| back to USDA Nutrition Index |
 |
POPEYES, Fried Chicken, Spicy, Wing, meat only, skin and breading removed, analyzed prior to January 2007 |
|
|
POPEYES, Fried Chicken, Spicy, Wing, meat only, skin and breading removed, analyzed prior to January 2007 (USDA#21451) |
| Serving Size 1 wing wing without skin |
|
|
|
| Water 52g |
|
| Calories 244 |
|
| Energy 1020kj |
|
| Protein 29g |
|
| Total Fat 12g |
|
| Ash 2g |
|
| Total Carbohydrates 2g |
|
| Calcium, Ca 30mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 24mg |
|
| Phosphorus, P 188mg |
|
| Potassium 287mg |
|
| Sodium 618mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 5mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 37mcg |
|
| Thiamin 9mg |
|
| Riboflavin 0mg |
|
| Niacin 8mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 45IU |
|
| Vitamin A, RAE 13mcg_RAE |
|
| Retinol 13mcg |
|
| Fatty acids, total saturated 3g |
|
| 4:0 8g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 1g |
|
| 12:0 8g |
|
| 14:0 0g |
|
| 15:0 2g |
|
| 16:0 2g |
|
| 17:0 6g |
|
| 18:0 1g |
|
| 20:0 8g |
|
| 22:0 0g |
|
| 24:0 4g |
|
| Fatty acids, total monounsaturated 5g |
|
| 14:1 4g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 16:1 c 0g |
|
| 16:1 t 1g |
|
| 17:1 4g |
|
| 18:1 undifferentiated 4g |
|
| 18:1 c 4g |
|
| 18:1 t 0g |
|
| 20:1 5g |
|
| 22:1 undifferentiated 0g |
|
| 22:1 c 0g |
|
| 22:1 t 0g |
|
| 24:1 c 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 1g |
|
| 18:2 n-6 c,c 1g |
|
| 18:2 CLAs 8g |
|
| 18:2 t not further defined 4g |
|
| 18:3 undifferentiated 6g |
|
| 18:3 n-3 c,c,c 5g |
|
| 18:3 n-6 c,c,c 1g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:3 n-3 0g |
|
| 20:3 n-6 2g |
|
| 20:4 undifferentiated 7g |
|
| 20:5 n-3 4g |
|
| 22:4 0g |
|
| 22:5 n-3 8g |
|
| 22:6 n-3 8g |
|
| Fatty acids, total trans 0g |
|
| Cholesterol 132mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 6g |
|
| Glycine 2g |
|
| Proline 2g |
|
| Serine 1g |
|
| Hydroxyproline 0g |
|
|
|
|
|
|
|
|
POPEYES, Fried Chicken, Spicy, Wing, meat only, skin and breading removed, analyzed prior to January 2007 usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| 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. |
|
|
|
|
|
|
|
| These wings are easy to make and delicious to eat. If you like a little spice, try these. These will be a hit at your next football party. These wings aren't as hot as you would think being as the only other ingredient is jalapeños. |
|
|
|
|
|
|
|
| Baked chicken wings that are perfect for football nights. |
|
|
|
|
|
|
|
| Unbelieveable baked croissant filled with chicken salad, very quick and delicious! |
|
|
|
|
|
|
|
| Grilled Pan Chicken Wings |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
What You Will Need
A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat. This tool is ... |
|
|
|
|
|
|
|
| Method One: Traditional Frying Methods | Method Two: Egg Ring Frying Method
Frying is a cooking method that is convenient, fast, and easy to do. Whether eggs are cooked ... |
|
|
|
|
|
|
|
| Bread Shapes | Bun and Roll Shapes
Bread Shapes
Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
The type ... |
|
|
|
|
|
|
|
|
Breads Using Starters
Many basic bread varieties use a starter as the leavening agent. Using a starter is a traditional method of leavening requiring only a mixture of ... |
|
|
|
|
|
|
|
|
Bread Making Demonstration:Bread Using a Starter
Ciabatta
Ciabatta is typically identified by its shape, which is that of a worn or flattened slipper, and thus the ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. The blade of a bread knife is 8 to 10 inches long. 8 inches ... |
|
|
|
|
|
|
|
| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
