💎 Key Nutrients
What Is Chicken, Ground, with Additives, Raw? Origin and Varieties
Ground chicken is simply the minced meat of a chicken—often including both breast and dark meat, and in this case may contain additives (such as seasonings or binding agents) to improve texture or shelf stability. Poultry grinding has been an age‑old practice in global culinary traditions, designed to make dense meat more versatile in recipes such as burgers, meatballs, and stir‑fries. The term “ground” refers to the mechanical process that breaks down whole cuts into small particles. In commercial settings, ground poultry can include various parts of the bird, and the inclusion of additives or brine solutions is common to enhance moisture or flavor. Raw ground chicken with additives falls under the broader category of processed poultry products in food composition databases. These additives (which may include salt, natural flavors, or preservatives deemed safe under USDA FoodData Central labeling) are used to standardize flavor and texture and do not radically change the fundamental nutrient profile, though sodium levels may vary. Consumers should always read packaging labels to understand exactly what additive ingredients have been included. Historically, poultry products have seen widespread global cultivation, with chicken being one of the most consumed meats worldwide due to its adaptability, relatively low cost, and favorable nutrient profile. The specific category “Chicken, ground, with additives, raw” is a standardized ingredient in the USDA FoodData Central system, meaning it has been analyzed for nutrient content across a representative sample and is tracked as a discrete food item. While ground chicken is globally popular in cuisines from American classics (like chicken burgers) to Asian dumplings and Mediterranean keftedes, the raw form should always be handled with food safety protocols in mind due to the risk of foodborne pathogens in uncooked poultry.
Nutrition Profile: A Detailed Breakdown
The nutritional profile of raw ground chicken reflects its core identity as a lean animal protein source. In a 100 g raw portion, this product contains 133 kcal, 17.9 g protein, 7.2 g total fat, 1.6 g saturated fat, and 0 g carbohydrates. Protein from poultry provides all essential amino acids, making it a complete protein that supports muscle protein synthesis and maintenance of lean body mass, particularly important during physical training or aging. Compared to other ground meats, ground chicken typically contains less fat than ground beef or pork but may have slightly more fat than ground turkey breast depending on the specific cut blend. The saturated fat content is moderate; at 1.6 g per 100 g, this remains lower than many red meats. Ground beef often contains ~8–10 g of saturated fat per 100 g, making ground chicken a comparatively leaner choice. Micronutrient contributions include potassium (301.7 mg), phosphorus (165.5 mg), magnesium (20.5 mg), and iron (0.59 mg). Potassium is essential for fluid balance, nerve signaling, and blood pressure regulation. Phosphorus supports bone mineralization and cellular energy metabolism, while iron—though modest in chicken compared to red meat—still contributes to oxygen transport and immune function. Notably, ground chicken does not contain carbohydrates or fiber. For diets requiring fiber, pairing this protein with legumes, whole grains, and vegetables ensures dietary fiber adequacy. The absence of carbohydrates makes this food highly compatible with low‑carb or ketogenic eating patterns. Water content is high (~74.7 g per 100 g), which contributes to satiety and the food’s relatively low energy density. However, additives can influence sodium content, so individuals monitoring sodium should choose minimally processed forms or check nutrition labels carefully. When accuracy of micronutrient values is essential—for instance in clinical diet planning—it’s important to note that some vitamins like B‑complex fractions are present but not fully quantified in some USDA datasets, so these should be interpreted with context from comprehensive food composition resources.
❤️ Health Benefits
Supports muscle maintenance and growth
Provides complete essential amino acids for protein synthesis
Evidence: moderate⚖️ Comparisons
Vs. Chicken breast
Chicken breast is leaner with higher protein per gram and lower saturated fat than mixed ground chicken. (Food Struct
🧊 Storage Guide
❄️
Fridge
1–2 days raw; 3–4 days cooked
🧊
Freezer
3–4 months raw; 2–3 months cooked
⚠️ Signs of
Spoilage:
- smell: sour or ammonia‑like odor
- visual: gray or green discoloration, slimy surface
- texture: sticky or slimy feel
- when to discard: any off smell or color change
👥 Special Considerations
elderly
Why: Digestive and chewing ease with high protein is beneficial.
Recommendation: Ensure easy‑to‑chew preparations.
athletes
Why: Supports muscle repair and training.
Recommendation: Use as lean protein in balanced meals.
children
Why: Immature immune systems are sensitive to pathogens.
Recommendation: Serve fully cooked portions.
pregnancy
Why: Prevents foodborne illness risks like salmonella.
Recommendation: Cook thoroughly and avoid raw consumption.
breastfeeding
Why: Protein supports milk production.
Recommendation: Include as protein source with safe preparation.
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 None
(114.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 74.7200 | g |
| Energy (Atwater General Factors) | 133.0498 | kcal |
| Energy (Atwater Specific Factors) | 138.1285 | kcal |
| Nitrogen | 2.8660 | g |
| Protein | 17.9125 | g |
| Total lipid (fat) | 7.1610 | g |
| Ash | 0.9688 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Calcium, Ca | 5.8190 | mg |
| Iron, Fe | 0.5926 | mg |
| Magnesium, Mg | 20.5100 | mg |
| Phosphorus, P | 165.5000 | mg |
| Potassium, K | 301.7000 | mg |
| Sodium, Na | 62.9500 | mg |
| Zinc, Zn | 1.1770 | mg |
| Copper, Cu | 0.0362 | mg |
| Manganese, Mn | 0.0050 | mg |
| Fatty acids, total saturated | 1.5590 | g |
| Fatty acids, total monounsaturated | 2.1730 | g |
| Fatty acids, total polyunsaturated | 1.3800 | g |
| Fatty acids, total trans | 0.0210 | g |
| Cholesterol | 81.6900 | mg |
Source: USDA FoodData Central (FDC ID: 2514746)
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