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Chicken, broilers or fryers, neck, meat and skin, cooked, fried, flour |
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Chicken, broilers or fryers, neck, meat and skin, cooked, fried, flour (USDA#05086) |
| Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) |
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| Water 47g |
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| Calories 332 |
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| Energy 1389kj |
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| Protein 24g |
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| Total Fat 23g |
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| Ash 0g |
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| Total Carbohydrates 4g |
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| Calcium, Ca 31mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 132mg |
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| Potassium 180mg |
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| Sodium 82mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 5mg |
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| Selenium, Se 18mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 11mcg |
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| Folic acid 5mcg |
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| Folate, food 6mcg |
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| Folate, DFE 15mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 190IU |
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| Vitamin A, RAE 57mcg_RAE |
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| Retinol 57mcg |
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| Fatty acids, total saturated 6g |
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| 10:0 0g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 9g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 8g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 5g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 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 94mg |
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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 1g |
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| Serine 0g |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
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Flour is one of the most often used thickening agents when ... |
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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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Tenderness Tips
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Additional Slow Cooker Recipes:
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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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