| back to USDA Nutrition Index |
 |
POPEYES, Fried Chicken, Mild, Breast, meat and skin with breading, analyzed prior to January 2007 |
|
|
POPEYES, Fried Chicken, Mild, Breast, meat and skin with breading, analyzed prior to January 2007 (USDA#21456) |
| Serving Size 1 breast breast with skin |
|
|
|
| Water 50g |
|
| Calories 265 |
|
| Energy 1108kj |
|
| Protein 22g |
|
| Total Fat 15g |
|
| Ash 2g |
|
| Total Carbohydrates 8g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Sucrose 0g |
|
| Glucose (dextrose) 0g |
|
| Fructose 0g |
|
| Lactose 0g |
|
| Maltose 0g |
|
| Galactose 0g |
|
| Starch 7g |
|
| Calcium, Ca 23mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 25mg |
|
| Phosphorus, P 194mg |
|
| Potassium 288mg |
|
| Sodium 530mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 4mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 30mcg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 9mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 62IU |
|
| Vitamin A, RAE 19mcg_RAE |
|
| Retinol 19mcg |
|
| Fatty acids, total saturated 5g |
|
| 4:0 6g |
|
| 6:0 0g |
|
| 8:0 3g |
|
| 10:0 0g |
|
| 12:0 1g |
|
| 14:0 0g |
|
| 15:0 3g |
|
| 16:0 3g |
|
| 17:0 9g |
|
| 18:0 1g |
|
| 20:0 1g |
|
| 22:0 4g |
|
| 24:0 6g |
|
| Fatty acids, total monounsaturated 6g |
|
| 14:1 5g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 16:1 c 0g |
|
| 16:1 t 8g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 5g |
|
| 18:1 c 5g |
|
| 18:1 t 0g |
|
| 20:1 0g |
|
| 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 0g |
|
| 18:2 t not further defined 5g |
|
| 18:3 undifferentiated 8g |
|
| 18:3 n-3 c,c,c 6g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 1g |
|
| 20:3 undifferentiated 2g |
|
| 20:3 n-3 0g |
|
| 20:3 n-6 2g |
|
| 20:4 undifferentiated 4g |
|
| 20:5 n-3 4g |
|
| 22:4 1g |
|
| 22:5 n-3 5g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 0g |
|
| Cholesterol 98mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 1g |
|
| Glutamic acid 5g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
|
|
|
|
|
|
|
POPEYES, Fried Chicken, Mild, Breast, meat and skin with breading, analyzed prior to January 2007 usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Flavorful and easy to prepare, this light and healthy chicken recipe is a great idea for anyone who wants a tasty meal that is reasonably low in calories and saturated fat. |
|
|
 |
|
|
|
| The ingredients used for the sauce in this light and healthy chicken recipe adds so much flavor to chicken breasts. The chicken breasts, topped with some of the sauce, are individually wrapped in foil prior to cooking, which helps to retain the natural juices and the tenderness of the meat as it cooks. |
|
|
 |
|
|
|
| This delicious, easy to prepare dish will be among your favorite chicken recipes. The tasty cranberry and balsamic sauce is a great way to liven up ordinary chicken breasts. |
|
|
 |
|
|
|
| Make ordinary chicken breasts a special treat with this flavorful recipe idea: tender chicken breasts pan-fried in a tarragon, garlic oil; served on a bed of wild rice; and smothered in a rich mushroom, tarragon, and shallot sauce. Fantastic! |
|
|
 |
|
|
|
| A chicken dish with subtle heat. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chicken breast can be purchased with the bone in or boneless and they are available as a whole breast or half breasts. If desired, bone-in chicken breast can have the bone ... |
|
|
|
|
|
|
|
| Method One: Traditional Methods | Method Two: Egg Ring Method
Method One: Traditional Methods
Frying is another popular method of cooking eggs and it is easy to ... |
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
