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United States — USDA FoodData Central

Chicken, broilers or fryers, drumstick, meat and skin, cooked, stewed

Per-100 g nutrient composition · Poultry Products.
A neutral nutrient reference — not veterinary or dietary advice.

Nutrients (92)

NutrientValueUnit
Folic acid0UG
Vitamin A, RAE27UG
Vitamin D3 (cholecalciferol)0.1UG
Vitamin D (D2 + D3)0.1UG
Folate, food7UG
Energy854kJ
Folate, DFE7UG
Vitamin D (D2 + D3), International Units5IU
Selenium, Se17UG
Total lipid (fat)10.64G
Carbohydrate, by difference0G
Energy204KCAL
Water65.12G
Calcium, Ca11MG
Potassium, K184MG
Zinc, Zn2.65MG
Niacin4.204MG
Pantothenic acid0.858MG
Vitamin B-60.19MG
Isoleucine1.28G
Leucine1.855G
Lysine2.082G
Cystine0.335G
Valine1.235G
Arginine1.573G
Histidine0.753G
Aspartic acid2.257G
Serine0.888G
SFA 10:00G
SFA 16:02.12G
SFA 18:00.6G
MUFA 18:13.35G
PUFA 18:22.04G
PUFA 18:30.09G
PUFA 20:40.11G
MUFA 20:10.09G
MUFA 22:10G
Fatty acids, total monounsaturated4.07G
Fatty acids, total polyunsaturated2.38G
Cholesterol83MG
Fatty acids, total saturated2.91G
Vitamin C, total ascorbic acid0MG
Thiamin0.05MG
Riboflavin0.19MG
Folate, total7UG
Vitamin B-120.22UG
SFA 12:00.02G
SFA 14:00.08G
PUFA 22:6 n-3 (DHA)0.04G
MUFA 16:10.57G
PUFA 20:5 n-3 (EPA)0.01G
PUFA 22:5 n-3 (DPA)0.02G
Protein25.32G
Ash0.82G
Fiber, total dietary0G
Iron, Fe1.33MG
Magnesium, Mg20MG
Phosphorus, P141MG
Sodium, Na76MG
Copper, Cu0.071MG
Manganese, Mn0.019MG
Tryptophan0.286G
Threonine1.051G
Methionine0.68G
Phenylalanine0.988G
Tyrosine0.824G
Alanine1.454G
Glutamic acid3.722G
Glycine1.547G
Proline1.184G
Vitamin B-12, added0UG
Vitamin A, IU91IU
Alcohol, ethyl0G
SFA 8:00G
SFA 4:00G
SFA 6:00G
PUFA 18:40G
Retinol27UG
Carotene, beta0UG
Carotene, alpha0UG
Cryptoxanthin, beta0UG
Lycopene0UG
Vitamin K (Dihydrophylloquinone)0UG
Vitamin K (phylloquinone)4UG
Vitamin E (alpha-tocopherol)0.27MG
Lutein + zeaxanthin0UG
Caffeine0MG
Theobromine0MG
Sugars, Total0G
Choline, total59.2MG
Vitamin E, added0MG
Betaine5MG

Source

USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Food code 173613. Original source.

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