1 Unit (yield From 1 Lb Ready-to-cook Chicken) Chicken Light Meat and Skin (Broilers or Fryers, Roasted, Cooked) contains 175 calories. If you are looking for a tasty and healthy protein source, look no further than chicken! Chicken is not only a delicious addition to any meal but is also packed with essential nutrients that benefit your health.
In addition to being a good source of protein, one 3-ounce serving of chicken light meat provides 140% of the daily recommended intake of Vitamin B12 and 263% of the daily recommended intake of niacin. It is also a good source of phosphorus, selenium, and pantothenic acid.
In this article, we'll explore the calories, nutrition facts, health benefits, and cooking tips for chicken light meat and skin to help you make the most of this versatile and delicious food.
Calories in Chicken Light Meat and Skin
A 3-ounce serving of roasted chicken light meat and skin contains approximately 175 calories. It is important to note that the calorie count may vary depending on the cooking method used and the portion size consumed.
Nutrition Facts for Chicken Light Meat and Skin
Chicken light meat and skin is a good source of protein, with a 3-ounce serving providing about 28 grams of protein. It is also low in saturated fat and cholesterol. Here are the nutrition facts for a 3-ounce serving of roasted chicken light meat and skin.
- calories: 175
- Protein: 28 grams
- Fat: 6 grams
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Sugar: 0 grams
Protein Content of Chicken Light Meat and Skin
As mentioned earlier, chicken light meat and skin is a rich source of protein. A 3-ounce serving provides about 28 grams of protein, which is more than half of the daily recommended intake of protein for an adult male. Protein is important for growth and repair of muscles, bones, and tissues.
Fat Content in Chicken Light Meat and Skin
While chicken light meat and skin is a good source of protein, it is also high in fat. A 3-ounce serving contains about 6 grams of fat, with 2 grams of saturated fat. However, most of the fat in chicken light meat and skin is the healthy unsaturated kind, which helps to lower cholesterol levels, reduce inflammation, and improve heart health.
Carbohydrates in Chicken Light Meat and Skin
Chicken light meat and skin is a low-carbohydrate food, with only 0 grams of carbs per 3-ounce serving. This makes it a good food choice for people with diabetes or those following a low-carbohydrate diet.
Vitamins and Minerals in Chicken Light Meat and Skin
Chicken light meat and skin is a rich source of several essential vitamins and minerals. These include Vitamin B12, niacin, phosphorus, selenium, and pantothenic acid. These nutrients are important for maintaining good health, supporting the immune system, and preventing chronic disease.
Health Benefits of Chicken Light Meat and Skin
Chicken light meat and skin offers several health benefits. The high protein content helps to promote muscle growth and repair, while the unsaturated fat content helps to improve heart health. Chicken light meat and skin is also a good source of essential nutrients like Vitamin B12 and niacin, which support the immune system and prevent chronic disease.
Cooking Tips for Chicken Light Meat and Skin
Chicken light meat and skin can be cooked in a variety of ways, including grilling, baking, roasting, and sautéing. It is important to cook chicken to the appropriate internal temperature to prevent foodborne illness. The internal temperature of chicken light meat and skin should reach 165°F (75°C).
- Marinate the chicken in a mixture of olive oil, garlic, and rosemary for added flavor.
- Season the chicken with salt, pepper, and your favorite herbs and spices before cooking.
- Sautéed chicken light meat and skin can be served with a variety of side dishes, including vegetables, grains, and pasta.
- Use leftover chicken light meat and skin in salads, sandwiches, and soups.
Serving Ideas for Chicken Light Meat and Skin
Chicken light meat and skin can be served in a variety of ways. It can be a main dish or used as an ingredient in salads, soups, and sandwiches. Here are some serving ideas for chicken light meat and skin:
- Grilled chicken kebabs with peppers and onions
- Baked chicken breast with roasted vegetables
- Roasted chicken thighs with sweet potatoes and carrots
- Sautéed chicken light meat and skin with garlic and spinach
- Chicken Caesar salad with homemade dressing
- Chicken and vegetable stir-fry with brown rice
Storage and Shelf Life of Chicken Light Meat and Skin
Chicken light meat and skin can be stored in the refrigerator for up to 3 days after cooking. If you have leftover chicken, store it in an airtight container in the refrigerator as soon as possible to prevent spoilage. To extend the shelf life of cooked chicken light meat and skin, you can freeze it for up to 3 months.
5 Frequently Asked Questions about 1 Unit of Roasted Chicken Light Meat and Skin (Broilers or Fryers)
1. How many calories are in 1 unit of roasted chicken light meat and skin?
There are 175 calories in 1 unit of roasted chicken light meat and skin (broilers or fryers), which is equivalent to 1 lb of ready-to-cook chicken.
2. Is roasted chicken light meat and skin a healthy food option?
While roasted chicken light meat and skin does contain a significant amount of protein, it is also high in fat and cholesterol. Consuming it in moderation as part of a balanced diet can be a healthy option.
3. What are some ways to incorporate roasted chicken light meat and skin into meals?
Roasted chicken light meat and skin can be used in a variety of dishes, such as salads, sandwiches, soups, and stir-fries. It can also be served as a main dish with sides such as vegetables or grains.
4. How should roasted chicken light meat and skin be stored?
Roasted chicken light meat and skin should be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
5. What is the difference between broilers and fryers?
Broilers are chickens that are raised specifically for their meat, while fryers are younger chickens, typically 7-13 weeks old, that are also raised for meat. Broilers tend to have larger, more tender meat, while fryers have smaller, leaner meat.