Broiler chicken
Category
Poultry
This word is used generally speaking to refer to the breeding of birds, and broadly speaking, it refers to poultry rearing, laying hens in particular).
It is a young poultry, with elastic, tasty, white meat which can be used in a lot of culinary preparations.
Nutritional information (0.1 kg)
Energy
167.0
kcal
Carbohydrates
0.0
g
Proteins
20.0
g
Lipids
9.7
g
Fiber
0.0
g
Saturates
2.63
g
Monounsaturated fatty acids
4.37
g
Polyunsaturated fatty acids
1.82
g
Cholesterol
110.0
mg
Calcium
13.0
mg
Iron
1.1
mg
Zinc
1.0
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
10.0
ug
Salt (Sodium)
64.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed