Saltie Public Food Database

Fully Cooked Portioned Chicken Fillet White Meat Chicken Fritter

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Brand Open Acres
UPC Code 884853610780
Data Source USDA

Nutrition Facts

Serving Sizes 1 fritter (150g)
fritter
Calories 280
Total Fat 3.5g 4%
Saturated Fat 1g 5%
Cholesterol 71mg 24%
Sodium 930mg 40%
Total Carbohydrate 32g 12%
Dietary Fiber 1.1g 4%
Sugars 1g
Protein 29g 58%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 fritter of Fully Cooked Portioned Chicken Fillet White Meat Chicken Fritter are 46% in carbs, 11% in fat, and 42% in protein.

carbs: 46%
fat: 11%
protein: 42%

Carbs to Weight Ratio

The carbs to weight ratio of Fully Cooked Portioned Chicken Fillet White Meat Chicken Fritter is 21%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Fully Cooked Portioned Chicken Fillet White Meat Chicken Fritter is estimated to be 57%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Chicken Breast Meat, Water, Salt And Sodium Phosphate, Predusted And Battered With Water, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Soy Flour, Salt, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Spices, Wheat Gluten, Dried Garlic, Onion Powder, Paprika, Spice Extractive, Extractive Of Paprika. Breaded With Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Salt, Spice, Whey Powder, Dextrose, Yeast.

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