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Beautiful Reasons We Can't Help But Fall In Love With CHICKEN IS A SOURCE OF PROTEIN
Simple (But Important) Things To Remember About CHICKEN IS A SOURCE OF PROTEIN |
These compound's makeup living organisms and are essential to their functioning. Proteins are recognized as the predominant ingredients of cells, making up more than 50 percent of the dry weight of animals. Proteins in the diet serve primarily to build and maintain cells, but their chemical breakdown also provides energy, yielding close to the same 4 calories per gram as do carbohydrates.
What Is The Source Of Chicken
There are ten amino acids, the building blocks of protein that dogs cannot manufacture on their own. These "essential" amino acids are: Lysine, Argine, Valine, Histidine, Leucine, Methionine, Isoleucine, Phenylalanine, Threonine, and Tryptophan. A dog cannot use any of the protein at all unless all ten are present.
Ten other "non-essential" amino acids can be produced by the dog. They are: Proline, Glycine, Glutamic Acid, Glutamine, Cystine, Alanine, Aspartic Acid, Asparagine, Tyrosine, and Serine.
Besides their function in growth and cell maintenance, proteins are also responsible for muscle contraction. The digestive enzymes are proteins, as are insulin and most other hormones. The antibodies of the immune system are proteins, and proteins such as hemoglobin carry vital substances throughout the body.
GRAINS: Brown rice, oats, granola, millet, corn, barley, wheat, cereals, and flour.
LEGUMES: Green peas, lentils, chickpeas, and beans (navy beans, soybeans, and products made from them (textured vegetable protein, soy milks), peanuts.
GREENS: Broccoli, spinach.
NUTS & SEEDS: Sunflower seeds, sesame seeds, pumpkin seeds.
MEATS: Fish, beef, poultry DAIRY: Yogurt, cheese Amount of protein in foods are:
HIGHER: Meat, fish, poultry, eggs, yogurt, cheese, peanut butter.
LOWER: Vegetables, grains.
TRACE: Fruits.
Niacin Vitamin Is A Good Source Of Chicken
Vitamin B is a complex of several vitamins. All B vitamins help the body to convert carbohydrates into glucose (sugar), which is "burned" to produce energy. They are essential in the breakdown of fats and protein. They also play an important role in maintaining healthy skin, hair, eyes, liver, and muscle tone, enhance immune and nervous system function, and promote cell growth and division, including that of the red blood cells which help prevent anemia.
All B vitamins are water-soluble, and are dispersed throughout the body and must be replenished daily with any excess excreted in the urine. Food sources of vitamin B include meat, wheat germ, and whole grains, enriched flour, nutritional yeast, carrots, cheese, eggs, peas, beans, fish, oatmeal, broccoli, kelp, peanuts, and other legumes, sesame seeds, alfalfa, peppermint, clove, and potatoes.
B-1 Thiamine is required by every cell of the body to form the fuel the body runs on. Nerve cells require vitamin B-1 to function normally. It has a positive effect on energy, growth, normal appetite, and is needed for muscle tone of the intestines stomach, and hearts.
B-2 Riboflavin (Vitamin G) helps convert carbohydrates into adenosine triphosphate (ATP), a compound needed to store energy in muscles. Vitamin B-2 is also considered an antioxidant.
B-3 Niacin, Niacinamide (Vitamin P, or Vitamin PP) is helpful in the normal secretion of bile and stomach fluids. Without niacin, thiamine, and riboflavin cannot function properly.
B-5 Antithetic Acid occurs in all living cells, both plants and animals. It is needed to activate the adrenal glands, and also has a detoxifying effect from harmful compounds found in herbicides and insecticides.
B-6 Pyridoxine and Pyridoxamine are converted in the liver to pyridoxal 5'-phosphate (PLP) which is a co-factor in many reactions of amino acid metabolism. Vitamin B-6 is required to make hemoglobin within red blood cells, which carries oxygen to tissues. Vitamin B6 also helps increase the amount of oxygen carried by hemoglobin.
