Coated Chicken Thigh

Chicken, thigh, coated, baked or fried, prepared with skin, NS as to skin/coating eaten, fat added in cooking

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Nutrition Facts

Serving Size

1 small thigh (yield after cooking, bone removed) (100g)

Amount per serving

Calories

340

% Daily Value *

Total Fat 24.3g

31%

Saturated Fat 5.5g

28%

Trans Fat

Cholesterol 131mg

44%

Sodium 440mg

19%

Total Carbohydrate 8.5g

3%

Dietary Fiber 0.3g

1%

Total Sugars

Protein 21.1g

Vitamin D

Calcium 21mg

2%

Iron 1mg

7%

Potassium 213mg

5%

*

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

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Detailed Nutrient Information

Vitamin C

0%

0 mg

Thiamin

11%

0.13 mg

Riboflavin

19%

0.24 mg

Niacin

30%

4.77 mg

Pantothenic Acid

—

Vitamin B6

19%

0.33 mg

Folate

18 mcg

Folic Acid

11 mcg

Food Folate

7 mcg

Fortified Folate

26 mcg

Choline

10%

52.4 mg

Betaine

—

Vitamin B12

22%

0.53 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

4%

33 mcg

Retinol

32 mcg

Beta Carotene

0 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

1 mcg

Vitamin A IU

—

Lycophene

0 mcg

Lutein and Zeaxanthin

111 mcg

Vitamin E

8%

1.21 mg

Added Vitamin E

0 mg

Beta Tocopherol

—

Gamma Tocopherol

—

Delta Tocopherol

—

Alpha Tocotreniol

—

Beta Tocotreniol

—

Gamma Tocotreniol

—

Delta Tocotreniol

—

Vitamin D2 and D3

0.2 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

—

Vitamin K

9%

11.3 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

2%

21 mg

Iron

7%

1.27 mg

Magnesium

5%

19 mg

Phosphorus

14%

171 mg

Potassium

5%

213 mg

Sodium

19%

440 mg

Zinc

15%

1.64 mg

Copper

9%

0.08 mg

Manganese

—

Selenium

49%

26.8 mcg

Fluoride

—

Iodine

—

Fat

31%

24.3 g

Saturated Fat

28%

5.52 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

0.09 g

Pentadecylic Acid

—

Palmitic Acid

4.23 g

Margaric Acid

—

Stearic Acid

1.08 g

Arachidic Acid

—

Behenic Acid

—

Lignoceric Acid

—

Monounsaturated Fat

10.1 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

0.09 g

Docos-13-enoic Acid

—

Erucic Acid

—

Brassidic Acid

—

Nervonic Acid

—

Polyunsaturated Fat

6.74 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

44%

131 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

42%

21.1 g

Tryptophan

—

Threonine

—

Isoleucine

—

Leucine

—

Lysine

—

Methionine

—

Cystine

—

Phenylalanine

—

Tyrosine

—

Valine

—

Arginine

—

Histidine

—

Alanine

—

Aspartic Acid

—

Glutamic Acid

—

Glycine

—

Proline

—

Serine

—

Hydroxyproline

—

Carbohydrates

3%

8.48 g

Fibre

1%

0.3 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

—

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

—

Calories

340 kcal

Water

44.9 g

Ash

—

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

  • 1 small thigh (yield after cooking, bone removed) (100g)
  • 1 medium thigh (yield after cooking, bone removed) (110g)
  • 1 large thigh (yield after cooking, bone removed) (140g)
  • 1 oz, with bone, cooked (yield after bone removed) (23g)
  • 1 oz, with bone, raw (yield after cooking, bone removed) (20g)
  • 1 oz, boneless, cooked (28.35g)
  • 1 oz, boneless, raw (yield after cooking) (25g)
  • 1 cubic inch, boneless, cooked (17g)
  • 1 cup, cooked, diced (135g)

Nutrient Sources ‡

  • Excellent source of Niacin
  • Excellent source of Selenium
  • Good source of Riboflavin
  • Good source of Vitamin B6
  • Good source of Vitamin B12
  • Good source of Sodium
  • Good source of Zinc

‡ - 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 Thigh contains 21.1g of protein, which is about the same as 3.5 eggs, 0.8 chicken breasts, or 1.5 cups (409g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

  • 8.2g per 1 small thigh (yield after cooking, bone removed)

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Profile of Fat in Item

Types of Fats

High in Saturated Fat.


Zero Trans Fat.

High in Cholesterol.

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