Nutritional Facts Of Chicken
Chicken is the most common type of poultry in the world. Chicken is low cost compared to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes. This article tells you about the nutritional facts of chicken.
Chicken is a popular option when it comes to lean protein, as it packs a considerable amount into a single serving without a lot of fat. Chicken comes in many cuts, including breasts, thighs, wings and drumsticks. Each cut contains a different number of calories, nutrients and a different proportion of protein to fat.
Did You Know?
Chicken is keto-friendly and low in fat compared to other meats. Chicken is high in protein and relatively low in calories.
Chicken is low in calories, fat, carbs, high in proteins and it provides important nutrients like B vitamins and selenium. A 3-ounce serving of chicken breast also contains:
- Niacin (vitamin B3): 52% of your daily needs
- Selenium: 31% of your daily needs
- Vitamin B6: 25% of your daily needs
- Riboflavin (vitamin B2): 12% of your daily needs
- Potassium: 9% of your daily needs
Chicken is also relatively low in calories. A 3-ounce serving of boneless, skinless chicken breast contains around 90 calories. The same size serving of chicken thighs is a little higher, clocking in at 120 calories. If you leave the skin on your chicken, it can increase the number of calories by 25 to 30 percent, because of the higher fat content in the skin. Cooking methods also have an effect on calories. Higher-fat methods of cooking, like frying or sautéing, add calories; dry cooking methods, like baking and roasting, don’t.
The exact amount of protein in chicken depends on the cut and whether the meat is white or dark. A 3-ounce serving of chicken breast, which is white meat, contains 18.75 grams of protein, while the same amount of chicken thigh, a dark meat, is slightly lower, at 15.75 grams per serving.
Chicken is said to be a high-quality protein source because it contains all nine of the essential amino acids, making it a complete protein. It’s also easily digested by the body because it’s low in collagen, a connective protein that makes tougher meats, like steak, harder to digest.
Compared to meat and poultry, chicken doesn’t have any carbohydrates in it, no matter which cut you get. This nutrition fact makes chicken a low-carb, high-protein diets.
Frozen chicken may have additives like sugar that increase the carbohydrate count compared to fresh chicken.
Most of the fat found in chicken is in the form of saturated fat. White meat chicken, like chicken breast, is low in fat, containing only 1.5 grams per 3-ounce serving. Dark meat chicken, mainly found in the thighs, is higher, contributing 6.75 grams of fat for the same size serving.