Ingredients：
Chicken with meat, heart, gizzard, liver & bone
 
 
Why Chicken Thigh & Leg Meat？
Chicken thigh and leg meat are dark meat; Dark meat is high in calories, fat, proteins, vitamins, and minerals.
Dark meat contains high myoglobin content that stores oxygen in muscles and gives a darker colour to the meat.
White meat contains about 10% red fibre, while dark meat contains about 50% red fibre.
White meat is rich in B vitamins such as niacin and pyridoxine, while dark meat has high levels of zinc, iron, riboflavin, thiamine, and vitamin B12.
Red fibres are fatigue-resistant and focused on sustained, smaller movements and postural control. They contain more mitochondria and myoglobin and are aerobic compared to white fibres.
 
 
 
 
 
成分：
雞（肉&骨）， 雞心，雞胗，雞肝，雞骨
 
 
為什麼用雞腿肉和雞上腿肉？
雞腿肉是黑肉;黑肉富含卡路裏、脂肪、蛋白質、維生素和礦物質。
黑肉含有高含量的肌紅蛋白，可以在肌肉中儲存氧氣，並使肉的顏色更深。
白肉含有大約10%的紅色纖維，而深色肉含有大約50%的紅色纖維。
白肉富含煙酸和吡哆醇等B族維生素，而黑肉富含鋅、鐵、核黃素、硫胺素和維生素B12。
紅色纖維具有抗疲勞的特性，專註於持久、較小的運動和姿勢控製。它們富含更多線粒體和肌紅蛋白，並且相較於白色纖維更具有氧化能力