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Chicken, capons, meat and skin, raw

2256 calories in 0.5 capon, bone removed

Calories in Chicken, capons, meat and skin, raw
Chicken, capons, meat and skin, raw Suggest a better name
2256 calories in 0.5 capon, bone removed
0.5 capon, bone removed = 964g ≈ 2.125lb ≈ 34.00oz
2.34 calories / gram
59 Weight Watchers points
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Calorie Sources:66% fats; 34% proteins
Fats:164.55 g (1484 calories, 17% by weight)
Carbohydrates:~
Proteins:180.94 g (773 calories, 19% by weight)
Alcohol:~
Water:609.63 g (63% by weight)
Fat Composition:46% monounsaturated; 31% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.72 g
Caffeine:~
Serving Sizes: 100 g
0.5 capon, bone removed
1 unit (yield from 1 lb ready-to cook capon)
Refuse:28 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5135
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Vitamin A:1244 IU
Retinol:356.68 mcg
Retinol Activity Equivalent:356.68 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:578.40 mcg
Vitamin B-2:1.16 mg
Vitamin B-3:70.08 mg
Vitamin B-5:9.25 mg
Vitamin B-6:3.47 mg
Vitamin B-9:57.84 mcg
Food folate:57.84 mcg
Dietary Folate Equivalent:57.84 mcg
Folic acid:~
Vitamin B-12:3.28 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:16.39 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.08 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:23.14 mcg
Calcium (Ca):0.11 g
Copper (Cu):482 mcg
Fluoride (F):~
Iron (Fe):10.51 mg
Magnesium (Mg):0.20 g
Manganese (Mn):192.80 mcg
Phosphorus (P):1.76 g
Potassium (K):2.09 g
Selenium (Se):140.74 mcg
Sodium (Na):0.43 g
Zinc (Zn):11.28 mg
Cholesterol:0.72 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:180.94 g
Essential amino acids
Phenylalanine:7.04 g
Leucine:13.30 g
Methionine:4.82 g
Lysine:14.94 g
Isoleucine:9.16 g
Valine:8.87 g
Threonine:7.52 g
Tryptophan:2.02 g
Histidine:5.40 g
Arginine:11.38 g
Non-essential amino acids
Alanine:10.51 g
Aspartic acid:16.29 g
Betaine:~
Cystine:2.41 g
Glutamic acid:26.80 g
Glycine:11.38 g
Hydroxyproline:~
Proline:8.58 g
Serine:6.36 g
Tyrosine:5.88 g
Fats Total:164.55 g
Saturated fatty acids:47.72 g
Monounsaturated fatty acids:70.47 g
Polyunsaturated fatty acids:34.90 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]:0.19 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.35 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:34.90 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9.45 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]:9.35 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:58.51 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.74 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:31.81 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.54 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]:0.58 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:96.40 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:96.40 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.19 g
Ash:9.25 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:59 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?...Broccoli's florets should be tightly closed and uniformly green; yellow florets are a sign that the broccoli is past its prime. Good color also indicates nutritional quality: dark green, purplish or bluish green florets have more beta carotene and vitamin C than paler florets.
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