Chicken, roasting, meat and skin, raw

633 calories in 1 unit (yield from 1 lb ready-to-cook chicken)

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Calories in Chicken, roasting, meat and skin, raw
Chicken, roasting, meat and skin, raw Suggest a better name
633 calories in 1 unit (yield from 1 lb ready-to-cook chicken)
1 unit = 293g ≈ 0.646lb ≈ 10.34oz
2.16 calories / gram
17 Weight Watchers points
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Calorie Sources:66% fats; 34% proteins
Fats:46.44 g (419 calories, 16% by weight)
Carbohydrates:~
Proteins:50.22 g (214 calories, 17% by weight)
Alcohol:~
Water:191.91 g (66% by weight)
Fat Composition:46% monounsaturated; 31% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.21 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
0.5 chicken, bone removed
Refuse:28 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5111
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Vitamin A:384 IU
Retinol:111.34 mcg
Retinol Activity Equivalent:111.34 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:146.50 mcg
Vitamin B-2:322.30 mcg
Vitamin B-3:19.25 mg
Vitamin B-5:2.58 mg
Vitamin B-6:937.60 mcg
Vitamin B-9:17.58 mcg
Food folate:17.58 mcg
Dietary Folate Equivalent:17.58 mcg
Folic acid:~
Vitamin B-12:0.91 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:879 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:7.03 mcg
Calcium (Ca):29.30 mg
Copper (Cu):117.20 mcg
Fluoride (F):~
Iron (Fe):2.96 mg
Magnesium (Mg):55.67 mg
Manganese (Mn):29.30 mcg
Phosphorus (P):0.49 g
Potassium (K):0.57 g
Selenium (Se):44.83 mcg
Sodium (Na):0.20 g
Zinc (Zn):3.14 mg
Cholesterol:0.21 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:50.22 g
Essential amino acids
Phenylalanine:1.93 g
Leucine:3.63 g
Methionine:1.32 g
Lysine:4.07 g
Isoleucine:2.49 g
Valine:2.43 g
Threonine:2.05 g
Tryptophan:0.56 g
Histidine:1.46 g
Arginine:3.14 g
Non-essential amino acids
Alanine:2.93 g
Aspartic acid:4.45 g
Betaine:~
Cystine:0.67 g
Glutamic acid:7.33 g
Glycine:3.31 g
Hydroxyproline:~
Proline:2.46 g
Serine:1.76 g
Tyrosine:1.61 g
Fats Total:46.44 g
Saturated fatty acids:13.27 g
Monounsaturated fatty acids:19.46 g
Polyunsaturated fatty acids:9.96 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]:58.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.38 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:9.73 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.64 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]:2.61 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:16.09 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.50 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:8.91 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.44 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]:0.23 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:29.30 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:29.30 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:87.90 mg
Ash:2.55 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:17 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...To prevent losses of natural vitamins in food try to cook vegetables in water do it in little amount of it, which can be used for sauces or soups.
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