NUTRITION FACTS
|
| CHICKEN* |
|
Calories
|
Calories
From Fat
|
Total
Fat
|
Saturated
Fat
|
Cholesterol
|
Sodium
|
Protein
|
Iron
|
|
| Whole**-Roasted |
With Skin |
200
|
100
|
12
|
3
|
75
|
70
|
23
|
6
|
|
| Skinless |
130
|
35
|
4
|
1
|
75
|
75
|
23
|
6
|
|
| Breast-Baked |
With Skin |
170
|
60
|
7
|
2
|
70
|
60
|
25
|
6
|
|
| Skinless |
120
|
15
|
1.5
|
.5
|
70
|
65
|
24
|
4
|
|
| Wing-Baked |
With Skin |
250
|
150
|
17
|
5
|
70
|
70
|
23
|
6
|
|
| Skinless |
150
|
50
|
6
|
1.5
|
70
|
80
|
23
|
6
|
|
| Drumstick-Baked |
With Skin |
180
|
90
|
9
|
3
|
75
|
75
|
23
|
6
|
|
| Skinless |
130
|
35
|
4
|
1
|
80
|
80
|
23
|
6
|
|
| Thigh-Baked |
With Skin |
210
|
120
|
13
|
4
|
80
|
70
|
21
|
6
|
|
| Skinless |
150
|
60
|
7
|
2
|
80
|
75
|
21
|
6
|
Not a significant source of total carbohydrates, dietary
fiber, sugars, vitamin A, vitamin C, and calcium.
*Serving size: 3 oz. cooked portion, without added fat,
salt or sauces.
**Without neck or giblets.
Data source: USDA Handbook 8-5 and research conducted
in cooperation with USDA and National Broiler Council. |
