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Nutrition - Facts for Fast Foods, Fried Chicken, Wing, meat and skin and breading
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Fast Foods, Fried Chicken, Wing, 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, Wing, meat and skin and breading


Calories 319 Calories from Fat 184
(58%)
[1]

% Total Quantity

Total Fat 21g 21%

Saturated Fat 6g 6%

Trans Fat 0g 0%

Cholesterol 107mg 0.11%

Sodium 701mg 0.70%

Potassium 233mg 0.23%

Total Carbohydrate 11g 11%

Protein 21g 21%



NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 2.79 g
Caffeine 0.00 mg
Calcium, Ca 34.00 mg
Carbohydrate, by difference 10.93 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 107.00 mg
Choline, total 62.80 mg
Copper, Cu 0.17 mg
Cryptoxanthin, beta 0.00 mcg
Energy 1333.00 kJ
Energy 319.00 kcal
Fatty acids, total monounsaturated 7.88 g
Fatty acids, total polyunsaturated 5.69 g
Fatty acids, total saturated 5.50 g
Fatty acids, total trans 0.29 g
Fiber, total dietary 0.60 g
Folate, DFE 32.00 mcg_DFE
Folate, food 8.00 mcg
Folate, total 22.00 mcg
Folic acid 14.00 mcg
Fructose 0.00 g
Galactose 0.00 g
Glucose (dextrose) 0.00 g
Iron, Fe 0.90 mg
Lactose 0.00 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Magnesium, Mg 22.00 mg
Maltose 0.00 g
Manganese, Mn 0.16 mg
Niacin 6.42 mg
Pantothenic acid 1.13 mg
Phosphorus, P 178.00 mg
Potassium, K 233.00 mg
Protein 21.34 g
Retinol 26.00 mcg
Riboflavin 0.15 mg
Selenium, Se 26.10 mcg
Sodium, Na 701.00 mg
Starch 8.60 g
Sucrose 0.00 g
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.06 mg
Total lipid (fat) 21.06 g
Vitamin A, IU 86.00 IU
Vitamin A, RAE 26.00 mcg_RAE
Vitamin B-12 0.41 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.32 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) 0.33 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 43.87 g
Zinc, Zn 1.25 mg

References:

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

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