Know what’s on your plate
Chicken
Calories & nutrition facts
broilers or fryers, meat only, raw
Nutrition facts
Per 100 g% DV- Calories 119 kcal —
- Protein 21 g 43%
- Carbohydrate 0 g 0%
- Fat 3.1 g 4%
- Saturated fat 0.8 g 4%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 77 mg 3%
- Cholesterol 70 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16 µg 2%
- Vitamin C 2.3 mg 3%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.21 mg 1%
- Vitamin K 1.8 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.14 mg 11%
- Niacin (B3) 8.2 mg 51%
- Pantothenic acid (B5) 1.1 mg 21%
- Vitamin B6 0.43 mg 25%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.37 µg 15%
- Choline 65.7 mg 12%
Minerals
- Calcium 12 mg 1%
- Iron 0.89 mg 5%
- Magnesium 25 mg 6%
- Phosphorus 173 mg 14%
- Potassium 229 mg 5%
- Zinc 1.5 mg 14%
- Copper 0.05 mg 6%
- Manganese 0.02 mg 1%
- Selenium 15.7 µg 29%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 119 | 21 g | 0 g | 3.1 g |
| 1 × oz | 113 g | 134 | 24 g | 0 g | 3.5 g |
| 1 × unit (yield from 1 lb ready-to-cook chicken) | 197 g | 234 | 42 g | 0 g | 6.1 g |
| 1 × chicken, bone and skin removed | 329 g | 392 | 70 g | 0 g | 10 g |
| 2 × oz | 226 g | 269 | 48 g | 0 g | 7 g |
| ½ × oz | 56.5 g | 67 | 12 g | 0 g | 1.7 g |
| 3 × oz | 339 g | 403 | 73 g | 0 g | 10 g |
| 4 × oz | 452 g | 538 | 97 g | 0 g | 14 g |
Similar foods
- Chicken breastbroiler or fryers, breast, skinless, boneless, meat only, raw120 kcal / 100 g
- Chicken thighbroilers or fryers, meat and skin, raw221 kcal / 100 g
- Chicken drumstickbroilers or fryers, meat and skin, raw161 kcal / 100 g
- Chicken wingbroilers or fryers, meat and skin, raw191 kcal / 100 g
- Chicken breast meatbroiler, skinless, boneless, raw120 kcal / 100 g
- Turkey meatbroiler, raw112 kcal / 100 g
- Poultrywith skin, average, raw161 kcal / 100 g
- Turkeywhole, meat only, raw115 kcal / 100 g
- Chicken skinbroilers or fryers, raw349 kcal / 100 g
- Chicken meat and skincapons, raw234 kcal / 100 g
Questions about Chicken
How can you tell when chicken is cooked through?
Check the thickest part with a food thermometer, keeping it clear of bone: it should reach 75 °C. The meat should be steaming hot throughout, with no raw-looking flesh.
How long should you roast a whole chicken?
Roast it at 200 °C (180 °C fan), allowing about 20 minutes per 450 g plus 20 minutes. Check the thickest part of the thigh reaches 75 °C, then rest the chicken for 10–15 minutes before carving.
Should you wash raw chicken before cooking it?
No. Washing can splash bacteria around the sink and worktop; cooking the chicken thoroughly is what makes it safe. Wash your hands, knife and board after handling it, and keep raw chicken separate from ready-to-eat food.
How long does cooked chicken keep in the fridge?
Cool it promptly, put it in a covered container and refrigerate within two hours. Eat it within two days, or freeze it; reheat leftovers until steaming hot all the way through.
Can you freeze raw chicken, and how should you defrost it?
Yes: wrap it well or seal it in a freezer bag before freezing. Defrost it in the fridge, ideally in a covered dish on the bottom shelf, and cook it soon after it has thawed; don’t leave it to defrost on the worktop.
What dishes can you make with chicken?
Chicken works in a roast dinner, chicken pie, curry, stir-fry, soup and sandwiches. For a quick stir-fry, cut it into even strips and cook in a hot pan until browned and cooked through, then add vegetables and sauce.
How much protein is in a typical serving of chicken?
A cooked portion of about 100 g provides 21 g of protein. A palm-sized piece is a handy way to picture a serving.
Is chicken with the skin much higher in fat than chicken without it?
Yes. Chicken with skin has 15.1 g of fat per 100 g, compared with 3.1 g in chicken without skin.
Source: USDA FoodData Central 171052 · per 100 g · carbohydrate per EU label, fibre excluded
