Hoppa till huvudinnehåll

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

Energy

191 kcal

Energy

801 kJ

Fat

8.3g

of which saturates

1.7g

Carbohydrate

11g

of which sugars

1.6g

Protein

18g

Salt

1.1g

Alkohol

0g

Vatten

60g

Kolesterol

34mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin E

0.62mg

Vitamin C

0mg

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.07mg

Niacin (B3)

9.6mg

Vitamin B6

0.62mg

Vitamin B12

Trace

Folate

6µg

Kalcium

21mg

Iron

0.1mg

Magnesium

24mg

Phosphorus

180mg

Kalium

280mg

Sodium

420mg

Zinc

0.5mg

Copper

0.06mg

Other types of chicken breast in crumbs

Food

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These figures come from an older part of the dataset that is no longer updated.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.

Vidare läsning och referenser

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

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 3 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad