🍗
Lean protein source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
2.5g
· 6%
Protein
30.5g
· 71%
Fat
4.3g
· 23%
Fiber
0.2g
Vitamins
B3
13.3mg · 83% DV
B6
0.55mg · 32% DV
B5
0.9mg · 18% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
27.5µg · 50% DV
Phosphorus
225mg · 32% DV
Zinc
1mg · 9% DV
Sodium
190mg · 8% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.05g
MONOUNSATURATED
1.55g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
Lightly sauced chicken breast provides 175 calories per 100 g.
A 100 g serving contains 30.5 g of protein. It is a high-protein meat option.
Yes. It contains 2.5 g of carbohydrates per 100 g, making it a low-carb choice.
Yes, it is compatible with a keto diet. Adjust your portion according to your daily carbohydrate target.
No. It has 4.3 g of fat per 100 g, which is relatively low compared with its protein content.
Lightly sauced chicken breast has a glycemic index of 10. This is considered a low GI value.
With 30.5 g of protein per 100 g, it can help increase the protein content of a meal. It provides only 0.2 g of fiber per 100 g.
Yes, but only in a very small amount. It contains 0.2 g of fiber per 100 g.
Yes, it is compatible with the Mediterranean diet. It also fits omnivore and flexitarian eating patterns.
It is classified as minimally processed. This means it is not categorized as a highly processed food.
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.