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Crispy chicken with sweet-spicy sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
293
KCAL / 100G
Carbs
17.8g
· 24%
Protein
19.1g
· 26%
Fat
16.1g
· 50%
Fiber
0.7g
Vitamins
B3
6.8mg · 43% DV
B6
0.39mg · 23% DV
B5
0.77mg · 15% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
20.5µg · 37% DV
Sodium
710mg · 31% DV
Phosphorus
177mg · 25% DV
Zinc
2mg · 18% 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
3.45g
MONOUNSATURATED
6.72g
POLYUNSATURATED
4.02g
Omega 6:3 ratio 30.4:1
Above the ideal 4:1 (30.4:1).
Korean-style sauced fried chicken contains 293 calories per 100 g.
There are 19.1 g of protein per 100 g. This makes protein a notable macronutrient in the product.
Yes. It provides 17.8 g of carbohydrates per 100 g.
It contains 16.1 g of fat per 100 g. Its fat content contributes to the 293 calories per 100 g.
It is listed as compatible with omnivore, ketovore, and flexitarian diets. Portion planning should account for its 293 calories and 17.8 g of carbs per 100 g.
It is listed as compatible with a ketovore diet. However, it has 17.8 g of carbohydrates per 100 g, so people tracking carbs should factor in the serving amount.
Its glycemic index is 58. This should be considered alongside its carbohydrate content of 17.8 g per 100 g.
Yes, gluten is listed as an allergen. It is not suitable for people with gluten allergy or celiac disease.
The listed allergens are gluten, soy, and sesame. Anyone allergic to these ingredients should avoid the product.
Yes, it is classified as a processed food. It also contains 0.7 g of fiber per 100 g, which is a low fiber amount.
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Nutrition data compiled from USDA FoodData Central and scientific sources.