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High-protein, skinless and roasted
CALORIES
POTASSIUM
FIBER
Selected: 100 g
179
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 63%
Fat
7.1g
· 37%
Fiber
0g
Vitamins
B3
10.8mg · 68% DV
B6
0.5mg · 29% DV
B5
1.05mg · 21% DV
B2
0.16mg · 12% DV
Minerals
Selenium
24.5µg · 45% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
245mg · 7% DV
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
1.95g
MONOUNSATURATED
2.65g
POLYUNSATURATED
1.48g
Omega 6:3 ratio 26.4:1
Above the ideal 4:1 (26.4:1).
Skinless bone-in roasted chicken provides 179 calories per 100 g. Total calories vary with the amount eaten.
A 100 g serving contains 27.3 g of protein. It is therefore a high-protein meat option.
No. It contains 0 g of carbohydrates per 100 g, making it suitable for low-carb eating patterns.
Yes. With 0 g of carbs per 100 g, it is compatible with a keto diet. It provides 7.1 g of fat per 100 g.
It contains 7.1 g of fat per 100 g. Removing the skin helps keep the fat content more moderate.
With 179 calories and 27.3 g of protein per 100 g, it can fit into a weight-management diet when portions are considered. It contains no carbohydrates.
Its 27.3 g of protein per 100 g can help increase the protein content of a meal. It does not provide fiber, however.
No. It contains 0 g of fiber per 100 g, so fiber-rich foods can be added alongside it if desired.
Yes, it is compatible with a gluten-free diet. It also contains 0 g of carbohydrates per 100 g.
Skinless bone-in roasted chicken is classified as minimally processed. It is compatible with omnivore, carnivore, ketovore, paleo, Mediterranean, and flexitarian diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.