FOOD REFERENCE
Chicken breast calories: raw and cooked per 100 g
Calories in skinless chicken breast: compare raw, roasted and stewed meat. Choose the state that matches when you weighed it.
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For a 100 g serving
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Calories and macros per 100 g
All values are for the edible portion in the stated food state.
| Food | Calories, kcal | Protein, g | Fat, g | Carbohydrate, g | Fibre, g |
|---|---|---|---|---|---|
| Raw, skinless and boneless | 120 | 22.5 | 2.62 | 0 | 0 |
| Roasted, meat only | 165 | 31.02 | 3.57 | 0 | 0 |
| Stewed, meat only | 151 | 28.98 | 3.03 | 0 | 0 |
Calories in common servings
These are reference edible weights. Weigh your own food for a more precise result.
| Serving | Weight | State | Kcal | Protein | Fat | Carbs |
|---|---|---|---|---|---|---|
| Serving of roasted chicken breast | 150 g | Roasted, meat only | 247.5 | 46.53 g | 5.36 g | 0 g |
| 4 oz raw fillet | 113 g | Raw, skinless and boneless | 135.6 | 25.43 g | 2.96 g | 0 g |
| 1 raw breast piece in the reference | 272 g | Raw, skinless and boneless | 326.4 | 61.2 g | 7.13 g | 0 g |
What affects the calorie value
Raw fillet provides 120 kcal per 100 g, while roasted meat provides 165 kcal per 100 g. Cooked breast does not gain calories from water; moisture loss concentrates protein and energy per 100 g.
For accurate home tracking, use one consistent method. Either weigh raw meat and count all starting ingredients or calculate the whole dish and divide by the actual cooked yield.
Vitamins and minerals per 100 g
Values come from the same USDA records. They show the amount in the food, not a percentage of an individual daily requirement.
| Nutrient | Raw, skinless and boneless | Roasted, meat only | Stewed, meat only |
|---|---|---|---|
| Selenium, µg | 22.8 | 27.6 | 22.3 |
| Niacin, B3, mg | 9.6 | 13.71 | 8.47 |
| Vitamin B6, mg | 0.81 | 0.6 | 0.33 |
| Phosphorus, mg | 213 | 228 | 165 |
| Potassium, mg | 334 | 256 | 187 |
| Vitamin B12, µg | 0.21 | 0.34 | 0.23 |
How to calculate more accurately
If weighed before cooking, use raw breast. If weighed on the plate after roasting, select roasted meat.
Cooked records contain no skin or bones. Count sauce, coating and separately added oil as other ingredients.
Meat loses water during cooking, concentrating protein per 100 g. These records do not define an exact cooking-loss factor for your fillet.
Common questions
Use roasted values for boiled breast?
Avoid substituting cooking methods: moisture can differ. For your batch, use the starting ingredients and actual cooked yield.
How many calories are in 150 g roasted chicken breast?
A 150 g serving of roasted chicken breast without skin, bones, oil or sauce provides about 248 kcal.
Why does cooked breast have more calories per 100 g?
Cooking removes water. The same 100 g of cooked food contains more original meat, so the values are higher.
How should boiled chicken breast be calculated?
Use a separate boiled-meat record in the calculator. Roasted and stewed breast are not exact substitutes because moisture differs.
Data source and accuracy
Images are AI-generated illustrations of the food, not photographs of a particular brand.
Source: USDA FoodData Central, SR Legacy, April 2018 release. These are reference values for the described foods, not an analysis of your portion or a specific brand. Checked against the source dataset on 4 September 2026.
Serving calculation: value per 100 g × serving weight / 100. Calories come from the stated source, not from rounded macros. USDA total carbohydrate includes fibre. Do not add fibre again.
For packaged foods, prefer the label. Calculate cooked dishes from their ingredients and actual yield. This reference does not prescribe medical diets.
Original sources
- USDA FDC 171077: Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- USDA FDC 171477: Chicken, broilers or fryers, breast, meat only, cooked, roasted
- USDA FDC 171478: Chicken, broilers or fryers, breast, meat only, cooked, stewed