Know what’s on your plate
Chicken meat
Calories & nutrition facts
broiler, 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%
Similar foods
- Chicken meat and skincapons, raw234 kcal / 100 g
- Chicken meat skin giblets and neckbroiler, raw213 kcal / 100 g
- Marinated chicken meatmarinated, w/ skin175 kcal / 100 g
- Chickenbroilers or fryers, meat only, raw119 kcal / 100 g
- Chicken light meatbroilers or fryers, raw114 kcal / 100 g
- Turkey meatall classes, raw116 kcal / 100 g
- Dark meat chickenbroiler, raw125 kcal / 100 g
- Poultrywith skin, average, raw161 kcal / 100 g
- Whole chickenwith skin, raw168 kcal / 100 g
- Hen meatraw142 kcal / 100 g
Questions about Chicken meat
How do you know when chicken meat is cooked through?
Check the thickest part with a food thermometer: it should reach 75 °C. Keep the probe away from bone, and wash it before using it again.
How do you stop chicken meat drying out in a pan?
Cut it into even-sized pieces and cook them in a hot pan with a little oil, turning often; remove them as soon as the centre reaches 75 °C. Rest whole pieces for a few minutes before cutting.
How long can you keep raw chicken meat in the fridge?
Keep it covered on the bottom shelf and cook it within one to two days. Store cooked chicken in a covered container in the fridge and use it within three to four days.
What dishes can you make with chicken meat?
Use it in chicken curry, stir-fries, chicken pie or soup. For a quick stir-fry, cut it into thin strips so they cook evenly, then add vegetables and sauce once the chicken is cooked through.
What can you use instead of chicken meat?
Turkey works well in curries, pies and stir-fries; cut it to a similar size and cook it through to 75 °C. For a meat-free swap, chickpeas suit many curries and stews, though they will not cook like chicken.
Is chicken meat leaner than chicken meat and skin?
Yes. Chicken meat and skin has 15.1 g of fat per 100 g, compared with 3.1 g in chicken meat; removing the skin is an easy way to reduce the fat.
How should you handle raw chicken meat to avoid spreading germs?
Keep it separate from ready-to-eat food, and use a separate board and knife or wash them thoroughly with hot, soapy water. Do not wash raw chicken, as splashes can spread germs around the sink.
Source: Canadian Nutrient File 565 · per 100 g · carbohydrate per EU label, fibre excluded