B-7 Biotin (Vitamin H) activates enzymes which in turn split and rearrange glucose, amino acids, and fatty acids, and metabolizes leucine (one of the 20 most common amino acids). It helps with the transfer of carbon dioxide and helps maintain a steady blood sugar level.
B-9 Folic Acid, Folate, Folacin (Vitamin M) gets its name from the Latin word, "folium" for leaf. It works along with vitamin B-12 and vitamin C, and is necessary for the synthesis of DNA and RNA (which controls heredity), and also increases the appetite and stimulates the formation of digestive acids.
B-12 Cobalamin, Cyanocobalamin (so-called because it contains the metal cobalt) is needed for nerve cells and bone marrow (where blood cells are formed), and to make DNA.
Chicken Is A Good Source Of Selenium
Selenium is a mineral that originates in the soil and cannot be created by living things. Plants absorb minerals from the soil, and animals get their minerals from the plants or other animals that they eat. Although only needed in minute amounts, selenium is involved in the important role of fat metabolism.
It helps to ensure the proper utilization of iodine in thyroid function. Selenium is also a powerful antioxidant, preserves tissue elasticity, and maybe also help with arthritis, tissue inflammation, and have anti-cancer properties. Sources of selenium include[wheat, brown rice, fish shrimp, garlic, spinach, sunflower seeds, cheese, chicken, liver, and eggs].
Some Fats Sources Of Chicken
FATS are essential parts of a healthy diet, are important in normal brain development, and are necessary for healthy skin, energy, heat and to assist in the absorption of fat-soluble vitamins and calcium. They are the most concentrated form of energy available to the body. Unfortunately, this means it is also the body's preferred method of storing energy. There are two main types of fat: saturated fats and unsaturated fats.
[Saturated Fats]
Saturated Fats Saturated fat is solid at room temperature. It is the main dietary cause of high blood cholesterol. It is found mostly in foods from animals, and some plants. Animal sources include beef, beef fat, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheeses, and other dairy products made from whole milk. These foods also contain dietary cholesterol. Plant sources include coconut oil, palm oil and palm kernel oil (often called tropical oils), and cocoa butter.
[Unsaturated Fats]
Unsaturated Fats are liquid at room temperature. They have very little effect on cholesterol, but some vegetable oils such as olive oil and sunflower oil lower cholesterol. Many fish oils are unsaturated fats that contain omega oils and can help prevent cardiovascular disease. Polyunsaturated Fats and Monounsaturated Fats are the two unsaturated fats. They are found primarily in oils from plants. Both polyunsaturated and monounsaturated fats may help lower blood cholesterol levels when they are used in place of saturated fats. A moderate intake of all types of fat is best. Sources of polyunsaturated fats include fatty fish, nuts, and vegetable oils such as safflower and sunflower. Sources of monounsaturated fats include olive oil and peanut oil.
[Hydrogenated Fats]
Hydrogenated Fats During food processing, oils may undergo a chemical process called hydrogenation where it is saturated with hydrogen by breaking the carbon double bonds and attaching hydrogen. This is done by heating the oil and adding pressurized hydrogen gas and a nickel catalyst. This produces "partially hydrogenated vegetable oil" which is common in margarine and shortening. These fats raise blood cholesterol.
[Trans-Fatty Acids]
Trans-fatty Acids Unsaturated fatty acids can be in one of two shapes - "CIS" and "trans." These terms refer to the physical positioning of hydrogen atoms around the carbon chain. The CIS form is more common than the transform.
Trans-fatty acids (TFAs) are found in small amounts in various animal products such as beef, pork, lamb, and the butterfat in butter and milk. TFAs are also formed during the process of hydrogenation.
TFAs also tend to raise LDL (bad) cholesterol and lower HDL (good) cholesterol when used instead of natural oils. This may increase the risk of heart disease.
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