Chicken, broilers or fryers, meat only
Category: Poultry Products Method: Cooked, Roasted
Nutrition Highlights
Serving Size
Calories
266
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 | 162 (60.8%) |
| Fat | 93 (35.1%) |
| Total | 266 (100%) |
Serving: 1 cup, chopped or diced [140g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 89 (63.8%) |
| Protein | 40 (28.9%) |
| Fat | 10 (7.4%) |
| Ash | 1.4 (1.0%) |
| Total | 140 (100%) |
Serving: 1 cup, chopped or diced [140g]
Benefits
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Chicken is a good source of high-quality protein. The protein in chicken supports muscle growth and maintenance
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Chicken is low in fat compared to red meats. The meat from chicken, especially without the skin, can be included in a heart-healthy diet
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Chicken contains important vitamins and minerals like niacin, selenium, vitamin B6 and vitamin B12. These support energy production and metabolism
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Roasting chicken retains more of the protein and moisture compared to frying. It also adds less fat than frying
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Cooked chicken is easy to digest and absorb into the body compared to raw or undercooked chicken
Risks
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High in calories and fat if eaten in large portions. Chicken meat contains saturated fat and cholesterol which can increase risk of heart disease if consumed frequently or in large amounts
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May contain harmful bacteria if not cooked thoroughly to an internal temperature of 165°F. Undercooked chicken can cause foodborne illness
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Preparation methods like roasting involve adding oils which increases the fat and calorie content. Choosing cooking methods with little or no added fats can help reduce risks
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Skin contains more fat and should be removed before eating to reduce saturated fat intake and risks
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Eating the same foods frequently can lack variety and important nutrients from other foods. A balanced diet with variety is important for health
Additional Information
Chicken, broilers or fryers, meat only, cooked, roasted is a popular and versatile food item that provides several nutritional benefits. This lean meat is an excellent source of high-quality protein, essential vitamins, and minerals. However, it is important to be aware of potential risks associated with its consumption.
Nutritional Benefits:
1. High-quality protein: Chicken is a complete protein source, containing all the essential amino acids required for growth, repair, and maintenance of body tissues. Adequate protein intake is essential for muscle development, immune function, and hormone production.
2. Low in fat: Roasted chicken, especially when the skin is removed, is relatively low in fat compared to other meats. It is particularly low in saturated fat, which is associated with an increased risk of heart disease when consumed in excess. Choosing lean cuts and removing visible fat further reduces the fat content.
3. Essential vitamins: Chicken is a good source of various B vitamins, including niacin, vitamin B6, and vitamin B12. These vitamins play crucial roles in energy production, brain function, and the formation of red blood cells. Additionally, chicken contains small amounts of vitamins A, E, and K.
4. Minerals: Chicken is rich in minerals such as phosphorus, selenium, and zinc. Phosphorus is essential for bone health, while selenium acts as an antioxidant and supports immune function. Zinc is involved in numerous enzymatic reactions and plays a vital role in immune function, wound healing, and DNA synthesis.
5. Weight management: Chicken is a popular choice for individuals aiming to manage their weight or lose weight. Its high protein content can enhance satiety and reduce appetite, helping to control calorie intake. Additionally, the low-fat content makes it a healthier alternative to fatty meats.
Risks:
1. Foodborne illnesses: Like any other meat, chicken carries the risk of foodborne illnesses such as Salmonella and Campylobacter. Proper handling, storage, and thorough cooking are essential to minimize these risks. It is crucial to cook chicken at a safe internal temperature of 165°F (74°C) to destroy harmful bacteria.
2. Sodium content: Depending on the preparation method and seasoning, roasted chicken may contain added sodium. Excessive sodium intake can contribute to high blood pressure and increase the risk of heart disease. Opting for homemade roasted chicken or choosing low-sodium seasoning options can help mitigate this risk.
3. Allergies: Chicken allergies are relatively rare but can occur in some individuals. Allergic reactions to chicken may manifest as skin rashes, digestive issues, or respiratory symptoms. If you experience any adverse reactions after consuming chicken, it is recommended to consult a healthcare professional.
4. Antibiotic and hormone use: In some poultry farming practices, antibiotics and hormones may be used to promote growth and prevent diseases. While strict regulations govern the use of antibiotics and hormones in food-producing animals, concerns exist regarding potential long-term effects on human health. Choosing organic or antibiotic-free chicken can help reduce exposure to these substances.
In conclusion, chicken, broilers or fryers, meat only, cooked, roasted offers numerous nutritional benefits, including high-quality protein, essential vitamins, and minerals. However, it is important to be mindful of potential risks associated with foodborne illnesses, sodium content, allergies, and antibiotic or hormone use. By practicing safe food handling, choosing lean cuts, and opting for healthier cooking methods, chicken can be a valuable addition to a balanced and nutritious diet.