Chicken meat is a special meat in terms of its nutritional values. 100 g of chicken breast contains about 30 g of protein and only about 3.6 g of fat, which makes it one of the leaner types of meat. This is due, among other things, to the short fattening period – in the intensive system, to reach a weight of approx. 2.5 kg, the broiler is reared for approx. 6 weeks, and in extensive systems, for min. 8 weeks, where the bird also gains higher body weight. Chicken meat is also appreciated for its nutritional values. In breast fillet, the protein is one fifth to one quarter of its weight, with low calorific value and low cholesterol and saturated fatty acids. Meat contains vitamins and minerals, especially vitamin D, B vitamins (B6, niacin, pantothenic acid) and phosphorus, potassium and selenium. Due to its composition, this meat can be eaten at any age. Chicken is usually the first meat included in the diet of small children, it should also constitute part of the diet of seniors. Athletes and people on calorie reduction diets gladly take advantage of its benefits. What’s important is that this meat is easy to prepare, suitable for roasting, frying and cooking, both as part of mild and spicy dishes.
Turkey meat is suitable for low-calorie diets. Skinless breast fillet contains about 84 kcal in 100 grams (an identical portion of chicken breast contains about 110 kcal). This meat mainly provides the body with B vitamins (niacin B3, choline B4, pyridoxine B6, pantothenic acid B5) and phosphorus, potassium and zinc.
Dieticians recommend turkey meat to young children, pregnant and breastfeeding women, people in recovery, the elderly and people who want to lose weight. Different parts of turkey can be used in different ways in the kitchen. This meat is also suitable for making quick, easily digestible meals, as well as for spectacular roasts for festive occasions.
Goose meat is considered one of the more premium poultry species. It has unique taste and nutritional properties. Although it is more calorific than other poultry species (about 300 kcal in 100 g), the fat from this bird species contains monounsaturated and polyunsaturated fatty acids, including far more omega-3 and omega-6 than chicken or turkey meat. Goose meat is relatively fatty. From a 6 kg carcass, around one litre of fat will be rendered, which can be used in a variety of ways. It contains a lot of oleic, linoleic, linolenic and arachidonic acids. This meat also contains B vitamins (especially niacin) as well as phosphorus and potassium.
Due to the way this poultry is reared, goose meat is a seasonal product, available from autumn onwards. The start of the season for its consumption is traditionally considered to be the 11th of November (St. Martin in the European Christian tradition celebrated in Poland, Germany and Hungary).
Geese hate being indoors, so they can only be bred in small herds on grasslands. Birds lay eggs from January to July, and from March to early August chicks hatch. A side product of goose rearing is down and feathers – an extremely light, warm and airy material for stuffing pillows, duvets and jackets. Its value in old Europe was evidenced by the fact that the bedding was part of the bride’s dowry and showed the wealth of the household. Goose lard was used in folk medicine to treat colds and as a lubricant for sore joints.
Next to goose meat, duck meat is considered a premium poultry species, used in cooking mainly for more sophisticated and labour-intensive dishes. European chefs combine this meat with sweet and sour fruits such as apples, oranges, dried plums, currants, blueberries and even mangoes and pineapples. They are also happy to add spices and additives such as pepper, curry, mushrooms and dark chocolate.
Duck meat is dark, tender and juicy. It retains these qualities even after long roasting. The lean part is breast without skin – 100 g contains about 140 kcal and 28 g of protein. Duck is quite a fatty poultry meat. You should be aware that a lot of fat will be rendered in roasting. Duck lard is resistant to high temperatures and can be used for frying and baking other dishes.
Consumers prefer meat from 8-10-week-old duck, weighing 2-3 kg. Due to its relatively high fat content, duck meat is recommended as a supplement to a regular diet. About one quarter of 100 grams of skinless breast meat is protein. Duck meat also contains phosphorus, potassium, zinc and iron as well as vitamins B1 and B3 (niacin).