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High protein, Low carb, Moderate fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
26.5g
· 59%
Fat
8.2g
· 41%
Fiber
0g
Vitamins
B3
8.5mg · 53% DV
B6
0.48mg · 28% DV
Biotin
6µg · 20% DV
B5
0.9mg · 18% DV
Minerals
Phosphorus
210mg · 30% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
If refrigerated promptly after cooking, it is usually best eaten within 3-4 days. Store it in an airtight container for better freshness.
Yes, it freezes well. Removing the meat from the bones and freezing it in portions makes it easier to thaw and use later.
Reheat it gently at a low to medium temperature, covered, or with a small splash of water or stock. Short bursts in the microwave also help prevent overcooking.
The skin adds flavor and crispness, but it also increases the overall fat content of the meal. Removing it is an easy way to make the portion feel lighter.
Yes, its high protein content makes it a practical post-workout choice. Pairing it with a carbohydrate source like rice, potatoes, or bread can make the meal more balanced.
It depends on the portion size and what you eat with it. A moderate portion with lighter sides is usually easier to digest than a large serving with rich extras.
It pairs well with roasted vegetables, salad, yogurt-based sides, or whole grains. These combinations make the meal more filling and nutritionally varied.
Roast chicken is usually a simpler option because it is not coated and deep-fried. Fried chicken is often heavier due to the breading and added oil.
No, a slight pink color near the bone can remain even when chicken is properly cooked. Safe handling, proper cooking, and correct storage matter more than color alone.
People watching their sodium intake should be cautious with store-bought or seasoned roast chicken, since salt can vary a lot. Anyone with a higher food-safety risk should also make sure it is thoroughly cooked and stored properly.
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.