Canned Chicken Breast
- 01-28-2008, 09:43 AM
- 01-28-2008, 10:32 AM
Its good in a pinch, time-wise, but I feel its too salty for me. So I stick with chicken I can prepare myself.
- 01-28-2008, 10:42 AM
Canned chicken? lol, sounds scary. I bet it has lots of sodium, the biggest downfall with most canned goods. I just cook up about 6lbs on a weeknight, and it gets me through almost 7 days. Usually you can get the club packs for $1.99/lb
01-28-2008, 10:44 AM
Personally I like to stay away from processed/canned foods. The processing destroyes bioavailable enzymes and nuturients.
However, the nutritional stats of canned chicken are somewhat similar to unprocessed chicken with respect to everything except mainly sodium. Sodium phosphates raise the sodium count of canned chicken to about 150mg soduim per ounce(28g). Canned tuna in water is about 125mgs of sodium per ounce(28g).
I Consider this when I eat over 2 lb of chicken per day especially on a cutting diet where I try to limit sodium as much as possible... My 2 cents.
An additional thought I have is that I am not sure if the protein quality of canned chicken may also be degraded by the canning process. Example: Out of 6 grams of protein per ounce of canned chicken, if 2 grams are denatured this is useless compared to high quality bioavailable protein. Any nutritionists out there know anything about canned protein quality/bioavailability?
01-28-2008, 10:47 AM
01-28-2008, 10:51 AM
01-28-2008, 10:57 AM
01-28-2008, 10:58 AM
Good article called "Are you a Breast Man?": http://www.muscleandfitness.com/nutrition/48
I took this out of one of the paragraphs:
Rule #6: Pack It and Store It
While nothing matches the taste of fresh-cooked chicken, grilling several breasts at once is more convenient for time-starved trainees. But then thereís the problem of what to do with them. Keeping cooked chicken in the fridge longer than three days is risky, so use your freezer for leftovers. A vacuum sealer (foodsaver.jardendirect.com) can stamp out freezer burn and extend a chickenís frozen life. Just make sure you donít extend it too long ó chicken frozen longer than four months should be thrown out.
When cooking and storing chicken in batches, cool and refrigerate (or freeze) it within two hours. Donít store it while itís still hot. Use airtight containers to prevent chicken from drying out, losing some of its nutritional value and taking on surrounding refrigerator flavors, von Bargen advises. When it comes to reheating leftovers in the microwave, ďuse a low heat setting and cover the dish; both retain moisture and flavor,Ē he explains. Adding a little broth or water also helps
01-28-2008, 11:07 AM
One more observation on canned meat.
You are paying for WATER WEIGHT. I found that I really do not have as much protein as listed in canned meat like tuna or chicken because if you drain the water you will find that you do not have the servings listed on the label. Very Far from it.
Sure you can argue this just like the fact if I have an overcooked dry chicken breast or "jerky", hehe.. it will have higher protein to weight ration that a big juicy breast.... Still I feel that canned meats are overly watered down and those are not the natural juices of the pure cut of meat that was put in there. I may be wrong, since I do not full know what is done in the canning process..
...I just read the lable of my canned chicken and additional water and broth are added thus weighing down the product. If you take out the water and drain it you are left with probably 3grams (rough guess)of protein per "canned ounce"...
02-01-2008, 11:35 AM
i love the Tyson canned chicken
tastes great..only downpart is the cost
like 4$ per can..which contains 5 servings
02-02-2008, 12:50 PM
I'm not a fan of canned chicken. Way too much sodium in it. In a pinch I will have but I rinse it like I do my tuna to rinse out some of the sodium.
02-02-2008, 03:08 PM
I usually keep cooked chicken in my fridge for up to 6-7days and never had problems.
02-02-2008, 07:10 PM
I've used canned chicken several times when Im crunched for time. Make sure to rinse it with hot water to decrease the sodium.
02-21-2008, 08:58 PM
I love it, real convenient when I get sick of tuna, though a bit pricier.
02-22-2008, 07:01 AM
yea i eat canned chicken all the time due to being in college and can't have my foreman grill
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03-08-2011, 06:20 PM
03-08-2011, 07:56 PM
03-08-2011, 08:02 PM
cooked meats in general should not be eaten after 48 hours and vegetables last 72 hours those are the health guidelines I learned studying nutrition in college
03-08-2011, 08:56 PM
03-09-2011, 02:11 PM
^ yeah never heard this 48 hr thing.
03-09-2011, 03:45 PM
that is a gross over generalization.
but I agree and used to eat a lot of canned chic. Keeps you bloated from the sodium bro and will let your weight fluctuate as a result.
Stick to cooking the chicken and only use canned when in a pinch.
I also got a lot more size off of fresh chic IMO
03-09-2011, 04:34 PM
03-11-2011, 03:53 PM
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