Manok (pagkain): Pagkakaiba sa mga binago

[[Talaksan:RotisserieChicken.jpg|thumb|Inihaw na manok]]

{{Nutritionalvalue| name=karne ng manok（broilers or fryers, leg, meat and skin, raw）| water =67.3 g| kJ =897| protein =16.37 g| fat =15.95 g| carbs =0.17 g| fiber =0 g| sugars =0 g| calcium_mg =9| iron_mg =0.69| magnesium_mg =19| phosphorus_mg =155| potassium_mg =203| sodium_mg =84| zinc_mg =1.47| manganese_mg =0.016| selenium_μg =18| vitC_mg =0.2| thiamin_mg =0.073| riboflavin_mg =0.141| niacin_mg =4.733| pantothenic_mg =0.994| vitB6_mg=0.318| folate_ug =4| choline_mg =41.6| vitB12_ug =0.56| vitA_ug =28| betacarotene_ug =0| lutein_ug =91| vitE_mg =0.22| vitD_iu =2| vitK_ug =2.3| satfat =4.366 g| monofat =6.619 g| polyfat =3.352 g| opt2n = [[Cholesterol]]| opt2v = 93 mg| tryptophan =0.171 g| threonine =0.729 g| isoleucine =0.742 g| leucine =1.306 g| lysine =1.438 g| methionine =0.439 g| cystine =0.189 g| phenylalanine =0.631 g| tyrosine =0.574 g| valine =0.768 g| arginine =1.136 g| histidine =0.466 g| alanine =1.001 g| aspartic acid =1.544 g| glutamic acid =2.55 g| glycine =0.981 g| proline =0.761 g| serine =0.663 g| right=1 | source_usda=1 }}

 

Ang karneng nasa [[pitso]] o [[dibdib]] ng manok ay ang pinaka madaling bahagi ng katawan ng manok na natutunaw sa loob ng tiyan ng tao kapag kinain. Dahil sa katangiang ito ng pitso ng manok, naging mahalaga ito sa pagluluto ng pagkain para sa mga taong may sakit o imbalido (lumpo o lampa).<ref name=MHP>"Chicken." Robinson, Victor (patnugot), PH.C., M.D. ''The Modern Home Physician'', New York, WM. H. Wise & Company, 1939, pahina 160.</ref>