Chicken Ground is a poultry food whose cut, skin status, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, potassium, and vitamin B12. 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.
Calories133
Protein17.9g
Carbs0g
Fat7.2g
ProteinCarbsFat
Nutrition for 100 g
Calories
133 kcal
Protein
17.91 g
Total Fat
7.16 g
Carbohydrates
0 g
Fiber
0 g
Total Sugars
0 g
Sodium
63 mg
Nutrients
Full nutrient profile
Proximates
Water74.72 g
Energy (Atwater General Factors)133.05 kcal
Energy (Atwater Specific Factors)138.13 kcal
Nitrogen2.87 g
Protein17.91 g
Total lipid (fat)7.16 g
Ash0.97 g
Energy143 kcal
Energy598 kj
Carbohydrates
Carbohydrate, by difference0 g
Sugars, Total0 g
Fiber, total dietary0 g
Lipids
Fatty acids, total saturated1.56 g
Fatty acids, total monounsaturated2.17 g
Fatty acids, total polyunsaturated1.38 g
Fatty acids, total trans0.02 g
Cholesterol81.69 mg
Fatty acids, total trans-polyenoic0.02 g
Fatty acids, total trans-monoenoic0.04 g
SFA 4:00 g
SFA 6:00 g
SFA 10:00 g
SFA 16:01.79 g
SFA 18:00.46 g
SFA 20:00.005 g
MUFA 18:13.04 g
PUFA 18:21.32 g
PUFA 18:30.07 g
PUFA 20:40.07 g
PUFA 18:40 g
MUFA 20:10.03 g
SFA 15:00 g
TFA 18:1 t0.04 g
TFA 18:2 t,t0.02 g
PUFA 20:2 n-6 c,c0.01 g
PUFA 18:3 n-6 c,c,c0.01 g
PUFA 20:30 g
MUFA 22:10 g
SFA 8:00 g
SFA 12:00 g
SFA 14:00.04 g
PUFA 22:6 n-3 (DHA)0.02 g
SFA 22:00 g
MUFA 14:10.02 g
MUFA 16:10.54 g
PUFA 20:5 n-3 (EPA)0.008 g
PUFA 22:5 n-3 (DPA)0.008 g
SFA 17:00.007 g
MUFA 18:1 c2.99 g
PUFA 18:2 n-6 c,c1.3 g
MUFA 17:10 g
MUFA 15:10 g
PUFA 18:3 n-3 c,c,c (ALA)0.06 g
Amino acids
Isoleucine0.79 g
Leucine1.36 g
Lysine1.51 g
Cystine0.19 g
Valine0.83 g
Arginine1.13 g
Histidine0.53 g
Aspartic acid1.62 g
Serine0.73 g
Tryptophan0.15 g
Threonine0.73 g
Methionine0.45 g
Phenylalanine0.68 g
Tyrosine0.6 g
Alanine0.99 g
Glutamic acid2.61 g
Glycine0.84 g
Proline0.66 g
Hydroxyproline0.09 g
Minerals
Calcium, Ca5.82 mg
Iron, Fe0.59 mg
Magnesium, Mg20.51 mg
Phosphorus, P165.5 mg
Potassium, K301.7 mg
Sodium, Na62.95 mg
Zinc, Zn1.18 mg
Copper, Cu0.04 mg
Manganese, Mn0.005025 mg
Selenium, Se10.2 ug
Vitamins and other components
Folic acid0 ug
Vitamin E, added0 mg
Vitamin E (alpha-tocopherol)0.27 mg
Lutein + zeaxanthin0 ug
Tocopherol, beta0 mg
Tocopherol, gamma0.17 mg
Tocotrienol, alpha0.05 mg
Tocotrienol, beta0 mg
Niacin5.58 mg
Pantothenic acid1.09 mg
Vitamin B-60.51 mg
Vitamin A, IU0 iu
Retinol0 ug
Vitamin A, RAE0 ug
Carotene, beta0 ug
Carotene, alpha0 ug
Cryptoxanthin, beta0 ug
Lycopene0 ug
Tocopherol, delta0.03 mg
Tocotrienol, gamma0 mg
Tocotrienol, delta0 mg
Vitamin C, total ascorbic acid0 mg
Thiamin0.11 mg
Riboflavin0.24 mg
Folate, total1 ug
Vitamin B-120.56 ug
Folate, food1 ug
Vitamin B-12, added0 ug
Betaine7.7 mg
Choline, total58.8 mg
Vitamin K (phylloquinone)0.8 ug
Folate, DFE1 ug
Other nutrients
Caffeine0 mg
Theobromine0 mg
Alcohol, ethyl0 g
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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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.
