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1 breast quarter (yield after cooking, bone removed)

Stewed Chicken Breast

Nutrition Facts
Serving Size 1 breast quarter (yield after cooking, bone removed)
Amount Per Serving
Calories
317
 
% Daily Values*
Total Fat
12.81g
16%
Saturated Fat
3.589g
18%
Trans Fat
-
Polyunsaturated Fat
2.726g
Monounsaturated Fat
5.004g
Cholesterol
129mg
43%
Sodium
668mg
29%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
47.26g
Vitamin D
-
Calcium
23mg
2%
Iron
1.6mg
9%
Potassium
308mg
7%
Vitamin A
44mcg
5%
Vitamin C
0mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Last updated: 21 Aug 07 07:33 AM
16%
of RDI*
(317 cal)
16% RDI
Calorie Breakdown:
 
Carbohydrate (0%)
 
Fat (38%)
 
Protein (62%)
*Based on an RDI of 2000 calories

Photos

 
 

Nutritional Summary:

Cals
317
Fat
12.81g
Carbs
0g
Prot
47.26g
There are 317 calories in 1 breast quarter of Stewed Chicken Breast.
Calorie Breakdown: 38% fat, 0% carbs, 62% prot.

Common serving sizes:

Serving Size Calories
1 oz boneless (yield after cooking) 35
1 oz boneless 52
1/2 small (yield after cooking, bone removed) 173
100 g 182
1/2 medium (yield after cooking, bone removed) 200
1/2 large (yield after cooking, bone removed) 228
1 cup diced 246
1 breast quarter (yield after cooking, bone removed) 317

Related types of Chicken Breast:

Baked or Fried Coated Chicken Breast Skinless (Coating Eaten)
Chicken Breast (Skin Not Eaten)
Chicken Breast
Roasted Broiled or Baked Chicken Breast (Skin Not Eaten)
Roasted Broiled or Baked Chicken Breast
  View More Chicken Breast Nutritional Info

Related types of Chicken:

Chicken Drumstick
Chicken Thigh
Chicken Wing
Chicken
Chicken (Skin Not Eaten)
  View More Chicken Nutritional Info

See also:

Stewed Chicken Breast (Skin Eaten)
Stewed Chicken Breast (Skin Not Eaten)
Chicken Breast Meat and Skin (Broilers or Fryers, Stewed, Cooked)
Chicken Breast Meat (Broilers or Fryers, Stewed, Cooked)
Stewed Chicken
  View More
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