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High protein, no added oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
B2
0.12mg · 9% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
228mg · 33% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 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
1.01g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.79g
Omega 6:3 ratio 23.3:1
Above the ideal 4:1 (23.3:1).
Oil-free pan-fried chicken provides 165 calories per 100 g.
It contains 31 g of protein per 100 g. This makes it a high-protein meat option.
Yes. It contains 0 g of carbohydrates per 100 g and is compatible with a keto diet.
No. Oil-free pan-fried chicken contains 0 g of carbohydrates per 100 g.
There are 3.6 g of fat per 100 g. Cooking without added oil helps keep the fat content relatively low.
Its glycemic index is 0 and it contains no carbohydrates. Therefore, it has no carbohydrate-driven glycemic impact.
With 165 calories and 31 g of protein per 100 g, it can fit into calorie- and protein-conscious eating plans. Portion size should match your individual daily targets.
No. It provides 0 g of fiber per 100 g, so fiber needs should come from other foods in the meal.
Yes, it is compatible with a gluten-free diet. It also contains 0 g of carbohydrates per 100 g.
It is compatible with omnivore, carnivore, ketovore, keto, paleo, Mediterranean, and gluten-free diets. It is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.