Open main menu
Home
Random
Recent changes
Special pages
Community portal
Preferences
About Wikipedia
Disclaimers
Incubator escapee wiki
Search
User menu
Talk
Dark mode
Contributions
Create account
Log in
Editing
Chicken nugget
(section)
Warning:
You are not logged in. Your IP address will be publicly visible if you make any edits. If you
log in
or
create an account
, your edits will be attributed to your username, along with other benefits.
Anti-spam check. Do
not
fill this in!
== Nutritional information == Chicken nuggets are generally regarded as a fatty, unhealthy food.<ref>{{cite news|last1=Collins, R.D.|first1=Karen|title=Chicken nuggets -- good idea gone bad?|url=https://www.nbcnews.com/id/wbna11653231|access-date=October 29, 2017|work=Nutrition Notes|agency=NBC News|date=March 24, 2006}}</ref><ref>{{cite web|last1=Amidor, R.D. C.D.N.|first1=Toby|title=Chick nuggets: Are they healthy?|url=http://www.foodnetwork.com/healthyeats/2012/10/chicken-nuggets-are-they-healthy|website=Healthy Eats|publisher=Food Network|access-date=October 29, 2017}}</ref> A study published in the ''[[American Journal of Medicine]]'' analyzed the composition of chicken nuggets from two American fast food chains. It found that less than half of the material was skeletal muscle, with fat occurring in an equal or greater proportion. Other components included [[Epithelium|epithelial tissue]], bone, [[nervous tissue]] and [[connective tissue]]. The authors concluded that "Chicken nuggets are mostly fat, and their name is a misnomer."<ref>{{Cite journal|title = The autopsy of chicken nuggets reads "chicken little"|journal = The American Journal of Medicine|date = November 1, 2013|issn = 1555-7162|pmid = 24035124|pages = 1018β1019|volume = 126|issue = 11|doi = 10.1016/j.amjmed.2013.05.005|first1 = Richard D.|last1 = deShazo|first2 = Steven|last2 = Bigler|first3 = Leigh Baldwin|last3 = Skipworth|doi-access = free}}</ref>
Edit summary
(Briefly describe your changes)
By publishing changes, you agree to the
Terms of Use
, and you irrevocably agree to release your contribution under the
CC BY-SA 4.0 License
and the
GFDL
. You agree that a hyperlink or URL is sufficient attribution under the Creative Commons license.
Cancel
Editing help
(opens in new window)