Nutrients, Calories, Benefits of Cutlets, Chicken, 2-20

Published on: 01/06/2022

Calories in Cutlets, Chicken, 2-20

Cutlets, Chicken, 2-20 contains 222 kCal calories per 100g serving. The reference value of daily consumption of Cutlets, Chicken, 2-20 for adults is 222 kCal.

The following foods have approximately equal amount of calories:

The language of sheep (222kCal)
Minced bison meat (223kCal)
Roll, lamb, New Zealand, frozen, meat and fat, trimmed to 1/8 "fat, raw (223kCal)
Lamb stew, stewed (220kCal)
Opossum baked (221kCal)
Mutton, hips and shoulders, only diced meat, stewed (223kCal)
Chicken, meat substitute (224kCal)
Carob bean gum (222kCal)
Beef tongue (224kCal)
Fish shorts, edge trim, boneless, beef, meat only, trimmed to 0 '' fat, first grade, stewed (224kCal)

Carbohydrates in Cutlets, Chicken, 2-20

Cutlets, Chicken, 2-20 have 13.8 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Cutlets, Chicken, 2-20 for adults is 13.8 g. 13.8 g of carbohydrates are equal to 55.2 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Cutlets, Chicken, 2-20

Cutlets, Chicken, 2-20 contains 18.2 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Cutlets, Chicken, 2-20

Cutlets, Chicken, 2-20 contains 10.4 g fats per 100g serving. 10.4 g of fats are equal to 83.2 calories (kCal).

Vitamins and other nutrients in Cutlets, Chicken, 2-20

Nutrient	Content	Reference
Calories	222kCal	222kCal
Proteins	18.2g	18g
Fats	10.4g	10g
Carbohydrates	13.8g	14g
Dietary fiber	1.2g	1g
Water	49.7g	50g
Ash	6.6g	7g
Vitamin A, RE	40mcg	40mcg
Retinol	0.04mg	0mg
Vitamin B1, thiamine	0.08mg	0mg
Vitamin B2, riboflavin	0.16mg	0mg
Vitamin C, ascorbic	0.8mg	1mg
Vitamin E, alpha tocopherol, TE	1.8mg	2mg
Vitamin PP, NE	9.9mg	10mg
Niacin	5.8mg	6mg
Potassium, K	254mg	254mg
Calcium, Ca	58mg	58mg
Magnesium, Mg	30mg	30mg
Sodium, Na	2392mg	2392mg
Phosphorus, P	108mg	108mg
Iron, Fe	1.8mg	2mg
Starch and dextrins	12.5g	13g
Mono- and disaccharides (sugars)	1.3g	1g
Cholesterol	21mg	21mg
Saturated fatty acids	2.4g	2g

Nutrition Facts About Cutlets, Chicken, 2-20

How To Cook Spicy Spaghetti With Chicken, Vegetables And Soy Sauce - Recipe

Required products :

spaghetti
chicken breast
onion
zucchini
soy sauce
hot pepper
sweet pepper
olive oil

Determine the quantities of the products yourself according to your personal taste preferences and the desired number of servings.

Preparation :
Boil the spaghetti in slightly salted water, pour a little olive oil so that they do not stick together during cooking. Use a wide enough container to swim in. Drain the liquid with a colander.
While the spaghetti is cooking, prepare the remaining products.
Cut the chicken breasts into small pieces and fry them over low heat. Then add the onion cut into semicircles, a little later put the zucchini and peppers (in straws). Let everything simmer for a while and then add the hot pepper (maybe whole) and pour soy sauce to taste.
Let the vegetables simmer with the meat over medium heat for another 5 minutes and then add the prepared spaghetti to the mixture.
Stir thoroughly and remove from the heat a few minutes later.
Enjoy your meal!

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How To Cook Curry With Chicken, Potatoes And Spinach - Recipe

Required products :

2 tablespoons oil
600 grams of top jars (boned and cut into 4 cm pieces)
1 onion, chopped
1 cinnamon stick
4 cardamom pods
2 crushed garlic cloves
500 grams of Indian curry sauce
400 grams of potatoes, cut in bulk
120 grams of baby spinach
yogurt for serving
Indian bread for serving

Method of preparation :

Heat half the fat and fry the chicken until browned on all sides (for ease, fry the meat in portions). Transfer it to a bowl and leave for the moment.

Pour the remaining oil into a pan and fry the onion for 3 minutes until soft. Add the cinnamon, cardamom and garlic. Cook for one minute to release its aroma.

Put the chicken in the pan and add the potatoes and curry sauce. Season with salt and pepper, cover and bring to a boil. Reduce the heat to low and let the dish simmer for 30-35 minutes until the potatoes are soft. Add the spinach and cook for another 2-3 minutes.

Remove from the heat and serve with a spoonful of yogurt and Indian bread.

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How To Cook Fricassee With Chicken, Leeks And Lemon Juice - Recipe

Necessary products:

500-700 grams of white meat
2 leek stalks
500 milliliters of chicken broth
2 teaspoons yogurt
200 milliliters of fresh milk
1 tablespoon butter
2-3 tablespoons flour
2 egg yolks
2-3 sprigs of fresh dill
black pepper to taste
salt to taste
1 lemon

Method of preparation:

Boil and chop the chicken. Melt the butter in a pan and fry the chopped leeks and flour. Dilute with broth, pour carefully and stir until smooth. Add the beaten milk with the yolks and chicken to it. Let the dish simmer for 15 minutes, when ready, season with chopped dill, salt, pepper and lemon juice. Serve the dish warm. Enjoy your meal!

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