Chicken, broilers or fryers, light meat, meat and skin, raw

361 calories in 0.5 chicken, bone removed

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Calories in Chicken, broilers or fryers, light meat, meat and skin, raw
Chicken, broilers or fryers, light meat, meat and skin, raw Suggest a better name
361 calories in 0.5 chicken, bone removed
0.5 chicken, bone removed = 194g ≈ 0.428lb ≈ 6.84oz
1.86 calories / gram
9 Weight Watchers points
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Calorie Sources:54% fats; 46% proteins
Fats:21.48 g (194 calories, 11% by weight)
Carbohydrates:~
Proteins:39.32 g (168 calories, 20% by weight)
Alcohol:~
Water:133.08 g (69% by weight)
Fat Composition:45% monounsaturated; 32% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.13 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
0.5 chicken, bone removed
Refuse:28 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5029
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Vitamin A:192 IU
Retinol:56.26 mcg
Retinol Activity Equivalent:58.20 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:97 mcg
Vitamin B-2:155.20 mcg
Vitamin B-3:17.27 mg
Vitamin B-5:1.53 mg
Vitamin B-6:931.20 mcg
Vitamin B-9:7.76 mcg
Food folate:7.76 mcg
Dietary Folate Equivalent:7.76 mcg
Folic acid:~
Vitamin B-12:0.66 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:523.80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.66 mcg
Calcium (Ca):21.34 mg
Copper (Cu):77.60 mcg
Fluoride (F):~
Iron (Fe):1.53 mg
Magnesium (Mg):44.62 mg
Manganese (Mn):19.40 mcg
Phosphorus (P):0.32 g
Potassium (K):0.40 g
Selenium (Se):31.82 mcg
Sodium (Na):0.13 g
Zinc (Zn):1.80 mg
Cholesterol:0.13 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:39.32 g
Essential amino acids
Phenylalanine:1.51 g
Leucine:2.85 g
Methionine:1.05 g
Lysine:3.20 g
Isoleucine:1.96 g
Valine:1.90 g
Threonine:1.61 g
Tryptophan:0.43 g
Histidine:1.14 g
Arginine:2.44 g
Non-essential amino acids
Alanine:2.27 g
Aspartic acid:3.49 g
Betaine:~
Cystine:0.52 g
Glutamic acid:5.74 g
Glycine:2.50 g
Hydroxyproline:~
Proline:1.88 g
Serine:1.38 g
Tyrosine:1.26 g
Fats Total:21.48 g
Saturated fatty acids:6.13 g
Monounsaturated fatty acids:8.77 g
Polyunsaturated fatty acids:4.54 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]:19.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.17 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.52 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.22 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]:1.16 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.26 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.23 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.02 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.19 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]:0.12 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:19.40 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:19.40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:38.80 mg
Ash:1.67 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:9 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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