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High-protein, low-carb, rich in B vitamins and selenium
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
0.46mg · 27% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
31µg · 56% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
260mg · 8% 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
2.8g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature too long increases food safety risk.
Yes, it freezes well when portioned and wrapped airtight. The texture may soften slightly after thawing, but it is still usable if it was stored safely.
Reheat it gently over low to medium heat for a short time. A splash of water or stock and covering the pan or dish helps retain moisture.
The protein is largely retained, but water loss can make the nutrition per 100 grams look more concentrated. Added oils, breading, or sauces usually change the final calories and fat much more than the cooking method itself.
Yes, its high protein content makes it a practical post-training option. Since it contains no carbs on its own, many people pair it with rice, potatoes, or bread depending on their recovery needs.
No, eating it at night is not inherently harmful. What matters more is your overall intake, portion size, and what you eat with it.
Vegetables add volume and fiber, which can make the meal more filling. Depending on your needs, you can also add whole grains, legumes, or dairy foods for a more rounded plate.
Chicken thigh is usually juicier and more flavorful because it naturally contains more fat. Chicken breast is typically leaner and milder in taste.
Not always; cooking method, myoglobin, and freezing can sometimes leave a pink tint even when it is cooked. However, off smells, slimy texture, or poor storage are stronger signs that it should not be eaten.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be extra careful with storage and reheating. Cross-contamination and slow cooling are bigger concerns for these groups.
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Nutrition data compiled from USDA FoodData Central and scientific sources.