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High protein, rich in iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 43%
Fat
13.5g
· 57%
Fiber
0g
Vitamins
B3
5.2mg · 33% DV
B6
0.45mg · 26% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
170mg · 24% 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
3.7g
MONOUNSATURATED
5.6g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
Once cooked, it usually keeps for 3 to 4 days in an airtight container in the refrigerator. Do not leave it at room temperature for long, as that increases food safety risk.
Yes, it freezes well after cooking. For best texture, freeze it in portions, wrap it well, and reheat only once after thawing.
It can dry out if reheated too long or over high heat. Reheating covered, gently, and with a little moisture helps preserve texture.
Yes, its protein content can make it a useful post-workout food. Since it has no carbs, pairing it with rice, potatoes, bread, or fruit may make recovery meals more balanced.
Yes, there is nothing inherently wrong with eating it at night. The main considerations are portion size and whether a fattier cut feels heavy for you before bed.
Not automatically, but wings and drumsticks are usually fattier than breast meat. That means richer flavor and more energy density, so the better choice depends on your goals and portion.
It goes well with grilled vegetables, salads, yogurt-based dips, and whole-grain sides. Adding plant foods can make the meal more balanced and filling.
You do not have to. The skin adds crispness and flavor, but it also increases the fat content, so removing it is an easy way to make the meal lighter.
Not necessarily. Bone marrow pigments, marinades, and cooking method can leave a pink tint even when the chicken is safely cooked, so internal temperature is a better guide than color alone.
People watching sodium intake should be cautious if it is heavily salted or served with salty sauces. The bones also require extra care for small children and anyone who eats quickly.
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.