Chicken breast
Category
Poultry
Seasonal period:
All year
The meat of chicken breasts is a perfect source of proteins. As it is an animal product, chicken contains all the necessary amino acids.
It has less fat than most of the red meat, so it can help reducing saturated fats and the calorie intake. Chicken breasts can be cooked and served in a large variety of ways.
Nutritional information (0.1 kg)
Energy
112.0
kcal
Carbohydrates
0.0
g
Proteins
21.8
g
Lipids
2.8
g
Fiber
0.0
g
Saturates
0.76
g
Monounsaturated fatty acids
1.26
g
Polyunsaturated fatty acids
0.52
g
Cholesterol
69.0
mg
Calcium
14.0
mg
Iron
1.0
mg
Zinc
0.7
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
12.0
ug
Salt (Sodium)
81.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed