1 serving (100 grams) contains 165 calories, 31.0 grams of protein, 3.6 grams of fat, and 0.0 grams of carbohydrates.
Calories |
392.9 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 202.4 mg | 67% | |
| Sodium | 176.2 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 73.8 g | 147% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 26.2 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 609.5 mg | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Chicken breast cubes are bite-sized pieces of lean chicken breast, a versatile and widely used ingredient in global cuisines, including American, Asian, Mediterranean, and Latin dishes. Made from the white meat portion of the chicken, these cubes are packed with high-quality protein, essential for muscle repair and growth. They are naturally low in fat, especially when skinless, and contain vital nutrients such as B vitamins, phosphorous, and selenium. Chicken breast cubes are free of carbohydrates, making them suitable for low-carb diets. Their clean flavor and tender texture make them ideal for stir-fries, salads, and soups. However, nutritional content varies based on preparation; frying or adding heavy sauces can increase calorie and fat counts. Grilled, baked, or boiled preparations are healthier choices that preserve their nutritional benefits. Easy to cook and adaptable, chicken breast cubes remain a staple for health-conscious eaters around the world.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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