Mar-28-2013

We think many of us will agree with the statement that chicken broth is a dish with a lot of useful properties and excellent taste. Note that this is one of the most delicious dietary products, the use of which causes quick satiety. Nutritional value is another important property that makes chicken broth healthy. The low calorie content of chicken broth allows you to maintain good health, while not being afraid to gain extra pounds. So let's find out what the benefits of chicken broth are.

Chicken broth is the result of cooking chicken bones and meat. Nutritionists recommend cutting off all excess fat from the poultry carcass and throwing it out, along with the skin, so that only meat and bones get into the pan. Since modern poultry farming widely uses all kinds of chemical and hormonal additives, as well as antibiotics and other pharmaceuticals. preparations, many nutritionists do not recommend preparing broths from store-bought chicken. Only broth from homemade chicken, which grew in the village, in the fresh air and was fed only with natural grass and grain, can be considered useful.

Dietary properties of chicken broth:

Chicken broth is a source of essential protein for the human body. In terms of protein content, chicken is far superior to lean pork or beef.

Among other things, chicken broth promotes speedy recovery from a number of ailments. Chicken broths are beneficial for those with colds because they contain a number of ingredients that have anti-inflammatory effects. The broth has a beneficial effect on the health of the cardiovascular system, due to the content of proteins in them in the required concentration.

Chicken broth will be useful for those suffering from stomach ailments. It increases acidity and also stimulates the secretion of gastric juice. Chicken broth has the ability to reduce blood viscosity, in other words, to thin the blood and serves to prevent the formation of blood clots. This dish is a rich source of B vitamins and a number of minerals: phosphorus, magnesium and zinc.

British researchers have come to the conclusion that chicken broth helps reduce irritability, helps fight fatigue, and strengthens memory.

This dish is also very successfully able to strengthen teeth, bone tissue, promotes rapid healing of wounds, helps to normalize blood sugar, and is beneficial for the digestive system.

As for the chicken broth obtained from concentrates, the so-called "bouillon cubes", it is not worth talking about its usefulness at all. The cube broth is a mixture of flavors, a flavor enhancer, solid fats and meat and bone powder, such a product is not only not useful, but even contraindicated for people suffering from diseases of the digestive tract. Regular use of cube broth increases the risk of gastritis and ulcers.

So, as already mentioned, this dish is dietary. Then it will be interesting to know what energy value the chicken broth has.

The calorie content of chicken broth is only 18.8 kcal per 100 grams of product

And what is the calorie content of chicken broth prepared in different ways? But this one:

Calorie table of chicken broth, per 100 grams of product:

And the nutritional value of chicken broth prepared in different ways is as follows:

Chicken broth nutritional value table (BZHU), per 100 grams of product:

How to prepare this dish at home? Here's one of the recipes:

Chicken (rooster) broth:

Products:

• Chicken (rooster) - 1 piece
• Vegetable oil - 1 tablespoon
• Butter - 1 piece (about the size of a walnut)
• Salt, black pepper - to taste
• Lemon - 1 piece

The peeled and thoroughly washed chicken carcass is cut into large pieces and lightly salted, placed in a suitable saucepan with heated vegetable oil and simmer for several minutes. After that, cold water is poured into it (at the rate of 2 liters of water for 1 kg of meat) and boiled until the chicken becomes soft.

The meat is taken out and used for its intended purpose. Strain the broth, remove the fat from it, salt, season with lemon juice and black pepper. The finished broth is served in cups. It can also be used to make soups, sauces, fricassee. Moreover, the low calorie content of chicken broth will not spoil your figure.

Slimming chicken broth

Chicken broth for weight loss is generally irreplaceable. It is chicken broth that can smooth out the "shock shake" that our body experiences during a sharp transition to a diet that does not contain protein food.

Broth cooked from lean chicken meat contains a sufficient amount of protein, amino acids important for the human body, many trace elements, mineral salts, vitamins. All these irreplaceable components in the complex have the most beneficial effect, normalizing metabolism, saturating, giving a charge of energy and restoring human strength. And, most importantly, with all this, chicken broth belongs to the group of products that have a minimum calorie content.

Did you know that if you drink only chicken broth, divided into several meals during the day, you can immediately lose a pound? There is even a tough fasting diet, designed for a week, when you can not eat anything except broth, water and tea. This method helps to urgently get rid of 10-12 kg of weight, although it is very difficult to withstand such a regime.

