Every chicken, turkey and poultry product broken down by portion, with plain, coated and processed products compared.
Plain chicken breast is among the leanest protein sources available. Almost everything that raises its calorie figure is added rather than inherent.
Skin roughly doubles the fat content of a portion. Breading and batter add more again and absorb oil during cooking.
Thigh and leg meat carries more fat than breast, though the difference is smaller than the difference between plain and coated.
Nuggets, goujons and formed products carry added salt and coating, and the meat content varies substantially between products.
Turkey is comparable to chicken on fat and protein, and processed turkey slices carry salt in the same way as other cured meats.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
