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Chicken, fried, cooked, meat only, leg, broilers or fryers

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Nutrition Facts

Portion Size	100 g

Amount Per Portion	208
Calories

% Daily Value *

Total Fat 9.3g	12 %

Saturated Fat 2.5g	12 %

Cholesterol 99mg	33 %

Sodium 96mg	4 %

Total Carbohydrate 0.7g	0 %

Dietary Fiber 0g	0 %

Protein 28g	56 %

Calcium 13mg	1 %

Iron 1.4mg	8 %

Potassium 254mg	5 %

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.

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Chicken, fried, cooked, meat only, leg, broilers or fryers nutrition facts and analysis per 100 g

Vitamins
Nutrient	Amount	DV
Vitamin A, RAE	20.00 mcg	2 %
Retinol	20.00 mcg
Thiamin [Vitamin B1]	0.083 mg	7 %
Riboflavin [Vitamin B2]	0.247 mg	19 %
Niacin [Vitamin B3]	6.688 mg	42 %
Pantothenic acid [Vitamin B5]	1.301 mg	26 %
Vitamin B6	0.390 mg	23 %
Vitamin B12 [Cobalamin]	0.34 mcg	14 %
Folate, DFE [Vitamin B9]	9.00 mcg	2 %
Folate, food	9.00 mcg
Folic acid	0.00 mcg
Vitamin C [Ascorbic acid]	0.0 mg	0 %

Minerals
Nutrient	Amount	DV
Calcium	13.00 mg	1 %
Copper	0.09 mg	10 %
Iron	1.40 mg	8 %
Magnesium	25.00 mg	6 %
Manganese	0.025 mg	1 %
Phosphorus	193.00 mg	15 %
Potassium	254.00 mg	5 %
Selenium	18.80 mcg	34 %
Sodium	96.00 mg	4 %
Zinc	2.98 mg	27 %

Proteins and Amino acids

Nutrient	Amount	DV
Protein	28.38 g	57 %
Alanine	1.547 g
Arginine	1.710 g
Aspartic acid	2.525 g
Cystine	0.364 g
Glutamic acid	4.270 g
Glycine	1.393 g
Histidine	0.880 g	77 %
Isoleucine	1.497 g	96 %
Leucine	2.129 g	62 %
Lysine	2.405 g	78 %
Methionine	0.784 g
Phenylalanine	1.127 g
Proline	1.174 g
Serine	0.978 g
Threonine	1.198 g	73 %
Tryptophan	0.332 g	81 %
Tyrosine	0.958 g
Valine	1.407 g	72 %
Phenylalanine + Tyrosine	2.085 g	77 %
Methionine + Cysteine	0.784 g	51 %

Carbohydrates
Nutrient	Amount	DV
Carbohydrate	0.65 g	0 %
Fiber	0.00 g	0 %
Net carbs	0.65 g

Fats and Fatty Acids

Omega-3	Omega-6	Omega-6 / Omega-3 ratio
0.09 g		0.00

Nutrient

Amount

9.320 g

12 %

2.490 g

12 %

0.000 g

0.030 g

1.680 g

0.650 g

0.060 g

3.430 g

0.000 g

0.040 g

0.400 g

2.960 g

2.220 g

0.050 g

0.030 g

0.010 g

0.130 g

1.860 g

0.090 g

Sterols
Nutrient	Amount	DV
Cholesterol	99.00 mg	33 %

Other
Nutrient	Amount	DV
Ash	1.05 g
Water	60.61 g

Foods related to chicken, fried, cooked, meat only, leg, broilers or fryers

Chicken, fried, cooked, meat only, leg, broilers or fryers contains 208 calories per 100 g serving. This serving contains 9.3 g of fat, 28 g of protein and 0.7 g of carbohydrate. The latter is g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Chicken, fried, cooked, meat only, leg, broilers or fryers contains 2.5 g of saturated fat and 99 mg of cholesterol per serving. 100 g of Chicken, fried, cooked, meat only, leg, broilers or fryers contains 20.00 mcg vitamin A, 0.0 mg vitamin C as well as 1.40 mg of iron, 13.00 mg of calcium, 254 mg of potassium. Chicken, fried, cooked, meat only, leg, broilers or fryers belong to 'Poultry Products' food category.

Food properties
Source	USDA Standard reference
Category	Poultry Products

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Chicken, fried, cooked, meat only, leg, broilers or fryers nutrition facts and analysis.. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.

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