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

300 calories in 100 g

Calories in Chicken, broilers or fryers, back, meat and skin, cooked, roasted
Chicken, broilers or fryers, back, meat and skin, cooked, roasted Suggest a better name
300 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3 calories / gram
8 Weight Watchers points
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Calorie Sources:63% fats; 37% proteins
Fats:20.97 g (189 calories, 21% by weight)
Carbohydrates:~
Proteins:25.95 g (111 calories, 26% by weight)
Alcohol:~
Water:53.52 g (54% by weight)
Fat Composition:44% monounsaturated; 31% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:88 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
0.5 back, bone removed
Refuse:47 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5051
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Vitamin A:348 IU
Retinol:105 mcg
Retinol Activity Equivalent:105 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:190 mcg
Vitamin B-3:6.71 mg
Vitamin B-5:1 mg
Vitamin B-6:270 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:0.27 mcg
Added Vitamin B-12:~
Choline:62.30 mg
Vitamin C:~
Vitamin D:2
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.10 mcg
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.90 mcg
Calcium (Ca):21 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.42 mg
Magnesium (Mg):20 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.15 g
Potassium (K):0.21 g
Selenium (Se):22.50 mcg
Sodium (Na):87 mg
Zinc (Zn):2.25 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:25.95 g
Essential amino acids
Phenylalanine:0.99 g
Leucine:1.85 g
Methionine:0.67 g
Lysine:2.06 g
Isoleucine:1.25 g
Valine:1.24 g
Threonine:1.05 g
Tryptophan:0.28 g
Histidine:0.73 g
Arginine:1.66 g
Non-essential amino acids
Alanine:1.56 g
Aspartic acid:2.31 g
Betaine:5.30 mg
Cystine:0.35 g
Glutamic acid:3.74 g
Glycine:1.90 g
Hydroxyproline:~
Proline:1.36 g
Serine:0.92 g
Tyrosine:0.81 g
Fats Total:20.97 g
Saturated fatty acids:5.82 g
Monounsaturated fatty acids:8.29 g
Polyunsaturated fatty acids:4.62 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]:40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.16 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.27 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.18 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]:1.15 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.84 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.20 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.04 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.18 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]:0.17 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:20 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:30 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:60 mg
Ash:0.92 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_399
Did you know?...As bell peppers mature, their color changes from green to red and they become sweeter.
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