| back to USDA Nutrition Index |
 |
POPEYES, Fried Chicken, Mild, Wing, meat and skin with breading, analyzed prior to January 2007 |
|
|
POPEYES, Fried Chicken, Mild, Wing, meat and skin with breading, analyzed prior to January 2007 (USDA#21459) |
| Serving Size 1 wing wing with skin |
|
|
|
| Water 40g |
|
| Calories 345 |
|
| Energy 1443kj |
|
| Protein 20g |
|
| Total Fat 23g |
|
| Ash 2g |
|
| Total Carbohydrates 12g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Sucrose 0g |
|
| Glucose (dextrose) 0g |
|
| Fructose 0g |
|
| Lactose 0g |
|
| Maltose 0g |
|
| Galactose 0g |
|
| Starch 10g |
|
| Calcium, Ca 27mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 21mg |
|
| Phosphorus, P 155mg |
|
| Potassium 232mg |
|
| Sodium 689mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 6mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 27mcg |
|
| Thiamin 9mg |
|
| Riboflavin 0mg |
|
| Niacin 6mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 94IU |
|
| Vitamin A, RAE 28mcg_RAE |
|
| Retinol 28mcg |
|
| Fatty acids, total saturated 7g |
|
| 4:0 5g |
|
| 6:0 0g |
|
| 8:0 3g |
|
| 10:0 0g |
|
| 12:0 1g |
|
| 14:0 0g |
|
| 15:0 5g |
|
| 16:0 5g |
|
| 17:0 0g |
|
| 18:0 2g |
|
| 20:0 2g |
|
| 22:0 4g |
|
| 24:0 6g |
|
| Fatty acids, total monounsaturated 10g |
|
| 14:1 9g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 1g |
|
| 16:1 c 1g |
|
| 16:1 t 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 8g |
|
| 18:1 c 8g |
|
| 18:1 t 0g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 3g |
|
| 22:1 c 0g |
|
| 22:1 t 0g |
|
| 24:1 c 0g |
|
| Fatty acids, total polyunsaturated 2g |
|
| 18:2 undifferentiated 2g |
|
| 18:2 n-6 c,c 2g |
|
| 18:2 CLAs 2g |
|
| 18:2 t not further defined 8g |
|
| 18:3 undifferentiated 0g |
|
| 18:3 n-3 c,c,c 0g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 2g |
|
| 20:3 n-3 0g |
|
| 20:3 n-6 2g |
|
| 20:4 undifferentiated 6g |
|
| 20:5 n-3 5g |
|
| 22:4 0g |
|
| 22:5 n-3 8g |
|
| 22:6 n-3 1g |
|
| Fatty acids, total trans 0g |
|
| Cholesterol 105mg |
|
| 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 4g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
|
|
|
|
|
|
|
POPEYES, Fried Chicken, Mild, Wing, meat and skin with breading, analyzed prior to January 2007 usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| 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 |
|
|
 |
|
|
|
| This quick and tasty recipe is a family favorite! |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Nutritional Profile of Bread | Significance of Enriched White Bread | Gluten
Nutritional Profile of Bread
The nutritional profiles for the breads listed below represent ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
