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High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
30.5g
· 65%
Fat
7.2g
· 35%
Fiber
0g
Vitamins
B3
13.2mg · 83% DV
B6
0.62mg · 36% DV
B5
1.05mg · 21% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
225mg · 32% DV
Zinc
1mg · 9% DV
Potassium ⭐
275mg · 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
1.35g
MONOUNSATURATED
3.15g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Chicken stir-fry has 190 calories per 100g. Total calories will depend on your portion size.
Yes, it provides 30.5g of protein per 100g. That makes it a high-protein meat option.
No, it has 0g carbs per 100g. This can make it suitable for low-carb eating patterns.
Yes, it is listed as compatible with keto. Its 0g carbs per 100g also supports keto use.
Its glycemic index is listed as 0. This matches its 0g carbohydrate content per 100g.
It contains 7.2g of fat per 100g. Based on the nutrition facts, protein is the most prominent macronutrient.
Yes, it is listed as compatible with a gluten-free diet. That means it fits gluten-free eating based on the provided data.
Yes, it is listed as paleo-compatible. It is also classified as minimally processed.
Yes, it is listed as compatible with carnivore and ketovore diets. That indicates it fits those diet patterns based on the provided information.
It is classified as minimally processed. So it is not described as highly processed in the provided data.
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Nutrition data compiled from USDA FoodData Central and scientific sources.