Discussion in 'Fitness & Nutrition' started by killerZees, Feb 23, 2010.
Tired of the boob, want some quads. Am I going to ruin my cholesterol?
It's about 5-6g more of fat per 4 oz serving. It's not a big deal, but make sure you adjust your macros accordingly.
Maybe keep both on hand and switch it up. Boob one day, leg the next.
if this helps at all
Chicken portion of 3.5 ounces:
Breast grilled is 140 cal & 4 grams of fat.
Leg + bone grilled is 182 cal and 2g of fat
And according to a buddy of mine, The breast meat is packed with a lot more protein vs. the thigh has more fat = more flavor
decieving b/c you're weighing the bone
Looks like you forgot a 1 in front of the 2 for the leg . If you are tired of taste look at diff ways to cook it, diff sauces.. Start watching iron chef
chicken breast is so ridiculously versatile
slice it in half, so it opens like a book. then put it in a gallon sized sandwich bag, and pound it with a frying pan.
top it with whatever (spinach, feta, walnuts is my current favorite), then roll (secure with toothpicks) and bake!
eat something other then chicken for awhile
I may try this tomorrow!
dunno, I pulled it off of a dieting website. They had a full page/chart on the differnt parts of the chicken, but it wouldn't let me link to the page.
well if its known a breast has more protein than the leg... where does the extra 42 cal come from... carbs? well meat doesnt have carbs (unless processed)
is it possible that maybe, just maybe... that the leg has more fat and that's where the extra 42 cals come from??? isn't that what I said in my first post? dunno just a hunch...
synth, whats your take on bison? how do you prepare it when/if you eat it
for what it's worth, and I'm not meaning to step on synths toes
Bison/buffaloe meat is REALLY dry stuff from being so lean, mix in a little bit of ground beef or chuck in with it just to moisten it up if you want. if you don't care if it's dry or not I woudln't worry about it. Also sometimes if you get the ground bison it already has a little bit of ground beef/chuck mixed in with it just for the purpose of being more palatable.
We used to raise a few bison on our ranch every year and my granddad would make sure the butcher/processor mixed in a LITTLE beef fat.
i used to sell bison, i know what its about and as far as dieting. im just curious how he prepares it if he does.
got ya. we always had ours as burgers/roast or sometimes steaks I prefer the roasts personally. Throw it in a crock pot with some veggies and when you get off work it's done.
werd. I switch from chicken to fish occassionally so I don't get so sick of it.
like 3 weeks chicken, 1 week fish.
we wont have same tastes, i like the leaner, tough meats... i prefer grilling, then broiling
if its too tough or dry i add thick balsamic vineger or something.. its also all about what you pair it with.
for instance last week i had a venison burger... venison being a bit tough but on top of it was a grilled pear with some plum sauce
synth... plum sauce? I've had it on chinese food before but never with venison especially on a burger.... how that taste? sounds like a good change up
in the gourmet food world its called chutney or you can get jam whatever... many ways to be creative.