Protein
Chicken breast
Nutrition facts
Serving: 1 breast (120 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 198 kcal | |
| Protein | 37.2 g | |
| Carbs | 0 g | |
| Fibre | 0 g | 0 % |
| Sugars | 0 g | 0 % |
| Fat | 4.3 g | 6 % |
| Saturated fat | 1.2 g | 6 % |
| Sodium | 89 mg | 4 % |
| Niacin (B3) | 16 mg | 103 % |
| Selenium | 33 µg | 60 % |
| Vitamin B6 | 1 mg | 42 % |
| Phosphorus | 274 mg | 22 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Skinless breast, as in this table, is noticeably leaner than the same breast with the skin on: the skin is mostly fat and adds substantially to the total per portion.
- The iron in chicken breast is heme iron, so it is better absorbed than the iron in plants, but the amount is modest: thigh meat carries more.
Preparation
Health Canada recommends 74°C (165°F) at the centre for poultry pieces, such as breast, and 82°C (180°F) for a whole bird: at that point the texture changes little as long as cooking is not extended beyond it.
Sources
- Chicken, broilers or fryers, breast, meat only, cooked, roasted
- USDA FoodData Central, SR Legacy (Chicken, broilers or fryers, breast, meat only, cooked, roasted)
- NIH Office of Dietary Supplements, Iron fact sheet
- NIH Office of Dietary Supplements, Choline fact sheet
- Canadian Food Inspection Agency, safe cooking temperatures for poultry
- Health Canada, Safe Internal Cooking Temperatures (canada.ca)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.