Chicken is a white meat distinguished from other meats such as beef and lamb by its lower iron content (0.7mg compared with 2mg/100mg).
The fat content of cooked chicken varies depending on whether it is cooked with the skin on or off, it is best cooked with the skin off to reduce its fat content. About half of the fat from chicken meat is made up of desirable monounsaturated fats and only one third of the less healthy saturated fats.
Chicken meat does not contain trans fats that contribute to coronary heart disease. Local chickens are particularly a good source of essential polyunsaturated fatty acid (PUFAs) especially the omega3fatty acids.
Chicken nutritional composition include vitamin E, B6, B12 and also other vitamins and minerals essential to healthy body functions including niacin, thiamin, pantothenic acid, phosphorus, selenium small and helpful amounts of calcium, iron, potassium and zinc. Good source of quality protein.
The biggest issue with chicken is what we eat them with. Served grilled or boiled is fine, if they are deep fried, or served with creamy sauces and dressings, the bad fat content will be significantly increased, so try and enjoy your chicken in as natural a state as possible.