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Lean protein, low fat, grilled
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
B12
0.3µg · 13% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
210mg · 30% 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
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7.1:1
Above the ideal 4:1 (7.1:1).
Grilled chicken breast provides 165 calories per 100 g.
Grilled chicken breast contains 31 g of protein per 100 g. It can be a useful option for protein-focused meals.
No. Grilled chicken breast contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbohydrates per 100 g, grilled chicken breast is compatible with keto and ketovore diets.
No. It contains 3.6 g of fat per 100 g while providing 31 g of protein.
Grilled chicken breast has a glycemic index of 0. Its carbohydrate content is also 0 g per 100 g.
With 165 calories and 31 g of protein per 100 g, it can fit calorie- and protein-conscious eating plans. It is also compatible with omnivore, paleo, Mediterranean, and flexitarian diets.
No. Grilled chicken breast provides 0 g of fiber per 100 g, so fiber would need to come from other foods in the meal.
Yes. Grilled chicken breast is listed as compatible with a gluten-free diet.
Grilled chicken breast is classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.