Discovering NC Agriculture is a year-long series focusing on twelve N.C. grown, raised, caught, and made commodities. Tune in each month to see how an N.C. commodity is grown, harvested, packed for consumer use and more. Learn nutritional value, find fun recipes to try, hear from local chefs who use that product, and other unique commodity facts throughout the series. We look forward to helping you better understand some of our N.C. commodities and how they impact your everyday lives!
** This blog is by Freda Butner, NCDA&CS Nutritionist **
Chicken is the most popular meat eaten in America. It’s widely available, affordable, and easy to prepare. Four ounces provide nearly half of an adult’s daily protein requirements and contain all nine essential amino acids needed for muscle growth and repair.
There are all eight forms of B vitamins -1, 2, 3, 4, 5, 7, 9, and 12 in chicken. You may know these numbers by their common names, but collectively, they are referred to as the B vitamin complex. To help you remember which number belongs to which common name, use AI to find the names and make a game of matching them correctly. It’s an excellent activity for kids to enjoy while waiting for dinner to be served, especially when it’s chicken!
Eating large amounts of chicken too often may negate or limit the benefits of these nutrients, as it also contains cholesterol. On the other hand, it is lower in calories and fat compared to equal amounts of other meats when grilled or baked without skin. It also contains a chemical called purine, a trigger for gout disease -a painful form of arthritis. While chicken doesn’t cause gout, per se, moderation of all meats may help prevent the excess purine accumulation.
Yes, fried chicken is a Southern delicacy when cooked to perfection, and it’s also a popular choice for large gatherings, picnics, and tailgating events. The secret to modifying the fat content in any fried food is to use plenty of paper napkins and “squeeze” out the excess oil or, alternatively, remove the skin entirely. This trick will allow you to enjoy your favorite fried chicken recipe with less guilt, without compromising the tenderness or flavor.
Do not wash raw chicken before cooking and always cook chicken to an internal temperature of at least 165°F, as measured with a food thermometer, inserted at the thickest part of the meat.
