Meat · Nutrition facts

Chopped Chick'n

by ABBOT'S

118 kcal per 100 g, with 16.5 g protein, 3.5 g carbs and 3.5 g fat. Full micronutrients and serving info below.

Serving: 0.5 cup (85 g)
High proteinLow carbIron richPotassium
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Chopped Chick'nNutri-Score ACompare
Amount

Showing values for 100 g

118 kcal
Calories
6% of a 2000 kcal day
16.5 g
Protein
59% of calories
3.5 g
Carbs
13% of calories
3.5 g
Fat
28% of calories
Macro split
Protein 59%Carbs 13%Fat 28%

Nutrition facts

per 100 g
Fiber2.4g9% DV
Saturated fat0.6g3% DV
Sodium447.1mg19% DV
Potassium482.4mg10% DV
Calcium35.3mg3% DV
Iron4mg22% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0850002856132 · Data last verified:

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0850002856132

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Common questions

How many calories are in Chopped Chick'n?

Chopped Chick'n by ABBOT'S has 118 kcal per 100 g. One serving (85 g) is about 100 kcal.

How much protein is in Chopped Chick'n?

Chopped Chick'n contains 16.5 g of protein per 100 g — about 14 g per 85 g serving.

Is Chopped Chick'n a good source of protein?

Yes — 16.5 g of protein per 100 g, supplying 59% of its calories. That makes it a good protein source.

Is Chopped Chick'n keto-friendly?

With 3.5 g total carbs (about 1.1 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Why does Chopped Chick'n have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (447.1 mg); points in favor come from protein (16.5 g). Overall that places it in band A.

How much Chopped Chick'n is 100 calories?

About 85 g of Chopped Chick'n equals 100 kcal.

Is Chopped Chick'n a good source of potassium?

It is a moderate source: 482.4 mg per 100 g, about 10% of the daily value. A 200 g portion covers roughly 20%.

Is Chopped Chick'n a good source of iron?

It is a good source: 4 mg per 100 g, about 22% of the daily value. A 200 g portion covers roughly 44%.

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