90 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in chicken fricassee?
345kcal
in a 300 g serving
115 kcal per 100 g.
Source: UK CoFID 2021, record 19-561. Checked 5 October 2026.
18.3 gFat
30 gProtein
1.5 gFibre
90 %Daily niacin
What’s in a 300 g serving
More than half of a serving is water. The rest is 30 g protein and 18.3 g fat.
- 18.3 gFat
- 30 gProtein
- 8.4 gCarbohydrate
- 1.5 gFibre
- 233 gWater
- 8.7 gMinerals and the rest
Below average for dishes
Chicken fricassee is 115 kcal per 100 g. The 603 dishes in this database average 180.
Chicken fricassee115
Dishes average180
Low in sugar
1.5 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per serving4.5 g
Salt, per serving2 g
Vitamins and minerals in chicken fricassee
Two of the 20 recorded reach the “high in” level. Niacin leads.
Only a trace
- Vitamin B12
Show all 20 with amounts
Chloride1191 mg, 149 %
Niacin (vitamin B3)14.4 mg, 90 %
Phosphorus297 mg, 42 %
Vitamin B60.57 mg, 41 %
Pantothenic acid (vitamin B5)2.3 mg, 39 %
Potassium768 mg, 38 %
Thiamin (vitamin B1)0.42 mg, 38 %
Selenium0.018 mg, 33 %
Riboflavin (vitamin B2)0.33 mg, 24 %
Zinc2.1 mg, 21 %
Copper0.18 mg, 18 %
Iron2 mg, 15 %
Biotin0.0063 mg, 13 %
Magnesium45 mg, 12 %
Folate0.021 mg, 11 %
Manganese0.21 mg, 11 %
Vitamin C6 mg, 7.5 %
Calcium60 mg, 7.5 %
Vitamin D0.0003 mg, 6 %
Vitamin K0.00423 mg, 5.6 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What chicken fricassee doesn’t give you. And where to find it.
No recorded vitamin B12, and only 2 % of the vitamin D reference intake and 2.5 % of the vitamin C reference intake per 100 g.
Vitamin D
2%in chicken fricassee, per 100 g
Find it inBloater, grilled500 % per 100 g
Vitamin C
2.5%in chicken fricassee, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Vitamin B12
Tracein chicken fricassee
Find it inLiver, ox, raw4400 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Tracked UK delivery
Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Chicken fricassee against other dishes
Per 100 g, liver and bacon (fried) has the most niacin in this comparison, followed by pork (spare ribs, 'barbecue style', meat only, retail, reheated).
22.1mg
14.3mg
7.5mg
4.8mg
4.8mg
1.7mg
All values per 100 g, from the same dataset. Differences are against chicken fricassee.
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Questions about chicken fricassee
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of chicken fricassee?
A typical portion (300 g, one serving) gives 345 kcal. Per 100 g the figure is 115 kcal.
Is chicken fricassee high in chloride?
Yes. Chicken fricassee, homemade has 397 mg chloride per 100 g, 50 % of the NRV, above the 30 % threshold for a “high in” claim.
Are these figures exact for chicken fricassee?
No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.
Which vitamins and minerals does chicken fricassee have most of?
By share of the daily reference intake: chloride (397 mg, 50 %), niacin (4.8 mg, 30 %) and phosphorus (99 mg, 14 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-561, Chicken fricassee, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Whole Chicken). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most niacin.
