How To Use Guilherme Franco's Table To Calculate The Nutritional Value Of Chicken

Chicken is one of the most popular and versatile foods in the world. It can be prepared in many different ways and provide a variety of nutrients. However, not all chicken dishes have the same nutritional value. Depending on how the chicken is cooked and consumed, its energy, protein, fat, carbohydrate, and micronutrient content can vary significantly. How can we estimate the nutritional value of chicken in different scenarios? One way is to use a table of food composition, such as the one published by Guilherme Franco in 1977. In this article, we will explain how to use Franco's table to calculate the nutritional value of chicken cooked whole or in parts, with or without skin, and with or without broth. We will also compare Franco's table with other sources of food composition data and discuss its advantages and limitations.

How to use Guilherme Franco's table to calculate the nutritional value of chicken

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