United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  05030, Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter
heading Nutrient Unit
Value per 85 g

unit (yield from 1 lb ready-to-cook chicken) 113 g

chicken, bone removed 188 g
Proximates Water g 42.70 56.76 94.43
Proximates Energy kcal 235 313 521
Proximates Protein g 20.02 26.61 44.27
Proximates Total lipid (fat) g 13.12 17.45 29.03
Proximates Carbohydrate, by difference g 8.07 10.73 17.86
Minerals Calcium, Ca mg 17 23 38
Minerals Iron, Fe mg 1.07 1.42 2.37
Minerals Magnesium, Mg mg 19 25 41
Minerals Phosphorus, P mg 143 190 316
Minerals Potassium, K mg 157 209 348
Minerals Sodium, Na mg 244 324 540
Minerals Zinc, Zn mg 0.90 1.20 1.99
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.096 0.128 0.212
Vitamins Riboflavin mg 0.125 0.166 0.276
Vitamins Niacin mg 7.783 10.346 17.213
Vitamins Vitamin B-6 mg 0.332 0.441 0.733
Vitamins Folate, DFE µg 20 26 43
Vitamins Vitamin B-12 µg 0.24 0.32 0.53
Vitamins Vitamin A, RAE µg 20 27 45
Vitamins Vitamin A, IU IU 67 89 149
Lipids Fatty acids, total saturated g 3.502 4.656 7.746
Lipids Fatty acids, total monounsaturated g 5.415 7.198 11.976
Lipids Fatty acids, total polyunsaturated g 3.060 4.068 6.768
Lipids Cholesterol mg 71 95 158