1 unit (yield from 1 lb ready-to-cook chicken) (99g)
Amount per serving
Calories
108
% Daily Value *
Total Fat1.6g
2%
Saturated Fat
0.4g
2%
Trans Fat
Cholesterol56mg
19%
Sodium50mg
2%
Total Carbohydrate0g
0%
Dietary Fiber
0g
0%
Total Sugars
0g
Protein22g
Vitamin D
Calcium
11mg
1%
Iron
1mg
5%
Potassium
249mg
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.
Detailed Nutrient Information
Vitamin C
0%
0
mg
Thiamin
5%
0.07
mg
Riboflavin
7%
0.09
mg
Niacin
63%
10.1
mg
Pantothenic Acid
17%
0.85
mg
Vitamin B6
32%
0.54
mg
Folate
3.96
mcg
Folic Acid
0
mcg
Food Folate
3.96
mcg
Fortified Folate
3.96
mcg
Choline
—
Betaine
—
Vitamin B12
16%
0.39
mcg
Added Vitamin B12
—
Biotin
—
Vitamin A
1%
7.92
mcg
Retinol
7.92
mcg
Beta Carotene
0
mcg
Alpha Carotene
0
mcg
Beta Cryptoxanthin
0
mcg
Vitamin A IU
1%
26.7
IU
Lycophene
0
mcg
Lutein and Zeaxanthin
0
mcg
Vitamin E
1%
0.22
mg
Added Vitamin E
—
Beta Tocopherol
—
Gamma Tocopherol
—
Delta Tocopherol
—
Alpha Tocotreniol
—
Beta Tocotreniol
—
Gamma Tocotreniol
—
Delta Tocotreniol
—
Vitamin D2 and D3
—
Vitamin D2
—
Vitamin D3
—
Vitamin D
—
Vitamin K
2%
2.38
mcg
Dihydrophylloquinone
—
Menaquinone-4
—
Calcium
1%
10.9
mg
Iron
5%
0.88
mg
Magnesium
6%
24.8
mg
Phosphorus
18%
221
mg
Potassium
5%
249
mg
Sodium
2%
50.5
mg
Zinc
6%
0.65
mg
Copper
4%
0.04
mg
Manganese
1%
0.02
mg
Selenium
32%
17.6
mcg
Fluoride
—
Iodine
—
Fat
2%
1.61
g
Saturated Fat
2%
0.37
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
0.01
g
Pentadecylic Acid
—
Palmitic Acid
0.26
g
Margaric Acid
—
Stearic Acid
0.1
g
Arachidic Acid
—
Behenic Acid
—
Lignoceric Acid
—
Monounsaturated Fat
0.48
g
Myristoleic Acid
—
Pentadecenoic Acid
—
Hexadec-9-enoic Acid
0.07
g
Palmitoleic Acid
—
Trans Hexadec 9 Enoic Acid
—
Heptadecylic Acid
—
Octadec-9-enoic Acid
0.4
g
Oleic Acid
—
Elaidic Acid
—
Vaccenic Acid
—
Gondoic Acid
0.01
g
Docos-13-enoic Acid
0
g
Erucic Acid
—
Brassidic Acid
—
Nervonic Acid
—
Polyunsaturated Fat
0.4
g
9,12-octadecadienoic Acid
0.24
g
Linoleic Acid
—
Conjugated Linoleic Acids (CLAs)
—
Linolelaidic Acid
—
9-trans-12-cis-Linoleic Acid
—
Trans Linoleic Acid
—
Linolenic Acid
0.01
g
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)
0.08
g
Arachidonic Acid (AA)
—
Eicosapentaenoic Acid (EPA)
0
g
Heneicosapentaenoic Acid (HPA)
—
Adrenic Acid (AdA)
—
Docosapentanoic Acid (DPA)
0.01
g
Docosahexanoic Acid (DHA)
0.02
g
Trans Fat
—
Trans Monoenoic Fat
—
Trans Polyenoic Fat
—
Cholesterol
19%
56.4
mg
Phytosterols
—
Stigmasterols
—
Campesterol
—
Beta Sitosterol
—
Protein
44%
22
g
Tryptophan
0.26
g
Threonine
0.93
g
Isoleucine
1.16
g
Leucine
1.65
g
Lysine
1.87
g
Methionine
0.61
g
Cystine
0.28
g
Phenylalanine
0.87
g
Tyrosine
0.74
g
Valine
1.09
g
Arginine
1.33
g
Histidine
0.68
g
Alanine
1.2
g
Aspartic Acid
1.96
g
Glutamic Acid
3.29
g
Glycine
1.08
g
Proline
0.9
g
Serine
0.76
g
Hydroxyproline
—
Carbohydrates
0%
0
g
Fibre
0%
0
g
Soluble Fibre
—
Insoluble Fibre
—
Sugar
0
g
Added Sugar
—
Sucrose
—
Glucose
—
Fructose
—
Lactose
—
Maltose
—
Galactose
—
Sugar Alcohols
—
Starch
—
Calories
108
kcal
Water
73.6
g
Ash
1.09
g
Theobromine
0
mg
Caffeine
0
mg
Alcohol
0
g
Serving Sizes
1 unit (yield from 1 lb ready-to-cook chicken) (99g)
Essential amino acids are critical for building protein. For more information, see the Wikipedia page on them.
Protein Quality Score: 100%†
Limiting Amino Acid: Leucine
Some foods that are a good source of Leucine include soy, hemp, meat, nuts, fish, and legumes.
100g of Roasting Chicken Light Meat contains 22.2g of protein, which is about the same as
3.7 eggs,
0.8 chicken breasts, or
1.6 cups (431g) of black beans.
† - Not adjusted for digestibility. See the tables
here
for reference.
Profile of Carbohydrates in Item
Fraction of Carbs by Type
* Other includes oligosaccharides and other polysaccharides.