Good news for those who want to lose weight: the calorie content of chicken broth allows you to include it in your daily menu. However, not all so simple. The calorie content of chicken broth is 20-220 kcal and depends on which part of the carcass it was cooked from. Equally important is its concentration, that is, the proportion of meat and water. Other factors also affect the calorie content: the lid was closed or open during cooking, whether the first water was drained, etc.

On a note! Fillet and skinless chicken breast are the most dietary parts of the carcass. The skin contains maximum fat. The more it is, the more high-calorie the product is. Thus, the calorie content of skinless chicken breast broth will be the lowest.

Calorie content of chicken broth

To determine how many calories are in chicken broth, you need to add the calorie content of all components (thighs, breast and other parts of the carcass) and their weight along with the volume of water. The resulting value must be divided by the total mass.

If you need to find out the calorie content of chicken broth without meat, you need to calculate the difference between the calorie content of fresh and boiled meat, and then multiply the resulting value by its weight and divide by the volume of water.

Calorie table of chicken broth cooked from different parts of a chicken carcass in a proportion of 1 kg of meat per 1 liter of water.

Thus, the broth boiled from necks and backs has the highest calorie content (per 100 grams), and the lowest is in the broth made from skinless breast.

On a note! As a rule, the calorie content of chicken broth with 1 chicken does not exceed 40 kcal.

Ways to reduce calories

To make the broth lean and less nutritious, it is recommended to cook it from the loin of the carcass without skin. However, in this case, it will turn out not only dietary, but also not very tasty, insipid. To keep the calorie content within the normal range and still get a good rich taste, it is best to cook the broth from the thigh with skin and on the breast without skin (fillet) at the same time.

Also, to reduce calorie content, you can adhere to the following rules:

• when the broth first boils, it is worth draining the first water, rinsing the meat and refilling it with water, putting it on fire;
• after the next boiling, it is necessary to remove the foam from the surface of the broth;
• to obtain a less fatty broth, you need to use twice as much water as meat;
• it is better to cut off excess fat before cooking;
• when using meat on the bone, you do not need to cook it for a long time, since in this case gelatin will begin to stand out, which negatively affects the dietary qualities of the chicken broth.

On a note! The saturation and transparency of the broth is directly related to the cooking method, the parts of the carcass used, and the cooking time. For example, the calorie content of skinless breast broth will be the lowest. At the same time, the yushka will turn out to be more transparent and pale. Conversely, the calorie content and density of chicken broth from the thigh with skin or backs will be higher.

Regardless of the calorie content and the choice of carcass parts, the highest quality and tastiest chicken broth is obtained from poultry fed on natural feed, without the addition of chemicals.

Many of us simply cannot imagine our life without meat. People eat meat of large and small horned livestock, poultry. One of the most affordable and quite tasty types of meat products is chicken and its by-products. Dishes from this bird have a low energy value and belong to dietary food products. People with different diets have many questions about the nutritional value of chicken meat and organ meats. For example, what is the calorie content of a popular chicken liver in cooking? Or, how high in calories are the stomachs and hearts of chickens? And which part of a chicken carcass has the lowest energy value? A thorough analysis of the composition of chicken dishes will help answer these and other questions.

Chicken meat is a dietary energy drink

The most popular chicken dish is the meat itself. Being a protein product, it is practically devoid of carbohydrates and fats, due to which it becomes suitable for use by children, the elderly and people with health problems. Unlike other meats, chicken contains phosphorus and potassium. It also contains iron, magnesium, vitamins.

Chicken meat is able to provide the body with energy, while having a small energy value. The nutritional value of chicken depends on the method of preparation and on which part of its carcass is used and how old the bird is. In addition, the energy value differs between domestic chickens and broilers.

All parts of a chicken carcass have a different energy value per 100 g of product (in Kcal):

• chicken fillet - calorie content 115;
• ham (quarter chicken) - 195;
• wing - 198;
• thigh - 181;
• drumstick - 177;
• backrest - 319;
• legs - 130;
• neck - 166.5.

This data is valid for raw chicken. The nutritional value of any part of the poultry is influenced by the choice of cooking method. Boiled meat has a slightly different energy value.

