Food guide

Roast Chicken

Roast Chicken is a commonly eaten animal protein in many food cultures.

Meat & PoultryProtein-Rich

Roast Chicken, a nutrient-dense meat & poultry food, photographed on a plain linen surface

Nutrition per 100 g

Standardised to 100 g of roast chicken for fair comparison. Typical serving: 100 g — 239 kcal per 100 g serving.

Nutrition information for Roast Chicken
Nutrient	Per 100 g	Per serving (100 g)	Per 100 kcal
Energy	239 kcal	239 kcal	100 kcal
Protein	27.3 g	27.3 g	11.4 g
Carbohydrate	0 g	0 g	0 g
Fat	13.6 g	13.6 g	5.7 g
Fibre	0 g	0 g	0 g

Figures are typical values and vary with variety, preparation and brand.

Micronutrients

Vitamins and minerals per 100 g of roast chicken, with a typical serving and FDA Daily Value for adults.

Micronutrients for Roast Chicken
Nutrient	Per 100 g	Per serving (100 g)	% DV
Vitamins
Vitamin A	48 µg	48 µg	5%
Vitamin C	0 mg	0 mg	0%
Vitamin D	0.05 µg	0.05 µg	<1%
Vitamin E	0.27 mg	0.27 mg	2%
Vitamin K	2.4 µg	2.4 µg	2%
Thiamin	0.063 mg	0.063 mg	5%
Riboflavin	0.17 mg	0.17 mg	13%
Niacin	8.5 mg	8.5 mg	53%
Vitamin B6	0.4 mg	0.4 mg	24%
Folate	5 µg	5 µg	1%
Vitamin B12	0.3 µg	0.3 µg	13%
Pantothenic acid	1 mg	1 mg	20%
Choline	65.9 mg	65.9 mg	12%
Minerals
Calcium	15 mg	15 mg	1%
Iron	1.3 mg	1.3 mg	7%
Magnesium	23 mg	23 mg	5%
Phosphorus	182 mg	182 mg	15%
Potassium	223 mg	223 mg	5%
Sodium	82 mg	82 mg	4%
Zinc	1.9 mg	1.9 mg	17%
Selenium	23.9 µg	23.9 µg	43%
Copper	0.066 mg	0.066 mg	7%
Manganese	0.02 mg	0.02 mg	<1%

Source: USDA FoodData Central — Chicken, broilers or fryers, meat and skin, cooked, roasted

% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.

Why eat roast chicken?

A concentrated protein food for the calories it costs.
Roast Chicken is a commonly eaten animal protein in many food cultures.

How to include it

Cook to a safe temperature and serve with vegetables or a whole grain.
Typical pairing ideas: Rice, Vegetables, Lemon.

Things to consider

Preparation and added fat, salt or sugar change the numbers more than the raw food does.

Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.