Blood Sugar Impact of Chicken Breasts
Chicken Breasts has a BSI score of 30.6, indicating significant blood sugar impact. Contains 19.0g carbs, 5.0g sugar, 3.1g fiber, 41.0g protein per serving. Likely to cause noticeable blood sugar increase. Consider portion size and individual response when planning meals.
Key Nutrients
Per 283.0g servingChicken breasts contains 19.0g of carbs, 5.0g of sugar, 41.0g of protein, 14.0g of fat, and 3.1g of fiber per 283.0g serving. These nutrients directly impact blood sugar levels and overall nutritional value.
| Nutrient |
Amount per serving |
|---|---|
| Carbs | 19.0g |
| Sugars | 5.0g |
| Fiber | 3.1g |
| Protein | 41.0g |
| Fat | 14.0g |
Estimated Blood Sugar Response
Chicken breasts contains 6.7g of carbs, 1.8g of sugar, and 1.1g of fiber per 283.0 Gg serving. This chart shows the estimated blood sugar curve based on these nutritional factors. This data is an estimate intended for educational purposes only.
Medical Disclaimer: This blood sugar response estimate is intended for educational purposes only and is not medical advice.
Our Methodology: We calculate blood sugar impact using nutritional data including carbohydrates, sugars, fiber content, and food processing factors. This proprietary algorithm estimates timing and magnitude of blood sugar response based on established glycemic research.
Important: Individual responses vary significantly based on metabolism, medication, activity level, and overall health. This tool cannot replace professional medical advice, glucose monitoring, or consultation with your healthcare provider.
Community Blood Sugar Response
Real people share how this food actually affected their blood sugar levels.
Serving size 283.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 10.9g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
CHICKEN BREAST, ONIONS, CARROTS, WATER, POTATOES, POTATO STARCH, CELERY, COTTONSEED OIL, EGG WHITE POWDER, HONEY, SPICES, SALT, SODIUM PHOSPHATE.
How People Feel
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Vitamins & Minerals
Vitamins
Minerals
Compare this against
| Ingredient Type | Found In This Product |
|---|---|
|
🐄
Animal Product
|
EGG
|
|
🫧
Fat
|
OIL*
|
|
⬜
Filler
|
STARCH*
|
|
🌿
Natural
|
EGG
SALT
|
|
💪
Protein
|
EGG
|
|
💦
Refined Fat
|
OIL*
|
|
🧂
Seasoning
|
SALT
|
Food Tags
These tags help categorize Chicken Breasts based on its ingredients and effects on blood sugar levels.
Blood Sugar Impact Tags
Ingredient Tags
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Chicken Breasts is a food product in the cooked & prepared category with a Blood Sugar Impact score of 30.6.
Chicken Breasts has a Blood Sugar Impact (BSI) score of 30.6. Lower scores indicate less impact on blood glucose levels.
Chicken Breasts contains 6.7g carbs, 1.8g sugars, 1.1g fiber, and 14.5g protein per 100g.
This food has a moderate blood sugar impact and can be included with portion control. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Chicken Breasts into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Chicken Breasts compares to similar foods. You can also explore other foods in the cooked & prepared category for alternatives.