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Lean protein, healthy fat, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 62%
Fat
6.2g
· 38%
Fiber
0g
Vitamins
B3
13.2mg · 83% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
13µg · 24% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 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
1.2g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
Chicken breast with olive oil contains 155 calories per 100 g.
A 100 g serving provides 22.5 g of protein. It is a high-protein choice for meals and snacks.
No. It contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbohydrates per 100 g, it is compatible with keto and ketovore diets.
Its glycemic index is 0. Because it contains no carbohydrates, it has no glycemic impact.
Chicken breast with olive oil contains 6.2 g of fat per 100 g. The olive oil contributes to its fat content.
It can fit into a calorie-conscious diet when portions are considered, providing 155 calories and 22.5 g of protein per 100 g. It is compatible with Paleo, Mediterranean, Flexitarian, and Keto eating patterns.
It provides 22.5 g of protein per 100 g, which adds protein to a meal. It does not provide fiber, with 0 g per 100 g.
Based on the provided dietary compatibility, chicken breast with olive oil is suitable for a gluten-free diet.
It is classified as minimally processed. This means it is not categorized as a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.