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Lean protein source, lower fat due to boiling.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
0g
· 0%
Protein
22g
· 55%
Fat
8g
· 45%
Fiber
0g
Vitamins
B3
5mg · 31% DV
B6
0.4mg · 24% DV
B5
1mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
180mg · 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
2.2g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Chicken leg is more forgiving than breast, but it can still dry out if it is boiled too hard or for too long. Gentle simmering and letting it rest in the cooking liquid help it stay moister.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it out at room temperature for long periods increases food safety risk.
Yes, it freezes well if portioned and wrapped tightly to limit air exposure. Thawing it in the fridge is usually best for both texture and safety.
Usually yes, because it provides protein that fits well after training. Since it has no carbs, pairing it with rice, potatoes, bread, or fruit may make more sense after hard exercise.
Not by itself; weight gain depends more on your overall intake than the time on the clock. It can be a filling evening option, but portion size and what you eat with it still matter.
You can use it in soups, grains, or sauces if it was prepared hygienically. Skimming the fat from the top can give you a lighter broth.
It depends on what you want: leg meat is usually juicier and more flavorful, while breast is typically leaner. Many people find leg easier to enjoy regularly because it stays tender more easily.
Not always. Bone marrow pigments and cooking conditions can leave a pink tint near the bone even when the meat is fully cooked, so color alone is not a reliable safety test.
Adding vegetables gives the meal more volume and fibre from the side dishes, while a carb source like potatoes, rice, or whole grains can make it more complete. This combination is often more satisfying than chicken alone.
People limiting sodium, especially for blood pressure or kidney concerns, should watch how much salt is added during cooking. Anyone at higher food safety risk, such as pregnant people, older adults, and immunocompromised individuals, should also be careful about thorough cooking and storage.
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.