Chicken, broilers or fryers, meat and skin, cooked, roasted

239 calories in 100 g

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Calories in Chicken, broilers or fryers, meat and skin, cooked, roasted
Chicken, broilers or fryers, meat and skin, cooked, roasted Suggest a better name
239 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.39 calories / gram
6 Weight Watchers points
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Calorie Sources:51% fats; 49% proteins
Fats:13.60 g (123 calories, 14% by weight)
Carbohydrates:~
Proteins:27.30 g (117 calories, 27% by weight)
Alcohol:~
Water:59.45 g (59% by weight)
Fat Composition:44% monounsaturated; 31% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:88 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped or diced
1 unit (yield from 1 lb ready-to-cook chicken)
0.5 chicken, bone removed
Refuse:33 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5009
Tags: chicken;
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Vitamin A:161 IU
Retinol:48 mcg
Retinol Activity Equivalent:48 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:160 mcg
Vitamin B-3:8.48 mg
Vitamin B-5:1.03 mg
Vitamin B-6:400 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:0.30 mcg
Added Vitamin B-12:~
Choline:65.90 mg
Vitamin C:~
Vitamin D:2
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.40 mcg
Calcium (Ca):15 mg
Copper (Cu):60 mcg
Fluoride (F):14.70 mcg
Iron (Fe):1.26 mg
Magnesium (Mg):23 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.18 g
Potassium (K):0.22 g
Selenium (Se):23.90 mcg
Sodium (Na):82 mg
Zinc (Zn):1.94 mg
Cholesterol:88 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:27.30 g
Essential amino acids
Phenylalanine:1.06 g
Leucine:1.98 g
Methionine:0.72 g
Lysine:2.22 g
Isoleucine:1.36 g
Valine:1.32 g
Threonine:1.12 g
Tryptophan:0.30 g
Histidine:0.80 g
Arginine:1.71 g
Non-essential amino acids
Alanine:1.59 g
Aspartic acid:2.43 g
Betaine:5.60 mg
Cystine:0.36 g
Glutamic acid:3.99 g
Glycine:1.76 g
Hydroxyproline:~
Proline:1.32 g
Serine:0.96 g
Tyrosine:0.87 g
Fats Total:13.60 g
Saturated fatty acids:3.79 g
Monounsaturated fatty acids:5.34 g
Polyunsaturated fatty acids:2.97 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]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.78 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.77 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]:0.73 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.40 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.13 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.57 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.11 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]:0.11 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:10 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:20 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:40 mg
Ash:0.92 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:6 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?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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