Coated Chicken Leg

Chicken, leg (drumstick and thigh), coated, baked or fried, prepared with skin, skin/coating eaten, fat added in cooking

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Full Nutrition Profile

Nutrition Facts

Serving Size

1 small leg (yield after cooking, bone removed) (165g)

Amount per serving

Calories

507

% Daily Value *

Total Fat 33.4g

43%

Saturated Fat 7.3g

36%

Trans Fat

Cholesterol 213mg

71%

Sodium 739mg

32%

Total Carbohydrate 13.9g

5%

Dietary Fiber 0.5g

2%

Total Sugars

Protein 36.2g

Vitamin D

Calcium 36mg

3%

Iron 2mg

12%

Potassium 353mg

8%

*

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.

Using default Daily Values from FDA.

Set personalized Daily Values

Detailed Nutrient Information

Vitamin C

0%

0 mg

Thiamin

18%

0.22 mg

Riboflavin

34%

0.44 mg

Niacin

50%

8.03 mg

Pantothenic Acid

—

Vitamin B6

32%

0.55 mg

Folate

29.7 mcg

Folic Acid

18.1 mcg

Food Folate

11.5 mcg

Fortified Folate

42.9 mcg

Choline

17%

91.4 mg

Betaine

—

Vitamin B12

34%

0.81 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

5%

47.8 mcg

Retinol

47.8 mcg

Beta Carotene

0 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

1.65 mcg

Vitamin A IU

—

Lycophene

0 mcg

Lutein and Zeaxanthin

186 mcg

Vitamin E

13%

2.01 mg

Added Vitamin E

0 mg

Beta Tocopherol

—

Gamma Tocopherol

—

Delta Tocopherol

—

Alpha Tocotreniol

—

Beta Tocotreniol

—

Gamma Tocotreniol

—

Delta Tocotreniol

—

Vitamin D2 and D3

0.33 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

—

Vitamin K

16%

18.8 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

3%

36.3 mg

Iron

12%

2.15 mg

Magnesium

7%

31.3 mg

Phosphorus

23%

282 mg

Potassium

8%

353 mg

Sodium

32%

739 mg

Zinc

30%

3.25 mg

Copper

15%

0.14 mg

Manganese

—

Selenium

84%

46 mcg

Fluoride

—

Iodine

—

Fat

43%

33.4 g

Saturated Fat

36%

7.27 g

Butyric Acid

0.01 g

Caproic Acid

0 g

Caprylic Acid

0.01 g

Capric Acid

0.01 g

Lauric Acid

0.01 g

Tridecylic Acid

—

Myristic Acid

0.11 g

Pentadecylic Acid

—

Palmitic Acid

5.52 g

Margaric Acid

—

Stearic Acid

1.47 g

Arachidic Acid

—

Behenic Acid

—

Lignoceric Acid

—

Monounsaturated Fat

13.7 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

0.11 g

Docos-13-enoic Acid

—

Erucic Acid

—

Brassidic Acid

—

Nervonic Acid

—

Polyunsaturated Fat

9.76 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)

0.01 g

Heneicosapentaenoic Acid (HPA)

—

Adrenic Acid (AdA)

—

Docosapentanoic Acid (DPA)

0.02 g

Docosahexanoic Acid (DHA)

0.02 g

Trans Fat

—

Trans Monoenoic Fat

—

Trans Polyenoic Fat

—

Cholesterol

71%

213 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

72%

36.2 g

Tryptophan

—

Threonine

—

Isoleucine

—

Leucine

—

Lysine

—

Methionine

—

Cystine

—

Phenylalanine

—

Tyrosine

—

Valine

—

Arginine

—

Histidine

—

Alanine

—

Aspartic Acid

—

Glutamic Acid

—

Glycine

—

Proline

—

Serine

—

Hydroxyproline

—

Carbohydrates

5%

13.9 g

Fibre

2%

0.5 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

—

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

—

Calories

507 kcal

Water

79.6 g

Ash

—

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

  • 1 small leg (yield after cooking, bone removed) (165g)
  • 1 leg quarter (yield after cooking, bone removed) (195g)
  • 1 cup, cooked, diced (135g)
  • 1 cubic inch, boneless, cooked (17g)
  • 1 oz, boneless, raw (yield after cooking) (25g)
  • 1 oz, boneless, cooked (28.35g)
  • 1 oz, with bone, raw (yield after cooking, bone removed) (19g)
  • 1 oz, with bone, cooked (yield after bone removed) (22g)
  • 1 large leg (yield after cooking, bone removed) (251g)
  • 1 medium leg (yield after cooking, bone removed) (195g)

Nutrient Sources ‡

  • Excellent source of Riboflavin
  • Excellent source of Niacin
  • Excellent source of Vitamin B6
  • Excellent source of Vitamin B12
  • Excellent source of Sodium
  • Excellent source of Zinc
  • Excellent source of Selenium
  • Good source of Thiamin
  • Good source of Choline
  • Good source of Vitamin K
  • Good source of Phosphorus
  • Good source of Copper

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

  • Moderate Protein
  • High Fat
  • Low 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.

Protein Quality Score: %†

Limiting Amino Acid:

  • Some foods that are a good source of include .

100g of Coated Chicken Leg contains 21.9g of protein, which is about the same as 3.7 eggs, 0.8 chicken breasts, or 1.6 cups (426g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

  • 13.4g per 1 small leg (yield after cooking, bone removed)

Profile of Fat in Item

Types of Fats

High in Saturated Fat.


Zero Trans Fat.

High in Cholesterol.

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