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High-protein, low-carb roasted skinless chicken drumstick
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 60%
Fat
8.1g
· 40%
Fiber
0g
Vitamins
B3
7.4mg · 46% DV
B6
0.4mg · 24% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% 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
2.2g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Overcooking is the main cause of dryness, so roast at a moderate heat and stop once it reaches a safe internal temperature. Letting it rest for a few minutes after cooking also helps retain juices.
Yes, marinades with yogurt, lemon juice, or vinegar can help tenderize the meat slightly and improve flavor. Leaving it too long, though, can make the texture mushy rather than juicy.
Usually yes, because it provides plenty of protein for muscle repair and recovery. If you need to replenish energy as well, pairing it with a carbohydrate source often makes more sense than eating it alone.
Yes, especially if you prefer a juicier, more flavorful cut. Skinless drumstick still offers high protein, while chicken breast is typically chosen more for its milder taste and leaner profile.
Cooked chicken generally keeps for about 3 to 4 days in the refrigerator in a sealed container. It should not sit out at room temperature for long, and leftovers should be reheated thoroughly.
Yes, they freeze well if wrapped tightly or stored in an airtight container. The texture may soften a bit after thawing, so they are often best reused in bowls, wraps, soups, or rice dishes.
Roasting does not meaningfully remove protein, but water loss can make the protein seem more concentrated per 100 grams. The bigger change from cooking is usually texture and moisture, not the protein itself.
Not necessarily; it depends more on portion size and what you eat with it. A simple serving with vegetables tends to feel lighter than a large meal with rich sauces or fried sides.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful with undercooked poultry. Safe handling matters too, because raw chicken can spread harmful bacteria through cross-contamination.
It works well with vegetables, yogurt-based sauces, legumes, rice, potatoes, or whole grains. That makes it easy to build a more balanced meal around the protein depending on whether you want something lighter or more filling.
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.