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Chicken meat excluding leg (thigh and drumstick)
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 77%
Fat
3.2g
· 23%
Fiber
0g
Vitamins
B3
10.5mg · 66% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
190mg · 27% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.9g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
These cuts, especially breast meat, are relatively lean, so they lose moisture quickly when overcooked. Shorter cooking times, marinades, and avoiding excessive internal temperature help keep them juicier.
No. Washing raw chicken can spread bacteria through splashing, so proper cooking and cleaning of hands, utensils, and surfaces is the safer approach.
Yes, because it provides plenty of protein with very little fat. Since it has no carbohydrates, pairing it with rice, potatoes, bread, or fruit may make more sense after hard training.
Raw chicken should usually be cooked fairly soon after refrigeration, while cooked chicken lasts somewhat longer if stored properly. Keep it cold, sealed, and discard it if the smell, texture, or appearance changes.
Yes, both raw and cooked chicken freeze well. Portioning it first and wrapping it tightly helps preserve quality, and thawing in the fridge is safer than thawing at room temperature.
Vegetables add fibre, volume, and micronutrients, making the meal more balanced. If you want more sustained energy or are eating around exercise, adding grains or potatoes can make the meal more complete.
Not automatically; it depends on the cut, cooking method, portion size, and overall diet. Still, lean chicken is often chosen when someone wants a lower-fat protein option.
You can, but relying on one protein source all the time is not ideal. Rotating with fish, eggs, legumes, and other protein foods supports a more varied nutrient intake.
No, marinating does not meaningfully reduce the protein itself. What changes most is the flavour, and the total calories can rise if the marinade adds a lot of oil or sugar.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be extra careful with raw or undercooked chicken. Safe handling and thorough cooking matter most for these groups.
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Nutrition data compiled from USDA FoodData Central and scientific sources.