United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  05036, Chicken, broilers or fryers, dark meat, meat and skin, cooked, fried, flour
heading Nutrient Unit
Value per 100 g

unit (yield from 1 lb ready-to-cook chicken) 110 g

chicken, bone removed 184 g
Proximates Water g 50.82 55.90 93.51
Proximates Energy kcal 285 314 524
Proximates Protein g 27.22 29.94 50.08
Proximates Total lipid (fat) g 16.91 18.60 31.11
Proximates Carbohydrate, by difference g 4.08 4.49 7.51
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 17 19 31
Minerals Iron, Fe mg 1.50 1.65 2.76
Minerals Magnesium, Mg mg 24 26 44
Minerals Phosphorus, P mg 176 194 324
Minerals Potassium, K mg 230 253 423
Minerals Sodium, Na mg 89 98 164
Minerals Zinc, Zn mg 2.60 2.86 4.78
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.095 0.104 0.175
Vitamins Riboflavin mg 0.235 0.258 0.432
Vitamins Niacin mg 6.842 7.526 12.589
Vitamins Vitamin B-6 mg 0.320 0.352 0.589
Vitamins Folate, DFE µg 13 14 24
Vitamins Vitamin B-12 µg 0.30 0.33 0.55
Vitamins Vitamin A, RAE µg 31 34 57
Vitamins Vitamin A, IU IU 104 114 191
Vitamins Vitamin K (phylloquinone) µg 2.4 2.6 4.4
Lipids Fatty acids, total saturated g 4.580 5.038 8.427
Lipids Fatty acids, total monounsaturated g 6.660 7.326 12.254
Lipids Fatty acids, total polyunsaturated g 3.910 4.301 7.194
Lipids Cholesterol mg 92 101 169
Other Caffeine mg 0 0 0