Calories in chicken fricassee: 101 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water, which is why the calories stay low. What is left is mostly protein.

12.6 gFat

30.6 gProtein

9.6 gCarbohydrate

1.5 gFibre

236 gWater

9.9 gMinerals and the rest

12.6 gFat
30.6 gProtein
9.6 gCarbohydrate
1.5 gFibre
236 gWater
9.9 gMinerals and the rest

Below average for dishes

Chicken fricassee is 101 kcal per 100 g. The 603 dishes in this database average 180.

Chicken fricassee101

Dishes average180

Low in sugar

2 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per serving6 g

Salt, per serving2 g

Vitamins and minerals in chicken fricassee

Two of the 19 reach the “high in” level, led by niacin.

90 %

Niacin (vitamin B3)

14.4 mg in a 300 g serving

99th of 570 dishes

Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.

Chloride1194 mg149 %

Phosphorus321 mg46 %

Vitamin B60.6 mg43 %

Potassium813 mg41 %

Thiamin (vitamin B1)0.36 mg33 %

Only a trace

Vitamin B12

Show all 19 with amounts

Chloride1194 mg, 149 %

Niacin (vitamin B3)14.4 mg, 90 %

Phosphorus321 mg, 46 %

Vitamin B60.6 mg, 43 %

Potassium813 mg, 41 %

Thiamin (vitamin B1)0.36 mg, 33 %

Pantothenic acid (vitamin B5)1.8 mg, 29 %

Riboflavin (vitamin B2)0.33 mg, 24 %

Zinc2.1 mg, 21 %

Copper0.18 mg, 18 %

Iron2.1 mg, 15 %

Folate0.027 mg, 14 %

Magnesium48 mg, 13 %

Biotin0.0063 mg, 13 %

Calcium87 mg, 11 %

Manganese0.21 mg, 11 %

Vitamin C6 mg, 7.5 %

Vitamin D0.0003 mg, 6 %

Vitamin K0.00408 mg, 5.4 %

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

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Chicken fricassee against other dishes

Per 100 g, nut roast has the most niacin in this comparison, followed by pork (stir-fried with vegetables) and chicken fricassee.

9.1mg

8.4mg

4.8mg

4.1mg

2.7mg

1.2mg

Nut roast+4.3 mg

Pork, stir-fried with vegetables+3.6 mg

Chicken fricassee, reduced fat, homemadethis page

Lentil and nut roast, with egg−0.7 mg

Pie, fruit, wholemeal, with pie filling−2.1 mg

Callaloo and cho cho−3.6 mg

All values per 100 g, from the same dataset. Differences are against chicken fricassee.

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Questions about chicken fricassee

The questions people ask about chicken fricassee, answered from the dataset.

How many calories are in a portion of chicken fricassee?

A typical portion (300 g, one serving) gives 303 kcal. Per 100 g the figure is 101 kcal.

Is chicken fricassee high in chloride?

Yes. Chicken fricassee, reduced fat, homemade has 398 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 (398 mg, 50 %), niacin (4.8 mg, 30 %) and phosphorus (107 mg, 15 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-562, Chicken fricassee, reduced fat, 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.