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Chicken, broilers or fryers, breast, meat only, cooked, roasted

231 calories in 1 cup, chopped or diced

Calories in Chicken, broilers or fryers, breast, meat only, cooked, roasted
Chicken, broilers or fryers, breast, meat only, cooked, roasted Suggest a better name
231 calories in 1 cup, chopped or diced
1 cup, chopped or diced = 140g ≈ 0.309lb ≈ 4.94oz
1.65 calories / gram
5 Weight Watchers points
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Calorie Sources:80% proteins; 20% fats
Fats:5.00 g (45 calories, 4% by weight)
Carbohydrates:~
Proteins:43.43 g (185 calories, 31% by weight)
Alcohol:~
Water:91.36 g (65% by weight)
Fat Composition:41% monounsaturated; 33% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.12 g
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped or diced
1 unit (yield from 1 lb ready-to-cook chicken)
0.5 breast, bone and skin removed
Refuse:28 %
Refuse Description:19% bone, 9% skin
Food Group:Poultry Products
USDA #:5064
Tags: boneless skinless chicken breast; chicken breast;
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Vitamin A:29 IU
Retinol:8.40 mcg
Retinol Activity Equivalent:8.40 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:98 mcg
Vitamin B-2:154 mcg
Vitamin B-3:19.19 mg
Vitamin B-5:1.34 mg
Vitamin B-6:840 mcg
Vitamin B-9:5.60 mcg
Food folate:5.60 mcg
Dietary Folate Equivalent:5.60 mcg
Folic acid:~
Vitamin B-12:0.48 mcg
Added Vitamin B-12:~
Choline:0.12 g
Vitamin C:~
Vitamin D:7
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.14 mcg
Vitamin D (D2 + D3):0.14 mcg
Vitamin E:378 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.42 mcg
Calcium (Ca):21 mg
Copper (Cu):56.00 mcg
Fluoride (F):~
Iron (Fe):1.46 mg
Magnesium (Mg):40.60 mg
Manganese (Mn):14.00 mcg
Phosphorus (P):0.32 g
Potassium (K):0.36 g
Selenium (Se):38.64 mcg
Sodium (Na):0.10 g
Zinc (Zn):1.40 mg
Cholesterol:0.12 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:43.43 g
Essential amino acids
Phenylalanine:1.72 g
Leucine:3.25 g
Methionine:1.19 g
Lysine:3.68 g
Isoleucine:2.28 g
Valine:2.14 g
Threonine:1.83 g
Tryptophan:0.50 g
Histidine:1.34 g
Arginine:2.62 g
Non-essential amino acids
Alanine:2.37 g
Aspartic acid:3.86 g
Betaine:8.68 mg
Cystine:0.55 g
Glutamic acid:6.50 g
Glycine:2.13 g
Hydroxyproline:~
Proline:1.78 g
Serine:1.48 g
Tyrosine:1.46 g
Fats Total:5.00 g
Saturated fatty acids:1.41 g
Monounsaturated fatty acids:1.74 g
Polyunsaturated fatty acids:1.08 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]:~
Dodecanoic/Lauric [12:0]:14.00 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:42 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.97 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.35 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]:0.21 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.46 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:42 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.83 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:42 mg
[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]:84 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:14.00 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:14.00 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:28.00 mg
Ash:1.48 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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