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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
216
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 52%
Fat
11.2g
· 48%
Fiber
0g
Vitamins
B3
7.4mg · 46% DV
B5
1.1mg · 22% DV
B6
0.34mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% 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
3g
MONOUNSATURATED
4.5g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 23.8:1
Above the ideal 4:1 (23.8:1).
The skin adds flavour and helps keep the meat moist, but it also carries a substantial share of the fat. Removing it after cooking is an easy option when you want a lighter meal.
Pat the skin dry before cooking and roast at a moderately high temperature for better browning. Avoid cutting into the meat immediately; a short rest helps retain its juices.
The most reliable method is a food thermometer: the thickest part should reach at least 74°C (165°F). The thermometer should not touch the bone.
Refrigerate them within two hours of cooking in a covered container, and use them within 3 to 4 days. Reheat until steaming hot throughout.
Yes. Cool them promptly, pack them in an airtight freezer-safe container or bag, and thaw them in the refrigerator when needed. Do not refreeze chicken that has been thawed unless it has been cooked again.
An oven or air fryer is best for reheating while preserving crisp skin. A microwave is quicker but will usually soften the skin; whichever method you use, heat the meat all the way through.
Marinades mainly improve flavour, while yoghurt or mildly acidic ingredients can slightly tenderise the surface. Leaving chicken in a very acidic marinade for too long can make the outer texture mushy.
Salads, roasted vegetables and vegetable-based yoghurt sides add fibre and freshness to the meal. For a more filling carbohydrate-containing plate, pair the drumstick with potatoes, rice, bulgur or whole-grain bread.
They can be a useful post-workout meal because they provide protein. Add a carbohydrate source such as fruit, rice or potatoes if your goal is also to replenish glycogen after training.
Not necessarily. Darkening near the bone can come from bone marrow pigments, especially in younger chickens; use temperature rather than colour as the safety check.
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Nutrition data compiled from USDA FoodData Central and scientific sources.