It seems most people are aware that chicken is a very lean (low in fat) meat. What is less well known is that chicken also is packed with a broad range of vitamins and minerals which makes chicken an ideal nutritional package.
Combined with the consistency, affordability, versatility and ease of preparation, chicken is the ideal meat for today’s consumers, reports the Australian Chicken Meat Federation (ACMF).
ACMF commissioned a major review of chicken in the Australian diet in early 2008. This work built on a research project on nutrient composition of chicken undertaken by the same group of researchers at the National Centre for Excellence in Functional Food at the University of Wollongong and funded through the Rural Industries R&D Corporation’s Chicken Meat Program.
The report was published as a supplement in the Australian Family Physician on 2 May 2008 and will also be distributed widely to health care professionals, in particular nutritionists and dieticians. It contains the most up-to-date information on chicken meat, its nutritional value and how it fits in the typical Australian diet.
The paper also looks at the sustainability of the industry and the environmental impact that chicken meat production has. It is pleasing to see that chicken has the least impact on the environment of all the land based animal protein sources. For more details on this aspect, go to Environmental Issues.