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High protein, low carb, oven-baked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 53%
Fat
9.2g
· 47%
Fiber
0g
Vitamins
B3
5.5mg · 34% DV
B5
1.1mg · 22% DV
B6
0.38mg · 22% DV
B12
0.45µg · 19% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
185mg · 26% DV
Zinc
2mg · 18% DV
Potassium ⭐
230mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.6g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 12.1:1
Above the ideal 4:1 (12.1:1).
Keeping the skin on helps protect the meat as it bakes, while overcooking is the main reason drumsticks dry out. Letting them rest for a few minutes after cooking also helps retain juices.
They do not have to be, but marinating usually improves flavor and tenderness. Yogurt, lemon, garlic, and spice-based marinades work especially well for oven baking.
They go well with roasted vegetables, salads, yogurt-based sides, or grain dishes. If you want a more filling meal, potatoes, rice, or bulgur are common pairings.
They are often more practical after training because they provide protein and can be paired with a carbohydrate source. Before training, a lighter portion with less added fat may feel easier to digest.
Cooked drumsticks usually keep for about 3 to 4 days in the refrigerator when stored in a sealed container. They should not be left at room temperature for long periods.
Yes, as long as they are cooled properly first and stored in an airtight container or freezer bag. Once thawed, reheat thoroughly before eating.
The skin adds flavor and crispness, but it also increases the fat content of the meal. If you want a lighter option, you can remove the skin after cooking.
Chicken breast is usually chosen when someone wants a leaner, milder cut, while drumsticks are often preferred for juiciness and flavor. The better choice depends on your goal and how the food is prepared.
You can, but relying on one protein source every day is less balanced than rotating foods. Including fish, eggs, legumes, and other meats across the week gives more variety.
People watching their sodium intake should be cautious with salty marinades, seasoning blends, and sauces. Anyone at higher risk from foodborne illness, including pregnant people, older adults, and immunocompromised individuals, should make sure the chicken is fully cooked.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.