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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 52%
Fat
11.2g
· 48%
Fiber
0g
Vitamins
B3
6.5mg · 41% DV
B6
0.36mg · 21% DV
B5
0.85mg · 17% DV
B2
0.18mg · 14% DV
Minerals
Selenium
25.5µg · 46% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
230mg · 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
3.05g
MONOUNSATURATED
4.45g
POLYUNSATURATED
2.05g
Omega 6:3 ratio 23.1:1
Above the ideal 4:1 (23.1:1).
Boiled chicken leg with skin provides 215 calories per 100 g.
A 100 g portion of boiled chicken leg with skin contains 27.3 g of protein. It is a meat option for increasing protein intake.
No. Boiled chicken leg with skin contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbohydrates per 100 g, it is compatible with keto eating, as well as carnivore and ketovore diets.
Boiled chicken leg with skin contains 11.2 g of fat per 100 g. The skin contributes to its fat content.
Boiled chicken leg with skin has a glycemic index of 0. It contains no carbohydrates per 100 g.
Its 27.3 g of protein and 11.2 g of fat per 100 g can support a filling meal. It contains 0 g of fiber per 100 g.
Yes, it is compatible with a gluten-free diet. Based on the provided nutrition facts, it contains 0 g of carbohydrates and fiber per 100 g.
Yes, boiled chicken leg with skin is compatible with paleo eating. It also fits omnivore, Mediterranean, and flexitarian dietary patterns.
Boiled chicken leg with skin is classified as minimally processed. It is a boiled meat option.
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Nutrition data compiled from USDA FoodData Central and scientific sources.