Chicken, broilers or fryers, breast, meat only, cooked, roasted

Roasted chicken breast, meat only, skin removed. Per 100 g the record reports 165 kcal, 31.0 g of protein, 3.6 g of fat (1.0 g saturated) and no carbohydrate, with 85 mg of cholesterol and 74 mg of sodium. USDA measures: half a breast without bone and skin, 86 g, with 142 kcal and 26.7 g of protein; a cup of chopped meat, 140 g, with 231 kcal and 43.4 g of protein.

The amino-acid profile is complete in this SR Legacy record: 2.64 g of lysine and 0.36 g of tryptophan per 100 g. Selenium is 27.6 µg (50% of the Daily Value) and vitamin B12 0.34 µg (14%). Raw breast meat reports about 23 g of protein per 100 g; roasting removes water and concentrates it. The braised Foundation record and the fried SR Legacy record linked below show how the cooking method changes fat and water.