Chicken VS. Beef
5 Recipes Of 5 Cooking Methods: Stew, Roast, Braise, Broil, and Fry
5 recipes of 5 Cooking methods: stew, roast ,braise, broil, and fry
Nutritional Differences Between Chicken and Beef
- Beef is higher in calories, with 219 per 100 g serving, while chicken contains 165 calories per 100 g serving.
- Conjugated Linoleic Acid- Beef contains more fat than chicken.
- Potassium- Beef is a superior source of potassium, with 355 mg per 100 g serving compared to 256 mg per 100 g of chicken.
- Zinc- Beef contains five times more zinc than chicken. Zinc is an essential nutrient involved in your metabolism.
- Choline- Beef is a richer source of choline than chicken.
- some nutrients are more affected by cooking than others. Calcium is pretty sturdy, for example, while vitamin C, folate, and potassium are quite fragile. Different cooking methods also affect various nutrients differently.
- minerals can take the heat. In fact, dry heat, such as baking or roasting hardly affects mineral content at all. Vitamins, on the other hand, seem to do slightly better with moist cooking methods, such as boiling—mostly because the cooking times are shorter.
- A large raw potato, for example, contains a decent amount of both calcium and vitamin C. If you bake the potato, the calcium content remains the same but you lose about 60% of the vitamin C. If you boil the potato instead of baking it, you’ll lose about half the vitamin C but, in addition, you’ll also lose about three-quarters of the calcium.