Any fat while cooking supposedly lean meat?

[rocky_road]

My boneless, skinless Tyson has only .5 gram of fat and 0 carbs, so then why are their chewy, fatty-like pieces that I notice after cooking?

Is this extra fat that the nutritional info failed to mention, or is this just that .5 gram of fat?

Even when you cook boneless skinless chicken, do you wash off the "white stuff" (i don't know what it is really but its white), and/or peal off the skin, and/or take off the fatty-looking bits?

Does the nutritional info lie?

 

[Stryc-9]

No, I wouldn't say they lie....it's more of a statistical average. I mean, if you took each chicken breast to a lab and had it analyzed, the fat content is obviously going to vary.

As long as all of the skin has been removed, you should be fine...there is still going to be some "white" bits that you can't remove. Nothing to really worry about.