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Chicken Breast (Broiler Or Fryers, Cooked) 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

Protein32.1 g

Carbs0 g

Fat3.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories166 kcal

Protein32.1 g

Total Fat3.2 g

Carbohydrates0 g

Fiber0 g

Sodium47 mg

Total Sugars0 g

Source: USDA FoodData Central, record 331960

Nutrients

Full nutrient profile

Proximates

Water65.3 g

Nitrogen5.13 g

Protein32.1 g

Total lipid (fat)3.24 g

Total fat (NLEA)3.05 g

Ash1.19 g

Carbohydrates

Carbohydrate, by difference0 g

Sugars, Total0 g

Fiber, total dietary0 g

Minerals

Calcium, Ca6 mg

Iron, Fe0.49 mg

Magnesium, Mg32 mg

Phosphorus, P241 mg

Potassium, K343 mg

Sodium, Na47 mg

Zinc, Zn0.96 mg

Copper, Cu0.044 mg

Manganese, Mn0.012 mg

Selenium, Se31.9 ug

Vitamins and other components

Thiamin0.098 mg

Riboflavin0.187 mg

Niacin9.45 mg

Pantothenic acid1.58 mg

Vitamin B-60.921 mg

Vitamin B-120.2 ug

Vitamin E (alpha-tocopherol)0.33 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.07 mg

Tocopherol, delta0.01 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Choline, total117 mg

Betaine10 mg

Vitamin E, added0 mg

Vitamin D (D2 + D3), International Units1 iu

Lutein + zeaxanthin0 ug

Vitamin K (phylloquinone)4.3 ug

Vitamin B-12, added0 ug

Vitamin A, IU33 iu

Retinol10 ug

Vitamin A, RAE10 ug

Carotene, beta0 ug

Carotene, alpha0 ug

Vitamin D3 (cholecalciferol)0 ug

Vitamin D (D2 + D3)0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Vitamin C, total ascorbic acid0 mg

Lipids

Fatty acids, total saturated1.01 g

SFA 4:00 g

SFA 6:00 g

SFA 8:00 g

SFA 10:00.015 g

SFA 11:00 g

SFA 12:00.005 g

SFA 14:00.019 g

SFA 15:00.004 g

SFA 16:00.746 g

SFA 17:00.004 g

SFA 18:00.211 g

SFA 20:00.002 g

SFA 22:00.005 g

SFA 24:00 g

Fatty acids, total monounsaturated1.26 g

MUFA 14:1 c0.005 g

MUFA 15:10 g

MUFA 16:1 c0.155 g

MUFA 17:10.002 g

MUFA 17:1 c0.002 g

MUFA 18:1 c1.08 g

MUFA 20:10.018 g

MUFA 20:1 c0.018 g

MUFA 22:1 c0 g

MUFA 24:1 c0 g

Fatty acids, total polyunsaturated0.766 g

PUFA 18:2 c0.599 g

PUFA 18:2 n-6 c,c0.598 g

PUFA 18:2 CLAs0.001 g

PUFA 18:3 c0.026 g

PUFA 18:3 n-3 c,c,c (ALA)0.026 g

PUFA 18:3 n-6 c,c,c0 g

PUFA 18:3i0 g

PUFA 18:40 g

PUFA 20:2 c0.011 g

PUFA 20:2 n-6 c,c0.011 g

PUFA 20:3 c0.022 g

PUFA 20:3 n-30.001 g

PUFA 20:3 n-60.021 g

PUFA 20:3 n-90 g

PUFA 20:40.086 g

PUFA 20:4c0.086 g

PUFA 20:5c0.004 g

PUFA 20:5 n-3 (EPA)0.004 g

PUFA 22:20 g

PUFA 22:5 c0.01 g

PUFA 22:40.023 g

PUFA 22:5 n-3 (DPA)0.01 g

PUFA 22:6 c0.007 g

PUFA 22:6 n-3 (DHA)0.007 g

Fatty acids, total trans0.013 g

Fatty acids, total trans-monoenoic0.011 g

TFA 16:1 t0 g

TFA 18:1 t0.011 g

TFA 22:1 t0 g

Fatty acids, total trans-dienoic0.002 g

TFA 18:2 t not further defined0.002 g

Cholesterol116 mg

MUFA 18:11.096 g

PUFA 18:20.601 g

PUFA 18:30.026 g

PUFA 20:30.022 g

Fatty acids, total trans-polyenoic0.002 g

MUFA 22:10 g

MUFA 14:10.005 g

MUFA 16:10.155 g

Amino acids

Isoleucine1.573 g

Leucine2.652 g

Lysine3.083 g

Cystine0.336 g

Valine1.66 g

Arginine2.168 g

Histidine1.195 g

Aspartic acid3.015 g

Serine1.222 g

Tryptophan0.404 g

Threonine1.438 g

Methionine0.834 g

Phenylalanine1.294 g

Tyrosine1.155 g

Alanine1.872 g

Glutamic acid4.749 g

Glycine1.419 g

Proline1.019 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Interesting fact

Mostly Water, Then Less

USDA puts a whole broiler-fryer at 66 percent water before cooking and 60 percent after. That lost water is why per-100-gram protein and mineral figures climb once the bird is cooked.

Source: USDA Food Safety and Inspection Service

Practical guidance

How to choose and store Chicken Breast (Broiler Or Fryers, Cooked)

How to choose

Buy cold, well-sealed packages with no tears; pick them up last and keep them apart from ready-to-eat foods.

Storage

Refrigerate at 40°F (4°C) or below and use within 1–2 days, or freeze.

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Cook with it

Recipes with Chicken Breast (Broiler Or Fryers, Cooked)

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454 kcal · P 33.6 g · C 53.2 g · F 11.2 g

1 serving25 min

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440 kcal · P 37 g · C 54.5 g · F 7.3 g

1 serving30 min

Chicken & Turkey

Pasta with Greens, Beans and Chicken

472 kcal · P 33.9 g · C 67.8 g · F 9 g

1 serving30 min

Chicken & Turkey

Turkey Stew

283 kcal · P 26.7 g · C 31.4 g · F 5.3 g

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Chicken & Turkey

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Put the numbers to work

Nutrition calculators

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Chicken Breast (Broiler Or Fryers, Cooked) Nutrition Facts

Nutrition for 100 g

Full nutrient profile

Mostly Water, Then Less

How to choose and store Chicken Breast (Broiler Or Fryers, Cooked)

How to choose

Storage

Packaged chicken breast: how processed is it?

Related foods

Chicken Breast (Boneless, Raw)

Chicken Drumstick (Broilers Or Fryers, Cooked)

Chicken Thigh (Boneless, Raw)

Chicken Ground (Raw)

Turkey (Ground, Cooked)

Turkey (Ground, 93% Lean / 7% Fat, Raw)

Beef (Loin, Cooked)

Anchovies (Canned, Salted)

Recipes with Chicken Breast (Broiler Or Fryers, Cooked)

Asparagus, Mandarin Orange and Chicken Rice Bowl

Chicken and Spanish Rice

Pasta with Greens, Beans and Chicken

Turkey Stew

White Chicken Chili

Nutrition calculators