time meat
and meat pro-ducts contribute to 21 % of iron intake in adults (aged19–64 years).