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

1596 calories in 1 chicken

Calories in Chicken, broilers or fryers, meat and skin and giblets and neck, roasted
Chicken, broilers or fryers, meat and skin and giblets and neck, roasted Suggest a better name
1596 calories in 1 chicken
1 chicken = 682g ≈ 1.504lb ≈ 24.06oz
2.34 calories / gram
39 Weight Watchers points
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Calorie Sources:51% fats; 49% proteins
Fats:90.50 g (816 calories, 13% by weight)
Carbohydrates:0.41 g (2 calories, 0% by weight)
Proteins:182.64 g (780 calories, 27% by weight)
Water:409.95 g (60% by weight)
Fat Composition:44% monounsaturated; 31% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.73 g
Serving Sizes: 100 g
1 chicken
1 unit (yield from 1 lb ready-to-cook chicken)
Refuse:31 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5004
Related Foods: Calories in Canned Chicken Broth
Calories in Chicken Bouillon
Calories in Chicken Feet
Calories in Chicken Giblets
Calories in Chicken Nuggets
Calories in Chicken Salad
Calories in Chicken Sandwich
Calories in Chicken Spread
Vitamin A:4338 IU
Retinol:1.30 mg
Retinol Activity Equivalent:1.30 mg
Lutein + Zeaxanthin:~
Vitamin B-1:409.20 mcg
Vitamin B-2:1.50 mg
Vitamin B-3:53.88 mg
Vitamin B-5:7.64 mg
Vitamin B-6:2.59 mg
Vitamin B-9:197.78 mcg
Food folate:197.78 mcg
Dietary Folate Equivalent:197.78 mcg
Folic acid:~
Vitamin B-12:6.41 mcg
Added Vitamin B-12:~
Choline:0.50 g
Vitamin C:3.41 mg
Vitamin D:7
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.25 mg
Added α-Tocopherol:~
Vitamin K:16.37 mcg
Calcium (Ca):0.10 g
Copper (Cu):545.60 mcg
Fluoride (F):~
Iron (Fe):11.32 mg
Magnesium (Mg):0.16 g
Manganese (Mn):204.60 mcg
Phosphorus (P):1.24 g
Potassium (K):1.45 g
Selenium (Se):108.44 mcg
Sodium (Na):0.54 g
Zinc (Zn):14.73 mg
Cholesterol:0.73 g
Carbohydrates Total:0.41 g
Dietary Fiber:~
Sugars Total:~
Proteins Total:182.64 g
Essential amino acids
Phenylalanine:7.16 g
Leucine:13.30 g
Methionine:4.77 g
Lysine:14.66 g
Isoleucine:9.07 g
Valine:8.87 g
Threonine:7.57 g
Tryptophan:1.98 g
Histidine:5.25 g
Arginine:11.53 g
Non-essential amino acids
Alanine:10.57 g
Aspartic acid:16.30 g
Betaine:38.87 mg
Cystine:2.39 g
Glutamic acid:26.67 g
Glycine:11.87 g
Proline:8.93 g
Serine:6.55 g
Tyrosine:5.87 g
Fats Total:90.50 g
Saturated fatty acids:25.23 g
Monounsaturated fatty acids:35.26 g
Polyunsaturated fatty acids:19.78 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:0.14 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.68 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:18.41 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5.25 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]:4.84 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:29.05 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.89 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:17.05 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.75 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]:0.82 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:68.20 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:0.14 g
Docosahexaenoic (DHA) [22:6 Ω-3]:0.27 g
Ash:6.14 g
Product Type:Chicken
Weight Watchers Points:39 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...The "pocket" in pita bread is made by steam. The steam puffs up the dough and, as the bread cools and flattens, a pocket is left in the middle.
Related: Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, flour
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