Nutritional value of smoked chicken
When smoked, chicken is very tasty and juicy, so some people regularly buy it in stores and even smoke it themselves. Another valuable property of smoked chicken is its long shelf life, even without refrigeration.
The nutritional value of smoked chicken is very rich in vitamins and minerals. Their list is quite extensive and includes the following:
- phosphorus;
- magnesium;
- potassium;
- iron;
- sodium;
- vitamins B, A, C and E.
This is just a short list of the main valuable substances from smoked chicken, but there are other essential components. All athletes and nutritionists know the importance of amino acids. There are many of them in smoked chicken:
- Tryptophan. In the body, the substance is converted into serotonin and promotes mental relaxation. With a lack of this amino acid, a person suffers from depression, headaches and insomnia.
- Lysine. Increases physical and mental activity, and also strengthens hair and nails.
- Leucine. Muscle growth activator, stimulating protein synthesis.
- Valin. This substance makes up 2/3 of all proteins in the human body. Valine is needed for tissue regeneration and growth, maintaining gall and liver functions.
- Purin. Promotes filling cells with oxygen and determines energy metabolism.
- Isoleucine. Its deficiency causes fatigue, headaches, lack of appetite and nervousness.
- Arginine. Needed for the male reproductive system.
A few words about calories
Chicken meat is one of the most valuable and nutritious foods for the human body. Since chicken meat has low fat content, it can be confidently called dietary. It is often recommended to athletes, as it contains vitamins A, B and PP. Smoked chicken meat is unusually rich in iron, so it is also recommended for consumption by people with low hemoglobin.
| Nutrient | Content | Nutrient | Content |
| Calories | 1139,2 | Sugar | 4.3g |
| Fats | 61.7g | Protein | 124,6 |
| Cholesterol | 399.2 mg | Calcium | 85.2 mg |
| Sodium | 2122.6 million | Thiamine | 0.3 mg |
| Carbohydrates | 9g | Iron | 5.9 mg |
| Cellulose | 0.5g | Vitamin C | 3mg |
We recommend: Useful properties of smoked fish and the other side of the coin
So, it’s worth summarizing some of the positive aspects of smoking:
- rich taste;
- low fat and cholesterol;
- high protein content and preservation of vitamins;
- amino acids in their original natural form;
- nutritional value;
However, there is another side to the coin that it would be dishonest to ignore. Smoked meat in any form is contraindicated for people with any disorders in the digestive system. It is important to remember that smoking is carried out both natural and chemically, which does not bring any benefit to the body.
Only natural smoking will bring real benefits, so when purchasing, you should pay attention to exactly how it was carried out.
Chemical smoking cannot always be distinguished from natural smoking at first glance, so you should be careful and buy such meat in trusted places. Otherwise, it can lead to serious health problems. After all, it is well known that chemical smoking increases the risk of developing tumors and contributes to obesity. Of course, this applies to regular use of the product. If you allow yourself to eat harmful smoked meat once a year and you have no health problems, then this will not lead to fatal consequences.
Calorie content and BZHU
Smoked chicken does not have too much calories, but it is higher than boiled meat. People like smoked products more than baked or boiled ones, as they are softer and juicier, and compared to fried ones, they are also less fatty. The calorie values for different parts of the bird are as follows:
- smoked chicken breast without skin has the lowest calorie content - about 120 kcal per 100 grams;
- smoked breast with skin – approximately 160 kcal;
- smoked chicken legs and drumsticks without skin – 166-170 kcal;
- wings – 200 kcal;
- whole smoked chicken with skin – 190-200 kcal per 100 g of product.
Accordingly, to reduce calorie content it is necessary to remove the skin. In terms of BZHU per 100 g, smoked chicken is almost no different from baked chicken:
- proteins – 21-22 g;
- fats – 13-15 g;
- carbohydrates – 1-2 g.
Calorie content Smoked chicken breast, skinless fillet. Chemical composition and nutritional value.
