Chicken Leg
Carpaccio
Chicken
Chicken is one of the most popular and versatile proteins worldwide. With a mild flavor, it adapts well to countless recipes and cooking methods—from roasting to grilling to stewing.
3000
1 medium chicken
(1500 grams)
CAL
A
Nutri-Score
High in protein, good source of B vitamins, selenium, and phosphorus. Contains some fat, especially with skin on.
Value per 100 grams & per cup (140g):
240 kcal | 335 kcal
Protein
27 grams | 38 grams
Fats
15 grams | 21 grams
Carbohydrates
None
Fiber
None
Vitamins & Nutrients
- Vitamin B6: Supports metabolism and brain function.
- Vitamin B12: Essential for red blood cell formation.
- Selenium: Acts as an antioxidant.
- Phosphorus: Important for bone health.
Satiety and Feelings
Chicken is a lean protein that promotes fullness and sustained energy without heavy fats. The skin adds flavor and some fat, which can increase satiety but also calories.
What does 100 g look like?
About half a chicken breast or 2/3 cup cooked, chopped meat.
What does 2000|2500 calories look like?
Approximately 1.2–1.5 kilograms (about 2.6–3.3 pounds) of raw whole chicken with skin, or about 7–10 cups cooked, chopped.
Daily Value per 100 grams %
Did you know?
- Chickens were first domesticated over 8,000 years ago in Southeast Asia from the red jungle fowl (Gallus gallus) and later spread worldwide.
Chicken is the most widely consumed meat globally.
The average chicken lays around 300 eggs per year.
Dark meat (legs/thighs) has more fat than white meat (breasts).
Chicken skin is a major source of fat and flavor in many recipes.
Roasting chicken with skin helps keep the meat juicy.
Drawbacks ⚠️
Skin adds saturated fat and calories.
Cooking improperly can lead to foodborne illnesses.
Some commercial chickens may contain antibiotics or hormones (depending on regulations).
Overcooking can dry out white meat.
