Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 191 kcalEnergy
- 23.35 gProtein
- 10.15 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 191 kcal | 162 kcal | 1008 Energy |
| Energy (kJ) | 797 kJ | 677 kJ | 1062 Energy |
| Protein | 23.35 g | 19.8 g | 1003 Protein |
| Fat | 10.15 g | 8.6 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 2.74 g | 2.3 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 4.155 g | 3.5 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 2.083 g | 1.8 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.055 g | 0.047 g | 1257 Fatty acids, total trans |
| Cholesterol | 130 mg | 111 mg | 1253 Cholesterol |
| Carbohydrate | 0 g | 0 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 123 mg | 105 mg | 1093 Sodium, Na |
| Potassium | 247 mg | 210 mg | 1092 Potassium, K |
| Calcium | 11 mg | 9.3 mg | 1087 Calcium, Ca |
| Iron | 1.11 mg | 0.94 mg | 1089 Iron, Fe |
| Water | 66.39 g | 56.4 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 162 | 19.8 | 8.6 | 0 | 0 | 0 | 105 |
| 1 drumstick with skin (yield from 1 lb ready-to-cook chicken) | 105 g | 201 | 24.5 | 10.7 | 0 | 0 | 0 | 129 |
| 1 drumstick without skin | 96 g | 183 | 22.4 | 9.7 | 0 | 0 | 0 | 118 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:173612
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Poultry
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted (official name from the source)
- Français: Poulet à rôtir ou à frire, pilon, viande et peau, cuit, rôti (machine-translated, confirmed by a second independent pass)
- Deutsch: Brat- oder Backhähnchen, Unterschenkel, Fleisch und Haut, gegart, gebraten (machine-translated, confirmed by a second independent pass)
- Italiano: Pollo da arrosto o da friggere, fuso, carne e pelle, cotto, arrosto (machine-translated, confirmed by a second independent pass)
- Español: Pollo para asar o freír, muslo, carne y piel, cocinado, asado (machine-translated, confirmed by a second independent pass)
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Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:173612" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.