Nutritional value and chemical composition “Smoked chicken breast, skinless fillet.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 119 kcal | 1684 kcal | 7.1% | 6% | 1415 g |
| Squirrels | 18 g | 76 g | 23.7% | 19.9% | 422 g |
| Fats | 5 g | 56 g | 8.9% | 7.5% | 1120 g |
| Carbohydrates | 0.4 g | 219 g | 0.2% | 0.2% | 54750 g |
| Water | 73 g | 2273 g | 3.2% | 2.7% | 3114 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 70 mcg | 900 mcg | 7.8% | 6.6% | 1286 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 3.9% | 2143 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 3.3% | 2571 g |
| Vitamin RR, NE | 10.7212 mg | 20 mg | 53.6% | 45% | 187 g |
| Niacin | 10.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 292 mg | 2500 mg | 11.7% | 9.8% | 856 g |
| Calcium, Ca | 8 mg | 1000 mg | 0.8% | 0.7% | 12500 g |
| Magnesium, Mg | 86 mg | 400 mg | 21.5% | 18.1% | 465 g |
| Sodium, Na | 60 mg | 1300 mg | 4.6% | 3.9% | 2167 g |
| Phosphorus, P | 171 mg | 800 mg | 21.4% | 18% | 468 g |
| Microelements | |||||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 6.6% | 1286 g |
| Cobalt, Co | 9 mcg | 10 mcg | 90% | 75.6% | 111 g |
| Manganese, Mn | 0.02 mg | 2 mg | 1% | 0.8% | 10000 g |
| Copper, Cu | 80 mcg | 1000 mcg | 8% | 6.7% | 1250 g |
| Molybdenum, Mo | 11 mcg | 70 mcg | 15.7% | 13.2% | 636 g |
| Chromium, Cr | 25 mcg | 50 mcg | 50% | 42% | 200 g |
| Zinc, Zn | 1.3 mg | 12 mg | 10.8% | 9.1% | 923 g |
| Essential amino acids | |||||
| Arginine* | 1.82 g | ~ | |||
| Valin | 1.3 g | ~ | |||
| Histidine* | 1.32 g | ~ | |||
| Isoleucine | 1.13 g | ~ | |||
| Leucine | 1.98 g | ~ | |||
| Lysine | 2.64 g | ~ | |||
| Methionine | 0.45 g | ~ | |||
| Methionine + Cysteine | 0.87 g | ~ | |||
| Threonine | 1.11 g | ~ | |||
| Tryptophan | 0.38 g | ~ | |||
| Phenylalanine | 1.06 g | ~ | |||
| Phenylalanine+Tyrosine | 1.96 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.3 g | ~ | |||
| Aspartic acid | 1.94 g | ~ | |||
| Hydroxyproline | 0.21 g | ~ | |||
| Glycine | 0.92 g | ~ | |||
| Glutamic acid | 2.83 g | ~ | |||
| Proline | 1.01 g | ~ | |||
| Serin | 1.01 g | ~ | |||
| Tyrosine | 0.9 g | ~ | |||
| Cysteine | 0.43 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 10 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.51 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.01 g | ~ | |||
| 16:0 Palmitinaya | 0.4 g | ~ | |||
| 18:0 Stearic | 0.09 g | ~ | |||
| 20:0 Arakhinovaya | 0.01 g | ~ | |||
| Monounsaturated fatty acids | 0.71 g | min 16.8 g | 4.2% | 3.5% | |
| 16:1 Palmitoleic | 0.12 g | ~ | |||
| 17:1 Heptadecene | 0.01 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.58 g | ~ | |||
| Polyunsaturated fatty acids | 0.22 g | from 11.2 to 20.6 g | 2% | 1.7% | |
| 18:2 Linolevaya | 0.19 g | ~ | |||
| 18:3 Linolenic | 0.01 g | ~ | |||
| 20:4 Arachidonic | 0.02 g | ~ | |||
| Omega-3 fatty acids | 0.01 g | from 0.9 to 3.7 g | 1.1% | 0.9% | |
| Omega-6 fatty acids | 0.21 g | from 4.7 to 16.8 g | 4.5% | 3.8% |
The energy value of smoked chicken breast, skinless fillet is 119 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Useful properties of the product
The benefits of smoked chicken with or without skin are explained by its valuable and varied composition. Of course, a smoked product has no more beneficial properties than boiled or baked chicken, but it is also harmful.
