Special Chicken Recipe 1kg

Description

RAW MEAT
Raw meat provides a plethora of amino acids, proteins, enzymes, antioxidants, vitamins (A, C, D, E, K, B1, B2, B3, B5, B6, B12), iron, biotin, choline, folic acid, inositol, iodine, pantothenic acid, fatty acids, calcium, phosphorus, magnesium, iron, potassium, chromium, manganese, selenium, sodium, vanadium, zinc, and coenzyme Q10. Raw meat also regulates the body’s pH, thus aiding digestion and reducing degenerative and inflammatory problems associated with overly acidic systems.

ORGAN MEATS (Liver, Kidneys, Heart)
Liver is rich in vitamin A, manganese, selenium, choline, inositol, and iron. It contains significant amounts of vitamins D, E, and K. It’s an excellent source of zinc, minerals, and vitamin C. It also contains the entire B vitamin complex. It’s a source of good protein, omega-3, and omega-6 fatty acids. It should be given in small quantities but at regular intervals. Like liver, kidneys and heart provide the dog with high-quality proteins, essential fatty acids, and all fat-soluble vitamins A, D, E, and K. Kidneys are also a rich source of iron and contain zinc and all B-complex vitamins, while the heart is an excellent source of vitamins, protein, and iron. It contains some essential fatty acids as well as taurine, which strengthens the heart.

VEGETABLES (Cabbage, Lettuce, Spinach, Beets, Swiss Chard, Parsley, Carrot)
In nature, dogs don’t eat vegetables except for those possibly contained in the stomach of their prey. They eat them processed and not in their original form because their digestive system cannot break down cellulose, a substance they contain. That’s why we puree the vegetables to break down the cell walls and release the nutrients.

EGGS
Eggs are a source of:
Vitamin B2 (contributes to proper vision and metabolism),
Vitamin B12 (essential for RNA and DNA development & also helps in fat and protein metabolism).
Pantothenic acid is necessary for the metabolism of food into energy and for the production of certain hormones and cholesterol.

YOGURT
Yogurt acts as a protective factor against infections. The lactobacilli it contains pass into the digestive system, improving the intestinal microflora and protecting it from the development of pathogenic microorganisms. At the same time, yogurt improves the bioavailability of other nutrients. It increases the absorption of calcium and B-complex vitamins. It improves digestion. Yogurt contains high percentages of proteins, calcium, phosphorus, potassium, molybdenum, zinc, B2, B5, and B12.