Chicken meat is a very healthy product. To preserve all the substances in its composition, the process of defrosting the meat must be carried out correctly. It is best to do this by transferring frozen chicken (or any part of it) from the freezer to the refrigerator in advance (one day or several hours before cooking).

Chicken offal - the basis for great dishes

Chicken offal is the most common and inexpensive offal. This includes the stomach, liver, heart of chickens. These products have a low energy value and are able to enrich the body with protein and many useful substances.

Energy content of chicken offal (per 100 g):

• chicken stomachs - 94 Kcal;
• chicken hearts - calorie content 159 Kcal;
• chicken liver - calorie content 138 Kcal.

Chicken stomachs are the healthiest of all offal. They are high in protein and low in fat, serve as an excellent material for dietary meals and are rich in nutrients. They contain zinc, phosphorus, iron, potassium, vitamins of group B, E.

Chicken hearts are the most energetically valuable part of chicken offal. Dishes made from them are rich in micro- and macroelements, useful for anemia, impaired blood pressure and heart function. The ratio of the nutritional value of chickens' hearts looks like this: proteins - 15.9 g, fats - 10.2 g, carbohydrates - 0.8 g. A big plus of this type of offal is that any side dishes are suitable for them.

The chicken liver deserves special attention. How many calories are in chicken liver, we already know. But its benefits are not only in energy value. It contains many useful substances necessary for the body: calcium, sodium, iron, zinc, copper, vitamins B, C, A, essential amino acids.

Chicken - into minced meat, mince - into cutlets

Chicken meat, like any other, can be used to make minced meat, which serves as the starting material for many dishes. Minced chicken, whose pure calorie content is 143 Kcal per 100 g of product, is used to make stuffed cabbage rolls, meat rolls, casseroles and various cutlets. Of course, the energy value of this minced meat is influenced by what part of the chicken carcass it is prepared from, and what additional ingredients it contains.

The nutritional value of minced chicken is distributed as follows: proteins - 70 Kcal, fats - 73 Kcal, carbohydrates - 67 Kcal.

High-quality minced chicken should not contain ground bones and cartilage. To be sure of the quality of the minced meat used, it is better to cook it yourself from meat carefully selected in the market or in the supermarket.

To prepare cutlets, a raw egg, onion, a loaf soaked in milk, salt, seasonings to taste are added to the minced meat. Such "minced meat" will have a completely different energy value than pure twisted chicken meat and a dish prepared from it, too. Therefore, a chicken cutlet will have a different calorie content than pure minced chicken. To find out how many calories are in a chicken cutlet, add up the energy content of the constituents of the "material" for a given dish. So: minced chicken - 143 Kcal per 100 g, egg - 157 Kcal, loaf 262 - Kcal, milk 2.5% fat - 52 Kcal, onion - 41 Kcal per 100 g of product. The mass of one chicken cutlet is on average 70 g. The total calorie content of the ingredients is divided by their total weight and multiplied by the weight of the average cutlet. It turns out that the nutritional value of a full-fledged chicken cutlet (and not fried minced meat) is approximately 131 Kcal of energy per 100 g or 91 Kcal per cutlet.

The energy value of cutlets will differ depending on the chosen cooking method. The cutlet fried in a pan with butter weighs 180-210 Kcal. When steamed, the chicken cutlet "contains" 120 Kcal of energy per 100 g of product. In addition, with this method of production, all useful substances are preserved in cutlets and there are no carcinogens formed during overcooking of oil. Therefore, the "steaming" method is preferred for healthy nutrition.

Chicken cutlet is not only tasty, but also a very healthy part of the diet. Low in calories, chicken cutlets are part of the menu in many weight loss diets. The substances contained in the chicken cutlet (phosphorus, selenium, vitamins B3 and B6) help prevent the occurrence of senile osteoporosis of the bones, maintain the normal functioning of the thyroid gland and metabolic processes, and participate in the prevention of Alzheimer's dementia.

Chicken eggs are a storehouse of nutrients

Chicken egg, the calorie content of which is 157 Kcal per 100 g, is the most valuable product obtained from these birds. It is a useful, easily digestible product. Egg white contains almost all essential amino acids, yolk - 16 vitamins, many micro and macro elements. Egg yolk is second only to fish oil in terms of vitamin D content. The egg also contains active vitamin A, the entire vitamin B group, choline (in the yolk, its content is higher than in any other products).

