Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour

284 calories in 1 leg, bone removed

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Calories in Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour
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284 calories in 1 leg, bone removed
1 leg, bone removed = 112g ≈ 0.247lb ≈ 3.95oz
2.54 calories / gram
7 Weight Watchers points
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Calorie Sources:51% fats; 45% proteins; 4% carbohydrates
Fats:16.16 g (146 calories, 14% by weight)
Carbohydrates:2.80 g (11 calories, 3% by weight)
Proteins:30.06 g (128 calories, 27% by weight)
Alcohol:~
Water:61.91 g (55% by weight)
Fat Composition:44% monounsaturated; 30% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:0.11 g
Cholesterol:0.11 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
1 leg, bone removed
Refuse:28 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5077
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Vitamin A:103 IU
Retinol:31.36 mcg
Retinol Activity Equivalent:31.36 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:89.60 mcg
Vitamin B-2:257.60 mcg
Vitamin B-3:7.32 mg
Vitamin B-5:1.33 mg
Vitamin B-6:380.80 mcg
Vitamin B-9:12.32 mcg
Food folate:8.96 mcg
Dietary Folate Equivalent:14.56 mcg
Folic acid:3.36 mcg
Vitamin B-12:0.35 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):14.56 mg
Copper (Cu):89.60 mcg
Fluoride (F):~
Iron (Fe):1.60 mg
Magnesium (Mg):26.88 mg
Manganese (Mn):33.60 mcg
Phosphorus (P):0.20 g
Potassium (K):0.26 g
Selenium (Se):23.30 mcg
Sodium (Na):98.56 mg
Zinc (Zn):3 mg
Cholesterol:0.11 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.80 g
Dietary Fiber:0.11 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:30.06 g
Essential amino acids
Phenylalanine:1.18 g
Leucine:2.20 g
Methionine:0.80 g
Lysine:2.44 g
Isoleucine:1.51 g
Valine:1.47 g
Threonine:1.24 g
Tryptophan:0.34 g
Histidine:0.88 g
Arginine:1.85 g
Non-essential amino acids
Alanine:1.71 g
Aspartic acid:2.65 g
Betaine:~
Cystine:0.39 g
Glutamic acid:4.50 g
Glycine:1.81 g
Hydroxyproline:~
Proline:1.42 g
Serine:1.05 g
Tyrosine:0.97 g
Fats Total:16.16 g
Saturated fatty acids:4.37 g
Monounsaturated fatty acids:6.36 g
Polyunsaturated fatty acids:3.73 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]:33.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.06 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.06 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]:0.72 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.45 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.11 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.26 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.16 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]:0.13 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:11.20 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:22.40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:56 mg
Ash:1.06 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2lR
Did you know?...Chefs pound meat not to tenderize the meat, but to help even the meat so it cooks evenly.
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