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Nutrition - Facts for Fast Foods, Fried Chicken, Breast, meat and skin with breading
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Fast Foods, Fried Chicken, Breast, meat and skin with breading.
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per 100 grams
per common measure #1
per common measure #2



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Fast Foods, Fried Chicken, Breast, meat and skin with breading


Calories 252 Calories from Fat 130
(51%)
[1]

% Total Quantity

Total Fat 15g 15%

Saturated Fat 4g 4%

Trans Fat 0g 0%

Cholesterol 88mg 0.09%

Sodium 551mg 0.55%

Potassium 273mg 0.27%

Total Carbohydrate 8g 8%

Protein 22g 22%



NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 2.45 g
Caffeine 0.00 mg
Calcium, Ca 27.00 mg
Carbohydrate, by difference 7.79 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 88.00 mg
Choline, total 56.60 mg
Copper, Cu 0.13 mg
Cryptoxanthin, beta 0.00 mcg
Energy 1055.00 kJ
Energy 252.00 kcal
Fatty acids, total monounsaturated 5.55 g
Fatty acids, total polyunsaturated 3.98 g
Fatty acids, total saturated 3.92 g
Fatty acids, total trans 0.21 g
Fiber, total dietary 0.50 g
Folate, DFE 30.00 mcg_DFE
Folate, food 11.00 mcg
Folate, total 22.00 mcg
Folic acid 11.00 mcg
Fructose 0.00 g
Galactose 0.00 g
Glucose (dextrose) 0.00 g
Iron, Fe 0.66 mg
Lactose 0.00 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Magnesium, Mg 25.00 mg
Maltose 0.00 g
Manganese, Mn 0.12 mg
Niacin 8.88 mg
Pantothenic acid 1.41 mg
Phosphorus, P 205.00 mg
Potassium, K 273.00 mg
Protein 21.91 g
Retinol 19.00 mcg
Riboflavin 0.14 mg
Selenium, Se 25.80 mcg
Sodium, Na 551.00 mg
Starch 6.95 g
Sucrose 0.00 g
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Total lipid (fat) 14.80 g
Vitamin A, IU 65.00 IU
Vitamin A, RAE 19.00 mcg_RAE
Vitamin B-12 0.34 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.36 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 5.00 IU
Vitamin D (D2 + D3) 0.10 mcg
Vitamin E (alpha-tocopherol) 0.26 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 53.05 g
Zinc, Zn 0.78 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.

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