To find out how many calories are in a chicken egg, take a medium-sized egg. Its average weight is 47 g. By simple calculations, we find that one egg has an "energy weight" of 78.3 Kcal.

The nutritional value ratio is as follows: proteins 12.6 g; fats 11.6 g; carbohydrates 0.7 g.

Chicken eggs come in different categories based on size and weight:

• the highest - "B", weight 75 g and more;
• selected - "O", weight 65-74.9 g;
• the first - "1", weight 55-64.9 g;
• the second - "2", weight 45-54.9 g;
• the third - "3", weight 35-44.9 g.

And the energy value of eggs belonging to different categories will differ. The color of the eggshell does not affect their nutritional quality in any way.

Eggs are also classified by shelf life:

• dietary eggs (marked with "D") must be used within 7 days;
• table eggs (marked "C") can be stored for up to 25 days.

After 7 days after being laid by a chicken, dietary eggs do not deteriorate, but "turn" into canteens, which can also be consumed before the specified shelf life (25 days).

Regular consumption of eggs is a must for maintaining health. The substances contained in them prevent the development of many diseases, normalize the functioning of the body's systems.

And the talk that there is a lot of cholesterol in the yolk, and for this reason eggs are harmful, are erroneous. The egg contains fats, represented by saturated and unsaturated fatty acids, and the former are less. In other words, there is much less "bad" cholesterol in the yolk than "good", which is necessary for the human body for the synthesis of hormones and the normal course of metabolic processes.

The harmful effects of eggs can be expressed in the form of an allergy to egg white. But the eggs themselves are "not to blame" for this. Sometimes people have to completely stop eating eggs due to allergic reactions. You can replace chicken eggs with quail eggs, which are less allergenic. Of course, in eating eggs, as in everything, one must observe the measure so as not to get harm.

Chicken broth - a healing broth

Chicken broth requires a separate discussion. No wonder he was considered by our grandmothers to be the first remedy for recovering strength in case of colds. But, for sure, grandmothers did not think about how many calories are in chicken broth. For many people who are watching their weight, this matters.

The calorie content of chicken broth varies from 15 to 210 Kcal, changing depending on several factors:

• from which part of the chicken the broth is cooked;
• from the ratio of meat and water in a saucepan;
• on the duration of cooking;
• from the presence of chicken skin;
• on whether the first water was drained or not;
• whether the pan was open during cooking or was covered by the lid.

The energy value of chicken broth, cooked using the skinned breast, is 18 Kcal (in 100 ml). The nutritional value of the broth of other parts of the chicken is from 20 to 40 Kcal per 100 ml.

To reduce the energy value of chicken broth, you need to follow several rules:

• drain the first broth: it will absorb excess fat and harmful substances;
• remove the foam after boiling the broth: this will remove harmful substances contained in the meat and maintain the transparency of the broth;
• remove the skin from the chicken: it contains the most fat;
• do not cook meat on bone for a long time, from which gelatin is released during prolonged heat treatment (if the broth is for jellied meat, then on the contrary, the longer you cook, the better).

The benefits of a broth of chicken meat are its easy digestibility, nutritional value (with low calorie content), protein and trace elements content (selenium, magnesium, copper, calcium, iron, B vitamins). It is an active component of many dietary diets, including medical recovery diets.

Pure broth is not eaten very often. It is usually brewed as a base for first courses. Chicken broth can be used to prepare a wide variety of soups, borscht, cabbage soup, chowder. And they will all have different calories depending on the ingredients.

Chicken noodle soup, the calorie content of which can vary from 40 to 85 Kcal per 100 g, is one of the most popular types of soups. Its energy value changes with the use of different products for its preparation. Soup, consisting of meat, noodles, herbs and spices, contains about 40 Kcal per 100 ml, that is, almost equal to the calorie content of pure chicken broth. A standard portion of such a soup with a volume of 257 g “contains” 110 Kcal of energy. With the addition of carrots, onions, potatoes, mushrooms, the nutritional value of the dish will change significantly. The nutritional value ratio will look like this: proteins - 6 g, fats - 5 g, carbohydrates - 8 g.

A portion of borscht in chicken broth (257 g) contains 129 Kcal of energy.

