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Chicken, broilers or fryers, thigh, meat only, raw

119 calories in 100 g

Calories in Chicken, broilers or fryers, thigh, meat only, raw
Chicken, broilers or fryers, thigh, meat only, raw Suggest a better name
119 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.19 calories / gram
3 Weight Watchers points
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Calorie Sources:70% proteins; 30% fats
Fats:3.91 g (35 calories, 4% by weight)
Carbohydrates:~
Proteins:19.65 g (84 calories, 20% by weight)
Alcohol:~
Water:75.81 g (76% by weight)
Fat Composition:38% monounsaturated; 31% saturated; 31% polyunsaturated
Trans Fat :0.10 g
Dietary Fiber:~
Cholesterol:83 mg
Caffeine:~
Serving Sizes: 100 g
1 thigh, bone and skin removed (yield from 1 lb ready-to-cook chicken)
1 thigh, bone and skin removed
Refuse:43 %
Refuse Description:21% bone, 13% skin, 9% separable fat
Food Group:Poultry Products
USDA #:5096
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Vitamin A:65 IU
Retinol:20 mcg
Retinol Activity Equivalent:20 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:180 mcg
Vitamin B-3:6.32 mg
Vitamin B-5:1.23 mg
Vitamin B-6:330 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:0.35 mcg
Added Vitamin B-12:~
Choline:62 mg
Vitamin C:~
Vitamin D:5
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.10 mcg
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:310 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:80 mcg
Vitamin K:2.90 mcg
Calcium (Ca):10 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):1.04 mg
Magnesium (Mg):24 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.17 g
Potassium (K):0.23 g
Selenium (Se):13.50 mcg
Sodium (Na):86 mg
Zinc (Zn):1.91 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:19.65 g
Essential amino acids
Phenylalanine:0.78 g
Leucine:1.47 g
Methionine:0.54 g
Lysine:1.67 g
Isoleucine:1.03 g
Valine:0.97 g
Threonine:0.83 g
Tryptophan:0.23 g
Histidine:0.61 g
Arginine:1.18 g
Non-essential amino acids
Alanine:1.07 g
Aspartic acid:1.75 g
Betaine:8 mg
Cystine:0.25 g
Glutamic acid:2.94 g
Glycine:0.96 g
Hydroxyproline:~
Proline:0.80 g
Serine:0.67 g
Tyrosine:0.66 g
Fats Total:3.91 g
Saturated fatty acids:1 g
Monounsaturated fatty acids:1.21 g
Polyunsaturated fatty acids:0.97 g
Trans fatty acids:0.10 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]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.67 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.26 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]:0.18 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.75 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 mg
[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]:40 mg
Ash:0.96 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Extra Virgin Olive because of its low acidity has the lowest chance of going rancid.
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