Chicken fat is a fat obtained (usually as a by-product) from chicken rendering and processing. Of the many animal-sourced substances, chicken fat is noted for being high in linoleic acid, an omega-6 fatty acid. Linoleic acid levels are between 17.9% and 22.8%. It is a common flavoring, additive, or main component of chicken soup. It is often used in pet foods and has been used in the production of biodiesel. One method of converting chicken fat into biodiesel is through a process called supercritical methanol treatment.
| Chicken fat Quick Facts | |
|---|---|
| Name: | Chicken fat |
| Colors | Light yellow |
| Calories | 1845 Kcal./cup |
| Major nutrients | Total Fat (584.54%) Choline (45.62%) Vitamin E (36.93%) Selenium (0.73%) |
| Health benefits | Maintain cholesterol balance, Eliminates free radicals, Repairs damage, Healthy hair, Hormone balance |
CHICKEN FAT FACTS
It is considered as the fat which is obtained from the chicken. It is used as a flavoring agent or main component in chicken soups. It has linoleic acid, omega – 9, and omega – 6 fatty acids. It is helpful for maintaining the men’s health.
| Name | Chicken fat |
|---|---|
| Color | Light yellow |
| Flavor/aroma | Milder |
| Major Nutritions | Total Fat (lipid) 204.59 g (584.54%) Choline 250.9 mg (45.62%) Vitamin E (alpha-tocopherol) 5.54 mg (36.93%) Selenium, Se 0.4 µg (0.73%) |
| Health Benefits |
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| Calories in 1cup (108 gm) | 1845 Kcal. |
| Precautions |
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| How to Eat |
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| Other Facts |
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Nutritional value of Fat, chicken
Calories 1845 Kcal. Calories from Fat 1841.31 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 0.41 g | N/D |
| Energy | 1845 Kcal | N/D |
| Energy | 7720 kJ | N/D |
| Total Fat (lipid) | 204.59 g | 584.54% |
| Minerals | Amount | % DV |
|---|---|---|
| Selenium, Se | 0.4 µg | 0.73% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water-soluble Vitamins | ||
| Choline | 250.9 mg | 45.62% |
| Fat-soluble Vitamins | ||
| Vitamin E (alpha-tocopherol) | 5.54 mg | 36.93% |
| Vitamin D (D2 + D3) | 9.8 µg | N/D |
| Vitamin D3 (cholecalciferol) | 9.8 µg | N/D |
| Vitamin D | 392 IU | N/D |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 61.09 g | N/D |
| Lauric acid (dodecanoic acid) 12:00 | 0.205 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 1.845 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 44.28 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 12.3 g | N/D |
| Fatty acids, total monounsaturated | 91.635 g | N/D |
| Palmitoleic acid 16:1 (hexadecenoic acid) | 11.685 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 76.465 g | N/D |
| Gadoleic acid 20:1 (eicosenoic acid) | 2.255 g | N/D |
| Fatty acids, total polyunsaturated | 42.845 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 39.975 g | N/D |
| Linolenic acid 18:3 (Octadecatrienoic acid) | 2.05 g | N/D |
| Arachidonic acid 20:4 (Eicosatetraenoic acid) | 0.205 g | N/D |
| Cholesterol | 174 mg | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/
Health Benefits of Chicken fat
Dieters have a negative view about chicken fat that it might cardiovascular ailments and weight gain. The body requires dietary fat to perform the functions smoothly. Some fats lower the chances of cardiovascular ailments.
- Maintain cholesterol balance
The liver makes cholesterol which is essential for the body for the functioning of nerves, cells, and hormones. It helps to balance the cholesterol levels in a healthy state. The oxidation of cholesterol levels is harmful. The study shows that Vitamin E is an antioxidant that counteracts the oxidation of cholesterol. Vitamin E counteracts the damage of free radicals that results in cholesterol oxidation.
- Eliminates free radicals
The free radicals help to counteract the cells of the body and result in cancer and heart disease. Vitamin E acts as antioxidant property that helps to lower the damage of free radicals and inflammation. It slows down the aging process and counteracts the health problems such as heart ailments. The study shows that Vitamin E raises immunity by preventing illness and other problems.
- Repairs damage
Vitamin E promotes the capillary walls of the skin and maintains elasticity and moisture. The studies show that it is able to lower inflammation on the skin and body and maintain healthy skin. Antioxidant properties prevent the skin when exposed to ultraviolet rays and cigarettes. Vitamin C and E help to counteract skin inflammation when exposed to UV rays and also lower eczema and acne. It treats sunburn that could lead to skin cancer. It regenerates cells
- Healthy hair
Vitamin E acts as an antioxidant that helps to lower environmental damage. It enhances the circulation of the scalp. The oil of Vitamin E helps to retain the moisture of the skin and prevents the scalp from being flakey and dry. The few drops of oil are made from Vitamin E to dull and dry hair.
- Hormone balance
Vitamin E is essential for balancing the nervous system and endocrine. Weight gain, PMS, urinary tract infections, allergies, anxiety, and fatigue are the symptoms of hormonal imbalance. The balance of hormones helps to maintain weight and makes the menstrual cycle regular.
- Treat PMS
The supplements of Vitamin E after the menstrual period lower anxiety, cramps, and cravings that are associated with PMS. It also lowers the duration and severity of pain and also lowers the loss of blood during menstruation. It helps to balance the hormones and regulates the menstrual cycle.
- Vision health
Vitamin E lowers the chances of macular degeneration which is the main cause of blindness. Vitamin E is helpful for vision health. The high intake of Vitamin E and A regularly promotes vision and healing.
- Alzheimer’s
Vitamin E lowers memory loss and the chances of Alzheimer’s disease. It slows down the independence loss. The intake of Vitamin E with Vitamin C slows the chances of dementia.
- Lowers side effects
Vitamin E reduces the side effects of treatments such as dialysis and radiation. It has antioxidant properties which counteract the free radicals found in the body. It reduces the side effects of the drugs that could lead to lung damage.
- Strengthen muscles
Vitamin E enhances physical endurance. It provides energy and lowers the oxidative stress level of muscles. It eradicates fatigue by enhancing blood circulation. It also strengthens the capillary walls.
How to Eat
- It is a flavoring agent or a component of chicken soup.
- It could be used to fry vegetables and meat.
- The chicken fat is used to make Matzo balls and pie crusts.
Precautions
- The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
- Farmed ones contain arsenic that leads to arsenic poisoning.
- Seafood should be cooked safely in order to prevent foodborne illness.
- Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
- It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
- Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
- The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
- Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
- Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
- The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
- Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
- The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
- Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
- The seafood has a high content of mercury, which may lead to mercury toxicity.
- Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
- Some people might get allergic reactions. So avoid it.
- It has a high chance of contamination.
- One should limit its intake.
- Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
- Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.
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