Poultry’s nutritional qualities
Meat plays a highly specific role in human food. Rich in protein and a source of essential amino acids, it contributes to the functioning of our body, cell construction and even the effectiveness of our immune system.
Poultry meat stands out from a nutritional perspective, providing a high level of protein (20 to 22 g per 100g of meat) with a low level of fat, most of which is located in the skin.
Its low sodium content (on average 70 mg/100g) also means that it is recommended for a low-salt diet.
Chicken, fewer calories than beef, but less fat
|Energy (KJ)|| 898 ||814|| 525 || 475 ||458|
|Total lipids (g)||16||13||3||3,2||2|