Chicken breast, baked, broiled, or roasted, skin eaten, from raw
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 192 kcalEnergy
- 26.25 gProtein
- 8.8 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 1 cup, cooked, diced | Source field |
|---|---|---|---|
| Energy | 192 kcal | 259 kcal | 1008 Energy |
| Protein | 26.25 g | 35.4 g | 1003 Protein |
| Fat | 8.8 g | 11.9 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 2.287 g | 3.1 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 3.251 g | 4.4 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.717 g | 2.3 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 97 mg | 131 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 336 mg | 454 mg | 1093 Sodium, Na |
| Potassium | 298 mg | 402 mg | 1092 Potassium, K |
| Calcium | 7 mg | 9.4 mg | 1087 Calcium, Ca |
| Iron | 0.53 mg | 0.72 mg | 1089 Iron, Fe |
| Water | 63.16 g | 85.3 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 cup, cooked, diced | 135 g | 259 | 35.4 | 11.9 | 0 | 0 | 0 | 454 |
| 1 small breast | 110 g | 211 | 28.9 | 9.7 | 0 | 0 | 0 | 370 |
| 1 medium breast | 130 g | 250 | 34.1 | 11.4 | 0 | 0 | 0 | 437 |
| 1 large breast | 145 g | 278 | 38.1 | 12.8 | 0 | 0 | 0 | 487 |
| 1 small or thin slice | 30 g | 58 | 7.9 | 2.6 | 0 | 0 | 0 | 101 |
| 1 medium slice | 60 g | 115 | 15.8 | 5.3 | 0 | 0 | 0 | 202 |
| 1 large or thick slice | 85 g | 163 | 22.3 | 7.5 | 0 | 0 | 0 | 286 |
| 1 oz, cooked | 28.4 g | 54 | 7.4 | 2.5 | 0 | 0 | 0 | 95 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Survey (FNDDS 2021-2023), 2024-10-31
- Source record
- fdc:2705955
- Published
- 2022-10-28
- Retrieved
- 2026-10-10
- Food group
- Poultry
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Survey Foods (FNDDS 2021-2023), 2024-10-31.
Names in other languages
- English: Chicken breast, baked, broiled, or roasted, skin eaten, from raw (official name from the source)
- Français: Blanc de poulet, au four, grillé ou rôti, peau consommée, à partir de cru (machine-translated, confirmed by a second independent pass)
- Deutsch: Hähnchenbrust, gebacken, gegrillt oder gebraten, Haut verzehrt, aus rohem Produkt (machine-translated, confirmed by a second independent pass)
- Italiano: Petto di pollo, al forno, alla griglia o arrosto, pelle consumata, da crudo (machine-translated, confirmed by a second independent pass)
- Español: Pechuga de pollo, al horno, a la parrilla o asada, piel consumida, a partir de crudo (machine-translated, confirmed by a second independent pass)
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Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:2705955" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.