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Fried Chicken Salad

Fried Chicken Salad

Marketside

Specification & Key Parameters

IŻŻ • EFSA 4 parameter

Parameter	Value	Parameter	Value
KCAL / 100g	160 KCAL	Protein	6g
Fat	11g	Carbs	0g

Bio-Analysis Dietary Supplement

Fried Chicken Salad

160 kcal B: 6g T: 11g W: 0g 1g fib.

Glycemic Load

Balanced

Workout Window

30-60 min

Pre-workout

Full Analysis

Nutritional Profile & Bioactivity

Nutrients

Precise micro- and macronutrient analysis with daily reference intake (RDA) coverage (100 g)

Calculate for portions:

Custom amount: (100 g)

Macronutrient Distribution 100 g

160 kcal

Protein 6g (20% kcal)

Fat 11g (80% kcal)

Carbs 0g (0% kcal)

Protein

Fat

11g

Carbs

Fiber

Bio-Analysis Dietary Supplement

Fried Chicken Salad

160 kcal B: 6g T: 11g W: 0g 1g fib.

Glycemic Load

Balanced

Workout Window

30-60 min

Pre-workout

Full Analysis

🔍

Looking for a specific mineral or vitamin? Explore all 15 nutrients organized by category and RDA coverage.

Nutrient

Energy (Kcal)

160 kcal

Nutrient

Energy (kJ)

669 kj

Nutrient

Protein

6 g

Nutrient

Carbohydrates

10 g

Nutrient

Sugars

6 g

Nutrient

Fat

11 g

Nutrient

Saturated fat

3 g

Nutrient

Fiber

1 g

Nutrient

Salt

0.7 g

Nutrient

Sodium

0.28 mg

Nutrient

Cholesterol

0.02 mg

Nutrient

Vitamin A (Retinol)

0 mcg

Nutrient

Vitamin C (Ascorbic acid)

0.01 mg

Nutrient

Calcium

0.06 mg

Nutrient

Iron

0 mg

Name	Category	Amount	% RDA
Energy (Kcal)	-	160 kcal	-
Energy (kJ)	-	669 kj	-
Protein	-	6 g	-
Carbohydrates	-	10 g	-
Sugars	-	6 g	-
Fat	-	11 g	-
Saturated fat	-	3 g	-
Fiber	-	1 g	-
Salt	-	0.7 g	-
Sodium	-	0.28 mg	-
Cholesterol	-	0.02 mg	-
Vitamin A (Retinol)	-	0 mcg	-
Vitamin C (Ascorbic acid)	-	0.01 mg	-
Calcium	-	0.06 mg	-
Iron	-	0 mg	-

Glucose Curve

Blood Glucose Curve & Glycemic Index

Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.

Calculate for portions:

Custom amount: (100 g)

Glucose Curve

Blood Glucose Curve (0-180 min)

Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.

Glycemic Load (GL): Low (0)

Chart series:

Time horizon:

Clinical Insight (Glycemic Model) Low glycemic load (GL 0) promotes stable blood glucose with a gentle peak around 90 mg/dL and minimal insulin surge.

Glycemic Load (GL) Low

0 GL pts

Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.

Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts

Index (GI)

Glucose peak

mg/dL

P+F+Fiber buffer

🛡️ Glycemic buffering in this meal

Protein (6 g), fat (11 g), and dietary fiber (1 g) slow gastric emptying and attenuate the postprandial glucose peak.

Net carbohydrates (digestible) 0 g

Simple sugars: 6 g Slowing fiber: 1 g

Ingredients

Romaine lettuce, honey dijon dressing (water, cultured nonfat buttermilk, sugar, soybean oil, tomato paste, distilled vinegar, contains less than 2% of egg yolks, molasses, salt, cornstarch, cultured skim milk, smoke flavor, onion powder, ground mustard, garlic powder, lemon juice concentrate, citric acid, spices, ground red pepper, xanthan gum), breaded chicken breast meat with rib meat (chicken breast with rib meat, water, seasoning [salt, sugar, sodium phosphates, maltodextrin, dextrose, spices, yeast extract, natural flavors, sunflower oil, modified food starch], modified food starch, dry vinegar, sodium phosphates, breaded with [wheat flour, tapioca dextrin, salt, spice and spice extractives including paprika and extractives of paprika, sweet dairy whey, dextrose, dehydrated garlic, leavening {sodium acid pyrophosphate, sodium bicarbonate}]. battered with [wheat flour, potato starch, wheat gluten, salt, dextrose, spices, xanthan gum, dehydrated garlic, extractives of paprika and extractives of annatto. breading is set in vegetable oil]), carrot, red cabbage, cheddar cheese (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch and powdered cellulose [to prevent caking], natamycin [a natural mold inhibitor]), grape tomatoes, bacon topping (bacon cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite. may contain natural smoke flavoring).