Chicken Thigh Nutrition Facts

109 calories in 1 thigh, bone and skin removed

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Calories in Chicken Thigh
Chicken, broilers or fryers, thigh, meat only, cooked, roasted
109 calories in 1 thigh, bone and skin removed
1 thigh, bone and skin removed = 52g ≈ 0.115lb ≈ 1.83oz
2.09 calories / gram
3 Weight Watchers points
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Calorie Sources:53% proteins; 47% fats
Fats:5.66 g (51 calories, 11% by weight)
Proteins:13.49 g (58 calories, 26% by weight)
Water:32.69 g (63% by weight)
Fat Composition:43% monounsaturated; 31% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:49.40 mg
Serving Sizes: 100 g
1 cup, chopped or diced
1 unit (yield from 1 lb ready-to-cook chicken)
1 thigh, bone and skin removed
Refuse:35 %
Refuse Description:Bone 23%, skin 12%
Food Group:Poultry Products
USDA #:5098
Related Foods: Calories in Chicken Bratwurst
Calories in Chicken Fat
Calories in Chicken Fillet Sandwich
Calories in Chicken Giblets
Calories in Chicken Nuggets
Calories in Chicken Patty
Calories in Chicken Pot Pie
Chicken, broilers or fryers, breast, meat only, cooked, stewed
Vitamin A:34 IU
Retinol:10.40 mcg
Retinol Activity Equivalent:10.40 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:36.40 mcg
Vitamin B-2:119.60 mcg
Vitamin B-3:3.39 mg
Vitamin B-5:613.60 mcg
Vitamin B-6:182 mcg
Vitamin B-9:4.16 mcg
Food folate:4.16 mcg
Dietary Folate Equivalent:4.16 mcg
Folic acid:~
Vitamin B-12:0.16 mcg
Added Vitamin B-12:~
Choline:37.34 mg
Vitamin C:~
Vitamin D:3
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.05 mcg
Vitamin D (D2 + D3):0.05 mcg
Vitamin E:140.40 mcg
Added α-Tocopherol:~
Vitamin K:2.03 mcg
Calcium (Ca):6.24 mg
Copper (Cu):41.60 mcg
Fluoride (F):~
Iron (Fe):681.20 mcg
Magnesium (Mg):12.48 mg
Manganese (Mn):10.40 mcg
Phosphorus (P):95.16 mg
Potassium (K):0.12 g
Selenium (Se):15.08 mcg
Sodium (Na):45.76 mg
Zinc (Zn):1.34 mg
Cholesterol:49.40 mg
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Proteins Total:13.49 g
Essential amino acids
Phenylalanine:0.53 g
Leucine:1 g
Methionine:0.37 g
Lysine:1.14 g
Isoleucine:0.71 g
Valine:0.67 g
Threonine:0.57 g
Tryptophan:0.16 g
Histidine:0.42 g
Arginine:0.81 g
Non-essential amino acids
Alanine:0.73 g
Aspartic acid:1.20 g
Betaine:2.70 mg
Cystine:0.17 g
Glutamic acid:2.02 g
Glycine:0.66 g
Proline:0.55 g
Serine:0.46 g
Tyrosine:0.45 g
Fats Total:5.66 g
Saturated fatty acids:1.58 g
Monounsaturated fatty acids:2.16 g
Polyunsaturated fatty acids:1.29 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:15.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:41.60 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.10 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.36 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]:0.29 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.80 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:36.40 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.09 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:52 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]:67.60 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:5.20 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:15.60 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:26 mg
Ash:0.49 g
Product Type:Chicken
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Related: Chicken, broilers or fryers, thigh, meat only, cooked, fried
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