TypeBase Blood Type Diet Values: chicken
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TYPEBASE4 INDEX >> MEAT >>




CHICKEN



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SCIENTIFIC NAME: GALLUS DOMESTICUS

FRANCAIS: POULET/VIANDE ET PEAU







General Description:

History tells us that today's chickens are descendants of wild fowl that roamed the dense jungles of primeval Asia. Thousands of years later, France's King Henry IV stated in his coronation speech that he hoped each peasant in his realm would have "a chicken in his pot every Sunday" (a quote later paraphrased by President Herbert Hoover). It surprises many people that chicken wasn't always the reasonably priced meat it is today. Until after World War II, only the affluent (and chicken farmers) could manage even the proverbial Sunday chicken. Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which provides not only meat and eggs but feathers as well. Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl ) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender, so they're best cooked with moist heat, such as in stewing or braising. A capon is a rooster that is castrated when quite young (usually before 8 weeks), fed a fattening diet and brought to market before it's 10 months old. Ranging from 4 to 10 pounds, capons are full-breasted with tender, juicy, flavorful meat that is particularly suited to roasting. Choose a meaty, full-breasted chicken with plump, short legs. The skin - which can range from cream-colored to yellow, depending on the breed and the chicken's diet - should be smooth and soft. Avoid chickens with an off odor, or with skin that's bruised or torn. Store chicken in the coldest part of the refrigerator. If packaged tightly in cellophane, loosen packaging or remove and loosely rewrap chicken in waxed paper. Remove any giblets from the body cavity and store separately. Refrigerate raw chicken up to 2 days, cooked chicken up to 3 days. For maximum flavor, freeze raw chicken no longer than 2 months, cooked chicken up to a month. Salmonella bacteria are present on most poultry (though only about 4 percent of salmonella poisonings are chicken-related). To avoid any chance of bacterial contamination, it's important to handle raw chicken with care. The first rule is never to eat chicken in its raw state. After cutting or working with raw chicken, thoroughly wash utensils, cutting tools, cutting board and your hands. Cook boneless chicken until the internal temperature is 179F, bone-in chicken to 180F. Don't let any raw juice come in contact with cooked chicken. The versatile chicken can be prepared in almost any way imaginable, including baking, broiling, boiling, roasting, frying, braising, barbecuing and stewing. Boning chicken will shorten any cooking time but will also slightly diminish the flavor. Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories. Always try to use free-range, chemical and antibiotic-free chickens when possible. It's a bitmore expensive, but worth the investment.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (334)



GRAPH 1 (ABOVE). Total Calories (334) as part of a 2200 calorie daily dietary intake.

Protein (38.22 grams per 1 cup )
Fat (19.04 grams per 1 cup )
Carbohydrate (0 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (4.158 grams per 1 cup )
Monounsatured (7.476 grams per 1 cup )
Saturated (5.306 grams per 1 cup )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL

    Introductory Food: Type A children should have this solid food introduced when older than 12 months of age. (Eat Right 4 Your Baby)


    TYPE B:
    Secretor:
    AVOID: Contains lectin or other agglutinin.

    Non Secretor:
    AVOID: Contains lectin or other agglutinin.


      TYPE AB:
      Secretor:
      AVOID: Contains lectin or other agglutinin.

      Non Secretor:
      AVOID: Contains lectin or other agglutinin.


        TYPE O:
        Secretor:
        NEUTRAL

        Non Secretor:
        NEUTRAL

          Introductory Food: Type O children should have this solid food introduced at about between 9 and 12 months of age. (Eat Right 4 Your Baby)



          LECTIN CHARACTERIZATION:
          • This food contains a reported lectin.

          • This food contains a reported lectin.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food is a significant source of selenium (33.46 mcgs per 1 cup .)
          • This food is a significant source of dietary cholesterol (123.2 mgs per 1 cup .)
          • This food can be a significant source of protein (38.22 grams per 1 cup .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATION This food is can be a source of bacterial contamination. Search out organically grown alternatives and practice proper food handling procedures.(Source: USDA)
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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