The chicken leg is the meat taken from the chicken thigh, which is the food of the poultry, and the amino acid ratio, which is close to the human needs, is a quality protein. The quality of poultry is softer than that of livestock, easy to digest and absorb, low-fat melting points, higher levels of unsaturated fatty acids and higher nitrogen leaching, so the taste of poultry stew is more beautiful. Meat food is suitable for intake, and attention is paid to the selection of thin parts and to the use of clean and healthy cooking. According to the table of food composition, the edible part of the chicken leg is about 69 per cent, with approximately 181 kilocalories of energy per 100 grams of cholesterol, 16 g of protein, 13 g of fat, 162 mg of cholesterol, etc。
