Chicken, roasting, giblets, raw

144 calories in 1 giblets

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Calories in Chicken, roasting, giblets, raw
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144 calories in 1 giblets
1 giblets = 113g ≈ 0.249lb ≈ 3.99oz
1.27 calories / gram
3 Weight Watchers points
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Calorie Sources:61% proteins; 36% fats; 3% carbohydrates
Fats:5.70 g (51 calories, 5% by weight)
Carbohydrates:1.29 g (5 calories, 1% by weight)
Proteins:20.50 g (88 calories, 18% by weight)
Alcohol:~
Water:84.44 g (75% by weight)
Fat Composition:38% saturated; 31% monounsaturated; 31% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.27 g
Caffeine:~
Serving Sizes: 100 g
1 unit (yield from 1 lb ready-to-cook chicken)
1 giblets
Food Group:Poultry Products
USDA #:5115
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Calories in Raw Egg
Vitamin A:10839 IU
Retinol:3.25 mg
Retinol Activity Equivalent:3.25 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:90.40 mcg
Vitamin B-2:915.30 mcg
Vitamin B-3:7 mg
Vitamin B-5:3.04 mg
Vitamin B-6:406.80 mcg
Vitamin B-9:311.88 mcg
Food folate:311.88 mcg
Dietary Folate Equivalent:311.88 mcg
Folic acid:~
Vitamin B-12:10.62 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:14.80 mg
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):11.30 mg
Copper (Cu):237.30 mcg
Fluoride (F):~
Iron (Fe):6.10 mg
Magnesium (Mg):19.21 mg
Manganese (Mn):146.90 mcg
Phosphorus (P):0.21 g
Potassium (K):0.26 g
Selenium (Se):61.13 mcg
Sodium (Na):87 mg
Zinc (Zn):3.83 mg
Cholesterol:0.27 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.29 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.50 g
Essential amino acids
Phenylalanine:0.92 g
Leucine:1.60 g
Methionine:0.51 g
Lysine:1.48 g
Isoleucine:1.02 g
Valine:1.06 g
Threonine:0.93 g
Tryptophan:0.23 g
Histidine:0.46 g
Arginine:1.38 g
Non-essential amino acids
Alanine:0.97 g
Aspartic acid:1.91 g
Betaine:~
Cystine:0.27 g
Glutamic acid:3.18 g
Glycine:1.12 g
Hydroxyproline:~
Proline:1.04 g
Serine:0.89 g
Tyrosine:0.67 g
Fats Total:5.70 g
Saturated fatty acids:1.74 g
Monounsaturated fatty acids:1.45 g
Polyunsaturated fatty acids:1.42 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:33.90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.96 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.60 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]:0.21 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.22 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:11.30 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.98 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:33.90 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]:0.35 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:11.30 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:22.60 mg
Ash:1.07 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Onions contain quercetin, a flavonoid - one category of antioxidant compounds. Studies have indicated that quercetin helps to eliminate free radicals in the body, to inhibit low-density lipoprotein oxidation, to protect and regenerate vitamin E and to inactivate the harmful effects of chelate metal ions.
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