Poultry
Ground
Ground chicken is minced poultry meat—leaner than many pork or lamb minces, prone to dryness if overcooked, excellent for meatballs, dumplings, and lighter sauces. Fat percentage varies; dark-meat grind stays juicier. Season well, add moisture (onion, egg, crumbs, stock) for patties, and cook through without scorching. Brown hard for flavour bases. Keep cold and use promptly—poultry mince is perishable. Ideal for weeknight meatballs in tomato sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.77 g
- Saturated Fat 3.11 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.97 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 93.6 mg
- Sodium 70.9 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 64.6 g
- Energy 181 kcal
- Water 64.6 g
- Carbohydrates 0.96 g
- Sugars 0.5 g
- Protein 22.6 g
- Fat 9.77 g
- Saturated Fat 3.11 g
- Monounsaturated Fat 3.97 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.98 mg
- Vitamin B5 — Pantothenic Acid 0.86 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 478 mg
- Major Minerals 477 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.98 · vitamin-b5-pantothenic-acid: 0.86 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Ground of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Health-driven markets popularised ground chicken as a lean mince alternative.
Asian dumpling kitchens used chicken mince for lighter jiaozi and shumai styles.
Meal-prep culture packed ground chicken into batch meatballs and sauces.