Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, flour
1 chicken (708 g): 1926 kcal, 202.3 g protein, 23.2 g carbohydrate and 108.1 g fat.
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Nutrition Facts
Serving size1 chicken (708 g)
Amount per serving
Calories1930
% Daily Value*
| Total Fat 108g | 139% |
|---|---|
| Saturated Fat 29g | 147% |
| Trans Fat — | |
| Cholesterol 795mg | 264% |
| Sodium 610mg | 26% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber — | |
| Total Sugars — | |
| Includes Added Sugars — | |
| Protein 202g | 405% |
| Vitamin D — | |
| Calcium 120mg | 10% |
| Iron 14.1mg | 80% |
| Potassium 1680mg | 35% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means USDA has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 1 chicken (708 g) gives you
High in Protein (405% DV), Iron (78% DV), Magnesium (42% DV), Phosphorus (110% DV), Potassium (36% DV), Zinc (152% DV), Copper (79% DV), Selenium (214% DV), Vitamin A (195% DV), Thiamin (B1) (52% DV), Riboflavin (B2) (151% DV), Niacin (B3) (395% DV), Pantothenic acid (B5) (182% DV), Vitamin B6 (175% DV), Folate (57% DV), Vitamin B12 (327% DV)
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
43% protein · 5% carbohydrate · 52% fat
- Protein
- 202 g 43%
- Carbs
- 23 g 5%
- Fat
- 108 g 52%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 32% of foods
- Protein: more than 94% of foods
- Total fat: less than 22% of foods
- Carbohydrate: more than 38% of foods
- Sodium: less than 44% of foods
All nutrients (48)
Amounts for 1 chicken (708 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 1926 kcal | 272 kcal | |
| Protein | 202 g | 28.6 g | 405% |
| Carbohydrate | 23.2 g | 3.27 g | 8% |
| Water | 367 g | 51.9 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 108 g | 15.3 g | 139% |
| Saturated fat | 29.5 g | 4.16 g | 147% |
| Monounsaturated fat | 42.4 g | 5.99 g | |
| Polyunsaturated fat | 24.9 g | 3.51 g | |
| Omega-3 EPA | 0.071 g | 0.01 g | |
| Omega-3 DHA | 0.283 g | 0.04 g | |
| Cholesterol | 793 mg | 112 mg | 264% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 120 mg | 17 mg | 9% |
| Iron | 14.1 mg | 1.99 mg | 78% |
| Magnesium | 177 mg | 25 mg | 42% |
| Phosphorus | 1374 mg | 194 mg | 110% |
| Potassium | 1678 mg | 237 mg | 36% |
| Sodium | 609 mg | 86 mg | 26% |
| Zinc | 16.7 mg | 2.36 mg | 152% |
| Copper | 0.708 mg | 0.1 mg | 79% |
| Manganese | 0.333 mg | 0.047 mg | 14% |
| Selenium | 118 mcg | 16.6 mcg | 214% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 1756 mcg | 248 mcg | 195% |
| Vitamin C | 3.54 mg | 0.5 mg | 4% |
| Thiamin (B1) | 0.623 mg | 0.088 mg | 52% |
| Riboflavin (B2) | 1.97 mg | 0.278 mg | 151% |
| Niacin (B3) | 63.2 mg | 8.93 mg | 395% |
| Pantothenic acid (B5) | 9.08 mg | 1.28 mg | 182% |
| Vitamin B6 | 2.97 mg | 0.42 mg | 175% |
| Folate | 227 mcg | 32 mcg | 57% |
| Vitamin B12 | 7.86 mcg | 1.11 mcg | 327% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 2.29 g | 0.323 g | |
| Threonine | 8.4 g | 1.19 g | |
| Isoleucine | 10.2 g | 1.44 g | |
| Leucine | 14.9 g | 2.1 g | |
| Lysine | 16.3 g | 2.3 g | |
| Methionine | 5.36 g | 0.757 g | |
| Cystine | 2.71 g | 0.383 g | |
| Phenylalanine | 8.02 g | 1.13 g | |
| Tyrosine | 6.56 g | 0.927 g | |
| Valine | 9.92 g | 1.4 g | |
| Arginine | 12.6 g | 1.78 g | |
| Histidine | 5.88 g | 0.831 g | |
| Alanine | 11.5 g | 1.62 g | |
| Aspartic acid | 18 g | 2.54 g | |
| Glutamic acid | 30.5 g | 4.31 g | |
| Glycine | 12.4 g | 1.76 g | |
| Proline | 9.88 g | 1.4 g | |
| Serine | 7.3 g | 1.03 g |
Similar foods
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Sources
- USDA FoodData Central record 171049(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.