Chicken, roasting, meat and skin, cooked, roasted

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

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Calories in Chicken, roasting, meat and skin, cooked, roasted
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468 calories in 1 unit (yield from 1 lb ready-to-cook chicken)
1 unit = 210g ≈ 0.463lb ≈ 7.41oz
2.23 calories / gram
12 Weight Watchers points
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Calorie Sources:54% fats; 46% proteins
Fats:28.12 g (254 calories, 13% by weight)
Carbohydrates:~
Proteins:50.34 g (215 calories, 24% by weight)
Alcohol:~
Water:130.41 g (62% by weight)
Fat Composition:45% monounsaturated; 31% saturated; 24% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.16 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
0.5 chicken, bone removed
Refuse:30 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5112
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Vitamin A:174 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:105 mcg
Vitamin B-2:294 mcg
Vitamin B-3:15.56 mg
Vitamin B-5:1.91 mg
Vitamin B-6:735.00 mcg
Vitamin B-9:10.50 mcg
Food folate:10.50 mcg
Dietary Folate Equivalent:10.50 mcg
Folic acid:~
Vitamin B-12:0.57 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):25.20 mg
Copper (Cu):105 mcg
Fluoride (F):30.87 mcg
Iron (Fe):2.65 mg
Magnesium (Mg):42 mg
Manganese (Mn):21 mcg
Phosphorus (P):0.38 g
Potassium (K):0.44 g
Selenium (Se):49.56 mcg
Sodium (Na):0.15 g
Zinc (Zn):3.05 mg
Cholesterol:0.16 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:50.34 g
Essential amino acids
Phenylalanine:1.93 g
Leucine:3.63 g
Methionine:1.32 g
Lysine:4.07 g
Isoleucine:2.50 g
Valine:2.44 g
Threonine:2.06 g
Tryptophan:0.55 g
Histidine:1.47 g
Arginine:3.15 g
Non-essential amino acids
Alanine:2.94 g
Aspartic acid:4.47 g
Betaine:~
Cystine:0.67 g
Glutamic acid:7.33 g
Glycine:3.30 g
Hydroxyproline:~
Proline:2.46 g
Serine:1.76 g
Tyrosine:1.60 g
Fats Total:28.12 g
Saturated fatty acids:7.85 g
Monounsaturated fatty acids:11.34 g
Polyunsaturated fatty acids:6.13 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]:42 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.23 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.80 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.55 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]:1.55 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.34 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.29 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:5.36 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]:0.23 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:21 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:42 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:63.00 mg
Ash:1.81 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_4MM
Did you know?...The plant pigment that gives carrots and other vegetables their vivid orange color is Beta-Carotene. Fruits and Vegetables that are yellow/orange in color contain Beta-Carotene and carrots are one of the richest in this nutrient. Our bodies convert Beta-Carotene into Vitamin A.
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