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High in lean protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
B2
0.11mg · 8% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
228mg · 33% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 23.3:1
Above the ideal 4:1 (23.3:1).
Barbecued chicken breast has 165 calories per 100 grams. Using the gram amount helps estimate calories for your portion.
Yes. It provides 31 grams of protein per 100 grams, making it a high-protein meat option.
No. It contains 0 grams of carbohydrates per 100 grams.
It contains 3.6 grams of fat per 100 grams. Compared with its protein content, it is a relatively lean choice.
Yes. It is compatible with Keto, Ketovore, and Carnivore diets, and it has 0 grams of carbs per 100 grams.
Its glycemic index is 0. Since it contains no carbohydrates per 100 grams, its glycemic impact is very low.
Yes. It is listed as compatible with a Gluten-Free diet.
Yes. It is listed as compatible with Mediterranean and Flexitarian eating patterns.
It can be a satisfying option because it provides 31 grams of protein per 100 grams. High-protein foods are often chosen for more filling meals.
It is classified as minimally processed. That places it closer to whole-food protein options than heavily processed meat products.
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Nutrition data compiled from USDA FoodData Central and scientific sources.