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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
0g
· 0%
Protein
31.2g
· 75%
Fat
4.5g
· 25%
Fiber
0g
Vitamins
B3
13.7mg · 86% DV
B6
0.62mg · 36% DV
B5
1.05mg · 21% DV
Biotin
3.8µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
225mg · 32% DV
Zinc
1mg · 9% DV
Potassium ⭐
270mg · 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
1.05g
MONOUNSATURATED
1.65g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
Wok-cooked chicken breast contains 170 calories per 100 g.
A 100 g portion of wok-cooked chicken breast provides 31.2 g of protein. It is a high-protein meat option.
No. Based on the provided nutrition facts, it contains 0 g of carbohydrates per 100 g.
Yes. It contains no carbohydrates and is listed as compatible with a keto diet.
Wok-cooked chicken breast has a glycemic index of 0. This is consistent with its 0 g carbohydrate content.
It contains 4.5 g of fat per 100 g. The same amount provides 31.2 g of protein.
No. Wok-cooked chicken breast contains 0 g of fiber per 100 g, so fiber would need to come from other foods in the meal.
Per 100 g, it provides 170 calories, 31.2 g of protein, and no carbohydrates. It is listed as compatible with omnivore, Paleo, Mediterranean, and flexitarian eating patterns.
Yes. Wok-cooked chicken breast is listed as compatible with carnivore and ketovore diets.
It is classified as minimally processed. Although it is cooked, its processing level is considered low.
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Nutrition data compiled from USDA FoodData Central and scientific sources.