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High in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
8.5g
· 13%
Protein
22.6g
· 34%
Fat
15.3g
· 53%
Fiber
0.4g
Vitamins
B3
7.8mg · 49% DV
B6
0.36mg · 21% DV
B5
0.72mg · 14% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
190mg · 27% DV
Sodium
520mg · 23% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.8g
MONOUNSATURATED
6.7g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 34:1
Above the ideal 4:1 (34:1).
Spiced fried chicken contains 260 calories per 100 g.
Spiced fried chicken provides 22.6 g of protein per 100 g. This can help increase the protein content of a meal.
It contains 8.5 g of carbohydrates per 100 g. That is relatively low in carbohydrates, but it is not carb-free.
A 100 g portion contains 15.3 g of fat. Its fat content is therefore substantial alongside its protein content.
Its glycemic index is 45. This falls in the low-to-moderate glycemic range, and it contains 8.5 g of carbohydrates per 100 g.
No. Spiced fried chicken contains gluten, so it is not suitable for people who need to avoid this allergen.
It is listed as compatible with omnivore, Paleo, Mediterranean, and flexitarian eating patterns. Consider its 260 calories and 15.3 g of fat per 100 g when planning portions.
With 22.6 g of protein per 100 g, it can support a more filling meal. However, it is low in fiber, providing only 0.4 g per 100 g.
No. It contains just 0.4 g of fiber per 100 g, so it is not considered a high-fiber food.
Yes. It is classified as a processed food, which may be relevant when choosing foods based on processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.