Each 100 grams of skinless chicken breast contains more than 24 grams of protein, which is one of the highest protein content in the whole body of chicken. It is also relatively low in calories, containing only 118 calories per 100 grams of skinless chicken breast, with no more than 3 grams of fat and almost negligible carbohydrates.

And, of the not-so-much fat content, unsaturated fatty acids take up a large portion, which is relatively good for cardiovascular health. Chicken breast is also rich in vitamins and minerals, such as selenium, phosphorus, B vitamins and hydrochloric acid, and many other beneficial trace elements.

Expanded profile:

Chicken breasts don't seem to be very popular outside of the weight-loss and fitness crowd, and even when they're on a diet, a lot of people bite off more than they can chew. There's only one reason: it's too fatty.

Chicken breast firewood, in fact, contains two aspects of the problem: one is the tenderness of the meat itself, and the second is the meat's water content.

There are many factors that determine the tenderness of meat, such as collagen content, fat content, muscle fiber thickness and so on. For example, a snowflake steak is usually more tender when cooked than a chicken breast because they have different fat and muscle fiber thickness. A large part of the same meat or the same part of the meat is the water content that determines whether the meat is fatty or not.

A piece of meat is made up primarily of muscle (lean) and fat sandwiched in and around the center. Long strips of myogenic fibers are the basic unit of muscle, so the chicken breast we see is one strip. Myogenic fibers contain various proteins and are wrapped in a membrane on the outside. Most of the water is bound between the myofibers, and some of the water is also bound to the proteins.

When the meat is constantly heated, the protein chains contract and the myofiber membrane tightens and shortens, squeezing out the water between the cells. The water is lost, of course, there will be no tender and juicy texture. This is the fundamental reason why we feel that meat tastes old. However, using different cooking methods and means can improve or slow down the speed or degree of aging of meat.

Phoenix - Chicken breasts are dry and mushy, it's not its fault, it's the way you open them