United States Department of Agriculture
Agricultural Research Service
National Nutrient Database for Standard Reference Release 28
Basic Report:  05040, Chicken, broilers or fryers, light meat, meat only, cooked, fried
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heading Nutrient Unit
Value per 100 g
cup 140 g
unit (yield from 1 lb ready-to-cook chicken) 64 g
Proximates Water g 60.14 84.20 38.49
Proximates Energy kcal 192 269 123
Proximates Protein g 32.82 45.95 21.00
Proximates Total lipid (fat) g 5.54 7.76 3.55
Proximates Carbohydrate, by difference g 0.42 0.59 0.27
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 16 22 10
Minerals Iron, Fe mg 1.14 1.60 0.73
Minerals Magnesium, Mg mg 29 41 19
Minerals Phosphorus, P mg 231 323 148
Minerals Potassium, K mg 263 368 168
Minerals Sodium, Na mg 81 113 52
Minerals Zinc, Zn mg 1.27 1.78 0.81
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.073 0.102 0.047
Vitamins Riboflavin mg 0.126 0.176 0.081
Vitamins Niacin mg 13.365 18.711 8.554
Vitamins Vitamin B-6 mg 0.630 0.882 0.403
Vitamins Folate, DFE µg 4 6 3
Vitamins Vitamin B-12 µg 0.36 0.50 0.23
Vitamins Vitamin A, RAE µg 9 13 6
Vitamins Vitamin A, IU IU 30 42 19
Lipids Fatty acids, total saturated g 1.520 2.128 0.973
Lipids Fatty acids, total monounsaturated g 1.970 2.758 1.261
Lipids Fatty acids, total polyunsaturated g 1.260 1.764 0.806
Lipids Cholesterol mg 90 126 58