Poultry

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A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant. The meat of poultry is high in nutritional value and if the skin is removed prior to consuming, it is low in saturated fat as well. The light meat from the breast area tends to be lower in fat than darker meat from the thighs and drumsticks.

Poultry can be cooked with almost any cooking method, but the age of the bird often determines the best method to use. The youngest birds are the most tender and are best when cooked with dry heat cooking methods, such as roasting, frying, grilling, and broiling. The meat of older birds is much tougher and usually requires moist heat cooking methods, such as steaming, boiling, stewing, and braising, to tenderize the meat.

USDA Nutrition Facts

Serving Size1 patty (4 oz, raw) (yield after cooking)
Calories235
Protein27g
Total Fat13g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium270mg
Sodium107mg
Cholesterol102mg
Serving Size1 lb
Calories149
Protein17g
Total Fat8g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium233mg
Sodium94mg
Cholesterol79mg
Serving Size0.5 lb
Calories243
Protein14g
Total Fat19g
Total Carbohydrates0g
Dietary Fiber0g
Potassium104mg
Sodium40mg
Cholesterol143mg

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