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

187 calories in 100 g

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Calories in Chicken, broilers or fryers, leg, meat and skin, raw
Chicken, broilers or fryers, leg, meat and skin, raw Suggest a better name
187 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.87 calories / gram
5 Weight Watchers points
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Calorie Sources:59% fats; 41% proteins
Fats:12.12 g (109 calories, 12% by weight)
Carbohydrates:~
Proteins:18.15 g (78 calories, 18% by weight)
Alcohol:~
Water:69.91 g (70% by weight)
Fat Composition:45% monounsaturated; 31% saturated; 24% polyunsaturated
Trans Fat :0.18 g
Dietary Fiber:~
Cholesterol:83 mg
Caffeine:~
Serving Sizes: 100 g
1 leg, bone removed (yield from 1 lb ready-to-cook chicken)
1 leg, bone removed
Refuse:27 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5075
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Vitamin A:123 IU
Retinol:37 mcg
Retinol Activity Equivalent:37 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:160 mcg
Vitamin B-3:5.43 mg
Vitamin B-5:1.11 mg
Vitamin B-6:290 mcg
Vitamin B-9:11 mcg
Food folate:11 mcg
Dietary Folate Equivalent:11 mcg
Folic acid:~
Vitamin B-12:0.32 mcg
Added Vitamin B-12:~
Choline:56.60 mg
Vitamin C:~
Vitamin D:5
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:440 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.90 mcg
Calcium (Ca):10 mg
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):1 mg
Magnesium (Mg):21 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.15 g
Potassium (K):0.20 g
Selenium (Se):13.10 mcg
Sodium (Na):79 mg
Zinc (Zn):1.77 mg
Cholesterol:83 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:18.15 g
Essential amino acids
Phenylalanine:0.70 g
Leucine:1.32 g
Methionine:0.48 g
Lysine:1.48 g
Isoleucine:0.91 g
Valine:0.88 g
Threonine:0.75 g
Tryptophan:0.20 g
Histidine:0.53 g
Arginine:1.13 g
Non-essential amino acids
Alanine:1.05 g
Aspartic acid:1.61 g
Betaine:7.40 mg
Cystine:0.24 g
Glutamic acid:2.66 g
Glycine:1.14 g
Hydroxyproline:~
Proline:0.86 g
Serine:0.63 g
Tyrosine:0.58 g
Fats Total:12.12 g
Saturated fatty acids:3.41 g
Monounsaturated fatty acids:4.89 g
Polyunsaturated fatty acids:2.65 g
Trans fatty acids:0.18 g
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]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.48 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.70 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]:0.67 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.05 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.12 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.34 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]:80 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:0.85 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 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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