Meat and Poultry / Poultry
Chicken neck Nutrition Facts
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 48% | |
| Calories | 314kcal / 2530kcal (12%) |
Macronutrients
Total Fat | 28.6 g/ 42g (68%) | ||||||
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Total Carbohydrates | 0 g/ 348g (0%) | ||||||
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Protein | 14.1 g/ 71g (19%) | ||||||
Vitamins
Vitamin A | 3 mcg RAE/ 700mcg RAE (0.43%) |
Vitamin C | 4 mg/ 70mg (5%) |
Vitamin B1 | 0.05 mg/ 1mg (4%) |
Vitamin B2 | 0.1 mg/ 1mg (7%) |
Vitamin B3 | 2.6 mg NE/ 16mg NE (16%) source |
Minerals
Calcium | 75 mg/ 750mg (10%) |
Iron | 1.4 mg/ 12mg (11%) |
Phosphorus | 96 mg/ 700mg (13%) |
Sodium | 68 mg/ 1500mg (4%) low |
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 neck is a part of the chicken that’s mostly used as a protein in soups, stews, or braises. Since it has more fat than lean chicken parts, it’s richer and more flavorful, especially when cooked with broth and aromatics.
Why it matters to health
AI-assisted Chicken neck can help you meet your daily protein needs, which supports body repair and helps you feel full. However, based on the nutrient data, it’s also high in total fat (28.6g per 100g) and saturated fat (7.9g), and it contains cholesterol (108mg). It’s also a low-carb food (0g carbs, 0g fiber), so it won’t provide fiber for digestion. Sodium is relatively low in this data (68mg), but the overall sodium can still go up depending on how it’s seasoned and cooked. Everything in moderation—pair it with fiber-rich sides to balance the meal.
Healthier tips
AI-assisted - For your 3 meals + 1–2 snacks routine, treat chicken neck as a protein option but keep portions reasonable (e.g., a smaller serving compared with leaner chicken parts).
- Pair it with non-starchy vegetables (like pechay, cabbage, kangkong, okra) and/or fiber-rich carbs (like brown rice, kamote, or whole-grain options) to support digestion and fullness.
- When cooking, go easy on salty seasonings (soy sauce, patis, bouillon cubes). Use herbs, garlic, onion, pepper, and vinegar for flavor.
- If you’re watching saturated fat, consider mixing it with leaner cuts (e.g., chicken breast or thigh without skin) in the same dish.
- Enjoy it more often as part of a balanced meal rather than as a frequent “main” every day.
Common Filipino dishes
Chicken tinola, chicken adobo, sinigang na manok, nilaga, arroz caldo
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.
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