Chicken

Chicken is a complete protein. It contains the essential amino acids in amounts sufficient for growth and development. Like all lean meats, chicken is a good source of B-vitamins. The dark meat of chicken is richer in riboflavin than the light, while the light meat is richer in niacin.

Chicken has low sodium content which makes it a particularly good choice for those on a low salt diet. Chicken's short fibres allow it to cook quickly and if microwaving, chicken does not toughen! Because it is a short fibred meat, it is easy to digest, making it an ideal food for children, the elderly and those with digestive problems.

A final word about chicken skin! Just because it contains a large percentage of fat, this does not mean that the skin is not nutritious. On the contrary, three ounces of skin contains more protein, calcium, phosphorous, iron, Vitamin A and less fat than three hot dogs. Chicken skin has negligible amounts of salt.

For more information regarding nutrition, preparation, recipes or just plain facts, please visit these web sites:

www.turkeyfordinner.ca
www.chickenlover.org

Beef

Well-nourished bodies help you to feel great and to get the most out of life. If you are looking for easy ways to fuel your body with lower-fat meals, full of nutritional goodness, today's lean beef is a perfect choice.

Lean beef is an important source of 12 essential nutrients including high quality protein, iron, zinc and B vitamins. Canada's Food Guide to Healthy Eating encourages Canadians to enjoy 2 to 3 servings of Meat and Alternatives, such as lean beef, every day.

Healthy eating is a matter of variety, balance and moderation. Foods work together to supply you with more than 50 nutrients needed for good health. Canada's Food Guide to Healthy Eating recommends 2 to 3 servings of Meat and Alternatives each day. A serving of lean beef is 50 to 100 grams cooked - about the size of a deck of cards.

For more information on cuts of beef, nutritional value, recipes or just about anything else you would like to know about beef please visit www.beefinfo.org.

Pork

Today's pork is slim, trim, and still delicious. Pork producers have listened to consumers' preferences/concerns. Since 1987, the fat content of pork has been dramatically reduced. A centre-cut pork loin is now 42% lower in fat! How? Through:

• Improved breeding and feeding practices
• A revised grading system which rewards pork producers for raising leaner hogs
• Better trimming of fat, both at the processors and in the stores.

Health Canada's nutritional labeling guidelines classifies all pork cuts, with the exception of ribs, as lean (10% or less) when trimmed of visible fat. Lower in fat and cholesterol, pork now plays its part in a healthy diet. And you don't have to take our word - the Heart and Stroke Foundation's Health Check™ Program includes lean pork as a wise food choice. Now you can put pork on your fork AND practice good nutrition.

For more information on pork cuts, nutritional value, recipes or anything else you would like to know about pork please visit www.putporkonyourfork.com.

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