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

332 calories in 100 g

Calories in Chicken, broilers or fryers, neck, meat and skin, cooked, fried, flour
Chicken, broilers or fryers, neck, meat and skin, cooked, fried, flour Suggest a better name
332 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.32 calories / gram
9 Weight Watchers points
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Calorie Sources:64% fats; 31% proteins; 5% carbohydrates
Fats:23.61 g (213 calories, 24% by weight)
Carbohydrates:4.24 g (16 calories, 4% by weight)
Proteins:24.01 g (103 calories, 24% by weight)
Alcohol:~
Water:47.49 g (47% by weight)
Fat Composition:45% monounsaturated; 29% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:94 mg
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
1 neck, bone removed
Refuse:29 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5086
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Calories in Flour
Vitamin A:190 IU
Retinol:57 mcg
Retinol Activity Equivalent:57 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:250 mcg
Vitamin B-3:5.34 mg
Vitamin B-5:980 mcg
Vitamin B-6:250 mcg
Vitamin B-9:11 mcg
Food folate:6 mcg
Dietary Folate Equivalent:15 mcg
Folic acid:5 mcg
Vitamin B-12:0.26 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):31 mg
Copper (Cu):130 mcg
Fluoride (F):~
Iron (Fe):2.42 mg
Magnesium (Mg):19 mg
Manganese (Mn):50 mcg
Phosphorus (P):0.13 g
Potassium (K):0.18 g
Selenium (Se):18.60 mcg
Sodium (Na):82 mg
Zinc (Zn):3.07 mg
Cholesterol:94 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.24 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:24.01 g
Essential amino acids
Phenylalanine:0.92 g
Leucine:1.69 g
Methionine:0.60 g
Lysine:1.82 g
Isoleucine:1.12 g
Valine:1.13 g
Threonine:0.96 g
Tryptophan:0.25 g
Histidine:0.65 g
Arginine:1.55 g
Non-essential amino acids
Alanine:1.48 g
Aspartic acid:2.11 g
Betaine:~
Cystine:0.34 g
Glutamic acid:3.55 g
Glycine:1.93 g
Hydroxyproline:~
Proline:1.39 g
Serine:0.88 g
Tyrosine:0.73 g
Fats Total:23.61 g
Saturated fatty acids:6.32 g
Monounsaturated fatty acids:9.70 g
Polyunsaturated fatty acids:5.47 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]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.15 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.40 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.63 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]:0.92 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:8.53 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.18 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.93 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.25 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]:0.12 g
[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]:40 mg
Ash:0.65 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4GG
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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