Calories in chicken and its different parts, with or without skin

calories in chicken, and soup, as they are one of the most important foods that provide the body with the necessary protein, In addition to many essential vitamins and minerals, It also helps in losing weight, Regulating cholesterol and blood pressure.

The chicken is the most common type of bird in the world. It has been domesticated and consumed as food for thousands of years.

There are many types of poultry. The differences between them relate to how they are fed and raised. There are chickens that are raised in pasture And there is another species that is raised in cages.

The best and most expensive type is the organic chicken, which is only allowed to eat organic food (without pesticides), According to the standards USDA .


The nutritional value of chicken

According to US Department of Agriculture data, Chicken (100 g) provides energy (239 kcal), and (27.3 g) of protein, and (13.6 g) of fat.

and (8.31 g) of unsaturated fat, and (88 mg) of cholesterol, and (182 mg) of phosphorous, and (223 mg) of potassium, and (82 mg) of sodium.

Regarding vitamins, prepare chicken Good source of Vitamin B12 niacin Vitamin B6, pantothenic acid, It also contains Vitamin E, K , and others.

Check out the guide calories in chicken


vitamins in chicken

Chicken contains many types of vitamins. Such as:


Vitamin B3

It is available in cooked chicken breast, And 4 ounces of chicken breast provides 14.41 mg of the vitamin. Which meets 72 percent of the recommended daily value.

It is needed to convert carbohydrates into energy that cells can use.

It also contains vitamin B5, Which provides a portion of cooked chicken breast 1.06 mg, This vitamin helps with energy metabolism.

A serving of grilled chicken breast provides about 0.64 mg of vitamin B6, which performs many important functions in the human body.

Vitamin B6 is necessary to convert stored energy, In the form of glycogen in the liver and muscles into glucose for readily available energy.

in addition to, Vitamin B6 helps break down proteins and supports a healthy nervous system. According for global health institutes .


calories in chicken

The number of calories in chicken may vary based on different parts of the chicken.

Calories in chicken breast: 1 (140 g) chopped chicken breast provides 231 calories.

Calories in chicken thigh: 100gm of chicken thigh provides 209 calories

Chicken wings calories: 100 grams of chicken wings provides 203 calories.


Calories in different pieces of chicken

Chicken is one of the most lean protein sources around the world because it offers a high protein content with low calories and fat per serving.

Part of the chicken’s appeal is its versatility. Chicken comes in a variety of pieces. including; breasts, thighs, wings

Each portion of chicken contains a few calories, fat, and nutrients.

Below is a breakdown of the nutritional value of different parts of chicken. Considering a 3.5 ounce serving


Calories in chicken breast

According to the US Department of Agriculture, A 3.5-ounce serving of grilled, skinless chicken breast contains:

  • Calories: 165
  • Protein: 31 g
  • Fats: 4 grams
  • Saturated fat: 1 g
  • Carbohydrates: 0 g
  • Fibers: 0 g
  • Sodium: 74 mg

But if the chest is leather, They contain:

  • Calories: 197
  • Protein: 30 g
  • Fats: 8 g
  • Saturated fat: 2 grams
  • Carbohydrates: 0 g
  • Fibers: 0 g
  • Sodium: 71 mg

As for the fried chicken breasts:

  • Calories: 284
  • Protein: 53 g
  • Fats: 6 grams
  • Saturated fat: 1.7 g
  • Carbohydrates: 0 g
  • Fibers: 0 g
  • Sodium: 127 mg


Chicken thigh with skin

When eating 3.5 ounces of thighs cooked with skin, A person consumes 229 calories.

You can also get:

  • 25 grams of protein
  • 5 grams of fat
  • 84 mg of sodium
  • 3 mg of iron

Removing the skin reduces calories to 209 and fat content to 10.9 grams.


chicken wings with skin

In a 3.5-ounce serving of cooked wings with skin, A person consumes 290 calories.

  • 27 grams of protein
  • 5 grams of fat
  • 82 mg of sodium
  • 3 mg of iron

If someone removes the skin, He will consume 203 calories and 8.1 grams of fat. Removing the skin increases the protein content to 30g.


How does the skin affect calories?

Certain parts of the chicken often come from, like chest, With or without skin. Shops usually sell the hips and wings with the skin still on.

The skin constantly adds more calories and more fat to a piece of chicken.

People who want to reduce their weight can choose to remove the skin before or after cooking.

They should keep in mind that it is always important to include healthy amounts of fat and calories in their diet, Even when trying to lose weight.

The best option is to eat chicken breast without skin. Taking into account the calorie, fat and protein values of the different parts of the chicken.


The health benefits of chicken:


  • High in protein

According to the US Department of Agriculture, The chicken breasts, Provides 14.73 grams of protein per 100 grams, Chicken protein contains a lot of amino acids.

The recommended daily protein requirement is 1 gram per 1 kg of body weight or 0.4 grams of protein per pound of body weight.


  • Rich in vitamins and minerals

Chicken is rich in Vitamin B which helps the body produce energy and also helps in the formation of healthy red blood cells.

Vitamin D in chicken helps absorb calcium And strengthen the bones Vitamin A strengthens eyesight and plays an important role in immune system .

As for minerals, iron is useful in the formation of hemoglobin. muscle activity, and prevent anemia.


  • Weight loss

Diets that contain high levels of protein are known to be effective in losing weight.

A study published in Nutrition magazine Weight loss and improvements in the overall appearance of fat can be achieved in people who regularly eat chicken breast.

This can be attributed to its high protein content and low overall calories.


  • blood pressure control

According for published research In 2008, It was found that consuming chicken is beneficial in controlling blood pressure as well (indirectly) .

When following a diet rich in chicken, nuts, low-fat dairy products, vegetables and fruits, Improvement is observed in people with high blood pressure.


  • Chicken has anti-cancer properties

have found Studies that in non-vegetarians, Red meat consumption increased the risk of colorectal cancer.

While the risk of developing colorectal cancer decreased for those who ate chicken and fish, Although the evidence is not.


The amount of saturated fat and cholesterol found in red meat such as beef and lamb is much higher than the levels found in chicken, fish and vegetables.

So , The American Heart Association recommends consuming chicken or fish instead of red meat to reduce the risk of developing cholesterol and the subsequent development of heart disease.


  • Chicken and cold remedy

eat Warm chicken soup It also provides relief from colds. including symptoms such as a stuffy nose and sore throat, And other different cold symptoms.


Natural chicken flavor

Flavor consists mainly of the taste and aroma that consumers prefer in the product itself.

The natural flavor of chicken meat is affected by a number of factors before and after slaughter. Including breeds, diet, age, cooking method, etc.

in addition to, Chicken meat is more likely to deteriorate in quality mainly due to fat.

The natural flavor of chicken meat is thermally derived, Focusing on fats in order to generate flavors and aroma components.

The reaction of cysteine and sugar can result in a distinct meat flavour, especially for chicken.


Industrial chicken flavor

The artificial flavor of chicken is prepared by heating it, Which leads to the volatilization of a number of compounds, including methyl, and furanthol.

In addition to other substances such as furfuryl thiol, methionol, nonanol, and other compounds important to the flavor of chicken.

in addition to, A large number of heterocyclic compounds are formed when low temperatures are used.

As well as through certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat.

And with the combination of these and other chemical compounds, Flavors can be configured for fried chicken or grilled chicken.

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