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| back to USDA Nutrition Index |
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Chicken, broilers or fryers, light meat, meat only, raw |
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Chicken, broilers or fryers, light meat, meat only, raw (USDA#05039) |
| Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) |
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| Water 74g |
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| Calories 114 |
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| Energy 477kj |
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| Protein 23g |
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| Total Fat 1g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 12mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 27mg |
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| Phosphorus, P 187mg |
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| Potassium 239mg |
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| Sodium 68mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 4mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 17mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 6mg |
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| Riboflavin 9mg |
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| Niacin 10mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 27IU |
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| Vitamin A, RAE 8mcg_RAE |
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| Retinol 8mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin K (phylloquinone) 2mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 4g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 5g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 58mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 1g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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To see information and instructions on other cooking methods and cooking techniques, select one of the topics above.
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Grilling and broiling are ... |
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Chicken cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing chicken, use the chart below as a ... |
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Broiling
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