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Lean, high-protein poultry
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Shredded boiled chicken breast has 165 calories per 100 grams. Total calories depend on the portion you eat.
A 100-gram serving provides 31 grams of protein. It is therefore a high-protein meat option.
No. It contains 0 grams of carbohydrates per 100 grams, making it suitable for low-carb meals.
Yes, it is keto-friendly because it contains no carbohydrates. It is also compatible with ketovore and carnivore eating patterns.
No. Shredded boiled chicken breast contains 3.6 grams of fat per 100 grams, which is relatively low compared with its protein content.
Its glycemic index is 0. Since it contains no carbohydrates, it does not contribute a carbohydrate-based glycemic impact.
It can fit into a diet plan, providing 165 calories and 31 grams of protein per 100 grams. Its zero-carb content also suits lower-carbohydrate approaches.
No, it provides 0 grams of fiber per 100 grams. Pair it with suitable plant foods if you want to add fiber to the meal.
Yes, it is compatible with a gluten-free diet. It also contains 0 grams of carbohydrates per 100 grams.
It is classified as minimally processed. Boiling and shredding are simple preparation methods that largely retain the food’s basic character.
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Nutrition data compiled from USDA FoodData Central and scientific sources.