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Chicken breast nutrition facts. ... a 3.5 ounce serving of dark meat chicken with skin has more than twice the calories of the same serving of white meat skinless chicken. It also has 18 grams of ...
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is ...
The USDA does not require retailers to put a nutrition label on ground turkey products. It is suggested to provide a nutrition label anyway, for the benefit of customers. There are two sets of circumstances under which some labeling is mandatory. First, the packaging must inform of any skin contained in the product.
If a chicken is air-chilled it will be called out on the label. Mary's and Bell & Evans are common air-chilled chicken brands you'll find at many grocery stores. If the label doesn't say "air ...
Chicken fat is fat obtained (usually as a by-product) from chicken rendering and processing. Of the many animal-sourced substances, chicken fat is noted for being high in linoleic acid, an omega-6 fatty acid. Linoleic acid levels are between 17.9% and 22.8%. [1] It is a common flavoring, additive or main component of chicken soup.
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However, for boneless, skinless chicken breast, the amount is much lower. 100 grams (3.5 oz) of raw chicken breast contains 2 grams (0.071 oz) of fat and 22 grams (0.78 oz) of protein, compared to 9 grams (0.32 oz) of fat and 20 grams (0.71 oz) of protein for the same portion of raw beef flank steak. [72] [73]