Chicken breast, baked or broiled, skin not eaten,… vs. Chicken breast, NS as to cooking method, skin not… vs. Chicken breast, rotisserie, skin not eaten
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Chicken breast, baked or broiled, skin not eaten,… has the most protein of the foods compared, at 28 g per 100g.
| Nutrient | Chicken breast, baked or broiled, skin… | Chicken breast, NS as to cooking… | Chicken breast, rotisserie, skin not… |
|---|---|---|---|
| Protein | 28 G | 28 G | 28 G |
| Total lipid (fat) | 3.6 G | 3.6 G | 3.6 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 144 KCAL | 144 KCAL | 144 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 13 MG | 13 MG | 13 MG |
| Iron, Fe | 0.46 MG | 0.46 MG | 0.46 MG |
| Potassium, K | 284 MG | 284 MG | 284 MG |
| Sodium, Na | 328 MG | 328 MG | 328 MG |
| Cholesterol | 86 MG | 86 MG | 86 MG |
| Fatty acids, total saturated | 0.86 G | 0.86 G | 0.86 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.