United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  05044, Chicken, broilers or fryers, dark meat, meat only, cooked, fried
heading Nutrient Unit
Value per 100 g

cup 140 g

unit (yield from 1 lb ready-to-cook chicken) 91 g
Proximates Water g 55.70 77.98 50.69
Proximates Energy kcal 239 335 217
Proximates Protein g 28.99 40.59 26.38
Proximates Total lipid (fat) g 11.62 16.27 10.57
Proximates Carbohydrate, by difference g 2.59 3.63 2.36
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 18 25 16
Minerals Iron, Fe mg 1.49 2.09 1.36
Minerals Magnesium, Mg mg 25 35 23
Minerals Phosphorus, P mg 187 262 170
Minerals Potassium, K mg 253 354 230
Minerals Sodium, Na mg 97 136 88
Minerals Zinc, Zn mg 2.91 4.07 2.65
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.093 0.130 0.085
Vitamins Riboflavin mg 0.249 0.349 0.227
Vitamins Niacin mg 7.070 9.898 6.434
Vitamins Vitamin B-6 mg 0.370 0.518 0.337
Vitamins Folate, DFE µg 9 13 8
Vitamins Vitamin B-12 µg 0.33 0.46 0.30
Vitamins Vitamin A, RAE µg 24 34 22
Vitamins Vitamin A, IU IU 79 111 72
Lipids Fatty acids, total saturated g 3.120 4.368 2.839
Lipids Fatty acids, total monounsaturated g 4.320 6.048 3.931
Lipids Fatty acids, total polyunsaturated g 2.770 3.878 2.521
Lipids Cholesterol mg 96 134 87