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Chicken Tamale

Chicken Tamale is a traditional Mesoamerican-style prepared snack or street food consisting of seasoned shredded chicken wrapped in masa (corn dough) and steamed in a corn husk. It is commonly eaten as a portable meal or part of festive breakfasts and regional celebrations. Nutritionally, Chicken Tamale provides a notable amount of protein with about 8g of protein per 100g, alongside carbohydrates from the masa and modest fat from added lard or cooking oils; it also contributes B vitamins such as niacin and trace minerals like selenium. From a health perspective, this tamale delivers good-quality protein and satisfying energy for a meal, but it's relatively low in fiber and plant-derived antioxidants compared with vegetable-forward dishes, so pairing it with salsa, salad or extra vegetables can boost its overall nutritional balance.

Lactose free · Gluten free · Processed · ~1.50€/100g

Kinome Health Grade

B

Healthy

-

Nutrition

Macronutrients per selected portion. Averaged from verified sources.

Calories

190 kcal

10% of Daily kcal · moderate-calorie

Protein

8 g

16% RDI

Fat

7 g

2g sat fat

Carbs

22 g

8% RDI

Sugar

1 g

2% RDI

Fiber

2 g

7% RDI

Salt

0.9 g

18% RDI

Nutrition quality

Scored against dietary guidelines. Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.0 / 10

Healthy alternatives

Ingredients that rank higher on the overall quality profile and might substitute well in some recipes.

Frequently asked

Q.01Is Chicken Tamale healthy?

Yes, Chicken Tamale is considered healthy with a Health Grade of B. It is highly satiating for the calories provided.

Q.03What NOVA processing level is Chicken Tamale?

Chicken Tamale is NOVA 3 - Processed.

Q.05Is Chicken Tamale lactose free?

Yes, Chicken Tamale is lactose free.

Q.02What are the macros in Chicken Tamale?

100g of Chicken Tamale contains 190 kcal, 8g protein, 22g carbohydrates, 7g fat, and 2g fiber.

Q.04Is Chicken Tamale gluten free?

Yes, Chicken Tamale is gluten free.

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