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Low GI
💪High Protein

Fried chicken breast fillet Calories

High in protein, higher fat due to frying

CALORIES

245kcal

GI

48low

POTASSIUM

290mg

FIBER

0.3g

Fried chicken breast fillet Nutrition Facts

Selected: 100 g

245

KCAL / 100G

Carbs

6.1g

· 10%

Protein

27.8g

· 46%

Fat

11.8g

· 44%

Fiber

0.3g

Fried chicken breast fillet Vitamins & Minerals

Vitamins

B3

11.4mg · 71% DV

B6

0.62mg · 36% DV

B5

1.25mg · 25% DV

Biotin

6µg · 20% DV

Minerals

Selenium

24µg · 44% DV

Phosphorus

235mg · 34% DV

Sodium

320mg · 14% DV

Zinc

1mg · 9% DV

Fried chicken breast fillet Glycemic Index

GLYCEMIC INDEX

48
Low
0 Low5570100

GLYCEMIC LOAD

3
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Fried chicken breast fillet Processed?

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.

Does Fried chicken breast fillet Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Fried chicken breast fillet Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Fried chicken breast fillet Fat Profile

SATURATED

2.6g

MONOUNSATURATED

4.3g

POLYUNSATURATED

2.7g

⚖️

Omega 6:3 ratio 60:1

Above the ideal 4:1 (60:1).

Foods Similar to Fried chicken breast fillet

🍗

Pan-cooked chicken breast fillet

165 kcal

🍗

Roast chicken

239 kcal

🍗

Air-fried chicken fillet

165 kcal

🍗

Roasted chicken thigh with skin

229 kcal

🍗

Skinless fat-free grilled chicken breast

165 kcal

🍗

Baked chicken thigh with skin

229 kcal

🍗

Chicken breast cooked with low oil

172 kcal

🥩

Lean beef

170 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.