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Chicken marinated in Indian spices and roasted in a tandoor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
160
KCAL / 100G
Carbs
2.5g
· 6%
Protein
21.5g
· 56%
Fat
6.5g
· 38%
Fiber
0.6g
Vitamins
B3
7.5mg · 47% DV
B6
0.45mg · 26% DV
B5
0.9mg · 18% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
12µg · 22% DV
Sodium
450mg · 20% DV
Zinc
1mg · 9% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
A 100g serving of tandoori chicken contains 160 calories.
Yes. Tandoori chicken provides 21.5g of protein per 100g, making it a protein-rich meat option.
Tandoori chicken contains 2.5g of carbohydrates per 100g. It is a relatively low-carbohydrate choice.
Tandoori chicken is compatible with a ketovore diet. Its 2.5g of carbs per 100g should still be included in a carb-restricted eating plan.
Tandoori chicken has a glycemic index of 10. This is considered a low glycemic index value.
Tandoori chicken contains 6.5g of fat per 100g. Its fat content should be considered alongside your serving size and daily intake.
Yes, but only a small amount. Tandoori chicken provides 0.6g of fiber per 100g.
Based on the provided diet compatibility, tandoori chicken is suitable for a gluten-free diet.
Yes. Tandoori chicken is listed as compatible with the Mediterranean diet.
Tandoori chicken is classified as minimally processed. It is therefore not categorized as a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.