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Chicken breast in crumbs, chilled, raw

Chicken breast in crumbs is chicken breast with a breadcrumb coating, described here in its chilled, raw form. It mainly provides protein, carbohydrate and fat. Per 100g, it contains 18g of protein, 11g of carbohydrate, 8.3g of fat and 1.1g of salt. These figures describe the product before cooking; preparation can change its nutritional content.

Protein is needed for the growth and repair of body tissues. The breadcrumb coating contributes carbohydrate, and the salt content is worth noting for people monitoring their salt intake. As this product contains raw chicken, thorough cooking and careful handling are important for food safety. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

191 kcal

Energía

801 kJ

Grasa

8.3g

of which saturates

1.7g

Carbohydrate

11g

of which sugars

1.6g

Proteína

18g

Sal

1.1g

Alcohol

0g

Agua

60g

Colesterol

34mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina E

0.62mg

Vitamina C

0mg

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.07mg

Niacin (B3)

9.6mg

Vitamin B6

0.62mg

Vitamina B12

Trace

Ácido fólico

6µg

Calcio

21mg

Hierro

0.1mg

Magnesio

24mg

Phosphorus

180mg

Potasio

280mg

Sodio

420mg

Zinc

0.5mg

Cobre

0.06mg

Other types of chicken breast in crumbs

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chicken breast in crumbs, chilled, fried

242 kcal

18g

13g

–

About these figures

Values are per 100g of the food as described (4 samples. 50-60% meat). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Meat Products and Dishes Supplement, 1996.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente