Chicken, NS as to part, baked, broiled, or roasted, NS as to skin eaten
Common food
Photo: Wikipedia
This is a lean, high-protein cut of chicken cooked without added fat, resulting in a firm, juicy texture with a savory, roasted flavor. The meat is a pale, opaque white, and the cooking method concentrates its natural taste. It's a nutritional powerhouse, offering a substantial 27 grams of protein per 100g with minimal fat and zero carbohydrates.
💚 Why it's loved
People love its clean, savory flavor that acts as a perfect canvas for herbs, spices, and marinades. Its versatility makes it a staple for everything from quick weeknight dinners to elegant salads, and it's a familiar comfort food across many cultures.
⚠️ Watch-outs & how to enjoy it better
Without the skin or added fats, it can be perceived as dry or bland if overcooked. To counteract this, brining before cooking or using a meat thermometer to ensure it reaches 165°F (74°C) helps retain moisture. Pairing it with a flavorful sauce, salsa, or a side of healthy fats like avocado can also enhance both taste and nutrient absorption.
Key benefits
- Excellent source of complete protein for muscle repair and satiety.
- Very low in carbohydrates, suitable for low-carb and ketogenic diets.
- Naturally gluten-free and sugar-free.
- Provides essential B vitamins like niacin and B6 for energy metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'NS as to part' in the USDA database means the data is an average across various cuts (breast, thigh, etc.), so the exact nutrition can vary slightly depending on whether you're eating a lean breast or a slightly fattier thigh.
Full nutrition (scales with serving)
| Water | 66.0 g |
| Energy | 165 kcal |
| Protein | 27.3 g |
| Total lipid (fat) | 5.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 223 mg |
| Potassium, K | 311 mg |
| Sodium, Na | 353 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 29.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.22 mg |
| Niacin | 8.1 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 74.0 mg |
| Vitamin B-12 | 0.29 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.29 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.84 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 115 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is baked chicken healthier than fried chicken?
Yes, significantly. Baking, broiling, or roasting uses little to no added fat, resulting in a dish with far fewer calories and less saturated fat compared to deep-frying, which adds substantial oil and calories.
Does the 'NS as to skin eaten' mean the skin is included?
No, 'NS' stands for 'not specified.' This entry is an average for chicken prepared without a specified skin status, but the very low fat content (5.32g/100g) strongly indicates it represents skinless chicken. Chicken with skin would have considerably more fat.
How can I tell if my baked chicken is done without a thermometer?
While a thermometer is the most reliable method, you can pierce the thickest part with a fork. The juices should run clear, not pink, and the meat should be opaque and firm to the touch. However, this method is less precise and can lead to overcooking.