Chicken, broilers or fryers, meat and skin and giblets and neck, raw

2228 calories in 1 chicken

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Calories in Chicken, broilers or fryers, meat and skin and giblets and neck, raw
Chicken, broilers or fryers, meat and skin and giblets and neck, raw Suggest a better name
2228 calories in 1 chicken
1 chicken = 1,046g ≈ 2.306lb ≈ 36.90oz
2.13 calories / gram
57 Weight Watchers points
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Calorie Sources:63% fats; 37% proteins
Fats:155.12 g (1399 calories, 15% by weight)
Carbohydrates:1.36 g (5 calories, 0% by weight)
Proteins:191.73 g (819 calories, 18% by weight)
Alcohol:~
Water:693.92 g (66% by weight)
Fat Composition:45% monounsaturated; 31% saturated; 24% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.94 g
Caffeine:~
Serving Sizes: 100 g
1 chicken
Scientific Name:Gallus gallus
Refuse:31 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5001
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Vitamin A:8065 IU
Retinol:2.43 mg
Retinol Activity Equivalent:2.43 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:627.60 mcg
Vitamin B-2:1.88 mg
Vitamin B-3:69.35 mg
Vitamin B-5:11.19 mg
Vitamin B-6:3.56 mg
Vitamin B-9:313.80 mcg
Food folate:313.80 mcg
Dietary Folate Equivalent:313.80 mcg
Folic acid:~
Vitamin B-12:11.61 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:27.20 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.12 g
Copper (Cu):627.60 mcg
Fluoride (F):~
Iron (Fe):13.70 mg
Magnesium (Mg):0.21 g
Manganese (Mn):209.20 mcg
Phosphorus (P):1.56 g
Potassium (K):1.98 g
Selenium (Se):123.43 mcg
Sodium (Na):0.73 g
Zinc (Zn):15.48 mg
Cholesterol:0.94 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.36 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:191.73 g
Essential amino acids
Phenylalanine:7.43 g
Leucine:13.91 g
Methionine:5.02 g
Lysine:15.38 g
Isoleucine:9.41 g
Valine:9.31 g
Threonine:7.95 g
Tryptophan:2.09 g
Histidine:5.44 g
Arginine:12.13 g
Non-essential amino acids
Alanine:11.09 g
Aspartic acid:17.15 g
Betaine:~
Cystine:2.51 g
Glutamic acid:27.93 g
Glycine:12.76 g
Hydroxyproline:~
Proline:9.52 g
Serine:6.90 g
Tyrosine:6.07 g
Fats Total:155.12 g
Saturated fatty acids:44.35 g
Monounsaturated fatty acids:63.60 g
Polyunsaturated fatty acids:33.37 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:0.21 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.26 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:32.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9.10 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:8.58 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:52.61 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.57 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:29.60 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.36 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:1.05 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.10 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.10 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.31 g
Ash:8.37 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:57 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
Related: Margarine-like, vegetable oil spread, 60% fat, stick/tub/bottle, without salt, with added vitamin D
Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, batter
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