SUBIKSHAN SEKAR

Mutton lungs, while not a common dish in many cultures, are a source of protein, B vitamins, and trace minerals like selenium and copper, potentially supporting respiratory health and overall wellness.

"Mutton Manniral" refers to mutton spleen, also known as "Suvarotti" in Tamil, which is a dish made from goat spleen, a nutrient-rich organ, often fried and considered a good source of iron.

Mutton head, or goat head, offers nutritional benefits like being a good source of protein, vitamins (especially B12), and minerals like iron, zinc, and selenium, which support immune function, energy levels, and overall health.

Mutton brain, also known as Bheja or Maghaz, is a delicacy in Indian cuisine, particularly popular in Pakistani, Bangladeshi, and Indian dishes. It's a soft, creamy organ meat that's often prepared by frying or sautéing with spices, or incorporated into curries and gravies.

#instafood Improved digestive health: Mutton boti contains natural fiber, which helps with digestion, prevents constipation, and supports healthy gut bacteria. Improved bone health: Mutton boti contains collagen, which can help with joint health, skin elasticity, and connective tissue strength.

Cooking and consuming mutton blood, or "mutton ratha" as it's known in some regions, is a traditional practice, and it's believed to be a good source of iron and protein, potentially beneficial for preventing anemia and supporting overall health.

Raw mutton leg, particularly when used to make bone broth, offers benefits like supporting joint health, boosting immunity, and potentially aiding in skin health due to its high collagen and mineral content.

Mutton, meat from an older sheep, typically has a strong, gamey flavor, often described as having a robust, earthy taste with hints of grass and hay, which is an acquired taste for some.

It is an excellent source of lean protein, which is essential for muscle growth and repair, as well as maintaining a healthy immune system. It also contains essential vitamins and minerals, such as B vitamins, iron, and zinc.

Chicken skin, contrary to popular belief, offers benefits like being a source of protein, healthy fats, and collagen, which can support skin elasticity and joint health. However, it's important to consume it in moderation and choose healthier cooking methods like roasting or baking over frying.

Chicken liver is a nutrient-packed food offering numerous health benefits, including being an excellent source of iron, vitamin A, B vitamins (especially B12), and protein, which supports red blood cell production, vision, immune function, and overall health.

Chicken Breast Boneless is a popular choice for its lean meat and versatility in cooking. This cut is perfect for grilling, baking, or sautéing, making it a staple in many kitchens. Its mild flavour allows it to absorb marinades and spices well, making it suitable for a wide range of dishes, from salads to stir-fries.

Chicken legs include the drumstick and thigh. When the two chicken pieces are left together, they're often called a leg quarter and sometimes a hindquarter, though some people use leg when referring to the drumstick alone

A live chicken is a chicken that is sold alive.