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Portions and preparation · USDA nutrition

Chicken breast, baked calories per cup, cooked, diced: 217–279 across all 6 named USDA examples

Across all 6 named USDA examples, a cup, cooked, diced contains 217–279 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 medium breast · 130 g

265calories

Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw

Protein
32.9 g
Carbs
0.4 g
Fat
13.5 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 2705961 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

The 6 exact records in this guide report 193–362 calories in the records' own listed source servings and 161–207 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, begin by separating “Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw” from “Chicken breast, baked, coated, skin / coating not eaten.” 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 6 linked records.

Equal-weight view

How chicken breast, baked records compare at 100 grams

Five rank landmarks are shown from all 6 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Chicken breast, baked, broiled, or roasted, skin not eaten, from raw 161 kcal
    161 kcal
  2. 25th-ranked landmark: Chicken breast, baked, broiled, or roasted with marinade, skin not eaten, from raw 175 kcal
    175 kcal
  3. Median-ranked landmark: Chicken breast, baked, coated, skin / coating not eaten 176 kcal
    176 kcal
  4. 75th-ranked landmark: Chicken breast, baked, broiled, or roasted, skin eaten, from raw 192 kcal
    192 kcal
  5. Maximum: Chicken breast, baked, coated, skin / coating eaten 207 kcal
    207 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 6 named USDA records in view: 6 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 6 records together under the exact grouping key “chicken breast baked.” That rule determines membership before any nutrition result is read.

For Chicken breast, baked, this page can compare 6 named records from FDC 2705961 through FDC 2705981. 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

120–175 g before composition

The largest source amount is 1.5× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

46 kcal separates the fixed-weight endpoints

The lower endpoint is “baked, broiled, or roasted, skin not eaten, from raw”; the higher is “skin / coating eaten.” This isolates density, not ingredient causation.

Discriminator

103 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “skin / coating eaten” (320 mg) and “baked, …, skin not eaten, from raw” (423 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.

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

Full comparison

Compare every selected FNDDS record

For Chicken breast, baked, 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 nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw Direct name match 130 gUSDA reference amount 265 kcal 204 32.9 g 0 g 519 mg FDC 2705961 ↗
Chicken breast, baked, broiled, or roasted with marinade, skin not eaten, from raw Direct name match 120 gUSDA reference amount 210 kcal 175 34.9 g 0 g 508 mg FDC 2705962 ↗
Chicken breast, baked, broiled, or roasted, skin eaten, from raw Direct name match 130 gUSDA reference amount 250 kcal 192 34.1 g 0 g 437 mg FDC 2705955 ↗
Chicken breast, baked, broiled, or roasted, skin not eaten, from raw Direct name match 120 gUSDA reference amount 193 kcal 161 36.2 g 0 g 432 mg FDC 2705956 ↗
Chicken breast, baked, coated, skin / coating eaten Direct name match 175 gUSDA reference amount 362 kcal 207 41.7 g 0.4 g 560 mg FDC 2705980 ↗
Chicken breast, baked, coated, skin / coating not eaten Direct name match 120 gUSDA reference amount 211 kcal 176 35.5 g 0 g 424 mg FDC 2705981 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 120 to 175 grams—a 55-gram gap before composition enters the comparison. Their own source servings run from 193 calories for “baked, broiled, or roasted, skin not eaten, from raw” to 362 for “skin / coating eaten.” At a fixed 100 grams, “baked, broiled, or roasted, skin not eaten, from raw” is 161 calories and “skin / coating eaten” is 207—a fixed-weight separation of 46 calories. For Chicken breast, baked, 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, broiled, or roasted with marinade, skin eaten, from raw”, “baked, broiled, or roasted with marinade, skin not eaten, from raw”, “baked, broiled, or roasted, skin not eaten, from raw”, “baked, coated, skin / coating eaten”, and “baked, coated, skin / coating not eaten”. The source formulations contain 8 distinct ingredient codes; examples that appear in only part of the set include vegetable oil, nfs, chicken breast, baked, broiled, or roasted, skin eaten, from raw, chicken breast, baked, broiled, or roasted, skin not eaten, from raw, and chicken, broiler or fryers, breast, skinless, boneless, meat only, raw. On this Chicken breast, baked 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” cannot resolve the differences between Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw and Chicken breast, baked, coated, skin / coating not eaten. 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 120–175 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, broiled, or roasted with marinade, skin eaten, from raw”, “baked, broiled, or roasted with marinade, skin not eaten, from raw”, “baked, broiled, or roasted, skin not eaten, from raw”, “baked, coated, skin / coating eaten”, and “baked, coated, skin / coating not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    8 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 raw” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken breast, baked 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 is the right meal family. Then resolve the phrases that actually separate this set—“baked, broiled, or roasted with marinade, skin eaten, from raw”, “baked, broiled, or roasted, skin eaten, from raw”, “baked, broiled, or roasted, skin not eaten, from raw”, and “baked, coated, skin / coating not eaten”—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 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 6 exact records behind Chicken breast, baked 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, coated, skin / coating eaten is higher in carbohydrate per 100 g

Chicken breast, baked, coated, skin / coating eaten reports 4 g versus 0 g for Chicken breast, baked, broiled, or roasted, skin eaten, from raw: a 4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw is denser; Chicken breast, baked, coated, skin / coating eaten is higher in its source amount

Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw reports 25.3 g per 100 g and 32.9 g in USDA source amount (130 g). Chicken breast, baked, coated, skin / coating eaten reports a lower 23.8 g per 100 g but a higher 41.7 g in USDA source amount (175 g).

Record identity is part of the estimate

Distinguish “Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw” from “Chicken breast, baked, coated, skin / coating not eaten”

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 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, broiled, or roasted, skin not eaten, from raw vs Chicken breast, fried, coated, skin / coating eaten, from raw

Chicken breast, baked, broiled, or roasted, skin not eaten, from raw is held as one side of the comparison. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus raw; 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, coated, skin / coating eaten 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 6 context records in this source topic Chicken, whole pieces

Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw and Chicken breast, baked, broiled, or roasted with marinade, skin not eaten, from raw 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 A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 4 of 6 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 A formulation detail that separates records Chicken breast, baked, broiled, or roasted, skin eaten, from raw

USDA input 24122130 appears in 2 of 6 context records; its summed listed input weight spans 88–96 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 Inspect an exact record Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2705961 citation for this exact record—not a name-level average.

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, broiled, or roasted with marinade, skin not eaten, from raw to 11 mg in Chicken breast, baked, coated, skin / coating eaten, all per 100 g.

Follow this evidence path