Chicken Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Chicken breast, oven-roasted/fat removed
Scientific name: Gallus gallus domesticus
Serving size analysed: 200g, average fillet

Intro: Chicken is the meat that seems to sustain the world, I know it is certainly the most common meat that I eat. It is easy to cook, tastes great, can be covered in all manner of sauces and coatings to enhance the taste even more, and it is cheap. It is thought the chicken was domesticated over 10,000 years ago in Vietnam and they were prized for their eggs.

Today we eat the eggs and the bird. Specially bred laying chickens can produce as many as 300 eggs a year, but after about a year their ability to produce eggs starts to wane and they are then used for meat. Chickens which are intensively reared for meat are slaughtered at about 6 weeks, but free range and organic chickens will usually be left until 14 weeks as they need more time to get up to a decent size and weight because they are left to grow naturally.

These chicken nutrition facts were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22.
Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate.

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