Health & Nutrition

Health & Nutrition2020-06-26T10:31:15+10:00

Nutritional Benefits of Chicken

As an excellent source of protein, cooked chicken offers a wide range of nutritional benefits. As part of the ACMF’s commitment to advising on cooked chicken’s contribution to a healthy, varied diet it undertakes regular reviews to substantiate all claims for ‘cooked chicken’ and to ensure they are compliant with the Australian Food Standards Code (FSC).

See Table A for comparison of stir-fried chicken breast versus other stir-fried meats and Table B for comparison of protein content of cooked chicken (composite sample) versus plant protein foods – here.

For the nutritional information underpinning the above statements, please go to the nutrient information panels (NIP’s) and the methodology used to determine the composite cut listed below.

Nutrition Information Panel (NIP) for Cooked Chicken

Nutrition Information Panel (NIP) for Cooked Chicken Breast

Nutritional Fact Sheet

Below is a fact sheet summarising the nutritional benefits of cooked chicken meat.  It can be shared, downloaded and / or printed.

Nutritional Database

This feature allows for easy and convenient comparison of the nutritional composition of a range of cuts of chicken, beef and veal, lamb and pork. At any one time, up to three different meat cuts can be specified by selection through the drop-down menus.

All results are based on a 100 gram sample of the selected meat cuts

Notes re “0” vs empty cells:

  • If a cell in the “Amount” list in the comparison table generated is empty there is no available data for that nutrient. A “0” means that particular cut has zero nutritional content for that nutrient.
  • If a cell in the “%RDI” list in the comparison table is empty, it means that either there is no available data for that nutrient or there is no RDI for that nutrient, or both. A “0%” means that particular cut makes no contribution to RDI.

Please choose the following to obtain RDI data

Gender: Age Range:

Sources of Data:

The data used for the comparisons is extracted from;

FSANZ Food Composition Database which can be accessed in full at http://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/default.aspx

and

NHRMC Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes which can be accessed at https://www.nhmrc.gov.au/sites/default/files/images/nutrient-refererence-dietary-intakes.pdf or the executive summary at https://www.nhmrc.gov.au/about-us/publications/nutrient-reference-values-australia-and-new-zealand-including-recommended-dietary-intakes

Assumptions and Notes:

There are limitations associated with food composition databases. Nutrient data may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, changes in formulation, processing practices and ingredient source. While most of the data contained in the FSANZ Food Composition Database are generated from analysed values, some of the data are borrowed from overseas food composition tables; supplied by the food industry; taken from food labels; imputed from similar foods; or calculated using a recipe approach.

The ACMF RDI% data was updated in August 2019 to coincide with the newly released NHMRC nutrient reference material for dietary intakes. For further details on how certain data was extracted from the NHMRC reference material please read more here.

Important Sources of Advice on Dietary Requirements of Australians