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Coronation chicken, homemade

Coronation chicken is a dish of cooked chicken in a curry-flavoured dressing, usually made with mayonnaise. The figures here describe a homemade recipe. It mainly provides fat and protein, with relatively little carbohydrate. Per 100g, it contains 31g of fat, including 3.3g of saturated fat, and 17g of protein. It also provides 8mg of vitamin E.

Protein supports the maintenance and repair of body tissues, while vitamin E helps protect cells from oxidative damage. Fat contributes substantially to the energy content of this dish, which is worth noting for people monitoring energy or saturated fat intake. The nutritional content can vary with the ingredients used in a homemade recipe. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

362 kcal

Energy

1500 kJ

Graisse

31g

of which saturates

3.3g

Carbohydrate

3.5g

of which sugars

3.4g

Fibre

0.2g

Protéines

17g

Sel

0.31g

Alcool

0g

Eau

47g

Cholestérol

82mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

34µg

Vitamine D

0.1µg

Vitamine E

8mg

Vitamine C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.13mg

Niacin (B3)

5.5mg

Vitamine B6

0.24mg

Vitamine B12

0.1µg

Folate

9µg

Calcium

10mg

Fer

0.71mg

Magnésium

17mg

Phosphorus

134mg

Potassium

208mg

Sodium

122mg

Zinc

0.9mg

Copper

0.07mg

Sélénium

9µg

Iodine

7µg

Other types of coronation chicken

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Coronation chicken, reduced fat, homemade

216 kcal

17g

15g

0.2g

About these figures

Values are per 100g of the food as described (Recipe). "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.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine