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High protein, skinless, grilled
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.44mg · 26% DV
B5
1.2mg · 24% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Zinc
2mg · 18% DV
Potassium ⭐
300mg · 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
2.9g
MONOUNSATURATED
4.3g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
Thigh meat has more connective tissue and natural fat, so it tends to stay moister during cooking. It also tolerates slight overcooking better than breast meat.
Use medium-high heat rather than blasting it for too long over very high heat, and let it rest briefly after cooking. Avoid overly long acidic marinades, which can make the texture mushy.
Simple marinades with spices, yogurt, lemon juice, or a little oil usually do not meaningfully reduce its protein. What changes more is the final energy content if the marinade adds oil, sugar, or heavy sauces.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it out at room temperature for long periods increases food safety risk.
Yes, both raw and cooked portions can be frozen if wrapped well. Thawing in the refrigerator is the safest way and helps preserve texture better than thawing at room temperature.
Yes, its high protein content makes it a practical option after training. Pairing it with a carbohydrate source can make the meal more useful after harder or longer workouts.
That depends more on portion size, cooking method, and what you eat with it. A simply grilled portion is usually easier to tolerate than a large serving with rich sauces or fried sides.
For many people, yes—it is versatile and often easier to fit into everyday meals. Red meat can provide more of certain nutrients such as iron and vitamin B12, so the better choice depends on your overall diet.
Not automatically, but relying on one protein source all the time can reduce dietary variety. Rotating with fish, eggs, legumes, and other meats can support a more balanced intake of nutrients.
People at higher risk from foodborne illness—such as pregnant women, older adults, young children, and anyone with a weakened immune system—should be especially careful about safe handling and thorough cooking. It is also worth checking labels on pre-marinated products, which may be high in sodium.
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.