Everything you need to know about eating chicken legs

Although chicken legs are often discarded, common dishes around the world, including Mexico, South Africa, Asia, Jamaica and Trinidad, are prepared with chicken legs. The benefits of chicken feet are mostly due to its high collagen content. However, it is better to avoid frying and adding sauce to it.

Chicken Foot Nutrients

Chicken feet are mostly made up of connective tissue of skin, cartilage, tendons and bones and contain adequate amounts of vitamins and minerals.

One meal or in other words 2 chicken legs (70 g) containing:

Calories: 150

Protein: 14 grams

Fat: 10 grams

Carbohydrates: 14 g

Calcium: 5% of daily value

Phosphorus: 5%

Vitamin A: 2%

Folate or vitamin B9: 15%

About 70% of the total protein content of chicken feet is collagen. A structural protein that provides shape, strength, and resistance to skin, tendons, muscles, bones, and ligaments.

It is also a good source of vitamin 9B, which helps with DNA synthesis and the prevention of birth defects.

The fat content of chicken feet is mostly due to the skin, which is usually removed during cooking. However, chicken legs are often fried or served with sauces, which may significantly increase carbohydrates, fats and calories.

Health of body skin by consuming chicken feet

Evidence suggests that collagen consumption may hydrate and improve skin elasticity and density.

A 6-month study of 105 women with moderate cellulite showed that regular consumption of collagen significantly reduced skin cellulite.

The results of 11 studies on 805 people also showed that collagen consumption is useful for wound healing and skin rejuvenation.

In addition, animal studies have shown that collagen increases skin hydration and reduces wrinkles caused by ultraviolet light, a type of ultraviolet light that causes sunburn.

The effectiveness of collagen may be enhanced by increasing hyaluronic acid levels, a water-retaining molecule thought to help prevent skin aging.

Eating chicken feet will help reduce joint pain

The collagen in chicken legs relieves joint pain.

Research shows that collagen reduces the symptoms of osteoarthritis by stimulating tissue regeneration. This type of osteoarthritis wears or breaks down your cartilage, causing the bones to rub against each other, causing pain, swelling, and movement problems.

A 3-month study of 191 people with osteoarthritis of the knee found that a daily dose of collagen from chicken cartilage significantly reduced markers of pain, stiffness, and physical dysfunction.

And a 12-week study of 139 athletes with knee pain showed similar results. Those who consumed 5 grams of collagen per day showed a significant improvement in pain intensity during their activities and needed less treatment.

Eating chicken feet can help prevent bone loss

Collagen consumption may improve bone formation and density in postmenopausal women.

A one-year study of 102 women found that consuming 5 grams of collagen per day increased the density and synthesis of minerals in bone and reduced its degradation.

Also in a study of 39 women, those who took collagen supplements – compared with the control group – showed a significant reduction in bone mineral density decline compared to the control group.

Researchers attribute this to collagen because it is one of the main constituents of bone mass.

Other benefits of chicken feet

Helps control blood sugar. An animal study has shown that proteins in chicken legs may help improve blood sugar levels by stimulating glucagon-like peptide 1 (GLP-1), the hormone that activates insulin production.

Promotes heart health. Collagen, along with elastin, is a vital component of blood vessels. Research shows that a good ratio of elastin to collagen is very important to prevent heart disease.

Translator: Farzaneh Pashaei

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