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Chicken, roasting, light meat, meat only, cooked, roasted

153 calories in 100 g

Calories in Chicken, roasting, light meat, meat only, cooked, roasted
Chicken, roasting, light meat, meat only, cooked, roasted Suggest a better name
153 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.53 calories / gram
3 Weight Watchers points
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Calorie Sources:76% proteins; 24% fats
Fats:4.07 g (37 calories, 4% by weight)
Carbohydrates:~
Proteins:27.13 g (116 calories, 27% by weight)
Alcohol:~
Water:67.85 g (68% by weight)
Fat Composition:43% monounsaturated; 31% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:75 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped or diced
1 unit (yield from 1 lb ready-to-cook chicken)
Refuse:40 %
Refuse Description:24% bone, 16% skin
Food Group:Poultry Products
USDA #:5118
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Vitamin A:25 IU
Retinol:8 mcg
Retinol Activity Equivalent:8 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:90 mcg
Vitamin B-3:10.46 mg
Vitamin B-5:900 mcg
Vitamin B-6:540 mcg
Vitamin B-9:3 mcg
Food folate:3 mcg
Dietary Folate Equivalent:3 mcg
Folic acid:~
Vitamin B-12:0.31 mcg
Added Vitamin B-12:~
Choline:76.80 mg
Vitamin C:~
Vitamin D:5
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.10 mcg
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.30 mcg
Calcium (Ca):13 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):1.08 mg
Magnesium (Mg):23 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.22 g
Potassium (K):0.24 g
Selenium (Se):25.80 mcg
Sodium (Na):51 mg
Zinc (Zn):780 mcg
Cholesterol:75 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:27.13 g
Essential amino acids
Phenylalanine:1.07 g
Leucine:2.03 g
Methionine:0.75 g
Lysine:2.30 g
Isoleucine:1.43 g
Valine:1.34 g
Threonine:1.14 g
Tryptophan:0.31 g
Histidine:0.84 g
Arginine:1.63 g
Non-essential amino acids
Alanine:1.48 g
Aspartic acid:2.41 g
Betaine:5.60 mg
Cystine:0.34 g
Glutamic acid:4.06 g
Glycine:1.33 g
Hydroxyproline:~
Proline:1.11 g
Serine:0.93 g
Tyrosine:0.91 g
Fats Total:4.07 g
Saturated fatty acids:1.08 g
Monounsaturated fatty acids:1.52 g
Polyunsaturated fatty acids:0.93 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]:30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.76 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.25 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]:0.20 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.26 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]: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]:0.69 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]:0.10 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:10 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:30 mg
Ash:0.95 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1MQ
Did you know?...Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract food flavor.
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