Chicken in sauce with vegetables, reheated
Dernière mise à jour 3 Nov 2026
Respecte les directives éditoriales
- TéléchargerTélécharger
- Partager
- Language
- Discussion
- Ask Patient
- Version audio
- Ajouter aux sources préférées sur Google
Chicken in sauce with vegetables is a cooked mixed dish, described here as reheated after chilled or frozen storage. The data cover dishes including chicken, tomato and mushroom casserole and chicken creole. It mainly provides protein, with some fat and carbohydrate. Per 100g, it contains 13g of protein, 5.1g of fat, 4.5g of carbohydrate and 0.8g of salt.
Protein is needed for the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, as sauces and other ingredients can contribute to the total. Nutrient amounts may vary with the recipe and the proportions of chicken, vegetables and sauce. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 116 kcal |
Energy | 487 kJ |
Graisse | 5.1g |
Carbohydrate | 4.5g |
of which sugars | 2.8g |
13g | |
Sel | 0.8g |
Alcool | 0g |
Eau | 75g |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
65µg | |
Trace | |
0.26mg | |
0.16mg | |
9.1mg | |
0.27mg | |
Trace | |
12µg | |
19mg | |
0.7mg | |
18mg | |
120mg | |
340mg | |
Sodium | 320mg |
0.7mg | |
0.11mg |
About these figures
Values are per 100g of the food as described (10 samples including chicken, tomato and mushroom casserole and chicken creole, chilled/frozen). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Nutritional analysis of meat and poultry products, 1994-1995.