Prepared and Processed / Cooked Meals from Fresh Ingredients
chicken adobo Nutrition Facts
Community Recipe
Macronutrients
Nutrition Facts
Consume
Limit
Avoid
| 4 Servings Per Container | |
| Serving Size: 377g | |
| Calories | 1176kcal / 2530kcal (46%) |
Macronutrients
Total Fat | 111.1 g/ 42g (264%) | ||||||||
| |||||||||
Total Carbohydrates | 5.27 g/ 348g (1%) | ||||||||
| |||||||||
Protein | 38.63 g/ 71g (54%) | ||||||||
Vitamins
Vitamin A | 123.4 mcg RAE/ 700mcg RAE (17%) |
Vitamin C | 0.58 mg/ 70mg (0.83%) |
Vitamin D | 0.45 mcg/ 5mcg (9%) |
Vitamin E | 2.47 mg AT/ 10mg AT (24%) |
Vitamin K | 9.16 mcg/ 61mcg (15%) |
Vitamin B1 | 0.13 mg/ 1mg (10%) |
Vitamin B2 | 0.15 mg/ 1mg (11%) |
Vitamin B3 | 9 mg NE/ 16mg NE (56%) |
Vitamin B5 | 2.04 mg/ 5mg (40%) |
Vitamin B6 | 0.46 mg/ 1mg (35%) |
Vitamin B9 | 7.34 mcg DFE/ 400mcg DFE (1%) |
Vitamin B12 | 1.13 mcg/ 2mcg (47%) |
Minerals
Calcium | 46.21 mg/ 750mg (6%) |
Copper | 0.1 mg/ 1mg (11%) |
Iron | 2.91 mg/ 12mg (24%) |
Magnesium | 38.75 mg/ 240mg (16%) |
Manganese | 0.08 mg/ 2mg (3%) |
Phosphorus | 356.36 mg/ 700mg (50%) |
Potassium | 412.54 mg/ 2000mg (20%) |
Selenium | 39.58 µg/ 38µg (104%) source |
Sodium | 622.9 mg/ 1500mg (41%) |
Zinc | 1.96 mg/ 7mg (30%) |
Recipe Ingredients
| Chicken, skin (drumsticks and thighs), cooked, roasted (907g) protein |
| Spices, bay leaf (1g) flavor |
| Soy sauce (60g) seasoning |
| Vinegar, distilled (90g) flavor |
| Garlic bulb (25g) flavor |
| Water, bottled, generic (375g) |
| Canola oil (45g) fat |
| Sugar, white, refined (5g) sweetener |
| Salt, table, iodized (1g) seasoning |
Some descriptions on this page are generated with AI assistance to make nutrition information easier to understand. Nutritional data comes from trusted sources like DOST-FNRI and USDA.
What is this food?
AI-assisted Chicken adobo is a Filipino dish where chicken is simmered in a mix of soy sauce (or toyo), vinegar, garlic, and spices. It’s usually served with rice, making it a hearty main meal—mostly a protein dish.
Why it matters to health
AI-assisted Chicken adobo can be filling and helpful for muscle repair because it provides protein. However, this version is also high in sodium (from soy sauce) and fat (especially if using skin-on or fatty cuts). High sodium can be a concern for blood pressure, and higher saturated fat can affect heart health when eaten often. The good part: it’s low in carbs and sugar, so it can fit well into a balanced plate—just keep an eye on the sauce and portion size, especially if you also eat salty snacks or processed foods in the day.
Healthier tips
AI-assisted - Use skinless chicken or remove visible skin to lower fat.
- Go lighter on the sauce: aim for 1/2–1 cup adobo per meal, then add more veggies.
- Balance your plate: pair with 1–2 cups non-starchy vegetables (e.g., kangkong, pechay, okra) and a reasonable serving of rice.
- For snacks (1–2 per day), choose options that aren’t salty (e.g., fruit, yogurt, or unsalted nuts in small portions).
- If you’re watching sodium, consider using less soy sauce or mixing with water/low-sodium soy sauce.
- Enjoy it regularly, but keep portions and frequency in check so it stays a “go-to” without overdoing salt and fat.
Common Filipino dishes
Chicken adobo, Pork adobo, Adobong pusit, Sinigang na baboy, Kare-kare
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
Juan Nutrisyon is an independent project built to make nutrition information more accessible to Filipinos. Built by Wern Ancheta. If you find it helpful, you can support its continued development.