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Low GI
💪High Protein

Baked chicken with light sauce Calories

High protein, moderate fat, low carbohydrate

CALORIES

172kcal

GI

5low

POTASSIUM

320mg

FIBER

0.2g

Baked chicken with light sauce Nutrition Facts

Selected: 100 g

172

KCAL / 100G

Carbs

2.1g

· 5%

Protein

27.8g

· 65%

Fat

5.6g

· 30%

Fiber

0.2g

Baked chicken with light sauce Vitamins & Minerals

Vitamins

B3

10.9mg · 68% DV

B6

0.58mg · 34% DV

B5

1.35mg · 27% DV

Biotin

6µg · 20% DV

Minerals

Selenium

24µg · 44% DV

Phosphorus

220mg · 31% DV

Sodium

285mg · 12% DV

Zinc

1mg · 9% DV

Baked chicken with light sauce Glycemic Index

GLYCEMIC INDEX

5
Low
0 Low5570100

GLYCEMIC LOAD

0.2
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Baked chicken with light sauce Processed?

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.

Does Baked chicken with light sauce Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Baked chicken with light sauce Good For?

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

Baked chicken with light sauce Fat Profile

SATURATED

1.45g

MONOUNSATURATED

2.05g

POLYUNSATURATED

1.14g

⚖️

Omega 6:3 ratio 17:1

Above the ideal 4:1 (17:1).

Foods Similar to Baked chicken with light sauce

🍗

Pan-cooked chicken breast fillet

165 kcal

🍗

Roast chicken

239 kcal

🍗

Air-fried chicken fillet

165 kcal

🍗

Roasted chicken thigh with skin

229 kcal

🍗

Skinless fat-free grilled chicken breast

165 kcal

🍗

Baked chicken thigh with skin

229 kcal

🍗

Chicken breast cooked with low oil

172 kcal

🥩

Lean beef

170 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.