Chicken breast, baked, broiled, or roasted, skin not eaten, from raw
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 161 kcalEnergy
- 30.22 gProtein
- 3.52 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 1 cup, cooked, diced | Source field |
|---|---|---|---|
| Energy | 161 kcal | 217 kcal | 1008 Energy |
| Protein | 30.22 g | 40.8 g | 1003 Protein |
| Fat | 3.52 g | 4.8 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 0.756 g | 1 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 0.926 g | 1.3 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.57 g | 0.77 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 98 mg | 132 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 | 360 mg | 486 mg | 1093 Sodium, Na |
| Potassium | 359 mg | 485 mg | 1092 Potassium, K |
| Calcium | 7 mg | 9.4 mg | 1087 Calcium, Ca |
| Iron | 0.45 mg | 0.61 mg | 1089 Iron, Fe |
| Water | 64.14 g | 86.6 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 | 217 | 40.8 | 4.8 | 0 | 0 | 0 | 486 |
| 1 small breast | 105 g | 169 | 31.7 | 3.7 | 0 | 0 | 0 | 378 |
| 1 medium breast | 120 g | 193 | 36.3 | 4.2 | 0 | 0 | 0 | 432 |
| 1 large breast | 135 g | 217 | 40.8 | 4.8 | 0 | 0 | 0 | 486 |
| 1 small or thin slice | 30 g | 48 | 9.1 | 1.1 | 0 | 0 | 0 | 108 |
| 1 medium slice | 60 g | 97 | 18.1 | 2.1 | 0 | 0 | 0 | 216 |
| 1 large or thick slice | 85 g | 137 | 25.7 | 3 | 0 | 0 | 0 | 306 |
| 1 oz, cooked | 28.4 g | 46 | 8.6 | 1 | 0 | 0 | 0 | 102 |
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:2705956
- 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 not eaten, from raw (official name from the source)
- Français: Blanc de poulet, au four, grillé ou rôti, peau non consommée, à partir de cru (machine-translated, confirmed by a second independent pass)
- Deutsch: Hähnchenbrust, gebacken, gegrillt oder gebraten, Haut nicht verzehrt, aus rohem Produkt (machine-translated, confirmed by a second independent pass)
- Italiano: Petto di pollo, al forno, alla griglia o arrosto, pelle non consumata, da crudo (machine-translated, confirmed by a second independent pass)
- Español: Pechuga de pollo, al horno, a la parrilla o asada, piel no 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:2705956" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.