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High protein, low fat, skinless cooked chicken drumstick
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
0g
· 0%
Protein
27.2g
· 67%
Fat
6g
· 33%
Fiber
0g
Vitamins
B3
5.5mg · 34% DV
B6
0.5mg · 29% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% 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
1.6g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 15.7:1
Above the ideal 4:1 (15.7:1).
Reheat it gently over low to medium heat, covered, or with a splash of water or stock. High heat and long microwave times can make the meat tough and dry.
If cooled promptly and stored in a sealed container, it’s generally best eaten within 3 to 4 days. If it has sat at room temperature for too long, it may no longer be safe to keep.
Yes, it freezes well. Portioning it first and wrapping it tightly helps preserve texture and flavor, and it’s safest not to refreeze after thawing.
It depends on what you want: chicken breast is often chosen for a leaner, milder option, while drumstick usually offers more flavor and a juicier texture. Skinless drumstick can be a good middle ground between taste and leanness.
It’s often more practical after training as part of a protein-rich meal to support recovery. Before training, tolerance varies, so some people do better with a smaller portion and lighter sides.
Weight gain is driven more by total intake and portion size than by the clock alone. Eating it at night does not automatically cause fat gain, but large portions and rich sides can add up.
Pair it with vegetables, legumes, yogurt-based sides, or a whole grain for a more balanced and filling plate. Since it contains no carbs, adding a carbohydrate source can make sense depending on your energy needs.
A sour or unusual smell, sticky surface, or obvious color change are common warning signs. If you’re unsure, it’s safer to discard it than taste it.
The meat itself is not usually the main issue; preparation matters more. Salty marinades, packaged sauces, and heavy seasoning blends can raise sodium substantially.
That’s a common myth, but growth hormone use in poultry is banned in many countries. The more important factors are buying from a reliable source, cooking it thoroughly, and handling it safely.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.