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United States — USDA FoodData Central

Chicken, broilers or fryers, meat only, cooked, fried

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

Nutrients (92)

NutrientValueUnit
Folic acid0UG
Vitamin K (phylloquinone)2.8UG
Folate, food7UG
Energy916kJ
Vitamin A, RAE18UG
Vitamin D3 (cholecalciferol)0.1UG
Vitamin D (D2 + D3)0.1UG
Folate, DFE7UG
Vitamin D (D2 + D3), International Units5IU
Selenium, Se24.5UG
Vitamin A, IU59IU
Protein30.57G
Ash1.09G
Iron, Fe1.35MG
Magnesium, Mg27MG
Phosphorus, P205MG
Sodium, Na91MG
Copper, Cu0.075MG
Manganese, Mn0.028MG
Vitamin C, total ascorbic acid0MG
Thiamin0.085MG
Riboflavin0.198MG
Folate, total7UG
Vitamin B-120.34UG
Tryptophan0.358G
Threonine1.289G
Methionine0.844G
Phenylalanine1.217G
Tyrosine1.031G
Alanine1.663G
Glutamic acid4.632G
Glycine1.499G
Proline1.277G
SFA 12:00.02G
SFA 14:00.06G
PUFA 22:6 n-3 (DHA)0.05G
MUFA 16:10.36G
PUFA 20:5 n-3 (EPA)0.01G
PUFA 22:5 n-3 (DPA)0.03G
Cholesterol94MG
Fatty acids, total saturated2.46G
Total lipid (fat)9.12G
Carbohydrate, by difference1.69G
Energy219KCAL
Water57.53G
MUFA 20:10.04G
MUFA 22:10G
Fatty acids, total monounsaturated3.35G
Fatty acids, total polyunsaturated2.15G
Calcium, Ca17MG
Potassium, K257MG
Zinc, Zn2.24MG
Isoleucine1.612G
Leucine2.294G
Lysine2.583G
Cystine0.393G
Valine1.516G
Arginine1.839G
Histidine0.947G
Aspartic acid2.714G
Serine1.057G
Niacin9.663MG
Pantothenic acid1.166MG
Vitamin B-60.48MG
SFA 10:00G
SFA 16:01.65G
SFA 18:00.66G
MUFA 18:12.91G
PUFA 18:21.78G
PUFA 18:30.09G
PUFA 20:40.12G
PUFA 18:40G
SFA 4:00G
SFA 6:00G
Alcohol, ethyl0G
Vitamin B-12, added0UG
SFA 8:00G
Vitamin E (alpha-tocopherol)0.46MG
Lutein + zeaxanthin0UG
Caffeine0MG
Theobromine0MG
Sugars, Total0G
Cryptoxanthin, beta0UG
Lycopene0UG
Retinol18UG
Carotene, beta0UG
Carotene, alpha0UG
Fiber, total dietary0.1G
Vitamin K (Dihydrophylloquinone)0UG
Vitamin E, added0MG
Betaine6.6MG
Choline, total91.2MG

Source

USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Food code 171053. Original source.

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