Soup with chicken fillet meatballs (in chicken broth) with the addition of rice, carrots, potatoes, onions, spices has an energy value of 25.8 Kcal per 100 g, and in a standard portion (257 g) - 66.3 Kcal.

The benefit of hot dishes based on chicken broth is their good digestibility, low calorie content, nutritional value, and the content of nutrients. Each person needs to consume broths of fish or meat every day. In this case, the chicken broth is the ideal choice: it is healthy, tasty and does not pose a "danger" for the figure.

Chicken broth is a very popular product, but many people cannot immediately give a definite answer as to how nutritious it is. On the one hand, almost one water is obtained here, albeit slightly oily, on the other, people recover from serious illnesses precisely thanks to the nutritious rich broth. If you are interested in this question not only out of idle curiosity, but also from great attention to your own health and preservation of a slim figure, then you should definitely consider it more carefully.

Composition

The main component of the broth is ordinary water. It certainly contains an insignificant amount of BJU components, vitamins, minerals and acids digested from chicken, however, their value should not be overestimated - meat, even boiled for several hours, still remains more useful than its broth.

When they talk about the benefits of broth for restoring the body, they mean that it (in not the most fatty form) does not have any significant restrictions on its use, and after surgical operations on the digestive organs, only such light food is allowed. It is also true that it is from such a soup that everything useful is absorbed as easily and quickly as possible, but still the question remains, how many of these useful components are there.

In a word, broth is a good product, but if you do not have any contraindications for the use of other products, do not limit yourself to them.

It should also be noted that it is advised to use homemade chicken for cooking broth, while broilers are much worse suited for these purposes. This is caused not only by the fact that broilers quickly boil down, turning into porridge, - it is just that the chicken gives into the broth not only useful, but also harmful.

The poultry, raised industrially, has surely reached a large size in the shortest possible time thanks to dietary supplements - hormones and drugs, which, entering the human body from broth, can cause serious damage to health. Poultry chicken usually meets the basic environmental requirements to a much greater extent, therefore the use of any products from it is associated with a lower risk.

Calorie content and nutritional value

You need to understand that the calories in chicken broth can be fundamentally different amounts - for 100 grams of product, there can be 20 or 200 kcal. Two indicators affect this moment most of all: what part of the carcass was used (each part has its own calorie content, which is further exacerbated by the difference due to the fatness of a particular chicken) and what are the proportions of water and meat.

In fact, there are much more factors: did you take meat with skin (it is always the most fatty and therefore high-calorie) or without it, whether the first water was drained, and whether the lid was opened during cooking, releasing steam and increasing the proportion of dry mass. Even the duration of cooking matters, because the chicken, giving up the bulk of the valuable substances in the first minutes of high temperature processing, still continues to gradually increase their concentration in the broth for quite a long time.

If you are going to use the broth along with the meat from which it was prepared, and no other ingredients were added in the process, then the calorie content will be equal to the calorie content of all the meat used, since the calories from the dish do not disappear anywhere, and water or salt itself contains 0 calories.

In order to determine the exact calorie content of the broth, excluding meat, you will have to use a more complex formula. First, find the energy value of the raw meat of different parts of the carcass, and then the same part, but already boiled - this way you will find out the average amount of calories given up by this particular meat during cooking.

To simplify your task, we have already calculated these indicators for 100 grams of each type of meat: for example, dietary thighs and legs give about 9-10 kcal, sternum (fillet) - 18 kcal, wings - 50-55 kcal, neck - 120 kcal , and the backrests are considered the champion in richness - they give as much as 160 kcal! Knowing these numbers and the weight of the meat used, you can calculate how much it can give calories to water as a whole. After that, it remains only to divide the total calorie content of the entire broth by the number of hundred-gram portions of the finished product - this is the desired indicator.

If you are making broth from a whole chicken, the task of calculating calories can be more difficult, since you can only find a very average indicator of its total calorie content on the Internet, which is often far from reality. If you show pedantry, the desired figure can be found by dividing the carcass into the parts described above and weighing each of them. The average calorie content of such a broth is usually estimated at 20-40 kcal, that is, it occupies an intermediate position between dietary and rich broths, being closer to the first.

As for the BJU, there is nothing special to calculate here - the content of all the main nutrients in such a product is relatively small. At least an average 15-calorie diet broth contains only 2 grams of protein, 0.5 grams of fat and 0.3 grams of carbohydrates in a 100-gram serving.

