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Portions and preparation · USDA nutrition

Chicken breast baked/broiled skin calories per cup, cooked, diced: 194–278 across all 4 named USDA examples

Across all 4 named USDA examples, a cup, cooked, diced contains 194–278 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 breast · 130 g

268calories

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant

Protein
33.4 g
Carbs
0 g
Fat
13.8 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2705959 Full nutrition profile →

Compare all 4 food records, nutrition tables and USDA sources

The 4 exact records in this guide report 173–268 calories in the records' own listed source servings and 144–206 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Chicken breast baked or broiled skin, begin by separating “Chicken breast, baked or broiled, skin eaten, from fast food / restaurant” from “Chicken breast, baked or broiled, skin not eaten, from pre-cooked.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 4 linked records.

Equal-weight view

How chicken breast baked or broiled skin records compare at 100 grams

All 4 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Chicken breast, baked or broiled, skin not eaten, from pre-cooked 144 kcal
    144 kcal
  2. Chicken breast, baked or broiled, skin eaten, from pre-cooked 175 kcal
    175 kcal
  3. Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant 176 kcal
    176 kcal
  4. Chicken breast, baked or broiled, skin eaten, from fast food / restaurant 206 kcal
    206 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 4 named USDA records in view: 4 direct matches. All sit within “Chicken, whole pieces.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 4 records together under the exact grouping key “chicken breast baked or broiled.” That rule determines membership before any nutrition result is read.

For Chicken breast baked or broiled skin, this page can compare 4 named records from FDC 2705959 through FDC 2705958. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

120–130 g before composition

The largest source amount is 1.1× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

62 kcal separates the fixed-weight endpoints

The lower endpoint is “baked or broiled, skin not eaten, from pre-cooked”; the higher is “baked or broiled, skin eaten, from fast food / restaurant.” This isolates density, not ingredient causation.

Discriminator

102 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “baked or broiled, skin not eaten, from pre-cooked” (328 mg) and “baked or broiled, …, from fast food / restaurant” (430 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every chicken breast baked or broiled skin.

Important: “Lower” begins with Chicken breast, baked or broiled, skin not eaten, from pre-cooked; “higher” ends with Chicken breast, baked or broiled, skin eaten, from fast food / restaurant, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every chicken breast baked or broiled skin meal.

Full comparison

Compare every selected FNDDS record

For Chicken breast baked or broiled skin, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Chicken breast baked or broiled skin nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken breast, baked or broiled, skin eaten, from fast food / restaurant Direct name match 130 gUSDA reference amount 268 kcal 206 33.4 g 0 g 528 mg FDC 2705959 ↗
Chicken breast, baked or broiled, skin eaten, from pre-cooked Direct name match 130 gUSDA reference amount 228 kcal 175 34.3 g 0 g 428 mg FDC 2705957 ↗
Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant Direct name match 120 gUSDA reference amount 211 kcal 176 35.5 g 0 g 516 mg FDC 2705960 ↗
Chicken breast, baked or broiled, skin not eaten, from pre-cooked Direct name match 120 gUSDA reference amount 173 kcal 144 33.6 g 0 g 394 mg FDC 2705958 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 120 to 130 grams—a 10-gram gap before composition enters the comparison. Their own source servings run from 173 calories for “baked or broiled, skin not eaten, from pre-cooked” to 268 for “baked or broiled, skin eaten, from fast food / restaurant.” At a fixed 100 grams, “baked or broiled, skin not eaten, from pre-cooked” is 144 calories and “baked or broiled, skin eaten, from fast food / restaurant” is 206—a fixed-weight separation of 62 calories. For Chicken breast baked or broiled skin, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “baked or broiled, skin eaten, from fast food / restaurant”, “baked or broiled, skin eaten, from pre-cooked”, “baked or broiled, skin not eaten, from fast food / restaurant”, and “baked or broiled, skin not eaten, from pre-cooked”. The source formulations contain 6 distinct ingredient codes; examples that appear in only part of the set include salt, table, vegetable oil, nfs, chicken breast, baked, broiled, or roasted, skin eaten, from raw, and chicken breast, baked, broiled, or roasted, skin not eaten, from raw. On this Chicken breast baked or broiled skin page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Chicken breast baked or broiled skin” cannot resolve the differences between Chicken breast, baked or broiled, skin eaten, from fast food / restaurant and Chicken breast, baked or broiled, skin not eaten, from pre-cooked. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 120–130 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “baked or broiled, skin eaten, from fast food / restaurant”, “baked or broiled, skin eaten, from pre-cooked”, “baked or broiled, skin not eaten, from fast food / restaurant”, and “baked or broiled, skin not eaten, from pre-cooked”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    6 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Chicken breast, …, skin eaten, from fast food / restaurant” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken breast baked or broiled skin unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that chicken breast baked or broiled skin is the right meal family. Then resolve the phrases that actually separate this set—“baked or broiled, skin eaten, from fast food / restaurant”, “baked or broiled, skin eaten, from pre-cooked”, “baked or broiled, skin not eaten, from fast food / restaurant”, and “baked or broiled, skin not eaten, from pre-cooked”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Chicken breast baked or broiled skin source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 4 exact records behind Chicken breast baked or broiled skin source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant is higher in total fat per 100 g

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant reports 10.6 g versus 3.6 g for Chicken breast, baked or broiled, skin not eaten, from pre-cooked: a 7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant is denser; Chicken breast, baked or broiled, skin eaten, from pre-cooked is higher in its source amount

Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant reports 176 kcal per 100 g and 211 kcal in USDA source amount (120 g). Chicken breast, baked or broiled, skin eaten, from pre-cooked reports a lower 175 kcal per 100 g but a higher 228 kcal in USDA source amount (130 g).

Record identity is part of the estimate

Distinguish “Chicken breast, baked or broiled, skin eaten, from fast food / restaurant” from “Chicken breast, baked or broiled, skin not eaten, from pre-cooked”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Chicken breast baked or broiled skin source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Test a nearby record choice Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant vs Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant

Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant vs Chicken breast, baked, coated, skin / coating eaten

Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant is held as one side of the comparison. The explicit record-description contrast is Skin wording: skin not eaten versus skin eaten; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 2 of 4 context records; its summed listed input weight spans 0.2–0.2 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 2 of 4 context records; its summed listed input weight spans 2–2 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Chicken, whole pieces

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant and Chicken breast, baked or broiled, skin eaten, from pre-cooked belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 7 mg in Chicken breast, baked or broiled, skin eaten, from fast food / restaurant to 16 mg in Chicken breast, baked or broiled, skin eaten, from pre-cooked, all per 100 g.

Follow this evidence path Inspect an exact record Chicken breast, baked or broiled, skin eaten, from fast food / restaurant

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2705959 citation for this exact record—not a name-level average.

Follow this evidence path