Chicken, broilers or fryers, leg, meat and skin, cooked, fried, batter259 calories in 1 unit (yield from 1 lb ready-to-cook chicken) |
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Calories in Chicken, broilers or fryers, leg, meat and skin, cooked, fried, batter
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 | Chicken, broilers or fryers, leg, meat and skin, cooked, fried, batter  |
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| 259 calories in 1 unit (yield from 1 lb ready-to-cook chicken) | |
| 1 unit = 95g ≈ 0.209lb ≈ 3.35oz | |
| 2.73 calories / gram | |
| 6 Weight Watchers points | |
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| Calorie Sources: | 54% fats; 34% proteins; 12% carbohydrates |
| Fats: | 15.36 g (139 calories, 16% by weight) |
| Carbohydrates: | 8.28 g (32 calories, 9% by weight) |
| Proteins: | 20.68 g (88 calories, 22% by weight) |
| Alcohol: | ~ |
| Water: | 49.48 g (52% by weight) |
| Fat Composition: | 45% monounsaturated; 29% saturated; 26% polyunsaturated |
| Trans Fat : | ~ |
| Dietary Fiber: | 0.28 g |
| Cholesterol: | 85.50 mg |
| Caffeine: | ~ |
| Serving Sizes: |
100 g 1 unit (yield from 1 lb ready-to-cook chicken) 1 leg, bone removed |
| Refuse: | 22 % |
| Refuse Description: | Bone |
| Food Group: | Poultry Products |
| USDA #: | 5076 |
| Related Foods: |
Calories in Chicken Gizzards Calories in Chicken Liver Pate Calories in Chicken Salad Calories in Chicken Tenders Chicken, broilers or fryers, breast, meat only, cooked, fried Calories in Cooked Bacon Calories in Crispy Chicken Filet Sandwich Calories in Dark Turkey Meat |
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| Vitamin A: | 86 IU |
|---|---|
| Retinol: | 25.65 mcg |
| Retinol Activity Equivalent: | 25.65 mcg |
| α-Carotene: | ~ |
| β-Carotene: | ~ |
| β-Cryptoxanthin: | ~ |
| Lycopene: | ~ |
| Lutein + Zeaxanthin: | ~ |
| Vitamin B-1: | 104.50 mcg |
| Vitamin B-2: | 209.00 mcg |
| Vitamin B-3: | 5.16 mg |
| Vitamin B-5: | 940.50 mcg |
| Vitamin B-6: | 256.50 mcg |
| Vitamin B-9: | 17.10 mcg |
| Food folate: | 8.55 mcg |
| Dietary Folate Equivalent: | 22.80 mcg |
| Folic acid: | 8.55 mcg |
| Vitamin B-12: | 0.27 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: | ~ |
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| Calcium (Ca): | 17.10 mg |
|---|---|
| Copper (Cu): | 76 mcg |
| Fluoride (F): | ~ |
| Iron (Fe): | 1.33 mg |
| Magnesium (Mg): | 19 mg |
| Manganese (Mn): | 47.50 mcg |
| Phosphorus (P): | 0.14 g |
| Potassium (K): | 0.18 g |
| Selenium (Se): | 25.27 mcg |
| Sodium (Na): | 0.27 g |
| Zinc (Zn): | 2.06 mg |
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| Cholesterol: | 85.50 mg |
|---|---|
| Phytosterols: | ~ |
| Campesterol: | ~ |
| Stigmasterol: | ~ |
| β-sitosterol: | ~ |
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| Carbohydrates Total: | 8.28 g |
|---|---|
| Dietary Fiber: | 0.28 g |
| Sugars Total: | ~ |
| Fructose: | ~ |
| Galactose: | ~ |
| Glucose/Dextrose: | ~ |
| Lactose: | ~ |
| Maltose: | ~ |
| Sucrose: | ~ |
| Starch: | ~ |
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| Proteins Total: | 20.68 g |
|---|---|
| Essential amino acids | |
| Phenylalanine: | 0.83 g |
| Leucine: | 1.52 g |
| Methionine: | 0.54 g |
| Lysine: | 1.62 g |
| Isoleucine: | 1.04 g |
| Valine: | 1 g |
| Threonine: | 0.85 g |
| Tryptophan: | 0.24 g |
| Histidine: | 0.60 g |
| Arginine: | 1.25 g |
| Non-essential amino acids | |
| Alanine: | 1.15 g |
| Aspartic acid: | 1.79 g |
| Betaine: | ~ |
| Cystine: | 0.28 g |
| Glutamic acid: | 3.30 g |
| Glycine: | 1.22 g |
| Hydroxyproline: | ~ |
| Proline: | 1.05 g |
| Serine: | 0.75 g |
| Tyrosine: | 0.67 g |
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| Fats Total: | 15.36 g |
|---|---|
| Saturated fatty acids: | 4.07 g |
| Monounsaturated fatty acids: | 6.25 g |
| Polyunsaturated fatty acids: | 3.66 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 mg |
| Tridecanoic [13:0]: | ~ |
| Tetradecanoic/Myristic [14:0]: | 85.50 mg |
| Pentadecanoic [15:0]: | ~ |
| Hexadecanoic/Palmitic [16:0]: | 2.70 g |
| Heptadecanoic/Margaric [17:0]: | ~ |
| Octadecanoic/Stearic [18:0]: | 1.19 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]: | 0.48 g |
| [16:1 cis]: | ~ |
| [16:1 trans]: | ~ |
| Heptadecenoic [17:1]: | ~ |
| Octadecenoic/Oleic [18:1]: | 5.65 g |
| [18:1 cis]: | ~ |
| [18:1 trans]: | ~ |
| Eicosenoic/Gadoleic [20:1]: | 76 mg |
| Docosenoic/Erucic [22:1]: | ~ |
| [22:1 cis]: | ~ |
| [22:1 trans]: | ~ |
| Cis-Tetracosenoic/Nervonic [24:1 cis]: | ~ |
| Polyunsaturated fatty acids | |
| Octadecadienoic/Linoleic [18:2]: | 3.28 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]: | 95 mg |
| [20:4 Ω-6]: | ~ |
| Eicosapentaenoic/Timnodonic [20:5 Ω-3]: | 9.50 mg |
| Heneicosapentaenoic (HPA) [21:5]: | ~ |
| Docosatetraenoic/Adrenic [22:4]: | ~ |
| Docosapentaenoic/Clupanodonic [22:5 Ω-3]: | 19 mg |
| Docosahexaenoic (DHA) [22:6 Ω-3]: | 38 mg |
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| Ash: | 1.20 g |
|---|---|
| Caffeine: | ~ |
| Theobromine: | ~ |
| Product Type: | Chicken |
| Weight Watchers Points: | 6 point(s) |
| Atkins Diet (Induction) Rating: | 10 / 10 |
| Atkins Diet (Maintanence) Rating: | 7 / 10 |
| Zone Diet Rating: | 3 / 10 |
| Shorter URL for this page: | http://calobonga.com/_3UP |
| Did you know?... | Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state. |
| Related: |
Chicken, broilers or fryers, leg, meat and skin, raw Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour |
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