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High protein, low fat, grilled preparation
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 83%
Fat
2.2g
· 17%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
16µg · 29% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Grilled chicken fillet contains 120 calories per 100 g.
A 100 g serving of grilled chicken fillet provides 23.5 g of protein. It is a suitable option for increasing protein intake.
No. Grilled chicken fillet contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbohydrates per 100 g, grilled chicken fillet is compatible with keto and ketovore diets.
Grilled chicken fillet has a glycemic index of 0. It contains no carbohydrates per 100 g.
Grilled chicken fillet provides 2.2 g of fat per 100 g, alongside 23.5 g of protein.
With 120 calories, 23.5 g of protein, and 0 g of carbs per 100 g, it can fit a range of eating plans. It is compatible with keto, paleo, Mediterranean, and flexitarian diets.
Yes. Based on the provided dietary compatibility information, grilled chicken fillet is suitable for a gluten-free diet.
No. Grilled chicken fillet contains 0 g of fiber per 100 g.
Grilled chicken fillet is classified as minimally processed. It belongs to the meat category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.