Chicken, broilers or fryers, batter
Category: Poultry Products Parts: Meat And Skin Method: Cooked, Fried
Nutrition Highlights
Serving Size
Calories
246
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 (%) |
|---|---|
| Fat | 133 (54.1%) |
| Protein | 77 (31.1%) |
| Carbohydrate | 32 (13.0%) |
| Total | 246 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 42 (49.4%) |
| Protein | 19 (22.5%) |
| Fat | 15 (17.4%) |
| Carbohydrate | 8.0 (9.4%) |
| Ash | 1.1 (1.3%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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It is a good source of high quality protein. The protein in chicken supports growth and development and muscle maintenance
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It contains important vitamins and minerals like selenium, niacin and vitamin B6. Selenium supports thyroid function and niacin helps release energy from food
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The fat content is moderate and mostly unsaturated. The batter adds extra calories but the chicken meat itself is relatively low in fat
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Fried chicken is versatile and often part of cultural cuisines and comfort foods. It can be part of a balanced diet when consumed in moderation
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The meat provides amino acids that are building blocks of proteins needed by the body
Risks
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Fried foods are high in calories and fat. Fried chicken can contribute to weight gain and obesity if consumed in large portions or frequently
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Fried chicken is high in saturated fat and trans fat from the oil used for frying. High saturated fat intake is linked to increased risk of heart disease
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Batter on fried chicken adds extra calories and fat. Batter-fried chicken has more calories and fat than plain roasted or baked chicken
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Frying chicken in oil at high temperatures can produce acrylamide, a potential carcinogen. Acrylamide forms when foods high in carbohydrates are cooked at high temperatures
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Fried chicken may contain harmful chemicals if the oil used for frying is not replaced frequently or reaches its smoke point. Reused oil can contain toxic oxidation products
Additional Information
Chicken, broilers or fryers, meat and skin, cooked, fried, batter is a popular food item enjoyed by many. However, it is important to understand both the nutritional benefits and risks associated with consuming this particular preparation of chicken.
Nutritional Benefits:
1. High-quality Protein: Chicken is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass. Consuming chicken can help meet your daily protein requirements.
2. Vitamins and Minerals: Chicken contains various vitamins and minerals, including vitamin B12, niacin, selenium, and phosphorus. Vitamin B12 is essential for nerve function and the production of red blood cells, while niacin plays a crucial role in energy metabolism. Selenium acts as an antioxidant, protecting cells from damage, and phosphorus is important for bone health.
3. Low in Carbohydrates: Chicken, especially when the skin is removed, is low in carbohydrates. This can be beneficial for individuals following a low-carbohydrate or ketogenic diet, as it helps maintain stable blood sugar levels and promotes weight management.
4. Source of Healthy Fats: While the skin of fried chicken contains saturated fats, the meat itself provides healthy monounsaturated and polyunsaturated fats. These fats are beneficial for heart health, as they can help reduce bad cholesterol levels and lower the risk of cardiovascular diseases.
Nutritional Risks:
1. High in Calories: Fried chicken with batter tends to be high in calories due to the frying process and the added batter. Excessive calorie intake can contribute to weight gain and increase the risk of obesity-related health issues such as diabetes and heart disease. It is important to consume fried chicken in moderation and balance it with other healthier food choices.
2. Sodium Content: Fried chicken, particularly when prepared with batter, can be high in sodium. Excessive sodium intake can lead to high blood pressure, which is a risk factor for heart disease. Individuals with hypertension or those aiming to reduce their sodium intake should be cautious when consuming this food item.
3. Unhealthy Fats: The skin of fried chicken contains unhealthy saturated fats, which can raise bad cholesterol levels and increase the risk of heart disease. It is advisable to remove the skin before consumption or opt for skinless chicken to reduce the intake of unhealthy fats.
4. Potential for Acrylamide Formation: When foods are fried at high temperatures, such as fried chicken, a compound called acrylamide can form. Acrylamide has been linked to an increased risk of cancer in animal studies. While the impact on humans is still unclear, it is advisable to limit the consumption of fried foods.
In conclusion, chicken, broilers or fryers, meat and skin, cooked, fried, batter provides a good source of protein, vitamins, and minerals. However, it is important to be mindful of the potential risks associated with its consumption, such as high calorie and sodium content, unhealthy fats, and the formation of acrylamide. Moderation and balance are key when including this food item in a healthy and balanced diet.