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Chicken, broilers or fryers, dark meat, meat only, raw |
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Chicken, broilers or fryers, dark meat, meat only, raw (USDA#05043) |
| Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) |
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| Water 75g |
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| Calories 125 |
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| Energy 523kj |
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| Protein 20g |
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| Total Fat 4g |
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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 1mg |
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| Magnesium, Mg 23mg |
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| Phosphorus, P 162mg |
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| Potassium 222mg |
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| Sodium 85mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 13mcg |
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| Vitamin C, total ascorbic acid 3mg |
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| Thiamin 7mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 10mcg |
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| Folic acid 0mcg |
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| Folate, food 10mcg |
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| Folate, DFE 10mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 72IU |
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| Vitamin A, RAE 22mcg_RAE |
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| Retinol 22mcg |
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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 1g |
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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 2g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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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 4g |
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| Cholesterol 80mg |
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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 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 0g |
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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.
Grilling and Broiling
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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| Oven-Broiling | Pan-Broiling
Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time. In ... |
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Broiling
Broiling is a dry heat cooking method that quickly cooks the surface
and then slowly moves to the middle of the meat. It is similar to ... |
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| Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S. or Mexican kitchens. Typical ingredients used to make a Chicken Cheese ... |
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| A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup. Ingredients used to make this soup will ... |
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| A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken ... |
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| Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored. Cooked in a chicken ... |
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| Whether you're making chicken marsala or a fried chicken recipe, RecipeTips.com's easy-to-follow video demonstration, 'Cutting up a Chicken,' will show you the money-saving way to accomplish this task for all of your favorite chicken recipes. |
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| RecipeTips.com's video tip on how to truss a chicken. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video tip on how to prepare beer can chicken. For more cooking tips and advice visit RecipeTips.com. |
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