Chicken, broilers or fryers, flour
Category: Poultry Products Parts: Breast, Meat And Skin Method: Cooked, Fried
Nutrition Highlights
Serving Size
Calories
131
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 | 75 (57.3%) |
| Fat | 47 (36.0%) |
| Carbohydrate | 3.9 (3.0%) |
| Total | 131 (100%) |
Serving: 1 unit (yield from 1 lb ready-to-cook chicken) [59g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 33 (56.6%) |
| Protein | 19 (31.8%) |
| Fat | 5.2 (8.9%) |
| Carbohydrate | 1.0 (1.6%) |
| Ash | 0.6 (1.1%) |
| Total | 59 (100%) |
Serving: 1 unit (yield from 1 lb ready-to-cook chicken) [59g]
Benefits
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High in protein. Chicken breast provides lean protein which is important for building and repairing muscles
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Low in fat. Although fried in oil, chicken breast itself is low in fat compared to other meats like red meat
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Rich in vitamins and minerals. Chicken is a good source of niacin, selenium, vitamin B6 and B3
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May help weight management. Protein and low fat content of chicken breast can help one feel full for longer and aid weight loss or maintenance when consumed in moderation
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Easy to prepare and cook. Chicken breast is versatile and can be cooked in different ways like baking, grilling, frying making it a convenient option
Risks
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High in saturated fat and calories due to frying in oil. Fried chicken is often coated in flour which adds more calories and fat
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Frying at high temperatures can produce harmful compounds like acrylamide. Cooking meat at high heat is linked to increased cancer risk
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Fried foods are easy to overeat which can lead to weight gain over time. Large portion sizes of fried chicken are common
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Breading and frying removes nutrients and makes them less bioavailable. Grilling or baking is a healthier cooking method
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Regular consumption is linked to higher risk of heart disease, diabetes and other health issues due to saturated and trans fat content
Additional Information
Chicken, specifically broilers or fryers, breast, meat and skin, cooked, fried, flour, is a widely consumed food product that offers several nutritional benefits. However, it is important to note that there are also certain risks associated with its consumption. Let's delve into the nutritional aspects of this item.
Starting with the benefits, chicken breast is an excellent source of high-quality protein. Protein is essential for the growth, repair, and maintenance of body tissues, including muscles, skin, and organs. It also plays a vital role in the production of enzymes, hormones, and antibodies. Consuming chicken breast can help meet the recommended daily protein intake and support overall health.
Chicken breast is relatively low in fat, particularly saturated fat, which is known to increase the risk of heart disease. It contains essential fatty acids, such as omega-3 and omega-6, which are important for brain function and reducing inflammation in the body. However, the presence of the skin and the frying process can significantly increase the fat content and calorie count, potentially negating some of the benefits.
Additionally, chicken breast is a good source of various vitamins and minerals. It contains B vitamins, including niacin, which aids in energy production and supports a healthy nervous system. It also provides vitamin B6, which is involved in brain development and function. Furthermore, chicken breast contains minerals like selenium, phosphorus, and zinc, which are necessary for various bodily functions, including immune system support, bone health, and wound healing.
Despite these benefits, there are some risks associated with consuming chicken breast cooked in flour and fried. Firstly, the frying process can lead to the formation of harmful compounds, such as advanced glycation end products (AGEs) and acrylamide. These compounds have been linked to inflammation, oxidative stress, and an increased risk of chronic diseases like cancer and cardiovascular disease. Therefore, it is advisable to limit the consumption of fried foods, including fried chicken breast.
Moreover, the flour coating used in the frying process may contain refined white flour, which lacks essential nutrients and fiber. Refined flour can cause a rapid spike in blood sugar levels, leading to an increased risk of insulin resistance, weight gain, and diabetes. Opting for whole-grain flour or alternative coatings, such as almond flour or breadcrumbs, can be a healthier choice.
Additionally, the presence of the skin on the chicken breast increases the calorie and fat content. The skin is high in saturated fat, which, when consumed in excess, can contribute to elevated cholesterol levels and an increased risk of heart disease. To reduce the fat content, it is advisable to remove the skin before cooking or choose skinless chicken breast options.
In conclusion, chicken breast, specifically broilers or fryers, meat and skin, cooked, fried, flour, offers several nutritional benefits such as being a rich source of protein, low in fat, and containing essential vitamins and minerals. However, the frying process and the presence of the skin can increase the fat content and potentially lead to the formation of harmful compounds. Therefore, it is recommended to consume chicken breast in moderation, opt for healthier cooking methods like grilling or baking, and remove the skin to reduce the risks associated with its consumption.