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



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Fast Foods, Fried Chicken, Thigh, meat and skin and breading


Calories 293 Calories from Fat 178
(61%)
[1]

% Total Quantity

Total Fat 20g 20%

Saturated Fat 5g 5%

Trans Fat 0g 0%

Cholesterol 101mg 0.10%

Sodium 618mg 0.62%

Potassium 244mg 0.24%

Total Carbohydrate 9g 9%

Protein 18g 18%



NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 2.49 g
Caffeine 0.00 mg
Calcium, Ca 27.00 mg
Carbohydrate, by difference 9.35 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 101.00 mg
Choline, total 56.80 mg
Copper, Cu 0.18 mg
Cryptoxanthin, beta 0.00 mcg
Energy 1227.00 kJ
Energy 293.00 kcal
Fatty acids, total monounsaturated 7.98 g
Fatty acids, total polyunsaturated 5.15 g
Fatty acids, total saturated 5.47 g
Fatty acids, total trans 0.27 g
Fiber, total dietary 0.60 g
Folate, DFE 34.00 mcg_DFE
Folate, food 11.00 mcg
Folate, total 25.00 mcg
Folic acid 14.00 mcg
Fructose 0.00 g
Galactose 0.00 g
Glucose (dextrose) 0.00 g
Iron, Fe 0.95 mg
Lactose 0.00 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Magnesium, Mg 21.00 mg
Maltose 0.00 g
Manganese, Mn 0.14 mg
Niacin 5.19 mg
Pantothenic acid 1.21 mg
Phosphorus, P 179.00 mg
Potassium, K 244.00 mg
Protein 18.20 g
Retinol 25.00 mcg
Riboflavin 0.21 mg
Selenium, Se 23.40 mcg
Sodium, Na 618.00 mg
Starch 8.64 g
Sucrose 0.00 g
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Total lipid (fat) 20.35 g
Vitamin A, IU 85.00 IU
Vitamin A, RAE 25.00 mcg_RAE
Vitamin B-12 0.46 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.23 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 7.00 IU
Vitamin D (D2 + D3) 0.20 mcg
Vitamin E (alpha-tocopherol) 0.27 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 49.61 g
Zinc, Zn 1.34 mg

References:

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

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