A Comprehensive Comparison Of Chicken or Beef


 Chicken or Beef

It has been said time and time again that you are what you eat and this statement is actually very true. One of the things that can help an individual know what exactly they are putting into their bodies is having a side by side comparison of the foods that they are consuming. When having a side by side comparison of your food, you can make an informed decision of what you should consume.

Chicken has been the preferred source of protein in the recent past but beef is also making a comeback slowly but surely with the rise of the ancestral food movement. Before making a decision on whether beef or chicken is the best and healthier option for weight loss, it is important to consider such questions like what the cow or chicken ate and how it was raised as this will largely determine the kind of quality of meat it produces. Chicken or beef are all great sources of proteins as they are both free of carbohydrates.

chicken or beef

Beef is a product of cows and has a higher rate of fat content as compared to chicken. The level of fat in cows largely depends on how the cow is raised and fed. Cows that are fed on grass when compared to those that are fed on grains have a lower fat content. Cows that are fed on grass also have a higher rate of Omega three fatty acids. These fats are anti-inflammatory and can assist in burning fat and building muscle. The beef cuts that have the leanest meat are as below:

• Sirloin steak
• Top round roast and steak
• Eye of round roast or steak (7 grams of fat per 3.5 ounce serving)
• Bottom round roast and steak
• Top sirloin steak
The cuts that have the fattiest meat are the T-bone steak and rib eye.

Chicken is white meat that is high in protein and low in fat.The fat content in skinless chicken ranges from one gram to six grams per four ounces of skinless chicken breast. The skin of chicken is mostly made up of fat and eating it can add fat that is not necessary for your body. It is more prudent to acquire your fat from healthier sources such as coconut oil, avocado and nuts.


chicken or beef

Comparison of Chicken or beef in relation to calories, proteins, carbohydrates, vitamins and minerals

For weight loss, chicken would be a better choice as it contains fewer calories when compared to red meat. 165 calories is contained in 100gms of chicken breast that is cooked while 204 calories are contained in lamb sirloin. The major difference in the calorie level between meat and chicken is as a result of the difference in the fat content. Meat has more fat content as compared to chicken. By switching from sirloin to chicken will greatly hasten your weight loss.

Chicken has a higher content of protein as compared to meat. Protein is greatly required by the body as it assists in the repair and building of important tissues and cells in the body. The consumption of protein is vital to the health of every human being. The recommended amount is eight grams for every Kg.

Both meat and chicken are free from carbohydrates. Though carbohydrates are the main source of energy in your body, reducing the amount of carbohydrates consumed can promote weight loss.

Both meat and chicken are not good sources of vitamins. Chicken contains a notable level of choline, Vitamin A and a B vitamin. Meat contains a small level of Vitamin B as well as folate.

Though chicken and meat may not contain substantial amounts of vitamins, they do contain minerals. They provide a good source of phosphorus, potassium, magnesium zinc and iron. Meat contains about five times the amount contained in chicken.

While meat, as well as chicken, are known to contain no vitamins, there is no doubt that the two provide minerals.Both foods have been proved to contain essential minerals such as magnesium, zinc, phosphorous and potassium. All these are a clear indication that beef and chicken can provide adequate minerals.

Below is a healthy and tasty Chicken Recipe for weight loss:

Chicken and Olive Sauté
The tomatoes, fresh herbs and olives make this a tummy flattening winner. For this dish we specifically use the Kalamata olives as they ripen on the tree, therefore, have a higher oil content. This dish takes about thirty minutes to prepare and serves up to four people.


1 table spoon of olive oil
1 onion that is coarsely chopped
3 cloves garlic that is minced
1 table spoon of freshly chopped rosemary
1 lb skinless, boneless chicken breast, cut into small pieces
A quarter tablespoon of freshly ground black pepper
one gram of olives that are sliced and pitted
One gram of cherry tomatoes cut in halves

chicken or beef


Warm the oil in a large skillet that is non-stick over medium heat. Add onion, rosemary and the garlic. Allow the ingredients to cook as you stir frequently until they are tender and brown in colour. This should take three to four minutes.

Combine the chicken as you sprinkle some black pepper over it. Allow the chicken to cook for about seven to eight minutes until it gets a golden brown colour. At this point, add the olives. Stir and Cook the chicken for one minute and then stir in the cherry tomatoes. Once the tomatoes simmer, reduce the heat and cover the skillet. Allow the chicken to cook for about five minutes. When the tomatoes are heated and juicy, the dish is ready to be served. It can be served over couscous, naan or rice.

Conclusion chicken or beef
There really is no best protein source for losing weight or building muscle. What is recommend is the use of a variety of sources and tailoring your meal choices to your body and your goals. An example of this is if your body does well with a lower carbohydrate plan, then by making use of protein sources with a higher fat content may assist in the fight to cut excess weight. If your main concern is total calorie content then you will do better with leaner protein choices but your body may miss out on fats that are beneficial. In most cases, your guide should be moderation and common sense as too much of something isn’t good. All the choices made should be done within the confines of a healthy lifestyle.



Panch phoron

never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish, lentils, shukto and in pickles. In the tradition of Oriya


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