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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.9mg · 49% DV
B5
1.2mg · 24% DV
B6
0.4mg · 24% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 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
2.8g
MONOUNSATURATED
4.3g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
Thigh meat is darker and naturally contains more fat, so it tends to stay moist more easily during cooking. That makes it more forgiving in the oven, pan, or grill.
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 too long increases spoilage risk.
Yes, it freezes well if portioned and wrapped tightly to limit air exposure. After thawing, it is better to eat it soon rather than refreezing it.
Yes, its high protein content makes it a practical option after training for muscle repair. Pairing it with rice, potatoes, or vegetables can make the meal more balanced for your goal.
That depends on the portion and how it was prepared. Grilled, baked, or boiled versions are usually easier to tolerate than heavily fried or creamy dishes.
It works well with vegetables, yogurt-based sides, rice, bulgur, or potatoes. Adding a high-fibre side can make the meal feel more filling and balanced.
Yes, if it was stored properly, it can be reheated safely until fully hot. Repeated cooling and reheating can reduce both quality and food safety.
No, washing raw chicken is not recommended because splashing water can spread bacteria around the kitchen. Thorough cooking and cleaning contact surfaces are the safer approach.
It is usually caused by overcooking or holding it too long over high heat. Gentler cooking and a short resting time help keep the texture tender.
People watching sodium should be cautious if it was prepared with salty marinades or packaged sauces. Those with higher food-safety risk, such as older adults or immunocompromised people, should make sure it is well cooked and properly stored.
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.