The nutritional value of chicken feet is actually not high.

From a chemical point of view, ready-to-eat chicken feet contain a lot of bleaching substances, most of which are strongly oxidizing. Long-term consumption will weaken the body's lung function and cause tissue damage. For those suffering from asthma, emphysema and chronic bronchitis, the harm is more obvious and they cannot consume it for a long time.

Most of the nutrients in chicken are protein and fat. Eating too much will lead to obesity. Chicken lacks calcium, iron, carotene, thiamine, riboflavin, niacin, various vitamins and crude fiber. Long-term consumption can easily lead to sub-health.

Nutritionists point out that because people eat a variety of foods throughout the day, on average, chicken has the highest cholesterol content.

Extended information:

Famous chicken feet dish: chicken feet

Phoenix feet are also called chicken feet, chicken feet, claws, chicken feet, etc. It is a classic traditional snack that is made in Sichuan and Cantonese cuisine. It has many skins, tendons and rich gum.

In the south, chicken feet is a high-end famous dish, and its cooking method is also complicated. It is rich in glutamic acid, collagen and calcium. Eating more of it can not only soften blood vessels, but also has beautifying effects.

Taste characteristics

The color of chicken feet is crimson, and the skin is swollen and wrinkled, so it is called wrinkled chicken feet. The subcutaneous layer is full of gravy and has the feeling of being filled with soup. When eating, the skin and bones are easy to separate, the skin is soft and smooth, and the bones are crispy and rotten. It is suitable for all ages.

Baidu Encyclopedia-Chicken Feet