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Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, batter

268 calories in 100 g

Calories in Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, batter
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, batter Suggest a better name
268 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.68 calories / gram
7 Weight Watchers points
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Calorie Sources:53% fats; 35% proteins; 12% carbohydrates
Fats:15.75 g (142 calories, 16% by weight)
Carbohydrates:8.28 g (32 calories, 8% by weight)
Proteins:21.95 g (94 calories, 22% by weight)
Alcohol:~
Water:52.77 g (53% by weight)
Fat Composition:45% monounsaturated; 29% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:0.30 g
Cholesterol:86 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
1 drumstick, bone removed
Refuse:26 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5067
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Vitamin A:86 IU
Retinol:26 mcg
Retinol Activity Equivalent:26 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110 mcg
Vitamin B-2:210 mcg
Vitamin B-3:5.09 mg
Vitamin B-5:1 mg
Vitamin B-6:270 mcg
Vitamin B-9:18 mcg
Food folate:9 mcg
Dietary Folate Equivalent:24 mcg
Folic acid:9 mcg
Vitamin B-12:0.28 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):17 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):1.35 mg
Magnesium (Mg):20 mg
Manganese (Mn):50 mcg
Phosphorus (P):0.15 g
Potassium (K):0.19 g
Selenium (Se):21.90 mcg
Sodium (Na):0.27 g
Zinc (Zn):2.33 mg
Cholesterol:86 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.28 g
Dietary Fiber:0.30 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.95 g
Essential amino acids
Phenylalanine:0.87 g
Leucine:1.61 g
Methionine:0.58 g
Lysine:1.74 g
Isoleucine:1.10 g
Valine:1.07 g
Threonine:0.90 g
Tryptophan:0.25 g
Histidine:0.64 g
Arginine:1.33 g
Non-essential amino acids
Alanine:1.22 g
Aspartic acid:1.90 g
Betaine:~
Cystine:0.30 g
Glutamic acid:3.49 g
Glycine:1.28 g
Hydroxyproline:~
Proline:1.10 g
Serine:0.80 g
Tyrosine:0.71 g
Fats Total:15.75 g
Saturated fatty acids:4.14 g
Monounsaturated fatty acids:6.43 g
Polyunsaturated fatty acids:3.79 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]:90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.71 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.26 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]:0.44 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.88 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:70 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.40 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]:90 mg
[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]:30 mg
Ash:1.25 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
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Did you know?...For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
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