Chicken, broilers or fryers, dark meat, meat and skin, cooked, stewed

256 calories in 1 unit (yield from 1 lb ready-to-cook chicken)

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Calories in Chicken, broilers or fryers, dark meat, meat and skin, cooked, stewed
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256 calories in 1 unit (yield from 1 lb ready-to-cook chicken)
1 unit = 110g ≈ 0.243lb ≈ 3.88oz
2.33 calories / gram
6 Weight Watchers points
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Calorie Sources:57% fats; 43% proteins
Fats:16.13 g (145 calories, 15% by weight)
Carbohydrates:~
Proteins:25.85 g (110 calories, 24% by weight)
Alcohol:~
Water:69.29 g (63% by weight)
Fat Composition:44% monounsaturated; 31% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:90.20 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
0.5 chicken, bone removed
Refuse:38 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5038
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Calories in Surimi
Vitamin A:205 IU
Retinol:61.60 mcg
Retinol Activity Equivalent:61.60 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:55 mcg
Vitamin B-2:187 mcg
Vitamin B-3:4.96 mg
Vitamin B-5:847 mcg
Vitamin B-6:187 mcg
Vitamin B-9:6.60 mcg
Food folate:6.60 mcg
Dietary Folate Equivalent:6.60 mcg
Folic acid:~
Vitamin B-12:0.22 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
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):15.40 mg
Copper (Cu):66 mcg
Fluoride (F):~
Iron (Fe):1.44 mg
Magnesium (Mg):19.80 mg
Manganese (Mn):11 mcg
Phosphorus (P):0.15 g
Potassium (K):0.18 g
Selenium (Se):20.24 mcg
Sodium (Na):77 mg
Zinc (Zn):2.49 mg
Cholesterol:90.20 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.85 g
Essential amino acids
Phenylalanine:1 g
Leucine:1.87 g
Methionine:0.68 g
Lysine:2.09 g
Isoleucine:1.28 g
Valine:1.24 g
Threonine:1.06 g
Tryptophan:0.29 g
Histidine:0.75 g
Arginine:1.62 g
Non-essential amino acids
Alanine:1.51 g
Aspartic acid:2.30 g
Betaine:~
Cystine:0.34 g
Glutamic acid:3.76 g
Glycine:1.69 g
Hydroxyproline:~
Proline:1.26 g
Serine:0.91 g
Tyrosine:0.82 g
Fats Total:16.13 g
Saturated fatty acids:4.47 g
Monounsaturated fatty acids:6.33 g
Polyunsaturated fatty acids:3.56 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]:33 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.12 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.27 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.91 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]:0.88 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.21 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.15 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.10 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 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]:0.14 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:11 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:22 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:55 mg
Ash:0.81 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:2 / 10
Shorter URL for this page:http://calobonga.com/_4WX
Did you know?...There is good evidence that the first hamburger served on a bun was made by Oscar Bilby of Tulsa in 1891.
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