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Yay for Protein

Moy Park Chicken - Yay for Protein


Unpacking Protein: What is it and why do we need it?

As a brand, we celebrate the excellent nutritional benefits of all our products, especially the high protein value.

But what exactly is protein and why do we need it?

How much protein do we need every day?

In general, for adults, our protein requirements are worked out based on our body weight.

Current UK Government dietary recommendations1 indicate we need 0.75g protein per kg body weight. That works out at around 56g protein per day for a man and 45g protein per day for women of average body weights (75kg and 60kg respectively).

You will find information on the amount of protein in foods contained in the nutrition panel on the back of food packaging.

How does protein fit into a healthy balanced diet?

In the UK the Eatwell Guide2 represents the different foods and drinks we should consume, and in what proportions, to have a healthy and balanced diet. We are advised to eat a variety of foods from the 5 different food groups. These are:

  • Fruit and vegetables,
  • Potatoes, bread, rice, pasta and other starchy carbohydrates,
  • Dairy and alternatives
  • Beans, pulses, fish, eggs, meat and other proteins
  • Oils and spreads

So what foods provide us with protein?

A lot of foods and drinks provide us with protein of varying amounts.  Good sources include beans, pulses, fish, eggs, meat and chicken as well as dairy products like milk and yogurt and some dairy alternatives.

For example 100g canned chickpeas provides 7.2g protein, 100g plain low fat yogurt provides 4.8g protein, 100g baked cod 21.4g protein and 100g grilled chicken breast around 32g protein3.


You can now easily identify our high in protein products using the sticker on the front of the packaging of our Moy Park branded ready to eat chicken range.

To find out more about our products visit


1: Government Dietary Recommendations Public Health England 2016

2: The Eatwell Guide - GOV.UK (

3: McCance and Widdowson’s The Composition of Foods sixth summary edition, Food Standards Agency 2002

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