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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
172
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 64%
Fat
6.8g
· 36%
Fiber
0g
Vitamins
B3
7.2mg · 45% DV
B5
1.05mg · 21% DV
B6
0.34mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 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
1.8g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1g
Omega 6:3 ratio 17.1:1
Above the ideal 4:1 (17.1:1).
Not in any meaningful way if it is cooked properly; the protein remains in the meat. Some soluble compounds can move into the cooking liquid, so using the broth in soups or sauces helps retain value.
Gentle simmering works better than a hard boil. Letting it rest briefly in the cooking liquid after the heat is off can also help the meat stay juicier.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
Yes, either on the bone or shredded off the bone. Freeze it in portions in an airtight container and avoid refreezing after thawing.
Yes, it is a practical high-protein option after training. Pairing it with a carbohydrate source such as rice, potatoes, or bread can be useful after harder sessions.
Many people find it lighter than fried chicken because it has no added frying fat. Portion size still matters, since a large late meal may feel heavy for some.
It depends on your goal and preference. Drumstick is often juicier and more flavorful, while chicken breast is usually chosen when someone wants a leaner cut.
It pairs well with vegetables, yogurt-based sides, soups, and whole grains for a more balanced meal. Adding a fiber-rich side can make the meal more filling.
No, boiling does not make it fat-free. It still naturally contains fat, and eating it with the skin increases total fat intake further.
People at higher risk from foodborne illness, including pregnant women, older adults, and young children, should make sure it is fully cooked and stored safely. Those watching sodium should also be cautious if it was prepared with very salty broth or stock cubes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.