Chicken feet fall into the second category by-products. The value of this product is explained by the high protein content, a large number of vitamins and minerals necessary for the maintenance of vital activity.
The chemical composition of chicken paws
This product can is not quite widely used in cooking.
However, the byproduct includes such valuable elements as vitamins A, B1, B2, B5, B6, B9 and B12, E, C, and K.
The paws contain a certain amount of nicotinic acid, potassium, calcium, magnesium, zinc, selenium, cuprum, manganese and ferrum.
It should be noted that the use of chicken paws in meat processing allows saturation of the final product with collagen.
The caloric value of one 100-gram serving is 210 kcal: proteins – 19.40 g, 14 g of fat and 0.1 g of carbohydrate.
In addition to the fact that the legs are used in cooking broths, jellied meat and saltisons, they are purchased by enterprises engaged in the production of flour for animal feed.
In the process of processing the raw materials are softened as much as possible to facilitate the absorption of collagen.
After that, the product is crushed to a powder.