United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  05086, Chicken, broilers or fryers, neck, meat and skin, cooked, fried, flour
heading Nutrient Unit
Value per 100 g

unit (yield from 1 lb ready-to-cook chicken) 11 g

neck, bone removed 36 g
Proximates Water g 47.49 5.22 17.10
Proximates Energy kcal 332 37 120
Proximates Protein g 24.01 2.64 8.64
Proximates Total lipid (fat) g 23.61 2.60 8.50
Proximates Carbohydrate, by difference g 4.24 0.47 1.53
Minerals Calcium, Ca mg 31 3 11
Minerals Iron, Fe mg 2.42 0.27 0.87
Minerals Magnesium, Mg mg 19 2 7
Minerals Phosphorus, P mg 132 15 48
Minerals Potassium, K mg 180 20 65
Minerals Sodium, Na mg 82 9 30
Minerals Zinc, Zn mg 3.07 0.34 1.11
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.078 0.009 0.028
Vitamins Riboflavin mg 0.259 0.028 0.093
Vitamins Niacin mg 5.348 0.588 1.925
Vitamins Vitamin B-6 mg 0.250 0.028 0.090
Vitamins Folate, DFE µg 15 2 5
Vitamins Vitamin B-12 µg 0.26 0.03 0.09
Vitamins Vitamin A, RAE µg 57 6 21
Vitamins Vitamin A, IU IU 190 21 68
Lipids Fatty acids, total saturated g 6.320 0.695 2.275
Lipids Fatty acids, total monounsaturated g 9.700 1.067 3.492
Lipids Fatty acids, total polyunsaturated g 5.470 0.602 1.969
Lipids Cholesterol mg 94 10 34