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High in lean protein
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
Biotin
4.5µg · 15% 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
1.19g
POLYUNSATURATED
0.82g
Omega 6:3 ratio 18.3:1
Above the ideal 4:1 (18.3:1).
Charcoal-grilled chicken breast provides 165 calories per 100 g.
A 100 g serving of charcoal-grilled chicken breast contains 31 g of protein. It is therefore a high-protein meat option.
No. Based on the provided nutrition facts, it contains 0 g of carbohydrates per 100 g.
Yes, it is compatible with a keto diet. It has 0 g of carbohydrates and 3.6 g of fat per 100 g.
Its glycemic index is 0. It contains no carbohydrates according to the provided nutrition information.
It is relatively low in fat, with 3.6 g of fat per 100 g.
With 165 calories and 31 g of protein per 100 g, it can fit into a weight-loss eating plan depending on your overall calorie and protein targets. Portion size still matters.
No. It provides 0 g of fiber per 100 g, so pairing it with fiber-containing foods can help balance a meal.
It is compatible with omnivore, keto, carnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free diets. It is also classified as minimally processed.
It is listed as compatible with a gluten-free diet. Check any marinade, sauce, or added ingredients separately, as these may affect gluten suitability.
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Nutrition data compiled from USDA FoodData Central and scientific sources.