Chicken Breast
Description
Chicken breast, is a tender, white meat cut of the fowl Gallus gallus. This is one of the leanest parts of the chicken, and contains fewer calories, cholesterol, and lipids than chicken dark meat (w/o skin).
Caloric Content
| 1 | 2 | 3 | |
| Calories: | 129 | 161 | 142 |
| Protein: | 27.24 | 28.76 | 26.68 gm |
| Carbohydrates: | 0 | .44 | 0 gm |
| Fiber: | 0 | 0 | 0 gm |
| Total fats: | 1.46 | 4.05 | 3.07 gm |
| Saturated fats: | .39 | 1.11 | .87 gm |
| Unsaturated fats: | .680 | 2.4 | 1.73 gm |
| Cholesterol: | 68 | 78 | 73 mg |
1. Without Skin - 1/2 breast, 118 grams
2. Without Skin Fried - 1/2 breast, 86 grams
3. Without Skin, Roasted - 1/2 breast, 86 grams
| 4 | 5 | 6 | |
| Calories: | 144 | 364 | 218 |
| Protein: | 27.53 | 34.78 | 31.2 gm |
| Carbohydrates: | 0 | 12.58 | 1.61 gm |
| Fiber: | 0 | .05 | .01 gm |
| Total fats: | 2.88 | 18.47 | 8.69 gm |
| Saturated fats: | .81 | 4.93 | 2.40 gm |
| Unsaturated fats: | 1.61 | 11.95 | 5.35 gm |
| Cholesterol: | 73 | 119 | 88 mg |
4. Without Skin, Stewed - 1/2 breast, 95 grams
5. With Skin, Batter-Dipped, Fried - 1/2 breast, 140 grams
6. With Skin, Flour-Coated, Fried - 1/2 breast, 98 grams
| 7 | 8 | |
| Calories: | 193 | 202 |
| Protein: | 29.2 | 30.13 gm |
| Carbohydrates: | 0 | 0 gm |
| Fiber: | 0 | 0 gm |
| Total fats: | 7.63 | 8.16 gm |
| Saturated fats: | 2.15 | 2.29 gm |
| Unsaturated fats: | 4.6 | 1.77 gm |
| Cholesterol: | 836 | 83 mg |
7. With Skin, Roasted - 1/2 breast, 98 grams
8. With Skin, Stewed - 1/2 breast, 110 grams
Vitamin Content
| 1 | 2 | 3 | |
| Vitamin A: | 24 | 20 | 18 IU |
| Thiamine: | .083 | .068 | .060 mg |
| Vitamin B-2: | .109 | .108 | .098 mg |
| Vitamin B-6: | .64 | .55 | .51 mg |
| Vitamin B-12: | .45 | .31 | .29 mcg |
| Biotin: | - | - | - mcg |
| Niacin: | 13.209 | 12.713 | 11.792 mg |
| Pantothenic Acid: | .066 | .894 | .830 mg |
| Folic acid: | 5 | 4 | 3 mcg |
| Vitamin C: | 1.5 | 0 | 0 mg |
| Vitamin E: | - | - | - IU |
1. Without Skin - 1/2 breast, 118 grams
2. Without Skin Fried - 1/2 breast, 86 grams
3. Without Skin, Roasted - 1/2 breast, 86 grams
| 4 | 5 | 6 | |
| Vitamin A: | 18 | 94 | 0 IU |
| Thiamine: | .040 | .161 | .080 mg |
| Vitamin B-2: | .113 | .204 | .128 mg |
| Vitamin B-6: | .32 | .60 | 13.467 mg |
| Vitamin B-12: | .22 | .41 | .981 mcg |
| Biotin: | - | - | .57 mcg |
| Niacin: | 8.046 | 14.732 | 4 mg |
| Pantothenic Acid: | .544 | 1.52 | 49 mg |
| Folic acid: | 3 | 8 | .34 mcg |
| Vitamin C: | 0 | 0 | 0 mg |
| Vitamin E: | - | - | - IU |
4. Without Skin, Stewed - 1/2 breast, 95 grams
5. With Skin, Batter-Dipped, Fried - 1/2 breast, 140 grams
6. With Skin, Flour-Coated, Fried - 1/2 breast, 98 grams
| 7 | 8 | USRDA | |
| Vitamin A: | 91 | 90 | 5000 IU |
| Thiamine: | .065 | .045 | 1.7 mg |
| Vitamin B-2: | .117 | .127 | 1.7 mg |
| Vitamin B-6: | .54 | .32 | 2.0 mg |
| Vitamin B-12: | .32 | .23 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | 12.456 | 8.588 | 20 mg |
| Pantothenic Acid: | .917 | .602 | 10 mg |
| Folic acid: | 3 | 3 | 400 mcg |
| Vitamin C: | 0 | 0 | 60 mg |
| Vitamin E: | - | - | 30 IU |
7. With Skin, Roasted - 1/2 breast, 98 grams
8. With Skin, Stewed - 1/2 breast, 110 grams
Mineral Content
| 1 | 2 | 3 | |
| Calcium: | 13 | 14 | 13 mg |
| Copper: | .048 | .046 | .042 mg |
| Iron: | .84 | .98 | .89 mg |
| Magnesium: | 33 | 27 | 25 mg |
| Manganese: | .021 | .018 | .015 mg |
| Phosphorus: | 231 | 212 | 196 mg |
| Potassium: | 301 | 237 | 220 mg |
| Selenium: | - | - | - mcg |
| Sodium: | 76 | 68 | 63 mg |
| Zinc: | .95 | .93 | .86 mg |
1. Without Skin - 1/2 breast, 118 grams
2. Without Skin Fried - 1/2 breast, 86 grams
