Chicken breast, stewed, skin eaten
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 181 kcalEnergy
- 24.7 gProtein
- 8.28 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 1 cup, cooked, diced | Source field |
|---|---|---|---|
| Energy | 181 kcal | 244 kcal | 1008 Energy |
| Protein | 24.7 g | 33.3 g | 1003 Protein |
| Fat | 8.28 g | 11.2 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 2.152 g | 2.9 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 3.06 g | 4.1 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.616 g | 2.2 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 92 mg | 124 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 | 316 mg | 427 mg | 1093 Sodium, Na |
| Potassium | 280 mg | 378 mg | 1092 Potassium, K |
| Calcium | 7 mg | 9.4 mg | 1087 Calcium, Ca |
| Iron | 0.5 mg | 0.68 mg | 1089 Iron, Fe |
| Water | 65.33 g | 88.2 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 | 244 | 33.3 | 11.2 | 0 | 0 | 0 | 427 |
| 1 small breast | 130 g | 235 | 32.1 | 10.8 | 0 | 0 | 0 | 411 |
| 1 medium breast | 150 g | 272 | 37 | 12.4 | 0 | 0 | 0 | 474 |
| 1 large breast | 170 g | 308 | 42 | 14.1 | 0 | 0 | 0 | 537 |
| 1 breast, NS as to size | 150 g | 272 | 37 | 12.4 | 0 | 0 | 0 | 474 |
| 1 small or thin slice | 30 g | 54 | 7.4 | 2.5 | 0 | 0 | 0 | 95 |
| 1 medium slice | 60 g | 109 | 14.8 | 5 | 0 | 0 | 0 | 190 |
| 1 large or thick slice | 85 g | 154 | 21 | 7 | 0 | 0 | 0 | 269 |
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:2705965
- 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, stewed, skin eaten (official name from the source)
- Français: Blanc de poulet, mijoté, peau consommée (machine-translated, confirmed by a second independent pass)
- Deutsch: Hähnchenbrust, geschmort, Haut verzehrt (machine-translated, confirmed by a second independent pass)
- Italiano: Petto di pollo, stufato, pelle consumata (machine-translated, confirmed by a second independent pass)
- Español: Pechuga de pollo, guisada, piel consumida (machine-translated, confirmed by a second independent pass)
Related foods
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- Chicken, NS as to part and cooking method, NS as to skin eaten
- Chicken, NS as to part, fried, coated, skin / coating eaten
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- Chicken thigh, grilled without sauce, skin not eaten
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:2705965" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.