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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
1 cup (shredded) of Shredded Cooked Chicken Breast (140 g) has 231 calories. That works out to 165 calories per 100 g. It contains 0 g of carbs, 43.4 g of protein, 5 g of fat and 0 g of fiber. Its 19.2 mg of B3 covers 120% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0% DV
Protein
31g
· 62% DV
Fat
3.6g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 79% · Fat 21%
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
0.9mg · 18% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
1g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Warm it briefly over low heat in a covered pan with a splash of water, broth, or sauce. Prolonged high heat can make the meat tough and dry.
Refrigerate it in a sealed container within two hours of cooking. It is generally best used within 3 to 4 days.
Yes, freeze it in meal-sized portions in airtight containers or freezer bags. Thaw it in the refrigerator rather than at room temperature.
Shred it while it is still warm using two forks, pulling along the grain of the meat. For a larger batch, boneless chicken can also be briefly shredded with a mixer on low speed.
It works well with yogurt-based sauces, vegetables, salads, soups, and whole-grain dishes. Adding vegetables or legumes brings more fibre, texture, and micronutrient variety to the meal.
It can be useful after training as part of a protein-containing meal that supports muscle repair. Before training, choose a portion and accompaniment that feel comfortable to digest, especially if you are sensitive to rich sauces.
Eating it at night is not inherently harmful; your overall eating pattern matters more. If late meals trigger reflux or indigestion, keep the serving moderate and avoid heavy sauces close to bedtime.
No. Aromatics such as onion, garlic, bay leaf, pepper, or lemon zest can add flavour to the cooking liquid, and avoiding overcooking helps preserve a tender texture.
It usually becomes rubbery from overcooking or reheating for too long at high heat. Gentle cooking and a little added moisture during reheating help keep it tender.
People with a chicken allergy should avoid it. Those following a medically prescribed protein restriction, such as some people with kidney disease, should discuss suitable portions with a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.