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High protein, low fat, fried without oil
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
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% 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 8:1
Above the ideal 4:1 (8:1).
Oil-free fried chicken breast provides 165 calories per 100 g.
A 100 g portion of oil-free fried chicken breast contains 31 g of protein. It is a high-protein meat option.
No. Oil-free fried chicken breast contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbohydrates per 100 g, it is compatible with a keto diet.
Oil-free fried chicken breast has a glycemic index of 0. It contains no carbohydrates per 100 g.
No. It contains 3.6 g of fat per 100 g, alongside 31 g of protein.
With 165 calories and 31 g of protein per 100 g, it can fit into calorie- and protein-tracked eating plans. Portion size should be matched to your individual daily targets.
No. Oil-free fried chicken breast contains 0 g of fiber per 100 g.
Based on the provided dietary compatibility information, oil-free fried chicken breast is suitable for a gluten-free diet.
It is compatible with omnivore, keto, paleo, Mediterranean, flexitarian, and gluten-free eating patterns. It is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.