Chicken Breast
Packaged product Fjerkræ Qualiko
Chicken Breast contains 99 kcal per 100 g.
Roughly 75 % of its calories come from protein, with 22 % from fat and 2 % from carbohydrates (estimated with general energy factors).
That is close to the median for fjerkræ on FoodFactly (109 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 99 kcal | |
| Total fat L | 2,5 g | 3 % |
| Saturated fat L | 0,75 g | 4 % |
| Sodium L | 267 mg | 12 % |
| Total carbohydrates L | 0,54 g | 0,2 % |
| Dietary fiber L | 0,13 g | 0,5 % |
| Total sugars L | 0,25 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 19 g | 38 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 75 %
- Carbohydrates 2 %
- Fat 22 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein19 gin the lowest quarter of fjerkræ (median 23 g)
- Fiber0,13 gin the top quarter of fjerkræ (median 0 g)
- Sugars0,25 gabove the median for fjerkræ (median 0 g)
- Fat2,5 gabove the median for fjerkræ (median 1,8 g)
- Saturated fat0,75 gabove the median for fjerkræ (median 0,5 g)
- Sodium267 mgabove the median for fjerkræ (median 120 mg)
- Protein per 100 kcal19,2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Qualiko
- Barcode
- 4820107353603
- Quantity
- 2500 g
- Category
- Kyllingebryster
- Nutri-Score
- A as computed by Open Food Facts
Ingredients
Qualiko Frozen Chicken Breast Fille Boneless & Skinless Cooking instructions Defrost before cooking. Cook until piping hot. SSS Oven: perteat oven (80°C. Put products on a Pan: add oil on a preheated pan, put on product tray avered with aking paper and roast af temperature 60°C about 30 minutes, until internal temperature in the thickest part reaches not less than 74°C throughout 2 minutes. Please ensure that the product is piping hot throughout before serving. and cook not less than 25 minutes turning occasionally, until internal temperature in throughout 2 minutes. the thickest part reaches not less than 74°C Please ensure that the product is piping hot throughout before serving. Maca Herro/Net weight/Nettovikt/Nettogewicht/ Poids net/Peso neto/Peso líquido/ Nettogewicht/Масса нетто / Peso netto / Greutate neta/Тегло нето/ UA 23-07-32 AEPABETHAT Nettó tömeg/Čistá hmotnost / Čistá hmotnosť: UA 23-07-32 PM 2500 ge HU Gyártás és fagyasztás dátuma: Lejárt dátuma: CZ ZG SK Datum výroby a zmrazení: Nejlépe prěd: Dátum výroby a zmrazenia: Minimální trvanlivost: AR UA EN SE DE FR ES PT NL RU IT Дата виробництва Вжити до: Production date and frozen of Best before Tillverkningsdatum och fryser på: Bäst före: Minktionsdatum und eingation an P tens haltbar bis: Date do production/Produit congelé le: A consommer de préférence avant le: Fecha de producción y congelación: Consumir preferentemente antes: Data de produção si ancorarea Consumir de preferência antes de Productiedatum en ingevroren op: Ten minste houdbaar tot Дата производства и заморажи Годен до: Data di produzione e di congelamento: Da consumarsi entro it: RO Data producţiei şi congelării: BG Ase consuma de preferinţă Aaraa inainte de: - производство и заразяване: Hano: 12.01.2025 11.01.2027 تاريخ الإنتاج والتجميد يفضل الإستهلاك قبل: 4 820107 353603
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| L'Extra Tendre de Poulet Le Gaulois | 99 | 21 g | 0,9 g | 1,3 g |
| Filets poulet Le Gaulois | 99 | 21 g | 0,9 g | 1,3 g |
| L'extra tendre de poulet Le Gaulois | 99 | 21 g | 0,9 g | 1,3 g |
| Seville Orange Marmalade Lidl | 99 | 23 g | 0 g | 0,8 g |
| Filets de poulet L'étal du volailler | 99 | 22,9 g | 0,2 g | 1,1 g |
| Filets de poulet L'Etal du Volailler | 99 | 22,9 g | 0 g | 1,1 g |
| Solomillos de pechuga de pollo dia | 99 | 21 g | 0,5 g | 1,6 g |
| filets de poulet l’extra tendre Le Gaulois | 99 | 21 g | 0,9 g | 1,3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Chicken Breast?
100 g of Chicken Breast has 99 kcal.
Is Chicken Breast high in protein?
Chicken Breast contains 19 g of protein per 100 g (38 % of the 50 g Daily Value). About 75 % of its calories come from protein. Compared with other fjerkræ, that is in the lowest quarter (median 23 g).
How many carbs are in Chicken Breast?
Chicken Breast has 0,54 g of total carbohydrates per 100 g, including 0,13 g of fiber and 0,25 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Chicken Breast?
Chicken Breast contains 2,5 g of fat per 100 g, of which 0,75 g is saturated (4 % of the Daily Value).
How much sodium is in Chicken Breast?
100 g contains 267 mg of sodium, 12 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 10. september 2026. FoodFactly last checked it on 6. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 4820107353603. License: ODbL 1.0 (Open Food Facts). Source record dated 10. september 2026. Imported 6. november 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.