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Coated Chicken Leg

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

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Nutrition Facts

Serving Size

1 small leg (yield after cooking, bone removed) (135g)

Amount per serving

Calories

333

% Daily Value *

Total Fat 17.4g

Saturated Fat 3.3g

Trans Fat

Cholesterol 167mg

Sodium 234mg

Total Carbohydrate 10.9g

Dietary Fiber 0.4g

Total Sugars

Protein 32.1g

Vitamin D

Calcium 28mg

Iron 2mg

Potassium 315mg

*

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.

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Using default Daily Values from FDA.

Detailed Nutrient Information

Vitamin C
0%
0 mg
Thiamin
16%
0.19 mg
Riboflavin
31%
0.41 mg
Niacin
45%
7.17 mg
Pantothenic Acid
Vitamin B6
31%
0.52 mg
Folate
24.3 mcg
Folic Acid
14.9 mcg
Food Folate
9.45 mcg
Fortified Folate
33.8 mcg
Choline
16%
85.6 mg
Betaine
Vitamin B12
26%
0.63 mcg
Added Vitamin B12
0 mcg
Biotin
Vitamin A
3%
25.7 mcg
Retinol
24.3 mcg
Beta Carotene
0 mcg
Alpha Carotene
0 mcg
Beta Cryptoxanthin
1.35 mcg
Vitamin A IU
Lycophene
0 mcg
Lutein and Zeaxanthin
157 mcg
Vitamin E
11%
1.67 mg
Added Vitamin E
0 mg
Beta Tocopherol
Gamma Tocopherol
Delta Tocopherol
Alpha Tocotreniol
Beta Tocotreniol
Gamma Tocotreniol
Delta Tocotreniol
Vitamin D2 and D3
0.27 mcg
Vitamin D2
Vitamin D3
Vitamin D
Vitamin K
13%
15.7 mcg
Dihydrophylloquinone
Menaquinone-4

Calcium
2%
28.4 mg
Iron
10%
1.81 mg
Magnesium
7%
28.4 mg
Phosphorus
20%
248 mg
Potassium
7%
315 mg
Sodium
10%
234 mg
Zinc
27%
2.96 mg
Copper
13%
0.12 mg
Manganese
Selenium
74%
40.8 mcg
Fluoride
Iodine

Fat
22%
17.4 g
Saturated Fat
17%
3.32 g
Butyric Acid
0.01 g
Caproic Acid
0 g
Caprylic Acid
0 g
Capric Acid
0.01 g
Lauric Acid
0.01 g
Tridecylic Acid
Myristic Acid
0.05 g
Pentadecylic Acid
Palmitic Acid
2.37 g
Margaric Acid
Stearic Acid
0.77 g
Arachidic Acid
Behenic Acid
Lignoceric Acid
Monounsaturated Fat
6.86 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
0.07 g
Docos-13-enoic Acid
Erucic Acid
Brassidic Acid
Nervonic Acid
Polyunsaturated Fat
5.89 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)
0.01 g
Trans Fat
Trans Monoenoic Fat
Trans Polyenoic Fat
Cholesterol
56%
167 mg
Phytosterols
Stigmasterols
Campesterol
Beta Sitosterol

Protein
64%
32.1 g
Tryptophan
Threonine
Isoleucine
Leucine
Lysine
Methionine
Cystine
Phenylalanine
Tyrosine
Valine
Arginine
Histidine
Alanine
Aspartic Acid
Glutamic Acid
Glycine
Proline
Serine
Hydroxyproline

Carbohydrates
4%
10.9 g
Fibre
1%
0.41 g
Soluble Fibre
Insoluble Fibre
Sugar
Added Sugar
Sucrose
Glucose
Fructose
Lactose
Maltose
Galactose
Sugar Alcohols
Starch

Calories
333 kcal
Water
74.2 g
Ash
Theobromine
0 mg
Caffeine
0 mg
Alcohol
0 g

Serving Sizes

  • 1 small leg (yield after cooking, bone removed) (135 g)
  • 1 medium leg (yield after cooking, bone removed) (158 g)
  • 1 large leg (yield after cooking, bone removed) (203 g)
  • 1 oz, with bone, cooked (yield after bone removed) (22 g)
  • 1 oz, with bone, raw (yield after cooking, bone removed) (19 g)
  • 1 oz, boneless, cooked (28.4 g)
  • 1 oz, boneless, raw (yield after cooking) (25 g)
  • 1 cubic inch, boneless, cooked (17 g)
  • 1 cup, cooked, diced (135 g)

Nutrient Sources

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

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

  • High Protein
  • Moderate Fat
  • Low Carbs
Foods with similar macro profiles:

Profile of Protein in Item

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Essential Amino Acids

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

100g of Coated Chicken Leg contains 23.8g of protein, which is about the same as 4 eggs, 0.9 chicken breasts, or 1.7 cups (462g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

  • 10.5g per 1 small leg (yield after cooking, bone removed)

Profile of Fat in Item

Types of Fats

Moderate amount of Saturated Fat.

Zero Trans Fat.

High in Cholesterol.

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