Chicken, NS as to part, stewed, skin not eaten
Common food
Photo: Wikipedia
Stewed chicken, skinless, is a tender, savory protein staple where slow cooking in liquid yields meat that easily pulls apart. With zero carbs and a robust 26 grams of protein per 100g, it is a lean, nutrient-dense powerhouse. The flavor is mild and deeply infused with the aromatics of its cooking broth, making it a versatile base for countless meals.
Calorie split: 68% protein · 0% carbs · 32% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, home-cooked flavor and the way the meat absorbs herbs and spices during cooking. Its versatility allows it to be the star of a simple soup or the shredded filling for tacos and sandwiches.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the potential for high sodium content if prepared with a salty broth or commercial seasoning mix. To counteract this, use low-sodium broth, limit added salt, and pair it with potassium-rich vegetables like spinach or sweet potatoes. Those on a low-protein diet should monitor portion sizes.
Key benefits
- High-quality, complete protein for muscle maintenance and satiety.
- Very low in carbohydrates, suitable for low-carb and ketogenic diets.
- Naturally gluten-free and sugar-free.
- The stewing method can make tough cuts more digestible and tender.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The stewing process, which involves cooking meat slowly in liquid at a lower temperature, is a method that predates modern ovens and was historically used to tenderize tougher, less expensive cuts of meat.
Full nutrition (USDA data · scales with serving)
| Water | 67.2 g |
| Energy | 156 kcal |
| Protein | 26.0 g |
| Total lipid (fat) | 5.4 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.77 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 293 mg |
| Sodium, Na | 366 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 28.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.19 mg |
| Niacin | 7.5 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 70.3 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) | 0.43 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| 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 | 0.00 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 | 0.28 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.97 g |
| PUFA 18:2 | 0.81 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 113 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Latino, chicken and rice, entree, prepared — USDA does not publish this profile for Chicken.
| Tryptophan | 0.16 g |
| Threonine | 0.50 g |
| Isoleucine | 0.55 g |
| Leucine | 0.93 g |
| Lysine | 0.93 g |
| Methionine | 0.31 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.35 g |
| Valine | 0.62 g |
| Arginine | 0.80 g |
| Histidine | 0.40 g |
| Alanine | 0.68 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.58 g |
| Proline | 0.51 g |
| Serine | 0.47 g |
FAQ
Is stewed chicken with skin removed healthier than fried chicken?
Yes, stewing without skin significantly reduces the fat and calorie content compared to frying, which adds oil and often retains the skin.
Can I use chicken breast for stewing?
Absolutely. While breast meat is leaner and can dry out, stewing it in liquid keeps it moist. It's a great choice for a lower-fat stew.
How do I store leftover stewed chicken?
Store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months for best quality.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.56 kcal/g · 67% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.