|
Back
to Food Categories
Printer
Friendly Format
When it comes to chicken, bake, broil, grill, roast, or saute, but do not fry.
Select the chicken breast, which has far less saturated fat than the leg, thigh, and wing, and remove the skin before eating. Duck and goose are higher in saturated fat than chicken and should not be eaten often.
|
| Chicken, Roasters |
Portion |
Total
Carbs (g) |
Total
Sugar (g) |
Total
Fats (g) |
Recmmd. |
| Light meat, without skin |
3 oz |
0 |
0 |
9 |
Good |
| Dark meat, without skin, roasted |
3 oz |
0 |
0 |
9 |
Limited |
| Light and dark meat (an average), roasted without skin |
4 0z |
0 |
0 |
8 |
Limited |
| Light and dark meat (an average), roasted w/skin |
4 oz |
0 |
0 |
15 |
Very Limited |
|