Chicken is one of the foods that can be prepared in different ways to give the desired taste. Whether fried, broasted or roasted, chicken is a favorite food for most people. These preparation methods differ and therefore result in different levels of nutrients in the chicken. Depending on the levels of these nutrients, some of the methods of cooking chicken are approved by nutritionists while others are discouraged.
What Is Broasting?
Broasting is a method of preparing the chicken by simply deep frying in a pressure cooker. The ordinary pressure cookers meant for use in our homes can’t be used for broasting since they are not tailored for that. In countries such as the US, companies such as the Broaster Company long designed and patented the process and equipment for broasting chicken.
This process, therefore, combines deep-frying and pressure cooking. Chicken is first marinated and later covered with a special coating, which in most cases is batter and flour before cooking can begin.
The art of deep-fat frying gives rise to a crunchy coating on the chicken. On the other hand, the high pressure is instrumental in holding the juices and moisture in the chicken without allowing the penetration of the oil used in frying.
Nutrition Facts About Broasted Chicken
Broasting may not be the best way of preparing chicken parts according to most health experts and nutritionists. Most of these experts say that preparing chicken using a healthier method could help you consume 1/5 of the fat and 1/7 of the salt consumed by those eating broasted chicken. What’s more, eating chicken prepared healthily also helps reduce the calories consumed by more than half.
Generic broasted chicken averagely contains 240 calories, which is 120 less than those in fried chicken. Maybe this could be only ‘healthy’ side to broasted chicken. In one serving of broasted chicken breast, there’s at least 14g of fat, keeping in mind that the chicken is deep-fried in fat.
This goes on to imply that there are significant levels of cholesterol in the chicken (about 138 mg). The same chicken breast contains approximately 1,360 mg considering the amount of salt used in the preparation of the chicken.
Broasted chicken is low on carbs, with an almost zero count on the total carbs contained in one serving. The nutrition value of broasted chicken is unsurprisingly low from the fact that most vitamins and nutrients are taken off the chicken, especially during the preparation. However, the protein value in the chicken is maintained and is approximated to be 27 g in one serving.
Health Issues Associated With Broasted Chicken
It is evident that broasted is not healthy for you. For lovers of this chicken, continued consumption may bring about lifestyle diseases such as heart disease and conditions such as obesity. Weight gain can also arise due to the high intake of fats in broasted chicken.
Broasted chicken is prepared using a combination of deep-fat frying and pressure cooking techniques. The proportion of nutrients in this chicken can, however, cause diseases such as heart disease and conditions such as obesity, making it unhealthy.