3. Without Skin, Roasted - 1/2 breast, 86 grams
| 4 | 5 | 6 | |
| Calcium: | 12 | 28 | 16 mg |
| Copper: | .041 | .084 | .056 mg |
| Iron: | .84 | 1.75 | 1.17 mg |
| Magnesium: | 22 | 34 | 29 mg |
| Manganese: | .017 | .084 | .025 mg |
| Phosphorus: | 157 | 258 | 228 mg |
| Potassium: | 178 | 282 | 253 mg |
| Selenium: | - | - | - mcg |
| Sodium: | 59 | 385 | 75 mg |
| Zinc: | .92 | 1.33 | 1.07 mg |
4. Without Skin, Stewed - 1/2 breast, 95 grams
5. With Skin, Batter-Dipped, Fried - 1/2 breast, 140 grams
6. With Skin, Flour-Coated, Fried - 1/2 breast, 98 grams
| 7 | 8 | USRDA | |
| Calcium: | 14 | 14 | 1000 mg |
| Copper: | .048 | .048 | 2 mg |
| Iron: | 1.01 | 1.01 | 18 mg |
| Magnesium: | 24 | 24 | 400 mg |
| Manganese: | .020 | .020 | n/a mg |
| Phosphorus: | 172 | 172 | 1000 mg |
| Potassium: | 195 | 195 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 68 | 68 | n/a mg |
| Zinc: | 1.06 | 1.06 | 15 mg |
7. With Skin, Roasted - 1/2 breast, 98 grams
8. With Skin, Stewed - 1/2 breast, 110 grams
Amino Acid Content
| 1 | 2 | 3 | |
| Tryptophan: | .319 | .335 | .311 gm |
| Threonine: | 1.151 | 1.214 | 1.127 gm |
| Isoleucine: | 1.438 | 1.518 | 1.409 gm |
| Leucine: | 2.044 | 2.158 | 2.002 gm |
| Lysine: | 2.315 | 2.439 | 2.266 gm |
| Methionine: | .754 | .796 | .739 gm |
| Cysteine: | .349 | 368 | .3411 gm |
| Phenylalanine: | 1.081 | 1.142 | .059 gm |
| Tyrosine: | .919 | .970 | .900 gm |
| Valine: | 1.351 | 1.427 | 1.324 gm |
| Arginine: | 1.644 | 1.733 | 1.609 gm |
| Histidine: | .846 | .892 | .828 gm |
| Alanine: | 1.487 | 1.568 | 1.455 gm |
| Aspartic acid: | 2.428 | 2.559 | 2.377 gm |
| Glutamic acid: | 4.080 | 4.321 | 3.995 gm |
| Glycine: | 1.338 | 1.411 | 1.311 gm |
| Proline: | 1.120 | 1.188 | 1.097 gm |
| Serine: | .937 | .991 | .918 gm |
1. Without Skinn - 1/2 breast, 118 grams
2. Without Skin Fried - 1/2 breast, 86 grams
3. Without Skin, Roasted - 1/2 breast, 86 grams
| 4 | 5 | 6 | |
| Tryptophan: | .322 | .399 | .357 gm |
| Threonine: | 1.163 | 1.431 | 1.300 gm |
| Isoleucine: | 1.454 | 1.753 | 1.599 gm |
| Leucine: | 2.066 | 2.562 | 2.306 gm |
| Lysine: | 2.339 | 2.758 | 2.581 gm |
| Methionine: | .762 | .920 | .845 gm |
| Cysteine: | .352 | .475 | .410 gm |
| Phenylalanine: | 1.093 | 1.387 | 1.228 gm |
| Tyrosine: | .929 | 1.137 | 1.028 gm |
| Valine: | 1.365 | 1.702 | 1.531 gm |
| Arginine: | 1.661 | 2.121 | 1.915 gm |
| Histidine: | .855 | 1.022 | .940 gm |
| Alanine: | 1.502 | 1.947 | 1.756 gm |
| Aspartic acid: | 2.454 | 3.021 | 2.771 gm |
| Glutamic acid: | 4.123 | 5.519 | 4.668 gm |
| Glycine: | 1.353 | 2.054 | 1.775 gm |
| Proline: | 1.132 | 1.757 | 1.417 gm |
| Serine: | .947 | 1.271 | 1.092 gm |
4. Without Skin, Stewed - 1/2 breast, 95 grams
5. With Skin, Batter-Dipped, Fried - 1/2 breast, 140 grams
6. With Skin, Flour-Coated, Fried - 1/2 breast, 98 grams
| 7 | 8 | |
| Tryptophan: | .333 | .343 gm |
| Threonine: | 1.219 | 1.257 gm |
| Isoleucine: | 1.495 | 1.541 gm |
| Leucine: | 2.15 | 2.221 gm |
| Lysine: | 2.424 | 2.499 gm |
| Methionine: | .791 | .815 gm |
| Cysteine: | .382 | .395 gm |
| Phenylalanine: | 1.146 | 1.181 gm |
| Tyrosine: | .960 | .990 gm |
| Valine: | .1432 | 1.476 gm |
| Arginine: | 1.800 | 1.858 gm |
| Histidine: | .879 | .906 gm |
| Alanine: | 1.654 | 1.707 gm |
| Aspartic acid: | 2.604 | 2.685 gm |
| Glutamic acid: | 4.316 | 4.451 gm |
| Glycine: | 1.686 | 1.745 gm |
| Proline: | 1.320 | 1.364 gm |
| Serine: | 1.019 | 1.052 gm |
7. With Skin, Roasted - 1/2 breast, 98 grams
8. With Skin, Stewed - 1/2 breast, 110 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
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