Back Hoendervleis Afrikaans دجاج (طعام) Arabic Carne de pitu AST Тауыҡ ите Bashkir Vištiena BAT-SMG Karneng manok BCL Кураціна Byelorussian Daging ayam BEW मुर्गा (खाना) Bihari Daging hayam BJN
 Whole chickens for sale in a public market | |
| Course | Starter, main meal, side dish |
|---|---|
| Serving temperature | Hot or cold |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 916 kJ (219 kcal) | ||||||||||||||||||||
0.00 g | |||||||||||||||||||||
12.56 g | |||||||||||||||||||||
| Saturated | 3.500 g | ||||||||||||||||||||
| Monounsaturated | 4.930 g | ||||||||||||||||||||
| Polyunsaturated | 2.740 g | ||||||||||||||||||||
24.68 g | |||||||||||||||||||||
| Tryptophan | 0.276 g | ||||||||||||||||||||
| Threonine | 1.020 g | ||||||||||||||||||||
| Isoleucine | 1.233 g | ||||||||||||||||||||
| Leucine | 1.797 g | ||||||||||||||||||||
| Lysine | 2.011 g | ||||||||||||||||||||
| Methionine | 0.657 g | ||||||||||||||||||||
| Cystine | 0.329 g | ||||||||||||||||||||
| Phenylalanine | 0.959 g | ||||||||||||||||||||
| Tyrosine | 0.796 g | ||||||||||||||||||||
| Valine | 1.199 g | ||||||||||||||||||||
| Arginine | 1.545 g | ||||||||||||||||||||
| Histidine | 0.726 g | ||||||||||||||||||||
| Alanine | 1.436 g | ||||||||||||||||||||
| Aspartic acid | 2.200 g | ||||||||||||||||||||
| Glutamic acid | 3.610 g | ||||||||||||||||||||
| Glycine | 1.583 g | ||||||||||||||||||||
| Proline | 1.190 g | ||||||||||||||||||||
| Serine | 0.870 g | ||||||||||||||||||||
| |||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||
| Water | 63.93 g | ||||||||||||||||||||
Not including 35% bones | |||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||||||||
Chicken is the most common type of poultry in the world.[3] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[4]
The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth in 2011, making them outnumber humans more than two to one.[5]
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
- ^ "FAOSTAT: Production_LivestockPrimary_E_All_Data". Food and Agriculture Organization. 2014. Archived from the original on 1 November 2019. Retrieved 14 March 2017.
- ^ "Eat More Chicken, Fish and Beans". www.heart.org.
- ^ Zakaria, Fareed (3 August 2011). "How many chickens on Earth?". CNN. Archived from the original on 19 September 2012.