Nutrition Facts Chicken Breast (Meat And Skin)
Chicken Breast (Meat And Skin) is a poultry food whose cut, skin status, and raw or cooked state strongly affect its composition. It provides protein, potassium, and magnesium. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.
Nutrition for 100 g
| Calories | 127 kcal |
|---|---|
| Protein | 21.41 g |
| Total Fat | 4.78 g |
| Carbohydrates | -0.43 g |
| Fiber | Not reported |
| Total Sugars | Not reported |
| Sodium | 48 mg |
Nutrients
Full nutrient profile
Proximates
Carbohydrates
Lipids
Minerals
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 (meat and skin) in simple recipes
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.