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Protein source, versatile preparation, can be low-fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0.5g
· 1%
Protein
22.5g
· 58%
Fat
7g
· 41%
Fiber
0g
Vitamins
B3
8.5mg · 53% DV
B6
0.5mg · 29% DV
B5
0.9mg · 18% DV
B12
0.3µg · 13% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Potassium ⭐
250mg · 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
2g
MONOUNSATURATED
2.5g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
A 100g serving of chicken dish contains 165 calories.
Chicken dish provides 22.5g of protein per 100g. This makes it a high-protein main meal option.
Yes. Chicken dish contains just 0.5g of carbohydrates per 100g.
Yes, chicken dish is compatible with a keto diet. It has 0.5g of carbohydrates per 100g.
Based on the provided dietary compatibility information, chicken dish is suitable for a gluten-free diet. It is also classified as minimally processed.
Chicken dish has a glycemic index of 0. This is consistent with its very low carbohydrate content.
Chicken dish contains 7g of fat per 100g. The same amount provides 22.5g of protein and 0.5g of carbohydrates.
No. Chicken dish contains 0g of fiber per 100g, according to the provided nutrition facts.
Yes, chicken dish is compatible with the Mediterranean diet. It is also suitable for omnivore, Paleo, and flexitarian eating patterns.
Chicken dish is classified as minimally processed. This indicates that it has undergone minimal processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.