Some nutritional fact and health benefits of Poultry meat


  • Chicken meat, when compared with other meat sources appears to be the one of highly digestible proteins source (low levels of collagen) with largest amount of monounsaturated fatty acids(1,5,6).
  • Chicken meat has higher in numbers of macro and micronutrient values than other raw meats like Magnesium, Calcium, Selenium, Manganese and Phosphorus(1).
  • Chicken meat has higher amount of vitamin B12, Niacin, Retinol and Alpha-tocopherol as compared to other meat (3).
  • Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of developing overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, poultry meat is considered moderately protective or neutral on cancer risk (1,2,3,5).
  • Chicken meat relatively inexpensive food to meet shortfalls in essential nutrients(2).
  • Chicken meat contributes to the overall quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end of breastfeeding, during growth, and in the geriatric age) and is suitable for those who have an increased need for calorie and protein compared to the general population(4,5).
  • Source :


    1) National Centre of Excellence in Functional Foods University of Wollongong(1,2,3,4).
    2) UN Food and Agricultural Organization (FAO)(4,5).
    3) National Center for Biotechnology Information, U.S. National Library of Medicine(4).
    4) World Health Organization(6).
    5) Food Nutrition Research (1,4,6).
    6) Meat Science and Nutrition(1).

Nutritional facts of Eggs and their Health Benefits


  • Eggs have been identified to represent the lowest-cost animal source for proteins(2).
  • A medium-sized boiled egg (50 g) contains 78 kcal energy, 6.29 g protein, 0.56 g carbohydrate, and 5.3 g total fat(1).
  • Eggs are one of the best sources of high quality protein, only inferior to breast milk(1).
  • Egg contain some bioactive nutrients like ovomucin, sulfur-containing proteins, hydrolyzed proteins, and phospholipids which counteracts the adverse effects of high dietary cholesterol intake(1).
  • Egg proteins may be used as a potential natural source of antioxidant(2).
  • Egg proteins play a substantial role in the body’s first line of immunological defense, immune-regulation, and normal body functioning(2).
  • Egg is rich in phosphorus, calcium, potassium, and contains moderate amounts of sodium (142 mg per 100 g of whole egg). It also contains all essential trace elements including copper, iron, magnesium, manganese, selenium, and zinc(2).
  • Source :


    1. Sophie Réhault-Godbert*, Nicolas Guyot and Yves Nys. A Review, The Golden Egg: Nutritional value, Bioactivities and Emerging Benefits for human Health. Nutrient, 2019, 11(3)(2,3,4).
    2. Hegian Kuang, Fang Yang, Yan Zhang, Tiannan Wang and Guoxun Chen. The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis. Cholesterol, 2018, 24(1,5,6,7).