Poultry

Nutrition Facts Chicken Breast (Broiler Or Fryers)

Wheat
Chicken Breast (Broiler Or Fryers) nutrition facts

Chicken Breast (Broiler Or Fryers) is a poultry food whose cut, skin status, and raw or cooked state strongly affect its composition. It provides protein, potassium, and magnesium. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.

Calories166
Protein32.1g
Carbs0g
Fat3.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 166 kcal
Protein 32.1 g
Total Fat 3.24 g
Carbohydrates 0 g
Fiber 0 g
Total Sugars 0 g
Sodium 47 mg

Nutrients

Full nutrient profile

Proximates
Water 65.3 g
Energy (Atwater General Factors) 158 kcal
Energy (Atwater Specific Factors) 166 kcal
Energy 166 kcal
Energy 695 kj
Nitrogen 5.13 g
Protein 32.1 g
Total lipid (fat) 3.24 g
Total fat (NLEA) 3.05 g
Ash 1.19 g
Carbohydrates
Carbohydrate, by difference 0 g
Sugars, Total 0 g
Fiber, total dietary 0 g
Lipids
Fatty acids, total saturated 1.01 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 8:0 0 g
SFA 10:0 0.02 g
SFA 11:0 0 g
SFA 12:0 0.005 g
SFA 14:0 0.02 g
SFA 15:0 0.004 g
SFA 16:0 0.75 g
SFA 17:0 0.004 g
SFA 18:0 0.21 g
SFA 20:0 0.002 g
SFA 22:0 0.005 g
SFA 24:0 0 g
Fatty acids, total monounsaturated 1.26 g
MUFA 14:1 c 0.005 g
MUFA 15:1 0 g
MUFA 16:1 c 0.16 g
MUFA 17:1 0.002 g
MUFA 17:1 c 0.002 g
MUFA 18:1 c 1.08 g
MUFA 20:1 0.02 g
MUFA 20:1 c 0.02 g
MUFA 22:1 c 0 g
MUFA 24:1 c 0 g
Fatty acids, total polyunsaturated 0.77 g
PUFA 18:2 c 0.6 g
PUFA 18:2 n-6 c,c 0.6 g
PUFA 18:2 CLAs 0.001 g
PUFA 18:3 c 0.03 g
PUFA 18:3 n-3 c,c,c (ALA) 0.03 g
PUFA 18:3 n-6 c,c,c 0 g
PUFA 18:3i 0 g
PUFA 18:4 0 g
PUFA 20:2 c 0.01 g
PUFA 20:2 n-6 c,c 0.01 g
PUFA 20:3 c 0.02 g
PUFA 20:3 n-3 0.001 g
PUFA 20:3 n-6 0.02 g
PUFA 20:3 n-9 0 g
PUFA 20:4 0.09 g
PUFA 20:4c 0.09 g
PUFA 20:5c 0.004 g
PUFA 20:5 n-3 (EPA) 0.004 g
PUFA 22:2 0 g
PUFA 22:5 c 0.01 g
PUFA 22:4 0.02 g
PUFA 22:5 n-3 (DPA) 0.01 g
PUFA 22:6 c 0.007 g
PUFA 22:6 n-3 (DHA) 0.007 g
Fatty acids, total trans 0.01 g
Fatty acids, total trans-monoenoic 0.01 g
TFA 16:1 t 0 g
TFA 18:1 t 0.01 g
TFA 22:1 t 0 g
Fatty acids, total trans-dienoic 0.002 g
TFA 18:2 t not further defined 0.002 g
Cholesterol 116 mg
MUFA 18:1 1.1 g
PUFA 18:2 0.6 g
PUFA 18:3 0.03 g
PUFA 20:3 0.02 g
Fatty acids, total trans-polyenoic 0.002 g
MUFA 22:1 0 g
MUFA 14:1 0.005 g
MUFA 16:1 0.16 g
Amino acids
Isoleucine 1.57 g
Leucine 2.65 g
Lysine 3.08 g
Cystine 0.34 g
Valine 1.66 g
Arginine 2.17 g
Histidine 1.2 g
Aspartic acid 3.02 g
Serine 1.22 g
Tryptophan 0.4 g
Threonine 1.44 g
Methionine 0.83 g
Phenylalanine 1.29 g
Tyrosine 1.16 g
Alanine 1.87 g
Glutamic acid 4.75 g
Glycine 1.42 g
Proline 1.02 g
Minerals
Calcium, Ca 6 mg
Iron, Fe 0.49 mg
Magnesium, Mg 32 mg
Phosphorus, P 241 mg
Potassium, K 343 mg
Sodium, Na 47 mg
Zinc, Zn 0.96 mg
Copper, Cu 0.04 mg
Manganese, Mn 0.01 mg
Selenium, Se 31.9 ug
Vitamins and other components
Thiamin 0.1 mg
Riboflavin 0.19 mg
Niacin 9.45 mg
Pantothenic acid 1.58 mg
Vitamin B-6 0.92 mg
Vitamin B-12 0.2 ug
Vitamin E (alpha-tocopherol) 0.33 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0.07 mg
Tocopherol, delta 0.01 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Choline, total 117 mg
Betaine 10 mg
Vitamin E, added 0 mg
Vitamin D (D2 + D3), International Units 1 iu
Lutein + zeaxanthin 0 ug
Vitamin K (phylloquinone) 4.3 ug
Vitamin B-12, added 0 ug
Vitamin A, IU 33 iu
Retinol 10 ug
Vitamin A, RAE 10 ug
Carotene, beta 0 ug
Carotene, alpha 0 ug
Vitamin D3 (cholecalciferol) 0 ug
Vitamin D (D2 + D3) 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin C, total ascorbic acid 0 mg
Other nutrients
Caffeine 0 mg
Theobromine 0 mg
Alcohol, ethyl 0 g
More about allergens

This food is made from a gluten-containing grain. Gluten triggers celiac disease; wheat is also one of the nine major food allergens recognized in the United States. Check packaged-food labels because recipes and cross-contact controls vary.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Recipes with this food

Use chicken breast (broiler or fryers) in simple recipes

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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.