At what temperature should I cook chicken in order to keep its nutritional value?

It's important to cook chicken to a safe internal temperature of 165°F (74°C) to kill harmful bacteria. This is the USDA recommendation for ensuring food safety.

While cooking chicken to this temperature may result in some nutrient loss, the loss is generally minimal and won't significantly affect the overall nutritional value.

Here's why:

* Heat-labile vitamins: Some vitamins like vitamin B12 and thiamin are sensitive to heat and can be destroyed at high temperatures. However, the loss is usually small, especially if you cook the chicken quickly and don't overcook it.

* Protein: Protein is generally very stable during cooking, so you won't lose much of it even at higher temperatures.

* Minerals: Minerals are also generally stable during cooking.

To minimize nutrient loss:

* Cook quickly: Avoid prolonged cooking times.

* Use moist cooking methods: Methods like poaching, steaming, and stir-frying help retain more nutrients than dry-heat methods like grilling or roasting.

* Don't overcook: Overcooking can significantly reduce nutrient content.

* Consider using a meat thermometer: This ensures your chicken is cooked to the safe temperature without overcooking.

In summary: Cooking chicken to a safe internal temperature of 165°F (74°C) is essential for food safety. While some nutrient loss is inevitable, the loss is generally minimal, and you can take steps to minimize it.