Chicken, broiler or fryers, meat only
Category: Poultry Products Parts: Breast Characteristics: Skinless, Boneless, With Added Solution Method: Cooked, Grilled
Nutrition Highlights
Serving Size
Calories
126
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 100 (79.5%) |
| Fat | 26 (20.6%) |
| Total | 126 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 57 (66.5%) |
| Protein | 25 (29.5%) |
| Fat | 2.9 (3.4%) |
| Ash | 1.4 (1.7%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, providing about 31 grams of protein per 3 ounce serving. Protein helps build and repair muscles and tissues
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Low in fat, with only 3 grams of total fat and 1 gram of saturated fat per serving. This helps control weight and is better for heart health compared to fattier cuts of chicken
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A good source of niacin, selenium, and vitamin B6. These nutrients support energy production and metabolism
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Contains all essential amino acids making it a complete high quality protein source
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Grilling adds minimal calories and fat compared to frying. Grilling retains moisture while creating a flavorful exterior
Risks
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High in calories and fat if eaten in large portions. Grilled chicken breast is lower in fat than fried chicken but still contains calories that can contribute to weight gain if overconsumed
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May contain harmful bacteria if undercooked or contaminated during processing. Proper cooking to an internal temperature of 165 F is recommended to kill any pathogens
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Contains sodium from any added solution used during processing. Limiting sodium intake is important for blood pressure control
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Lacks dietary fiber which is important for digestive health and heart health. Pair chicken with high-fiber foods like vegetables
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Grilling produces heterocyclic amines which are potential carcinogens when meat is cooked at high temperatures. Limiting charred portions and well-done cooking may help reduce exposure
Additional Information
Chicken, broiler or fryers, breast, skinless, boneless, meat only, with added solution, cooked, grilled, is a popular and versatile food product that offers several nutritional benefits. However, it is important to consider the potential risks associated with certain additives and cooking methods.
Nutritional Benefits:
1. High-Quality Protein: Chicken breast is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
2. Low in Fat: Skinless, boneless chicken breast is naturally low in fat, particularly saturated fat. It is a healthier choice compared to other cuts of chicken that contain higher amounts of fat and calories.
3. Essential Nutrients: Chicken breast is rich in essential nutrients such as vitamins B6 and B12, which are important for brain function and red blood cell production. It also provides minerals like phosphorus and selenium, necessary for bone health and antioxidant defense, respectively.
4. Weight Management: Chicken breast is a lean protein source that can support weight management efforts. Its high protein content helps increase satiety, reducing hunger and promoting a feeling of fullness.
5. Versatility: Chicken breast is a versatile ingredient that can be prepared in various ways, allowing for a wide range of healthy and delicious meals. Grilling is a particularly healthy cooking method as it minimizes the need for added fats.
Risks and Considerations:
1. Added Solution: The label specifies that the chicken breast has added solution. This solution typically contains water, salt, and sometimes other additives like phosphates or flavor enhancers. While the added solution can help retain moisture during cooking, it may also increase the sodium content of the chicken. Individuals on a low-sodium diet should be cautious and check the nutrition label for sodium content.
2. Cooking Method: Grilling is generally considered a healthy cooking method, as it allows excess fat to drip away from the chicken. However, if the chicken is cooked at high temperatures or for an extended period, it may increase the formation of potentially harmful compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). To minimize these risks, it is advisable to avoid charring or burning the chicken and to marinate it before grilling, as certain marinades can help reduce the formation of HCAs.
3. Allergies and Sensitivities: Chicken is one of the most common food allergens. Individuals with known chicken allergies or sensitivities should avoid consuming this product to prevent adverse reactions.
In conclusion, chicken breast, broiler or fryers, skinless, boneless, meat only, with added solution, cooked, grilled, offers several nutritional benefits. It is an excellent source of high-quality protein, low in fat, and provides essential nutrients. However, it is important to be aware of the added solution, particularly for individuals watching their sodium intake. Additionally, proper cooking methods should be employed to minimize the formation of potentially harmful compounds. As with any food product, individual dietary needs and preferences should be considered when incorporating chicken breast into a balanced diet.