However, it should be borne in mind that the percentage of proteins and carbohydrates is unlikely to increase greatly, but the use of backs or necks, as well as the addition of meat with skin to the pan, can increase the fat content many times over.

How to calculate the number of kilocalories in a broth with other ingredients?

If broth is your favorite dish, but not in the form of a banal chicken broth, but in the format of a soup with the addition of some other popular ingredients, then the formula for calculating the exact number of calories can increase many times over. The point is that one could simply multiply the calorie content of a hundred-gram portion of the additional ingredient by its weight, due to which we get the total calorie content of this product in the broth, and then add the resulting figure to the calorie content of meat and, dividing everything by the total volume of the final product, get the desired ...

The problem is that the same potatoes or noodles, like meat, are boiled and give the water part of their calorie content, but they are never extracted from the broth, unlike chicken, and the amount of thick directly affects the calorie content of each individual portion. It remains to rely only on the fact that all portions will be approximately equal and proportional, however, all the same, the calculations will not be devoid of a certain convention.

If even a simple broth of water and meat involved a very complex calculation of calories, depending on a number of factors, then the increase in ingredients further exacerbates this situation. Just in case, we will tell you how many calories on average can be contained in all popular varieties of chicken broth, brought to the level of soup, but all these figures should be treated with some criticality, because deviations are possible in any small detail.

Please note that in all cases, the chicken itself is not taken into account - its addition can increase the indicated numbers several times.

So, the average chicken broth with homemade noodles has a significantly increased calorie content - there are already 76 kcal in a 100-gram portion. The new component added a lot of carbohydrates, their content increased to 12 grams, hence the new calories, and the content of proteins and fats only doubled - to 4 and 1 gram, respectively.

Chicken broth with egg is also popular. In our case, it is assumed that for each liter of such a broth, six medium chicken eggs are needed. With an even distribution of the new ingredient, the average calorie content of the dish turns out to be about 50-52 kcal per 100 grams. Such a modest figure is due to the fact that the amount of carbohydrates remains practically unchanged, and the amount of fats grows 6-7 times, but still only 3-3.5 grams of them remain. The most important component of BJU in this case are proteins, which are already almost 5 grams in a 100-gram portion.

Chicken soup with rice and vegetables is another well-known broth-based dish; in terms of the number of ingredients, it is by far the most difficult of all the above. It all strongly depends on the exact proportions. Our calculation is based on a recipe where 400 grams of chicken thighs, 150 grams of potatoes, 3 tablespoons of rice, as well as one medium onion and one carrot are taken for 2 liters of water. Due to the fact that low-calorie vegetables make up a significant part of the dish, the energy value is very low - about 37 kcal. All components of BJU slightly increase their share, but not so significantly: there are 2.8 grams of proteins, 1.5 grams of fats, and a little more than 3 grams of carbohydrates.

Application in dietary nutrition

Although chicken broth is perceived by many to be too fatty and therefore poorly compatible with weight loss, in fact, nutritionists often advise including it in the diet for weight loss. The meaning of its use lies in the fact that although it does not contain a huge amount of useful components, they are absorbed almost instantly and in full, due to which the body does not feel weakened. An additional deception for the brain also lies in the fact that the stomach is full, so it seems that you don't want to eat, however, most of the volume is ordinary water. Since such a product is still not just water and is capable of providing the body with many useful benefits, it is often included in various diets.

Two things should be understood here. At first, you can still eat broth once, but you won't be full of it all the time, and even if you don't want to eat anymore, the body simply cannot get everything it needs from this product. This means that the diet still needs to be diversified by adding at least fresh vegetables or fruits, or even meat from the same broth. Secondly, experts can recommend a diet for weight loss on a relatively lean broth, while the broth, on the surface of which chunks of fat literally float, will in no way help to achieve the goal.

