The cold wave in Florida, with minimum temperatures between 30 and 40 degrees Fahrenheit (-1 and 4 degrees Celsius) caused a iguana rain. As he had warned National Metereological Service. So now in social networks appear numerous copies of these reptiles also called “tree chicken” and its consumption is suggested.
Another way to look at iguanas. #chickenofthetrees pic.twitter.com/cKxbRJHDJQ
— Brittany Wallman (@BrittanyWallman) January 10, 2020
More nutritious than chicken
The iguana has a mild flavor and is an economical source of protein. According to University of Florida No problem with your consumption.
The iguana meat has higher protein content less fat than chicken. The San Carlos University of Guatemala compared the nutritional value of various meats, finding that 100 grams of chicken have 18.6 grams of protein and 15.1 grams of fat, while 100 grams of iguana have 24.4 grams of protein and only 0.9 grams of fat.
With more mineral contribution than beef
Studies have shown that iguana meat It provides more minerals such as calcium, magnesium phosphorus, iron and zinc than chicken and beef.
The University of Zulia, in Venezuela presented a comparison of nutrients and in terms of Calcium is almost double that of beef, because 100 grams of raw iguana meat provide 10.14 mg, chicken 4.12mg and beef 5.41 mg.
In what dishes can you cook?
Most of the meat is in the legs, along the spine and in the tail, says Dr. Bill Kern, a professor at the University of Florida.
Iguana meat Boneless is very suitable for curries, soups, stews. Immature eggs of females can be saved and added to soup and stews.
Small animals usually they are cut into pieces and boiled, then cool enough to cut the meat. The meat is returned to the pot for soups and stews.
While large animals (more than 4 feet) can be boneless and filleted dorsal meat. Boneless raw meat should be cooked well in any way that prepares raw chicken diced or sliced.
Remove the head, organs and entrails. If you do not want to peel it, you can boil it in salted water for 20 to 30 minutes before roasting or stewing.
recommendations
Do not perform ceviche with iguana meat, because there is no evidence that the acid kills all possible parasites or pathogens.
It is preferable to buy reptile meat in a reputable processor.
Dr. Chad Carr, a meat extension specialist and associate professor in the Department of Animal Sciences at the University of Florida, states that “no known research has evaluated the thermal death time of salmonella in iguana meat. However, the USDA-FSIS suggestion to cook whole chickens at a 165 temperature ° F should be effective in killing salmonella pathogens. ”
In Miami it rains and in Mexico they are in danger of extinction
In places like Juchitán, in Oaxaca the iguana tamales are a typical dish from the Easter menu, where hundreds of copies are consumed daily.
The iguana is listed in Mexico as an endangered species due to hunting the destruction of its habitat. The Iguana populations have been diminished not only in Oaxaca, but also in other states like Veracruz
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