Calories in Meat and FishNutritional Ingredients

Calories in chicken and its various parts, with and without skin


calories in chicken, And its soup, as they are considered 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.

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 the pastures, There is another type that is raised in cages.

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


Nutritional value of chicken

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

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

With regard to vitamins, Chicken is a good source of vitamin B12 , niacin, Vitamin B6, pantothenic acid, It also contains Vitamin E, K , and others.

Check out our chicken calories guide


Vitamins in chicken

Chicken contains many types of vitamins. Such as:


Vitamin B3

It is found 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 for the conversion of stored energy, In the form of glycogen in the liver and muscles into glucose for readily available energy.

In addition Vitamin B6 helps break down proteins and supports a healthy nervous system. According to the World 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) of shredded chicken breast provides 231 calories.

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

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


Calories in different pieces of chicken

Chicken is one of the most popular sources of lean protein worldwide because it offers a high percentage of protein with low calories and fat per serving.

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

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

Below is a breakdown of the nutritional value of different parts of chicken. Given a serving of 3.5 oz


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 gr
  • Saturated fat: 1 gr
  • Carbohydrates: 0 gr
  • Fiber: 0 gr
  • Sodium: 74 mg

But if the chest is with skin, It contains:

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

As for the boneless chicken breasts:

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


Chicken thigh with skin

When eating 3.5 ounces of cooked thighs, with the skin on, 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

per 3.5-ounce serving of cooked wings, with skin on, 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, It will consume 203 calories and 8.1 grams of fat. Removing the skin increases the protein content to 30g.


How does skin affect calories?

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

The skin continually 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 fats and calories in their diet, Even when trying to lose weight.

The best option is to eat skinless chicken breast. Taking into account the calorie, fat and protein values ​​of the different parts of the chicken.


Health benefits of chicken:


  • High in protein

According to the US Department of Agriculture, The issuance of chickens, Provides 14.73g of protein per 100g serving. Chicken protein contains many amino acids.

The recommended daily protein requirement is 1 gram per 1 kg of body weight, or 0.4 gram 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 aids in the formation of healthy red blood cells.

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

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


  • Weight loss

It is known that diets containing high levels of protein are effective in reducing weight.

A study published in the Journal of Nutrition showed that weight loss and improvements in overall fat profile could be achieved in people who regularly ate chicken breast.

This can be attributed to its higher protein content and lower overall calories.


  • Control of blood pressure

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

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


  • Chicken has anti-cancer properties

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

While the risk of colon and rectal cancer decreased among those who ate chicken and fish, Although the evidence is not.


  • Low cholesterol

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 advises consuming chicken or fish instead of red meat to reduce the risk of high cholesterol and the subsequent development of heart disease.


  • Chicken and the treatment of colds

Eating warm chicken soup also provides relief from colds. Including symptoms such as a stuffy nose and sore throat, And other different cold symptoms.


Natural chicken flavour

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

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

In addition Chicken meat is more susceptible to deterioration in quality mainly due to fat.

The natural flavor of chicken meat is thermally derived. with an emphasis on fats in order to generate flavor and aroma components.

The interaction of cysteine ​​and sugar can result in a particularly distinctive meat flavor for chicken.


Artificial chicken flavor

The artificial flavoring 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 for the flavor of chicken.

In addition 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 assembly of these and other chemical compounds, Flavors can be made for fried chicken or grilled chicken.


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