Chicken breast, rotisserie, skin eaten vs. Chicken breast, NS as to cooking method, skin… vs. Chicken breast, baked or broiled, skin 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, rotisserie, skin eaten has the most protein of the foods compared, at 26.4 g per 100g.
| Nutrient | Chicken breast, rotisserie, skin eaten | Chicken breast, NS as to cooking… | Chicken breast, baked or broiled, skin… |
|---|---|---|---|
| Protein | 26.4 G | 26.4 G | 26.4 G |
| Total lipid (fat) | 7.7 G | 7.7 G | 7.7 G |
| Carbohydrate, by difference | 0.09 G | 0.09 G | 0.09 G |
| Energy | 175 KCAL | 175 KCAL | 175 KCAL |
| Total Sugars | 0.09 G | 0.09 G | 0.09 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 16 MG | 16 MG | 16 MG |
| Iron, Fe | 0.51 MG | 0.51 MG | 0.51 MG |
| Potassium, K | 276 MG | 276 MG | 276 MG |
| Sodium, Na | 329 MG | 329 MG | 329 MG |
| Cholesterol | 90 MG | 90 MG | 90 MG |
| Fatty acids, total saturated | 2 G | 2 G | 2 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.