If you really like this simple dish, and you are ready to try to lose weight thanks to the regular use of its lighter versions, pay attention to some not the most obvious tips that will help reduce the final calorie content of the product:

• it is imperative to remove the foam from the broth, since it is in it that everything harmful is collected, and after all, slags and toxins usually contribute to weight gain, and not vice versa;
• draining the first water after boiling is largely due to the same reasons as removing the foam, in addition, most of the fat usually remains in the same first broth;
• for the ease of the finished broth, it is necessary that the meat be significantly less than water - usually the proportion should be at least 1: 2, but the preponderance in favor of water can be much more significant;

Chicken broth is known for its many beneficial substances. It is recommended to use it for some diseases, it is also considered less high-calorie than, for example, cooked from pork. Chicken broth can be used to cook many first courses, and with its use you can prepare stewed second courses. Chicken broth is also more commonly used in baby and dietary food than any other.

This article will discuss in detail the issue of calorie content and nutritional value of chicken broth and dishes from it. The question of the benefits and harms of dishes based on such a broth will also be considered, in addition to this, the question of how to influence the nutritional value of the finished dish will be sanctified.

Composition

This broth can really be very useful. In many cases, it is recommended to include it in the daily menu.

Chicken is known to be very rich in protein, and chicken fillet is one of the main ingredients of a protein diet. There is also a lot of protein in chicken broth - about 4.00 g. This means that 4% of the broth is protein (the norm is indicated per 100 g). There are few carbohydrates and fats in chicken broth - 0.10 and 0.30 g, respectively.

The broth of chicken meat is very rich in B vitamins, as well as elements such as copper, magnesium, iron, selenium and calcium. This product is highly digestible.

Calorie types of chicken broth

Chicken broth is, in any case, a very low calorie product, but the total number of calories in it varies greatly. Those who monitor the amount of calories consumed or are trying to establish the nutritional value of foods consumed often calculate the calorie content of various types of broths.

The number of calories in broth can vary, even if it is cooked from the same type of meat. The table below shows the calorie content of some of their types.

These tables are given taking into account the fact that the amount of meat and water for preparing the broth was taken equal. The first column shows the body part of the chicken that was used to prepare the broth, the second - the calorie content.

The calorie content of chicken broth can be increased by cooking it on necks or wings - bone broth is more caloric than meat broth. In addition, broth without skin will have less calories than broth cooked from meat with skin, but this difference is minimal, since it is only 2-3 units.

Chicken broth dishes and their calorie content

As you can see, the number of calories in the broth is really minimal; therefore, many dietary first courses can be prepared on it. However, their calorie content is also different and largely depends on the number and name of the products being laid. The thicker the first course and the more high-calorie foods are laid, the faster the nutritional value of the dish increases.

The table below describes the approximate calorie content of some first courses cooked with chicken broth. Calorie content is indicated per 100 g of the finished dish. However, it should be borne in mind that the data in this table are approximate. The nutritional value of a soup will largely depend on the quantity, quality and nutritional value of the foods put into it, which means that it can easily change depending on the change in the ratio of foods in the soup or changes in their calorie content due to the method of growing and processing.

As can be seen from this table, it is necessary to calculate the calorie content of chicken broth soup taking into account the presence of meat and flour ingredients in the dish, since when using them, the nutritional value increases very quickly. However, such soups and borscht are also low in calories, and this can be taken into account when composing a menu or diet.

How is the nutritional value of a soup calculated?

The data in the table on the calorie content of the first courses are indicated approximately, and, as noted above in the article, these data are only approximate. In some cases, there is a need or desire to know the nutritional value of the finished dish. How to calculate the number of calories in a ready-made soup yourself?

Food loses weight during cooking or other cooking methods. This does not apply to pasta and some cereals, which absorb moisture and thereby increase the mass of the finished product. However, with weight loss, the calorie content of the product remains the same (or changes slightly downward). What does it mean?

This means that when preparing even a complex first course, it is enough to know the calorie content and the amount of the pledged products (in grams), and after cooking, find out the mass of the finished dish. How to do it in practice?

