| back to USDA Nutrition Index |
 |
POPEYES, Spicy Chicken Strips, analyzed 2006 |
|
 |
POPEYES, Spicy Chicken Strips, analyzed 2006 (USDA#21418) |
| Serving Size 1 strip |
 |
 |
 |
| Water 47g |
 |
| Calories 253 |
 |
| Energy 1060kj |
 |
| Protein 19g |
 |
| Total Fat 11g |
 |
| Ash 3g |
 |
| Total Carbohydrates 18g |
 |
| Dietary Fiber 1g |
 |
| Sugars 0g |
 |
| Sucrose 0g |
 |
| Glucose (dextrose) 0g |
 |
| Fructose 0g |
 |
| Lactose 0g |
 |
| Maltose 0g |
 |
| Galactose 0g |
 |
| Starch 17g |
 |
| Calcium, Ca 12mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 28mg |
 |
| Phosphorus, P 276mg |
 |
| Potassium 289mg |
 |
| Sodium 997mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 7mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 18mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 8mg |
 |
| Pantothenic acid 1mg |
 |
| Vitamin B-6 0mg |
 |
| Vitamin B-12 0mcg |
 |
| Fatty acids, total saturated 4g |
 |
| 4:0 4g |
 |
| 6:0 0g |
 |
| 8:0 6g |
 |
| 10:0 0g |
 |
| 12:0 8g |
 |
| 14:0 0g |
 |
| 15:0 4g |
 |
| 16:0 2g |
 |
| 17:0 0g |
 |
| 18:0 1g |
 |
| 20:0 1g |
 |
| 22:0 8g |
 |
| 24:0 4g |
 |
| Fatty acids, total monounsaturated 5g |
 |
| 14:1 7g |
 |
| 15:1 0g |
 |
| 16:1 undifferentiated 0g |
 |
| 16:1 c 0g |
 |
| 16:1 t 2g |
 |
| 17:1 0g |
 |
| 18:1 undifferentiated 4g |
 |
| 18:1 c 4g |
 |
| 18:1 t 0g |
 |
| 20:1 6g |
 |
| 22:1 undifferentiated 7g |
 |
| 22:1 c 5g |
 |
| 22:1 t 3g |
 |
| 24:1 c 3g |
 |
| Fatty acids, total polyunsaturated 1g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:2 n-6 c,c 0g |
 |
| 18:2 CLAs 4g |
 |
| 18:2 t not further defined 6g |
 |
| 18:3 undifferentiated 1g |
 |
| 18:3 n-3 c,c,c 8g |
 |
| 18:3 n-6 c,c,c 7g |
 |
| 18:4 0g |
 |
| 20:2 n-6 c,c 7g |
 |
| 20:3 undifferentiated 0g |
 |
| 20:3 n-3 0g |
 |
| 20:3 n-6 2g |
 |
| 20:4 undifferentiated 0g |
 |
| 20:5 n-3 4g |
 |
| 22:4 1g |
 |
| 22:5 n-3 4g |
 |
| 22:6 n-3 4g |
 |
| Fatty acids, total trans 0g |
 |
| Fatty acids, total trans-monoenoic 0g |
 |
| Fatty acids, total trans-polyenoic 6g |
 |
| Cholesterol 53mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 1g |
 |
| Glutamic acid 3g |
 |
| Glycine 0g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
POPEYES, Spicy Chicken Strips, analyzed 2006 usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Strips of cheezy chicken. |
|
 |
 |
 |
|
 |
| Italy meets the American Southwest in this tasty dish that combines the Italian favorites of linguine, chicken, tomatoes, and garlic with the popular black bean, chili powder, jalapeño, and cilantro flavors of the Southwest. |
|
 |
|
|
 |
|
 |
| My 8-year old made these for supper. They are a good substitute for the frozen, pre-processed chicken nuggets. |
|
 |
 |
 |
|
 |
| Crunchy and delicious, this sesame coating seals in the tenderness of these delectable chicken strips that can be served with your favorite dipping sauce. |
|
 |
|
|
 |
|
 |
| Crunchy coating surrounding a juicy chicken breast with ham and cheese inside. The hint of garlic in the coating adds just the right touch. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
|
|
 |
|
 |
|
It is sometimes difficult to know just how much chicken to buy to have the proper amount for a particular recipe or to serve to a specific number of people. Some of the ... |
|
 |
|
|
 |
|
 |
|
Looking at and feeling the chicken can give you information that the label will not provide. When shopping for a whole fresh chicken that you are planning on roasting ... |
|
 |
|
|
 |
|
 |
|
Reading the label will inform you as to the type of chicken, the parts contained in the package, the total weight, a description, how fresh it is, and nutritional ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A soup made to be similar to the popular Italian food dish known as Chicken Alfredo or fettuccine Alfredo. This soup is made from a base of milk or cream combined with chicken ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video tip on how to truss a chicken. For more cooking tips and advice visit RecipeTips.com. |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video tip on how to prepare beer can chicken. For more cooking tips and advice visit RecipeTips.com. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|