Chicken, broilers or fryers, meat only, cooked, stewed
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 6.1 MG | 38% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 72.4 MG | 13% | |
| Vitamin B-12 | 0.2 UG | 9% | |
| Vitamin A, RAE | 15 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 2.4 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 150 MG | 12% | |
| Potassium, K | 180 MG | 4% | |
| Sodium, Na | 70 MG | 3% | |
| Zinc, Zn | 2.0 MG | 18% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 20.9 UG | 38% |
Nutrition Highlights
- Excellent source of protein with 27.3g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (38% DV).
- Good source of Niacin (38% DV).
About Chicken, broilers or fryers, meat only, cooked, stewed
This protein-rich food is a staple in many diets around the world, prized for its versatility and nutritional profile. When prepared through stewing, it becomes tender and flavorful while retaining much of its nutritional value. With nearly 27 grams of protein per 100-gram serving, it provides an excellent source of this essential macronutrient, which is crucial for muscle maintenance, immune function, and overall body repair. The low carbohydrate content makes it suitable for those following low-carb or ketogenic diets, while the absence of fiber is typical for animal proteins.
The cooking method of stewing helps to preserve moisture and can make the meat easier to digest. This preparation also allows for the incorporation of various herbs, spices, and vegetables, potentially increasing the overall nutrient content of the dish. The moderate fat content, primarily from the meat itself, provides a source of energy and aids in the absorption of fat-soluble vitamins. Common culinary uses include adding it to soups, casseroles, and one-pot meals, where it contributes both substance and flavor. Its neutral taste also makes it an ideal canvas for a wide range of seasonings and sauces, allowing for diverse cultural interpretations in cooking.
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