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Risotto, chicken, homemade

Homemade chicken risotto is a cooked rice dish containing chicken. The figures here describe a prepared recipe, rather than the ingredients separately. It mainly provides carbohydrate, with protein and some fat. Per 100g, it contains 25g of carbohydrate, 8.9g of protein and 3.3g of fat. Its salt content is 0.89g per 100g.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake. In homemade risotto, the amounts of salt and fat can vary with the ingredients and quantities used, so these figures may not match every recipe. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

173 kcal

Energy

725 kJ

Gordura

3.3g

of which saturates

1.5g

Carbohydrate

25g

Fibra

0.8g

Proteína

8.9g

Sal

0.89g

Álcool

0g

Água

59g

Colesterol

29mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

32µg

Vitamina D

0µg

Vitamina E

0.15mg

Vitamina C

1mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.06mg

Niacin (B3)

2.5mg

Vitamina B12

Trace

Cálcio

22mg

Ferro

0.44mg

Magnésio

19mg

Phosphorus

98mg

Potássio

165mg

Sódio

355mg

Zinco

0.9mg

Copper

0.09mg

Selenium

5µg

Other types of risotto

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Risotto, plain, homemade

184 kcal

3.3g

4.7g

0.9g

Risotto, white rice, vegetable, homemade

139 kcal

3.8g

6.1g

–

Risotto, vegetable, brown rice

136 kcal

4g

6.2g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente