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High protein, low fat, B vitamin source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 79%
Fat
2.6g
· 21%
Fiber
0g
Vitamins
B3
8.6mg · 54% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Zinc
1mg · 9% DV
Potassium ⭐
250mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.7g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
The safest method is to thaw it slowly in the refrigerator. If you need it faster, thaw it in a sealed bag under cold water; leaving it at room temperature is not recommended.
No. Washing raw chicken can spread bacteria through splashing, so proper cooking and cleaning of hands, tools, and surfaces is the safer approach.
It usually dries out from overcooking or using heat that is too high. Cooking gently and stopping once it is safely done helps keep the texture juicier.
Yes, marinating can improve flavor and make the meat seem more tender. Very acidic marinades left on too long can make the texture mushy rather than better.
Often yes; it is a high-protein, zero-carb option, so it fits well into many post-training meals. Pairing it with a carbohydrate source and vegetables can make recovery meals more balanced.
That depends more on how it is cooked than on the chicken itself. Baked, poached, or grilled versions are usually lighter than fried preparations or rich creamy sauces.
Yes, it freezes well when packed properly. Dividing it into meal-sized portions and sealing out as much air as possible helps preserve quality.
Raw chicken is highly perishable and should not sit in the refrigerator for long. Cooking it the same day or the next day after purchase is the cautious choice.
Nutritionally it is often very similar, but the main difference is texture and convenience. Shredded chicken mixes into soups, wraps, salads, and rice dishes more easily.
Pregnant people, older adults, young children, and anyone with a weakened immune system should be especially careful with raw poultry. Avoiding cross-contamination and cooking it thoroughly matter most.
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Nutrition data compiled from USDA FoodData Central and scientific sources.