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BLACK BONE CHICKEN
[28 August 2011 16:20]view 8117

 

            “BLACK BONE CHICKEN” originated in China during the Tang Dynasty in A.D.618. Due to its rarity, black bone chicken was prepared only for the royal family, hence acquiring the reputation as “Food for the Kings”. In 1949, a nutritional analysis on black bone chicken was conducted and it was found to be a rich source of “MEIANIN”, “ANDROGEN” and “AMINO ACIDS” (Protein).

             There are 8 types of essential amino acids that cannot be produced by the human body and can only be obtained through consumption. (Deficiency in essential amino acids causes stress and lethargy). Black bone chicken is rich in essential amino acids and is scientifically proven to be nutritionally superior to regular chicken.

             BONBACK essence of black bone chicken is prepared from selected black bone chickens raised in first class poultry farms. Extraction is done with modern hygienic processing technology. It has undergone sterilization and is without any preservatives.
 
             BONBACK essence of black bone chicken is easily digested and absorbed by the body. It is also a good supplement for: 

                   • Growing children
                   • Energy building
                   • Stress relieving
                   • Muscle building – training athletes
                   • Women during the menstrual cycle
                   • Women during the course of and after pregnancy
                   • Those undergoing and/or recovering from an operation, aiding rebuilding 
                      and repairing
                   • Sufferers of indigestion, low energy and insomnia
                   • Maintaining a good healthy diet as it generally helps improve the body’s immune 
                      system

NUTRITION COMPARISON TABLE

COMPOSITION BLACK BONE CHICKEN REGULAR CHICKEN
PROTEIN 85.35 63.18
FAT 5.01 27.53
CALCIUM 0.07 0.05

* หมายเหตุ : การวิเคราะห์กระทำที่ห้องปฏิบัติการอาหารสัตว์ภาควิชาสัตวบาล มหาวิทยาลัยเกษตรศาสตร์

ชนิดกรดอะมิโน           เนื้อไก่ดำ                    เนื้อไก่         
THREONINE 38.79 35.98
VALINE 47.29 40.53
METHIONINE 22.44 21.23
ISOLEUCINE 41.32 38.33
LEUCINE 71.85 65.77
PHENYLALA  47.37  41.54
LYSINE 74.13 68.61
HISTIDINE 32.71 29.80

* หมายเหตุ : การวิเคราะห์กรดอะมิโนโดยศูนย์เครื่องมือวิจัยวิทยาศาสตร์และเทคโนโลยี 
                   จุฬาลงกรณ์มหาวิทยาลัย

     
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