Chicken, stewing, 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 | 0.1 MG | 9% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 6.4 MG | 40% | |
| Pantothenic acid | 0.9 MG | 17% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 0.3 UG | 11% | |
| Vitamin A, RAE | 34 UG | 4% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 3.1 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 204 MG | 16% | |
| Potassium, K | 202 MG | 4% | |
| Sodium, Na | 78 MG | 3% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 25.2 UG | 46% |
Nutrition Highlights
- Excellent source of protein with 30.4g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (46% DV).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (40% DV).
About Chicken, stewing, meat only, cooked, stewed
This versatile poultry product is made from mature chickens, typically older birds that are best suited for slow cooking methods. When prepared through stewing, the meat becomes tender and flavorful, making it ideal for hearty dishes. The cooking process involves simmering the meat in liquid for an extended period, which helps break down tougher muscle fibers and connective tissues.
From a nutritional standpoint, this protein source offers an impressive array of benefits. With 30.4g of protein per 100g serving, it provides a substantial amount of this essential macronutrient for muscle maintenance and repair. The absence of carbohydrates makes it suitable for low-carb and ketogenic diets. While it contains 11.9g of fat per serving, this includes both saturated and unsaturated fats. The high protein content combined with zero fiber content means it's not a significant source of this digestive-supporting nutrient.
In culinary applications, this ingredient shines in traditional dishes like chicken stew, chicken and dumplings, and chicken pot pie. The slow cooking method allows flavors to develop fully while creating a rich broth. It's also excellent for making chicken stock or bone broth, as the extended cooking time extracts maximum flavor and nutrients from the bones. Many home cooks use this type of chicken in casseroles, soups, and other comfort foods where tender, fall-off-the-bone meat is desired.
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