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Chicken patty, burger bun, typically lettuce, tomato, sauces
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
22g
· 40%
Protein
13.5g
· 25%
Fat
8.5g
· 35%
Fiber
1.7g
Vitamins
B3
3.1mg · 19% DV
B6
0.23mg · 14% DV
B2
0.13mg · 10% DV
B5
0.48mg · 10% DV
Minerals
Sodium
410mg · 18% DV
Phosphorus
110mg · 16% DV
Selenium
8.5µg · 15% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Chicken does not automatically make a burger healthy: breading, sauces, cheese and a large bun can add substantial salt and saturated fat. Make it more balanced with salad or vegetables and choose lighter sides instead of fries and sugary drinks.
Cook it over moderate heat and avoid pressing it down, which squeezes out moisture. Poultry should be cooked through completely, with no pink center or raw-looking juices.
It can be cooked from frozen if the package instructions say so. It will need longer cooking, and the center must be fully cooked and piping hot.
If refrigerated within two hours, a cooked chicken burger is generally best eaten within three to four days. Reheat it thoroughly and avoid repeatedly cooling and reheating it.
Raw burgers thawed safely in the refrigerator can be refrozen, although texture may suffer. Do not refreeze food that has been left at room temperature for too long.
A large salad, tomatoes, leafy greens, slaw or roasted vegetables add volume and variety. A yogurt-based sauce and water or unsweetened drink are usually lighter pairings than creamy sauces, fries and soda together.
No. Breading, frying, skin, cheese and sauces can make a chicken burger just as rich as, or richer than, a beef burger. Compare the whole product and the toppings rather than the meat alone.
Its protein can contribute to post-exercise recovery, but it is not automatically an ideal recovery meal. Pair it with vegetables, fluids and a suitable carbohydrate source, while keeping very heavy sauces modest.
Gluten may come from the bun, breadcrumbs or binders in the patty. Egg can be used to bind the meat, help breading adhere, or appear in mayonnaise-based sauces, so people with allergies should check labels and cross-contact information.
No, but they are better treated as an occasional convenience food than the foundation of a daily diet. Choosing products with a simpler ingredient list and varying your protein sources can help.
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.