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Nutritional value of three yellow chicken white strips

Nutritional value of three yellow chicken white strips

Industry news
2016/06/14 13:53
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1. Keep fit
Chicken has a high digestibility and is easily absorbed by the body. It has the effect of strengthening physical strength and strengthening the body.
2. Improve immunity
In modern society, busy every day, white-collar workers who are often in a sub-health state should eat more to enhance immunity and reduce the chance of illness. Chicken has the effect of warming the vital energy, replenishing the essence, replenishing the marrow, benefiting the five internal organs, and supplementing the deficiency. It is used to treat the symptoms of thin and weak, low food, diarrhea, palpitations, irregular menstruation, postpartum milk, thirst, edema and other symptoms. .
3. Bushenjing
It can alleviate the symptoms of frequent urination, deafness, and less cold due to insufficient kidney essence.
4. Promote intellectual development
It has antioxidant and certain detoxification effects. It has a better effect in improving heart and brain function and promoting children's intellectual development.
Nutritional value of white striped chicken
1. Compared with pork and beef, chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to the amino acid profile in egg milk, so it is a source of high quality protein. The protein content of chicken varies depending on the part, the skin and the skin. The order from high to low is roughly peeled chicken, breast, thigh. There is a large amount of lipids in the chicken skin, so the skinned chicken must not be regarded as a low-calorie food.
2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K.
3. Compared with beef and pork, chicken fatty substances contain more unsaturated fatty acids, linoleic acid and linolenic acid, which can lower the body's health-impaired low-density lipoprotein cholesterol.