Mutton and chicken are both valuable sources of protein, although their protein content may vary depending on the cut and preparation method. Let's delve into a more detailed comparison:
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Mutton:
Mutton, derived from mature sheep, boasts a strong and distinct flavour and offers a substantial amount of high-quality protein. On average, mutton provides about 25-30 grams of protein per 100 grams of cooked meat. Nevertheless, this protein content may exhibit slight fluctuations contingent on factors like the age of the sheep and the specific cut. Leaner cuts, such as leg or shoulder, tend to have a marginally higher protein content, while cuts with more fat, like ribs or fattier portions, may contain slightly less protein due to the increased fat content.
Chicken:
Chicken, particularly skinless and boneless chicken breast, is often hailed as a lean and protein-rich meat choice. Skinless, boneless chicken breast, in particular, offers approximately 31 grams of protein per 100 grams of cooked meat, making it one of the top choices for those seeking high-protein dietary options. Although other chicken cuts, such as thighs or drumsticks, have slightly less protein due to their higher fat content, they still serve as commendable sources of protein.
In essence, both mutton and chicken present significant protein content, with chicken breast holding a slight edge in terms of protein concentration compared to most mutton cuts. However, when deciding between the two, one should also consider taste preferences, dietary needs, cooking methods, and the overall nutritional profile, including fat content and other nutrients, which may differ between these meats.
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