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

Calories 269 Calories from Fat 131
(49%)
 [1]
% Total Quantity
Total Fat 15g 15%
Saturated Fat 4g 4%
Trans Fat g %
Cholesterol 90mg 0.09%
Sodium 84mg 0.08%
Potassium 234mg 0.23%
Total Carbohydrate 3g 3%
Protein 29g 29%


NutrientQuantityUnits
Alanine 1.63 g
Alcohol, ethyl 0.00 g
Arginine 1.77 g
Ash 0.98 g
Aspartic acid 2.53 g
Betaine 6.80 mg
Caffeine 0.00 mg
Calcium, Ca 17.00 mg
Carbohydrate, by difference 3.15 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 90.00 mg
Choline, total 79.80 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.38 g
Energy 269.00 kcal
Energy 1125.00 kJ
Fatty acids, total monounsaturated 5.89 g
Fatty acids, total polyunsaturated 3.41 g
Fatty acids, total saturated 4.06 g
Fiber, total dietary 0.10 g
Fluoride, F 14.70 mcg
Folate, DFE 11.00 mcg_DFE
Folate, food 6.00 mcg
Folate, total 9.00 mcg
Folic acid 3.00 mcg
Glutamic acid 4.30 g
Glycine 1.74 g
Histidine 0.84 g
Iron, Fe 1.38 mg
Isoleucine 1.44 g
Leucine 2.09 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.32 g
Magnesium, Mg 25.00 mg
Manganese, Mn 0.03 mg
Methionine 0.76 g
Niacin 8.99 mg
Pantothenic acid 1.08 mg
Phenylalanine 1.12 g
Phosphorus, P 191.00 mg
Potassium, K 234.00 mg
Proline 1.37 g
Protein 28.56 g
Retinol 27.00 mcg
Riboflavin 0.19 mg
Selenium, Se 21.70 mcg
Serine 1.01 g
Sodium, Na 84.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.09 mg
Threonine 1.18 g
Total lipid (fat) 14.92 g
Tryptophan 0.32 g
Tyrosine 0.93 g
Valine 1.39 g
Vitamin A, IU 89.00 IU
Vitamin A, RAE 27.00 mcg_RAE
Vitamin B-12 0.31 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.41 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 6.00 IU
Vitamin D (D2 + D3) 0.10 mcg
Vitamin D3 (cholecalciferol) 0.10 mcg
Vitamin E (alpha-tocopherol) 0.63 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.40 mcg
Water 52.41 g
Zinc, Zn 2.04 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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