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Nutrition - Facts for Chicken, broilers or fryers, meat and skin, cooked, fried, batter
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Chicken, broilers or fryers, meat and skin, cooked, fried, batter.
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Chicken, broilers or fryers, meat and skin, cooked, fried, batter

Calories 289 Calories from Fat 152
(53%)
 [1]
% Total Quantity
Total Fat 17g 17%
Saturated Fat 5g 5%
Trans Fat g %
Cholesterol 87mg 0.09%
Sodium 292mg 0.29%
Potassium 185mg 0.19%
Total Carbohydrate 9g 9%
Protein 23g 23%


NutrientQuantityUnits
Alanine 1.27 g
Alcohol, ethyl 0.00 g
Arginine 1.38 g
Ash 1.30 g
Aspartic acid 1.95 g
Betaine 17.30 mg
Caffeine 0.00 mg
Calcium, Ca 21.00 mg
Carbohydrate, by difference 9.42 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 87.00 mg
Choline, total 63.50 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.31 g
Energy 289.00 kcal
Energy 1209.00 kJ
Fatty acids, total monounsaturated 7.09 g
Fatty acids, total polyunsaturated 4.10 g
Fatty acids, total saturated 4.61 g
Fiber, total dietary 0.30 g
Fluoride, F 14.70 mcg
Folate, DFE 25.00 mcg_DFE
Folate, food 8.00 mcg
Folate, total 18.00 mcg
Folic acid 10.00 mcg
Glutamic acid 3.60 g
Glycine 1.38 g
Histidine 0.66 g
Iron, Fe 1.37 mg
Isoleucine 1.12 g
Leucine 1.65 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.77 g
Magnesium, Mg 21.00 mg
Manganese, Mn 0.06 mg
Methionine 0.59 g
Niacin 7.04 mg
Pantothenic acid 0.89 mg
Phenylalanine 0.90 g
Phosphorus, P 155.00 mg
Potassium, K 185.00 mg
Proline 1.18 g
Protein 22.54 g
Retinol 28.00 mcg
Riboflavin 0.19 mg
Selenium, Se 25.50 mcg
Serine 0.83 g
Sodium, Na 292.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.12 mg
Threonine 0.92 g
Total lipid (fat) 17.35 g
Tryptophan 0.26 g
Tyrosine 0.73 g
Valine 1.10 g
Vitamin A, IU 93.00 IU
Vitamin A, RAE 28.00 mcg_RAE
Vitamin B-12 0.28 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.31 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 7.00 IU
Vitamin D (D2 + D3) 0.20 mcg
Vitamin D3 (cholecalciferol) 0.20 mcg
Vitamin E (alpha-tocopherol) 1.24 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.40 mcg
Water 49.39 g
Zinc, Zn 1.67 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  3. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  4. RD Jackson, EJ Brizendine, SA Kelly, R Hinesley, GK Stookey, AJ Dunipace. "The fluoride content of foods and beverages from negligibly and optimally fluoridated communities.". 2002 Community Dental Oral Epidemiology 30 5 Pg. 382 - 391

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