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Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, flour |
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Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, flour (USDA#05093) |
| Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) |
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| Water 54g |
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| Calories 262 |
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| Energy 1096kj |
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| Protein 26g |
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| Total Fat 14g |
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| Ash 0g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 0g |
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| Calcium, Ca 14mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 187mg |
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| Potassium 237mg |
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| Sodium 88mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 3mg |
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| Selenium, Se 19mcg |
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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 6mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 12mcg |
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| Folic acid 4mcg |
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| Folate, food 8mcg |
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| Folate, DFE 15mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 98IU |
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| Vitamin A, RAE 29mcg_RAE |
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| Retinol 29mcg |
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| Fatty acids, total saturated 4g |
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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 2g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 5g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 2g |
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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 2g |
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| 22:6 n-3 5g |
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| Cholesterol 97mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 1g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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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 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 0g |
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Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, flour usda nutrition - Related Content |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
Flour Used as a Thickening Agent
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
Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.
Keep chicken from drying out ... |
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Additional Slow Cooker Recipes:
Appetizers | Breakfasts | Side Dishes | Meals | Soups & Stews | Desserts
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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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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color. In the food ... |
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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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