This section includes poultry and rabbits. A recent study has established that poultry meat is “a perfect ally for health and physical well-being at all ages”. As a matter of fact, poultry meat contains proteins of high biological value and amino acids. It is rich in vitamins (also of group B) and minerals (including iron). It has a low fat content, mainly represented by polyunsaturated fatty acids and cholesterol.
Chicken is the most widely consumed food in dietary regimes (especially the chest) and is among the few foods defined as hypoallergenic.
The turkey has fairly lean and light meat. The nutritional properties vary greatly depending on the type of cut. The cockerel is a chicken that has not yet exceeded 350 grams in weight. Its meat is still quite lean and has a delicate taste.
Guinea fowl meat is tastier than chicken, while quail is appreciated for its high digestibility.
The duck, reddish and slightly fatter than the chicken, is excellent roasted and combined with fruit. The most prized part is the chest, but also the thighs are very tasty. The pigeon has a very intense taste.
Rabbit is highly digestible, tender and extremely tasty.