Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 232 kcalEnergy
- 23.26 gProtein
- 14.71 gFat
- 0 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 232 kcal | 197 kcal | 1008 Energy |
| Energy (kJ) | 971 kJ | 825 kJ | 1062 Energy |
| Protein | 23.26 g | 19.8 g | 1003 Protein |
| Fat | 14.71 g | 12.5 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 4.111 g | 3.5 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 6.257 g | 5.3 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 2.993 g | 2.5 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.081 g | 0.069 g | 1257 Fatty acids, total trans |
| Cholesterol | 133 mg | 113 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 | 102 mg | 87 mg | 1093 Sodium, Na |
| Potassium | 253 mg | 215 mg | 1092 Potassium, K |
| Calcium | 9 mg | 7.7 mg | 1087 Calcium, Ca |
| Iron | 1.08 mg | 0.92 mg | 1089 Iron, Fe |
| Water | 61.96 g | 52.7 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 | 197 | 19.8 | 12.5 | 0 | 0 | 0 | 87 |
| 1 thigh with skin | 137 g | 318 | 31.9 | 20.2 | 0 | 0 | 0 | 140 |
| 1 thigh without skin | 116 g | 269 | 27 | 17.1 | 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:173625
- 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, thigh, meat and skin, cooked, roasted (official name from the source)
- Français: Poulet à rôtir ou à frire, haut de cuisse, viande et peau, cuit, rôti (machine-translated, confirmed by a second independent pass)
- Deutsch: Brat- oder Backhähnchen, Oberschenkel, Fleisch und Haut, gegart, gebraten (machine-translated, confirmed by a second independent pass)
- Italiano: Pollo da arrosto o da friggere, sovracoscia, carne e pelle, cotto, arrosto (machine-translated, confirmed by a second independent pass)
- Español: Pollo para asar o freír, contramuslo, 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:173625" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.