Chicken intestine

Meat

Item Rating: 67/100

1 serving (100 grams) contains 200 calories, 18.0 grams of protein, 15.0 grams of fat, and 0.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		476.2
% Daily Value*
Total Fat		35.7 g	45%
	Saturated Fat	11.9 g	59%
	Polyunsaturated Fat	0 g
Cholesterol		595.2 mg	198%
Sodium		166.7 mg	7%
Total Carbohydrates		0 g	0%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		42.9 g	85%
Vitamin D		0 mcg	0%
Calcium		23.8 mg	1%
Iron		3.6 mg	20%
Potassium		357.1 mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

🧂 Low sodium

🧂 Low salt

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 321 cal (65.2%)

Protein: 171 cal (34.8%)

Carbs: 0 cal (0.0%)

About Chicken intestine

Chicken intestines, often considered offal, are commonly consumed in various cuisines worldwide, including Filipino (often grilled as 'isaw') and Chinese dishes. These organs are rich in protein and essential nutrients but also high in cholesterol and fat. They provide a cheaper protein source in less affluent communities and are valued for their unique taste and texture. Known for being nutrient-dense, chicken intestines contain vitamins such as B12 and minerals like iron and zinc, essential for bodily functions like oxygen transport and enzymatic reactions. Proper preparation and cooking are crucial to remove impurities and ensure food safety. While nutritionally advantageous in certain aspects, moderation is key due to their fat and cholesterol content, especially in individuals prone to heart conditions or high cholesterol levels.

Health Benefits

• High in protein, which aids in muscle repair and growth.
• Rich in vitamin B12, essential for red blood cell formation and neurological health.
• Contains zinc, which supports immune system function and wound healing.

Dietary Considerations

Allergens: Contains None commonly associated but could include preparation-related allergens like soy, depending on the dish.

Suitable for: High-protein diets, low-carb diets

Not suitable for: Vegetarian diets, vegan diets, low-cholesterol diets due to its fat content

Selection and Storage

Chicken intestines should be cleaned thoroughly before cooking to remove impurities. Store raw chicken intestines in the refrigerator for up to 1-2 days or freeze for longer-term storage, ensuring airtight packaging to minimize contamination.

Common Questions About Chicken intestine Nutrition

Is chicken intestine high in protein?

Yes, chicken intestine is relatively high in protein. A 100-gram serving contains approximately 18-23 grams of protein, depending on how it is prepared. This makes it a good source of protein, especially for those seeking affordable protein-rich options.

Can I eat chicken intestine on a keto diet?

Yes, chicken intestine can be eaten on a keto diet. It is low in carbohydrates, with less than 1 gram of carbs per 100 grams, and is rich in fat and protein, making it suitable for a ketogenic diet when prepared without high-carbohydrate ingredients.

Are there health benefits or concerns with eating chicken intestine?

Chicken intestine is a good source of protein, iron, and some B vitamins, which support muscle growth and energy production. However, it is often high in cholesterol, so individuals with heart conditions or high cholesterol levels should consume it in moderation. Proper cleaning and cooking are essential to reduce the risk of foodborne illness.

What is the recommended portion size for chicken intestine?

A standard portion size for chicken intestine is about 3-4 ounces (85-113 grams) per serving. This provides around 150-200 calories, depending on the preparation method, and should be balanced with vegetables and healthy fats for a well-rounded meal.

How does chicken intestine compare to other organ meats?

Chicken intestine typically contains less iron and vitamin A compared to liver but is higher in protein when compared to some other organ meats like kidney. It has a chewy texture and is often fried or grilled, differing in preparation from other organ meats, which may be stewed or pâté-like in texture.

Data Sources & Scientific References