1. In order to calculate the nutritional value of the soup, it is necessary to have a scale and weigh the mass of each ingredient put into the pan. For the convenience of calculations, it is advisable to weigh the pan itself, in which the soup will be cooked, before cooking.
2. Now you need to find the calorie content of each ingredient separately per 100 g and calculate the number of calories in the amount of the product that was put in the soup (for example, vegetable oil per 100 g has 899 kcal, the recipe used 25 g. The calorie content of the oil put in the soup will be 25 * 899/100 \u003d 224.75 units).
3. Having learned how much kcal is contained in each ingredient in the amount in which it was used, you need to add the calorie content of all the ingredients and thus get the figure for the total kcal of the entire dish.
4. After preparing the dish, it must be put on the scales along with the pan. This will know the weight of the soup and pot together.
5. From this figure, you need to subtract the weight of the pan (it was weighed earlier), and thus get the mass of the finished soup.
6. Knowing how many kcal are in the pan and how much the soup takes, it is easy to find out the number of kcal per 100 g. This is done like this: the number of kcal in the pan is multiplied by 100 and divided by the weight of the soup. For example, the weight of the finished soup with a saucepan was 3850 g. The saucepan weighs 850 g. 3850-850 \u003d 3000 g of the soup itself. It contains 1500 kcal (total). The number of calories per 100 g will be: 1500 * 100/3000 \u003d 50 units.
7. Thus, the calorie content of this soup was 50 units per 100 g. Of course, in this example, the numbers are rounded, but following this algorithm, you can easily calculate the nutritional value of a dish based on chicken broth.

Properties of chicken broth

Chicken broth has many beneficial properties that may be of particular interest to those who are advised to use this broth due to health conditions. Among the properties of chicken broth are:

• Improves bronchial patency, which should be noted as a useful property for colds and viral diseases;
• When coughing, it dilutes phlegm, helps to improve the coughing process;
• Reduces the acidity of gastric juice, which may be necessary for diseases of the stomach and duodenum;
• Reduces cholesterol levels;
• Contributes to the normalization of robots heart and vascular system;
• Stimulates the recovery of the heart muscle due to the content of peptides.

The benefits of chicken broth and dishes cooked in it

As you know, chicken broth contains a large amount of extractives. When cooking meat, they mostly turn into a decoction. Having medicinal properties, they stimulate the production of gastric and bile juices, as well as stimulate the work of the pancreas.

Also, such a decoction normalizes the process of digesting food and thus increases appetite. Due to its beneficial properties, it is allowed to be consumed quite early after operations performed on the organs of the abdominal cavity and the digestive system.

The harm that the product can to the body

In some diseases, the same extractives may not be beneficial, but, on the contrary, harm. Such diseases can be:

Having these or related diseases, you should consult your doctor about the use of chicken broth and dishes from it. In some cases, its use is contraindicated, in others it is limited or not recommended. In any case, a specialist must decide whether to establish a strict diet in this particular case.

How to lower energy value and reduce calorie content: methods and methods

Several methods can be used to lower the calorie and nutritional value of chicken broth. They will also help get rid of harmful accumulations that could be in chicken meat. Here are just a few of them:

1. After the water boils, it should be drained, and the chicken meat should be poured with clean cold water and the boiling process should be continued. The fact is that many harmful substances and most of the fat leave in the first water. By draining this water, you can reduce the nutritional value of the broth.
2. When boiling water with chicken meat, a lot of foam is usually formed. It is a soluble protein, but it also dissolves many of the harmful substances that were contained in meat. Therefore, the foam, especially after the first boil, must be removed. If after the first removal of the foam a lot of it formed again, the procedure should be repeated. Also, this simple action will help keep the broth clear and prevent turbidity (this rule should be especially followed when cooking chicken jellied meat).
3. The calorie content of broth is usually calculated taking into account the ratio of meat to water 1: 1. However, if the amount of water is at least twice the amount of meat, the calorie content of the broth will noticeably decrease. Thus, to prepare a broth with less calories, you should take as much water as possible and as little meat as possible.
4. Most of the fat in the broth comes from its transfer from the skin and fat of the chicken. Therefore, when preparing a broth with a reduced calorie content, all veins and skin (and even more so the fat itself) should be removed. Broth cooked on a clean fillet will be less high in calories.
5. If the broth is cooked not only on fillets, but also on bones, it should not be cooked for long. With prolonged cooking, the broth may become heavier and more suitable for making jellied meat, but this will negatively affect the preparation of dietary meals.

You can find a simple recipe for the classic chicken broth in the following video:

As you can see, chicken broth is a dish that has many properties, but in some situations they are quite controversial. Its calorie content is low, as, in fact, the dishes made from it. Knowing how to calculate the nutritional value of chicken broth dishes, it is not difficult to create a menu based on calories. However, before including chicken broth in the daily diet, the issue of contraindications and precautions should be studied.

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