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Chicken Sandwich Nutrition Facts

283 calories in 100 g

Calories in Chicken Sandwich
Fast foods, chicken fillet sandwich, plain
283 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.83 calories / gram
7 Weight Watchers points
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Calorie Sources:51% fats; 30% carbohydrates; 20% proteins
Fats:16.18 g (144 calories, 16% by weight)
Carbohydrates:21.26 g (84 calories, 21% by weight)
Proteins:13.25 g (55 calories, 13% by weight)
Alcohol:~
Water:47.31 g (47% by weight)
Fat Composition:38% monounsaturated; 31% saturated; 31% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:33 mg
Caffeine:~
Serving Sizes: 100 g
1 sandwich
Food Group:Fast Foods
USDA #:21102
Tags: chicken sandwich;
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Vitamin A:55 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:180 mcg
Vitamin B-2:130 mcg
Vitamin B-3:3.74 mg
Vitamin B-5:330 mcg
Vitamin B-6:110 mcg
Vitamin B-9:55 mcg
Food folate:16 mcg
Dietary Folate Equivalent:82 mcg
Folic acid:39 mcg
Vitamin B-12:0.21 mcg
Added Vitamin B-12:~
Choline:35.30 mg
Vitamin C:4.90 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):33 mg
Copper (Cu):120 mcg
Fluoride (F):~
Iron (Fe):2.57 mg
Magnesium (Mg):19 mg
Manganese (Mn):260 mcg
Phosphorus (P):0.13 g
Potassium (K):0.19 g
Selenium (Se):22.20 mcg
Sodium (Na):0.53 g
Zinc (Zn):1.03 mg
Cholesterol:33 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:21.26 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:13.25 g
Essential amino acids
Phenylalanine:0.55 g
Leucine:0.97 g
Methionine:0.33 g
Lysine:0.95 g
Isoleucine:0.66 g
Valine:0.65 g
Threonine:0.52 g
Tryptophan:0.15 g
Histidine:0.38 g
Arginine:0.74 g
Non-essential amino acids
Alanine:0.67 g
Aspartic acid:1.07 g
Betaine:28.50 mg
Cystine:0.18 g
Glutamic acid:2.44 g
Glycine:0.62 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.50 g
Tyrosine:0.41 g
Fats Total:16.18 g
Saturated fatty acids:4.68 g
Monounsaturated fatty acids:5.72 g
Polyunsaturated fatty acids:4.60 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:3 mg
Dodecanoic/Lauric [12:0]:6 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.16 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.40 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.54 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.12 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.52 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:70 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_Ed
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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