Baked Chicken Thigh

Chicken, thigh, roasted, broiled, or baked, skin not eaten

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Full Nutrition Profile

Using default Daily Values from FDA.

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Nutrition Facts

Serving Size

1 small thigh (yield after cooking, bone and skin removed) (65g)

Amount per serving

Calories

112

% Daily Value *

Total Fat 5.2g

7%

Saturated Fat 1.5g

8%

Trans Fat

Cholesterol 84mg

28%

Sodium 292mg

13%

Total Carbohydrate 0g

0%

Dietary Fiber 0g

0%

Total Sugars

Protein 15.9g

Vitamin D

Calcium 6mg

0%

Iron 1mg

4%

Potassium 174mg

4%

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Detailed Nutrient Information

Vitamin C

0%

0 mg

Thiamin

5%

0.06 mg

Riboflavin

12%

0.15 mg

Niacin

25%

4.03 mg

Pantothenic Acid

—

Vitamin B6

17%

0.29 mg

Folate

3.25 mcg

Folic Acid

0 mcg

Food Folate

3.25 mcg

Fortified Folate

3.25 mcg

Choline

9%

51.5 mg

Betaine

—

Vitamin B12

11%

0.26 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

1%

5.2 mcg

Retinol

5.2 mcg

Beta Carotene

0 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

0 mcg

Vitamin A IU

—

Lycophene

0 mcg

Lutein and Zeaxanthin

17.6 mcg

Vitamin E

1%

0.15 mg

Added Vitamin E

0 mg

Beta Tocopherol

—

Gamma Tocopherol

—

Delta Tocopherol

—

Alpha Tocotreniol

—

Beta Tocotreniol

—

Gamma Tocotreniol

—

Delta Tocotreniol

—

Vitamin D2 and D3

0.13 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

—

Vitamin K

1%

1.76 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

0%

5.85 mg

Iron

4%

0.7 mg

Magnesium

4%

15.6 mg

Phosphorus

11%

143 mg

Potassium

4%

174 mg

Sodium

13%

292 mg

Zinc

11%

1.23 mg

Copper

5%

0.04 mg

Manganese

—

Selenium

34%

18.7 mcg

Fluoride

—

Iodine

—

Fat

7%

5.17 g

Saturated Fat

8%

1.51 g

Butyric Acid

0 g

Caproic Acid

0 g

Caprylic Acid

0 g

Capric Acid

0 g

Lauric Acid

0 g

Tridecylic Acid

—

Myristic Acid

0.03 g

Pentadecylic Acid

—

Palmitic Acid

1.14 g

Margaric Acid

—

Stearic Acid

0.31 g

Arachidic Acid

—

Behenic Acid

—

Lignoceric Acid

—

Monounsaturated Fat

2.19 g

Myristoleic Acid

—

Pentadecenoic Acid

—

Hexadec-9-enoic Acid

—

Palmitoleic Acid

—

Trans Hexadec 9 Enoic Acid

—

Heptadecylic Acid

—

Octadec-9-enoic Acid

—

Oleic Acid

—

Elaidic Acid

—

Vaccenic Acid

—

Gondoic Acid

0.02 g

Docos-13-enoic Acid

—

Erucic Acid

—

Brassidic Acid

—

Nervonic Acid

—

Polyunsaturated Fat

1.13 g

9,12-octadecadienoic Acid

—

Linoleic Acid

—

Conjugated Linoleic Acids (CLAs)

—

Linolelaidic Acid

—

9-trans-12-cis-Linoleic Acid

—

Trans Linoleic Acid

—

Linolenic Acid

—

Alpha Linolenic Acid (ALA)

—

Gamma Linolenic Acid (GLA)

—

Punicinic Acid

—

Paranaric Acid

0 g

Eicosadienoic Acid

—

Icosatrienioc Acid

—

Eicosatrienoic Acid (ETE)

—

Dihomo Gamma Linolenic Acid (DGLA)

—

Eicosatetraenoic Acid (ETA)

—

Arachidonic Acid (AA)

—

Eicosapentaenoic Acid (EPA)

0 g

Heneicosapentaenoic Acid (HPA)

—

Adrenic Acid (AdA)

—

Docosapentanoic Acid (DPA)

0.01 g

Docosahexanoic Acid (DHA)

0 g

Trans Fat

—

Trans Monoenoic Fat

—

Trans Polyenoic Fat

—

Cholesterol

28%

83.9 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

32%

15.9 g

Tryptophan

—

Threonine

—

Isoleucine

—

Leucine

—

Lysine

—

Methionine

—

Cystine

—

Phenylalanine

—

Tyrosine

—

Valine

—

Arginine

—

Histidine

—

Alanine

—

Aspartic Acid

—

Glutamic Acid

—

Glycine

—

Proline

—

Serine

—

Hydroxyproline

—

Carbohydrates

0%

0 g

Fibre

0%

0 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

—

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

—

Calories

112 kcal

Water

43.4 g

Ash

—

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

  • 1 small thigh (yield after cooking, bone and skin removed) (65g)
  • 1 oz, boneless, raw, without skin (yield after cooking) (19g)
  • 1 oz, boneless, cooked, skinless (28g)
  • 1 oz, with bone, raw, without skin (yield after cooking, bone removed) (14g)
  • 1 oz, with bone, cooked, without skin (yield after bone removed) (21g)
  • 1 cup, cooked, diced (135g)
  • 1 cubic inch, boneless, cooked, skin removed (17g)
  • 1 oz, boneless, raw (yield after cooking, skin removed) (17g)
  • 1 oz, boneless, cooked (yield after skin removed) (25g)
  • 1 oz, with bone, raw (yield after cooking, bone and skin removed) (12g)
  • 1 oz, with bone, cooked (yield after bone and skin removed) (19g)
  • 1 large thigh (yield after cooking, bone and skin removed) (90g)
  • 1 medium thigh (yield after cooking, bone and skin removed) (72g)

Nutrient Sources ‡

  • Excellent source of Niacin
  • Excellent source of Selenium
  • Good source of Vitamin B6

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

  • Very High Protein
  • Moderate Fat
  • Zero Carbs

Foods with similar macro profiles:

Profile of Protein in Item

Essential Amino Acids

Essential amino acids are critical for building protein. For more information, see the Wikipedia page on them.

100g of Baked Chicken Thigh contains 24.4g of protein, which is about the same as 4.1 eggs, 0.9 chicken breasts, or 1.7 cups (474g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

This food has zero carbs.

Profile of Fat in Item

Types of Fats

Low in Saturated Fat.


High in Cholesterol.

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