United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  05050, Chicken, broilers or fryers, back, meat and skin, cooked, fried, flour
heading Nutrient Unit
Value per 100 g

unit (yield from 1 lb ready-to-cook chicken) 44 g

back, bone removed 72 g
Proximates Water g 43.96 19.34 31.65
Proximates Energy kcal 331 146 238
Proximates Protein g 27.79 12.23 20.01
Proximates Total lipid (fat) g 20.74 9.13 14.93
Proximates Carbohydrate, by difference g 6.50 2.86 4.68
Minerals Calcium, Ca mg 24 11 17
Minerals Iron, Fe mg 1.62 0.71 1.17
Minerals Magnesium, Mg mg 23 10 17
Minerals Phosphorus, P mg 166 73 120
Minerals Potassium, K mg 226 99 163
Minerals Sodium, Na mg 90 40 65
Minerals Zinc, Zn mg 2.47 1.09 1.78
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.107 0.047 0.077
Vitamins Riboflavin mg 0.236 0.104 0.170
Vitamins Niacin mg 7.297 3.211 5.254
Vitamins Vitamin B-6 mg 0.300 0.132 0.216
Vitamins Folate, DFE µg 20 9 14
Vitamins Vitamin B-12 µg 0.28 0.12 0.20
Vitamins Vitamin A, RAE µg 37 16 27
Vitamins Vitamin A, IU IU 123 54 89
Lipids Fatty acids, total saturated g 5.610 2.468 4.039
Lipids Fatty acids, total monounsaturated g 8.180 3.599 5.890
Lipids Fatty acids, total polyunsaturated g 4.810 2.116 3.463
Lipids Cholesterol mg 89 39 64