1 serving (150 grams) contains 200 calories, 25.0 grams of protein, 10.0 grams of fat, and 5.0 grams of carbohydrates.
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Nutrition Information
Calories |
315.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 110.4 mg | 36% | |
| Sodium | 473.2 mg | 20% | |
| Total Carbohydrates | 7.9 g | 2% | |
| Dietary Fiber | 3.2 g | 11% | |
| Sugars | 3.2 g | ||
| protein | 39.4 g | 78% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 31.5 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 630.9 mg | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Ground chicken with vegetables
Ground chicken with vegetables is a versatile dish often featured in various cuisines, such as Asian stir-fries, Mediterranean recipes, or American-style casseroles. Ground chicken is made by finely grinding lean cuts of chicken, typically breast and thigh. Combined with a variety of vegetables like carrots, broccoli, bell peppers, or zucchini, this dish offers a nutrient-dense meal rich in protein, vitamins, and minerals. It is a lower-fat alternative to ground beef while still providing essential macronutrients. Vegetables contribute fiber, vitamins A and C, potassium, and antioxidants, supporting overall health and immunity. The dish is commonly prepared sautéed or baked, making it suitable for diverse dietary preferences and various cuisines worldwide.
Health Benefits
- Rich in protein, ground chicken supports muscle repair and growth, with approximately 20-25 grams of protein per 100 grams.
- Vegetables like carrots and bell peppers provide vitamin A and C, which boost immunity and skin health.
- Low in saturated fat compared to red meats, ground chicken supports heart health and weight management.
- High fiber content from vegetables improves digestion and promotes gut health.
- Contains potassium from vegetables like broccoli and zucchini, essential for maintaining healthy blood pressure.
Dietary Considerations
Selection and Storage
Store ground chicken in the refrigerator at 40°F (4°C) or below and use within 1-2 days. Vegetables should be stored in the crisper or a cool, dry place. Cooked leftovers can be kept in airtight containers for up to 3-4 days.
Common Questions About Ground chicken with vegetables Nutrition
Is Ground Chicken With Vegetables high in protein?
Yes, ground chicken is a good source of protein, offering approximately 20-25 grams of protein per 100 grams (depending on the specific cut and fat content used). Vegetables contribute minimal protein but add vital vitamins and minerals, making the dish a balanced option for muscle maintenance and overall health.
Can I eat Ground Chicken With Vegetables on a keto diet?
You can eat ground chicken with non-starchy vegetables on a keto diet, as chicken is low in carbohydrates and rich in protein. Be mindful to use keto-friendly vegetables like broccoli, spinach, zucchini, or cauliflower and avoid starchy ones like potatoes or corn to maintain the low-carb profile.
What are the health benefits of Ground Chicken With Vegetables?
Ground chicken with vegetables provides lean protein to support muscle growth and repair, while the vegetables supply fiber, vitamins, and antioxidants. It is lower in saturated fat compared to beef, making it heart-healthier, but watch out for added sauces or seasonings as they might increase sodium intake.
What is the recommended serving size for Ground Chicken With Vegetables?
A recommended serving size is roughly 3-4 ounces (85-113 grams) of ground chicken and about 1 cup of assorted vegetables, which together total around 250-350 calories depending on preparation. Adjust portion sizes based on your dietary goals and caloric needs.
How does Ground Chicken With Vegetables compare to Ground Beef With Vegetables?
Ground chicken is generally leaner than ground beef, particularly if using 93% lean chicken, with fewer calories and saturated fat. However, ground beef offers slightly more iron and vitamin B12. Both pair well with vegetables, but chicken may be a better choice for those monitoring fat intake or seeking a lighter option.
