Passer au contenu principal

Chicken chasseur, homemade, weighed with bone

Chicken chasseur is a cooked chicken dish served in a sauce. These figures describe a homemade recipe weighed with the bone included, rather than the edible meat and sauce alone. Per 100g, it provides 12g of protein, 1.3g of fat and 0.3g of salt. Protein is its main macronutrient.

Protein supports the maintenance and repair of body tissues, including muscles. Salt content is relevant for people monitoring their salt intake, and can vary with the ingredients used in homemade recipes. The supplied data also list 2g of alcohol per 100g, which is worth noting for people avoiding alcohol. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

69 kcal

Energy

293 kJ

Graisse

1.3g

of which saturates

0.22g

Carbohydrate

2g

of which sugars

1g

Fibre

0.2g

Protéines

12g

Sel

0.3g

Alcool

2g

Eau

70g

Cholestérol

34mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0.1µg

Vitamine C

1mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.08mg

Niacin (B3)

4.4mg

Vitamine B6

0.23mg

Vitamine B12

Trace

Folate

7µg

Calcium

10mg

Fer

0.53mg

Magnésium

18mg

Phosphorus

122mg

Potassium

253mg

Sodium

118mg

Zinc

0.4mg

Copper

0.06mg

Sélénium

7µg

Iodine

4µg

Other types of chicken chasseur

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chicken chasseur, homemade

78 kcal

14g

1.5g

0.2g

About these figures

Values are per 100g of the food as described (Recipe. Calculated from 19-350 using 0.89 conversion factor). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine