Nutritional Values For Cooked Chicken Breast

Chicken breast is a fairly low-fat source of protein, minerals and B-vitamins. You can prepare chicken breast in a variety of ways that slightly alter the nutritional content of the meat. Roasted or rotisserie chicken breast is generally the healthiest because very little, if any, fat is added during the cooking process. Fried chicken breast has the most saturated fat and cholesterol.

Calories

Fried chicken breast contains 187 calories per 3.5 oz. serving, while roasted and rotisserie chicken breasts contain 165 and 148 calories per serving, respectively. A serving of cooked chicken breast provides about 7 to 9 percent of the typical 2,000-calorie diet.

Protein

All forms of cooked chicken breast provide a substantial amount of protein, although fried chicken offers the highest, with about 33 g per 3.5 oz. serving. Roasted and rotisserie chicken breasts contain about 31 and 29 g of protein per serving, respectively. Most adults need about 50 to 175 g of protein each day, so a serving of cooked chicken breast provides more than 50 percent of the typical adult's minimum daily protein needs.

Fat and Cholesterol

Fried chicken breast contains the greatest amount of fat, with about 5 g per 3.5 oz. serving, compared with 4 g and 3.5 g in a serving of roasted and rotisserie chicken breast, respectively. Fried chicken is also higher in saturated fat, a fat that can increase the risk of heart disease. Fried, roasted and rotisserie chicken contain about 1.3, 1 and 0.8 g of saturated fat, respectively. A 2,000-calorie diet should consist of less than 16 g of saturated fat each day. Fried chicken contains 91 mg of cholesterol, while rotisserie and roasted chicken contain 89 and 85 mg of cholesterol, respectively. Like saturated fat, cholesterol can increase the risk of heart disease when consumed in excess. Adults should limit cholesterol intake to 300 mg a day, according to the American Heart Association, or AHA.

Vitamins

Cooked chicken breast is a rich source of B-vitamins, particularly niacin. B-vitamins help convert carbs into energy the body can use, and niacin also plays a role in the production of stress hormones. Fried, roasted and rotisserie chicken contain about 100, 93 and 67 percent of the daily value for adults for niacin, respectively. Cooked chicken breast also contains small amounts of vitamins A, E, D and K.

Minerals

Cooked chicken breast is an abundant source of the mineral phosphorus, a compound that helps form teeth and bones. Fried, roasted and rotisserie chicken breast contain about 35, 33 and 37 percent of the daily value for adults for this mineral, respectively. Because of the added seasonings, rotisserie chicken tends to be high in sodium, a mineral that can increase blood pressure, with 341 mg per 3.5 oz. serving. Adults should limit sodium intake to 1,500 mg a day, according to the AHA. Cooked chicken breast contains small to moderate amounts of the minerals calcium, iron, magnesium, potassium, zinc, copper, manganese and selenium.