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Protein-rich, moderate fat, sautéed chicken drumstick
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
0.5g
· 1%
Protein
21.5g
· 48%
Fat
10.2g
· 51%
Fiber
0g
Vitamins
B3
5.2mg · 33% DV
B6
0.45mg · 26% DV
B12
0.5µg · 21% DV
B5
1mg · 20% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
185mg · 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
2.7g
MONOUNSATURATED
4.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 25.7:1
Above the ideal 4:1 (25.7:1).
Chicken drumstick is usually juicier and more flavorful because it contains more fat and connective tissue than breast meat. That makes it more forgiving in a sauté, though the texture can feel richer.
It usually happens when the meat is cooked too long over high heat or served immediately without resting. Cooking just until done and letting it rest briefly helps keep it tender.
Avoid cutting it too small, do not overcrowd the pan, and stop cooking as soon as it is done. A light marinade or covering the pan briefly at the end can also help retain moisture.
Yes, marinades with yogurt, lemon juice, or vinegar can help tenderize the meat and add flavor. Leaving it too long in a strongly acidic marinade, however, can make the texture mushy.
Vegetables, salad, or bean-based sides work well to round out the meal. If you want more fuel, add a carbohydrate source such as rice, potatoes, or bread.
Yes, its protein content makes it a practical option after training. Pairing it with an easy-to-digest carbohydrate can be useful if you want to replenish energy as well.
No single food causes weight gain just because you eat it at night. Overall intake, portion size, and the amount of added oil or sauce matter more.
If cooled promptly and stored in a sealed container, it generally keeps for up to 3 days in the refrigerator. Reheat it until it is fully hot all the way through before eating.
Yes, it freezes well when portioned and sealed properly after cooking. For best quality and safety, thaw it in the fridge and reheat only what you plan to eat.
People who need to limit saturated fat, cholesterol, or sodium should pay attention to the cut used and how much oil, salt, or sauce is added. Safe handling also matters because raw chicken can spread bacteria through cross-contamination.
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.