Smoked chicken is recommended for people with diabetes, ulcers, gout and polyarthritis. The product increases polyunsaturated fatty acids in blood serum and has a beneficial effect on brain function. Despite this, you should not overuse smoked meats, otherwise you can harm the body instead of bringing benefit.
Choose wisely
If this bird was not brought to you by your grandmother, then there is already a risk. Chickens raised “artificially” for smoking or grilling are often loaded with antibiotics and hormones. For the birds themselves, this serves as protection against infection, but for us, consumption of this kind of meat can cause a decrease in the immune system and disturbances in the microflora of the body. This often manifests itself as an allergic reaction.
Without a doubt, there is no need to go to any extremes. Such is life that we cannot completely protect ourselves from the harmful effects of the environment, but we can take measures to reduce the risk to a minimum. Let's remember that natural smoking has its irrefutable advantages, and it is better to avoid chemical processing of the product, in particular chicken meat.
Why is smoked chicken harmful?
Despite its beneficial properties, smoked chicken also has harmful qualities, namely:
- The oily skin of smoked chicken concentrates harmful substances and excess calories, so it is better to remove it.
- If you buy a stale or low-quality product in a store, it may contain antibiotics and hormones. Manufacturers also sometimes treat smoked meat with dangerous chlorine.
- Dangerous cholesterol is found in large quantities in smoked chicken.
- Smoked meat, when consumed regularly, causes the development of low-quality tumors. The reason is the accumulation of carcinogens during smoking, and unscrupulous manufacturers sometimes use acetone, phenol and formaldehyde for processing.
If you are allergic to chicken protein, smoked chicken is contraindicated. Also, this product, even without skin, should not be given to children under 10-12 years old, otherwise it can contribute to the development of diseases of the heart, stomach and blood vessels.
Smoked chicken is also contraindicated for pregnant and nursing mothers, despite its low calorie content. Any smoking at these life stages is harmful to health, especially if the manufacturer uses liquid smoke.
New smoking method
Manufacturers have created a new smoking option, in which chicken meat is exposed to high temperatures. This happens in special chambers in which finely chopped wood smolders. After this, the chicken carcass is treated with liquid smoke with the addition of water and preservatives.
This technology allows you to give the product a pleasant aroma and natural appearance, as if prepared naturally. As a result of this technology, harmful substances appear: phenol, acetone, and many useful ones are destroyed. Liquid smoke is considered a very strong carcinogen.
Eating chickens raised with antibiotics negatively affects the human body. Abuse of the product can lead to decreased immunity, allergic reactions, and obesity. In addition, in stores you can see smoked chicken of dubious quality. There is no information on the preparation method on the packages.
Differences in the composition of chicken with different smoking methods
Different types of processing have different effects on the composition and BJU of finished smoked meat. You should know all the nuances of smoke processing in order to know whether you can eat hot or cold smoked chicken.
Cold smoking
Cold smoked chicken retains more nutrients. This is due to the low temperature. This type of smoking produces dishes suitable for long-term storage, which is made possible thanks to antiseptic treatment.
Hot smoking
High-temperature processing destroys the fibers, resulting in the loss of some of the beneficial substances. Fat is also rendered, which affects the nutritional and energy value.
Liquid smoke
When processing meat with a food additive, the ratio of proteins, fats and carbohydrates is maintained. The vitamin and mineral composition also remains unchanged. At the same time, the smoked delicacy is saturated with artificial ingredients that can cause harm to certain categories of people.
Boiled smoked breast
The diet involves eating foods with minimal calories. In this regard, the boiled-smoked delicacy wins. During the cooking process, excess fat is rendered, and subsequent smoke treatment imparts the necessary taste. At the same time, important components are preserved. For people on a diet, it is better to use this particular version of smoked meat.
Smoking, the harm of smoked chicken
Smoking has been used by people for a long time as a special type of product preservation, in which this product acquires a pleasant taste, golden brown color and characteristic aroma.
