Chicken VS Beef

Rachel Schurter

Cooking Methods

Roasting: http://www.marthastewart.com/356165/perfect-roast-chicken

Grilling: http://allrecipes.com/recipe/jennys-grilled-chicken-breasts/

Braising: http://www.myrecipes.com/recipe/balsamic-braised-chicken-10000001144124/

Broiling: http://www.cooks.com/rec/doc/0,1839,155182-238194,00.html

Frozen: http://www.cooks.com/rec/view/0,2312,159181-232207,00.html


TIPS

1) If your recipe requires marinating, you should always do so in the refrigerator as chicken is very sensitive to heat, which can increase the chances of spoilage.

2) When defrosting a frozen chicken, do so in the refrigerator and not at room temperature.



Nurtrients

TIPS:

1. Potassium

Beef is a superior source of potassium, with 355 mg per 100 g serving compared to 256 mg per 100 g of chicken. Potassium is a vital nutrient for your health, as it facilitates the electrical impulses sent through nerves to trigger muscle contraction, heart function, digestion and other actions.

2. Choline

Beef is a richer source of choline than chicken. Choline is an essential nutrient with a number of roles, including aiding in the production of cell membranes, metabolizing fat and helping to protect against liver damage.


White vs Dark Poultry

1. White meat is lower in fat, including saturated fat, than dark meat.
2. Dark meat chicken has more protein than white meat chicken.

3. One half of a white meat chicken breast contains 11.79 mg, and the same amount of dark meat chicken has 8.9 mg. Half of a white meat turkey breast contains 22.92 mg of zinc, and the same serving of dark meat turkey has 5.10 mg.