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High in protein, rich in iron and zinc
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
B6
0.32mg · 19% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 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
2.9g
MONOUNSATURATED
4.3g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 23.8:1
Above the ideal 4:1 (23.8:1).
Dark meat naturally contains more fat and connective tissue, so it tends to stay moister and taste richer after cooking. It also tolerates slight overcooking better than breast meat.
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 too long increases food safety risk.
Yes, you can freeze it in airtight portions for later use. For best quality, thaw it safely and avoid refreezing after it has been fully defrosted.
Yes, its high protein content makes it a practical option after training. Pairing it with a carbohydrate source can make the meal more balanced for recovery.
Not by itself; weight gain depends more on total energy intake over time than on the clock. Because it is protein-rich, it may help make an evening meal more filling.
It works well with vegetables, yogurt-based sauces, olive oil salads, and sides like rice, potatoes, or bulgur. These combinations can make the meal more satisfying and varied.
Reheating does not meaningfully remove the protein, but excessive heat can dry the meat out and worsen texture. Gentle reheating usually gives the best result.
No, meat near the bone can sometimes stay pink even after cooking, and some cooking methods can affect color. Safe handling, proper cooking, and storage matter more than color alone.
Anyone with a chicken allergy should avoid it completely. People limiting sodium or fat should also watch how it was prepared, especially if it was fried or made with salty sauces or marinades.
Chicken dark meat is usually milder and more commonly used, while turkey dark meat can taste stronger and denser. The better choice depends on the recipe, texture preference, and cooking method.
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.