Poultry

Nutrition Facts Chicken Breast (Boneless)

Boneless, skinless chicken breast is a lean source of complete protein, supplying all essential amino acids for muscle maintenance and repair. Choose pale-pink meat without damaged packaging, slime, or an off odor, but remember that appearance cannot confirm microbiological safety. Refrigerate raw pieces for only one to two days; for longer storage, portion and freeze them airtight for up to nine months for best quality.

Calories106
Protein22.5g
Carbs0g
Fat1.9g
Protein Carbs Fat

Nutrition for 100 g

Calories 106 kcal
Protein 22.53 g
Total Fat 1.93 g
Carbohydrates 0 g
Fiber Not reported
Total Sugars Not reported
Sodium 66 mg

Nutrients

Full nutrient profile

Proximates
Water 74.78 g
Energy (Atwater General Factors) 106.03 kcal
Energy (Atwater Specific Factors) 112.2 kcal
Nitrogen 3.6 g
Protein 22.53 g
Total lipid (fat) 1.93 g
Ash 1.13 g
Carbohydrates
Carbohydrate, by difference 0 g
Lipids
Fatty acids, total saturated 0.35 g
Fatty acids, total monounsaturated 0.37 g
Fatty acids, total polyunsaturated 0.3 g
Fatty acids, total trans 0.00875 g
Cholesterol 72.73 mg
Minerals
Calcium, Ca 3.94 mg
Iron, Fe 0.35 mg
Magnesium, Mg 26.2 mg
Phosphorus, P 214.9 mg
Potassium, K 330.1 mg
Sodium, Na 65.75 mg
Zinc, Zn 0.65 mg
Copper, Cu 0.003638 mg
Manganese, Mn 0 mg

Interesting fact

Safe and juicy depend on temperature control

As chicken heats, muscle proteins shrink and release water, so excessive time and temperature increase cooking loss. Use a thermometer and cook the thickest part to 165°F/74°C: this provides a clear safety target while avoiding unnecessary overcooking.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.