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High-protein, gluten-free chicken fillet
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
23g
· 86%
Fat
1.6g
· 14%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
Biotin
5µg · 17% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
320mg · 9% 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
0.45g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
It provides 110 calories per 100 g. Total calories vary according to the portion you eat.
Each 100 g serving contains 23 g of protein. It is a high-protein meat option.
No. It contains 0 g of carbohydrates per 100 g, making it suitable for low-carb eating plans.
It contains 1.6 g of fat per 100 g. This makes it a relatively lean chicken fillet option.
Yes. The product is listed as gluten-free and is compatible with a gluten-free diet.
Yes. With 0 g of carbs per 100 g, it is compatible with keto and ketovore diets.
Its listed glycemic index is 0. It also contains 0 g of carbohydrates per 100 g.
No. It contains 0 g of fiber per 100 g, so fiber would need to come from other foods in the meal.
It is listed as suitable for omnivore, keto, carnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free diets. Its zero-carbohydrate content is especially compatible with low-carb approaches.
Yes. It is classified as minimally processed. Per 100 g, it provides 23 g of protein, 0 g of carbohydrates, and 1.6 g of fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.