Chicken legs and chicken thighs are often left behind by those who follow the high protein diet of weight loss surgery and prefer leaner and lighter breast meat. For years, dieters have rejected dark meat poultry as too high in fat to play a beneficial role in a healthy weight management lifestyle. But this nutrient-dense meat has a place in the bariatric diet and in these tough economic times, dark poultry is an affordable option on the market.
A 3-ounce serving of skinless, dark meat chicken provides 166 calories, 21 grams of protein, 8 grams of fat (2 grams saturated) and 76 mg of cholesterol. But meat shouldn’t be judged on its nutritional profile alone – dark poultry is an excellent source of B vitamins, niacin, and riboflavin, and a good source of zinc. And chicken drumsticks and drumsticks packages are ridiculously affordable too, often costing less than $ 1 a pound. Many nutritionists say that the benefits of dark, nutrient-dense meat make it the preferred choice for white poultry, provided the skin is removed before eating and a low-fat cooking method is used to prepare the meat. chicken.
Patients undergoing weight loss surgery are prone to vitamin B deficiencies. In addition to vitamin B supplementation, patients should regularly include foods rich in vitamin B in their diet. Niacin, vitamin B3, is important in the body’s production of energy from food. Niacin helps keep the skin, nerves, and digestive system healthy and is necessary for normal growth and DNA synthesis. Riboflavin, vitamin B2, plays an essential role in red blood cell production, energy production, and growth. As we age, it is believed that we do not consume enough riboflavin and we can become deficient in this important B vitamin.
In the market, look for separately packaged chicken thighs and drumsticks. Thighs are available bone-in and bone-in. My favorite piece is the whole chicken leg with the thigh and thigh intact and the skin. Ten pound bags of chicken feet are available in most stores for around 75 cents a pound, a good bargain when feeding a crowd. Chicken legs can be seasoned and roasted in the oven, pan-fried, or grilled outdoors. Poultry should be cooked to an internal temperature of 165 degrees Fahrenheit. A meat thermometer is the best method to test that chicken is done. Without a thermometer to check for doneness, pierce the skin and meat with a sharp knife or skewer to let the juices run. If the juices run clear, the meat is cooked.
Serve dark poultry with fresh vegetables and citrus fruits. When eaten with poultry, citrus fruits, cabbage, broccoli, red bell peppers, kale, strawberries, kiwis they will enhance iron absorption from poultry thus promoting overall health and well-being.