KFC, Crispy Chicken Strips
* 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 | |
|---|---|---|---|
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 8.6 MG | 54% | |
| Pantothenic acid | 1.3 MG | 26% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Vitamin B-12 | 0.2 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.9 MG | 6% | |
| Vitamin K (phylloquinone) | 9.4 UG | 8% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 25 MG | 2% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 33 MG | 8% | |
| Phosphorus, P | 298 MG | 24% | |
| Potassium, K | 333 MG | 7% | |
| Sodium, Na | 948 MG | 41% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.3 MG | 11% | |
| Selenium, Se | 18.1 UG | 33% |
Nutrition Highlights
- Excellent source of protein with 20.3g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (24% DV).
- Good source of Sodium, Na (41% DV).
- Good source of Selenium, Se (33% DV).
- Rich source of Niacin (54% of Daily Value per 100g).
- Good source of Pantothenic acid (26% DV).
About KFC, Crispy Chicken Strips
These popular chicken strips are made from white meat chicken that's been breaded and deep-fried until crispy. Each serving provides a substantial amount of protein at 20.3 grams per 100g, making them a protein-rich option. However, they also contain 15.4 grams of fat per 100g, with a significant portion coming from the frying oil used in preparation. The carbohydrate content of 13.7 grams primarily comes from the breading.
While these strips can be part of a balanced diet when consumed in moderation, they're best enjoyed as an occasional treat rather than a regular protein source due to their fried preparation method. The strips work well as a main dish when paired with fresh vegetables or salad to add nutritional balance. They're also commonly used in wraps, salads, or as a protein addition to rice bowls. For those monitoring their fat intake, removing the breading can reduce some of the fat content, though this would significantly alter the product's intended taste and texture.
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