Soccer Coaching - Nutritional Breakdown

Chicken used to be seen as a treat due to its cost; however modern rearing techniques have lead to it becoming one of the most easily acquired meats. It is also now less expensive than many of its alternatives. It is not only its cost that has lead to the increase in consumption, but as chicken has less connective tissue than most over meats it tends to be more tender. It is also a good source of protein and lower in fat than red meat, but contains less iron and other vitamins and minerals. However not all chicken products are the same so their nutritional content should be explored before consumption if following a certain diet.

Nutritional Breakdown

Item	Preparation	Amount (g)	Carb (g)	Fibre (g)	Protein (g)	Fat (g)	Calories (kcal)
Breast in breadcrumbs	Cooked	100	14.8	0.7	18.0	12.7	242
Breast, skinless fillet	Roasted	100	0.0	0.0	29.0	7.5	191
Breast, with skin but boneless	Cooked	100	0.0	0.0	29.0	7.5	191
Dippers	Baked	100	12.0	0.4	1.2	11.0	195
Drumstick, skinless & boneless	Cooked	100	0.0	0.0	27.5	5.5	53
Drumstick, with skin	Cooked	100	0.0	0.0	26.3	10.9	210
Leg, with skin but boneless	Cooked	100	0.0	0.0	25.3	12.6	226
Light and dark	Cooked	100	0.0	0.0	23.3	13.0	217
Minced	Cooked	100	0.0	0.0	28.1	7.2	133
Nuggets	Baked	100	21.3	1.7	11.9	17.4	275
Thigh, with skin but boneless	Cooked	100	0.0	0.0	24.3	15.1	240
Wing, boneless	Cooked	100	0.0	0.0	26.1	18.9	282

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