Pigeon, Calories, benefits and harms, Useful properties

The dove is a widespread bird, whose homeland
Europe, Southwest Asia and North Africa are considered.
Even in ancient times, these birds were tamed by man,
as a result, the so-called domestic pigeons were bred.

In the wild, pigeons settle on the coastal cliffs,
in mountain gorges or along steep river banks,
often close to bushes or agricultural
land. Their semi-domesticated descendants adapted easily
to life near human habitation, since stone
buildings resemble natural habitats, and food
waste serves as a reliable feed base at any time
year.

In nature, pigeons usually live no more than three to five years,
when breeding at home, they often live up to
15 years of age, and some individuals up to 35 years.
The length of the body of the pigeon is 29-36 cm, the wingspan is 50-67 cm,
weight 265-380 g. The plumage is dense and dense, but at the same time
feathers are loosely fixed in the skin. When flying, the dove develops
speed up to 185 km / h.

Today, there are about two hundred species of pigeons with
more than thirty types of plumage coloring and corrective coloring.

Calorie content of a pigeon

Pigeon meat is considered dietary meat, since 100 g of such
raw meat contains 142 kcal. In cooked pigeon meat
294 kcal per 100 g.
avoid obesity and overweight problems.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 17,5 7,5 – 1,2 72,8 142

Useful properties of a pigeon

Pigeon meat is rich in calcium, potassium,
sodium, magnesium,
phosphorus, iron,
copper, selenium,
zinc, and also contains vitamins A,
B1, B2,
B6, B9,
PP.

Meat contains only a small amount of extracellular
fat, so the meat of pigeons is lean, rich in protein,
amino acids. Considered dietary, digestible
and the taste is ahead of many types of meat from poultry and animals.
The low melting point of fat allows you not to feel
heaviness in the stomach after eating. It is sweetish, therefore
goes very well with fruits and berries – pears, tangerines,
apricots, blueberries and blueberries.

Pigeon meat is also in harmony with mushrooms,
up to truffles, with potatoes,
vegetables and, of course, with red wine. To save
the consistency and taste of pigeon, it is better to cook it either
in the oven or on the grill. And the best degree of doneness for
him is a medium.

Pigeon meat can be purchased at a specialty store,
where the game is sold. Or in big supermarkets, but there
it will most likely be frozen.

And on the market, pigeons are usually sold plucked, but with
head and paws, so that it is clear that it really is
dove. When choosing, you need to pay attention to the smell
– it should be fresh, for skin color – dark, even
purple-brown, and the meat itself is red.

100g of pigeon contains 13g of protein and 13.5g of fat;
242 calories.

In the record holders for the presence of iron

Dangerous properties of a pigeon

Individual intolerance to the product is possible.

Video

Anyone wishing to see the variety of meat pigeon breeds should definitely watch this video.

See also properties of other birds:

Anna Evans

Author ✓ Farmer

View all posts by Anna Evans →
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