Chicken, stewing, meat only, raw
* 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 | 3.3 MG | 4% | |
| Thiamin | 0.1 MG | 12% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 7.5 MG | 47% | |
| Pantothenic acid | 1.1 MG | 22% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 0.4 UG | 16% | |
| Vitamin A, RAE | 32 UG | 4% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin K (phylloquinone) | 2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 209 MG | 17% | |
| Potassium, K | 251 MG | 5% | |
| Sodium, Na | 79 MG | 3% | |
| Zinc, Zn | 1.4 MG | 13% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 15.7 UG | 29% |
Nutrition Highlights
- Excellent source of protein with 21.3g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (29% DV).
- Good source of Niacin (47% DV).
- Good source of Pantothenic acid (22% DV).
- Good source of Vitamin B-6 (26% DV).
About Chicken, stewing, meat only, raw
This cut of poultry comes from older birds bred for slow cooking, making it tougher but deeply flavorful. With 21.3 grams of protein per 100 grams, it's an excellent source of lean protein, supporting muscle maintenance and repair. The fat content sits at 6.3 grams, mostly in the skin and connective tissue, which breaks down during long cooking to create rich, hearty dishes. It contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic diets.
The high protein and mineral content, particularly iron and zinc, make it valuable for immune function and oxygen transport in the blood. However, like all poultry, it must be cooked thoroughly to eliminate harmful bacteria. The tough texture benefits from slow, moist cooking methods like braising or stewing, which tenderize the meat and develop deep flavors. It's commonly used in traditional comfort foods like chicken and dumplings, hearty soups, and classic French coq au vin, where the extended cooking time transforms the meat into something meltingly tender.
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