This is the process of treating food products with a smoke-air mixture to achieve antioxidant and bacterial effects.
Smoking can be traditional and modern canning.
Traditional smoking can be cold or hot.
Cold smoking
Cold smoking is carried out at a temperature of 18-22˚C and is used for making delicacies for long-term storage. The smoking process itself takes from 3 to 45 days.
Cold smoking technology is dangerous for the human body. With it, radioactive isotopes accumulate in the product, due to the duration of the process, which also disfigures the amino acids contained in the product.
Hot smoking
Hot smoking is carried out at a temperature of 35-45˚C and is used for the production of boiled-smoked products that are not intended for long-term storage. This smoking process takes 12-48 hours. With hot smoking, both the aroma and taste are completely different from cold smoking; it’s even more likely just baking the product in smoke.
If you consume food products smoked using traditional technology from time to time, just as a delicacy, then there will be no particular harm to your health.
This cannot be said about modern “smoked” products.
Chicken liver
If everything is clear with the external parts, then is it possible to eat chicken liver while losing weight?
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Liver is good in several ways:
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- Not rich in calories – 170 kcal;
- Prevents anemia by maintaining the balance of B12 and iron (even more than in beef);
- The functioning of the gastrointestinal tract improves;
- Development and stimulation of mental activity and good mood due to the presence of tryptophan.
To help the extra pounds go away faster, experts recommend using the healthiest olive oil rather than sunflower oil. However, it is worth understanding that chicken liver cannot be taken endlessly. Yes, it contains more iron, but in other respects it is significantly inferior to beef. See the proof in the video below.
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Smoked chicken: pros and cons
There are many ways to prepare chicken meat and one of them is very popular among all segments of the population. We are talking about smoked chicken, which is so loved by regulars of small cafes and outdoor recreation.
As a rule, smoked chicken lovers talk about its taste. True, almost no one thinks about the harm they cause to their health by consuming such food products. By the way, there are many contraindications for consuming smoked chicken, which for some reason everyone is silent about.
Many people naively believe that chicken meat is healthy in any form, but, unfortunately, this is not the case. In addition, such a dish is well seasoned with seasonings, which also does not add any benefit to it. Chicken meat is considered a healthy dietary product, but it must be eaten without the skin.
The biggest harm comes from fat, which contains cholesterol and carcinogens. An increase in cholesterol in the blood leads to the development of atherosclerosis, and carcinogens, as they accumulate in the body, cause the appearance of tumors and malignant neoplasms. Due to its high calorie content, smoked chicken can cause obesity, which can then cause heart problems and hypertension.
Fortunately, all negative consequences occur only with regular consumption of this dish. If you occasionally treat yourself to a piece of smoked meat, there will be nothing wrong. However, if you have stomach problems, it is better not to try such dishes, so as not to provoke an aggravation.
Not every food that tastes good will be beneficial, so weigh the pros and cons. Remember that prevention is the best protection for your health and the key to a happy life.
Chicken meat has a unique composition, which includes many beneficial substances necessary for the human body. Chicken is prepared in different ways: boiled, baked, fried, smoked. Smoked chicken is especially tasty, but is it really that healthy? Let's consider the benefits and harms of this product, its calorie content and BJU per 100 grams.
What if the chicken is 2nd grade?
When chicken is second grade, it becomes easier to plan your diet because it contains less fat and more protein. That is, you can add carbohydrates that contain a little more than the required amount of fat. It can be fried potatoes, but be careful because there will be trans fats. By the way, chicken in this regard should be boiled.
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Let's take a look at the nutritional and energy value of chicken carcasses of grades 1 and 2 per 100 grams of product:
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| Name | Protein, g, no less | Fat, including internal fat, g, no more | Energy value of 100 g of product, kcal |
| Chicken carcass 1st grade | 17 | 20 | 250 |
| Chicken carcass 2nd grade | 19 | 11 | 175 |
As you can see, second-grade chicken has almost half the fat and a little more protein. Yes, with it you can show more culinary imagination and not gain excess weight.
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This meat can be safely called healthy. A piece of meat contains a large number of well-known vitamins, minerals and trace elements:
