Chicken, NS as to part, fried, coated, skin / coating eaten
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 251 kcalEnergy
- 21.75 gProtein
- 15.02 gFat
- 7.14 gCarbohydrate
| Nutrient | Per 100 g | 1 cup, cooked, diced | Source field |
|---|---|---|---|
| Energy | 251 kcal | 339 kcal | 1008 Energy |
| Protein | 21.75 g | 29.4 g | 1003 Protein |
| Fat | 15.02 g | 20.3 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 3.999 g | 5.4 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 6.838 g | 9.2 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 2.796 g | 3.8 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 100 mg | 135 mg | 1253 Cholesterol |
| Carbohydrate | 7.14 g | 9.6 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0.2 g | 0.27 g | 1079 Fiber, total dietary |
| Sodium | 671 mg | 906 mg | 1093 Sodium, Na |
| Potassium | 264 mg | 356 mg | 1092 Potassium, K |
| Calcium | 44 mg | 59 mg | 1087 Calcium, Ca |
| Iron | 0.86 mg | 1.2 mg | 1089 Iron, Fe |
| Water | 53.52 g | 72.3 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) |
|---|---|---|---|---|---|---|---|---|
| 1 cup, cooked, diced | 135 g | 339 | 29.4 | 20.3 | 9.6 | 0 | 0.27 | 906 |
| 1 piece | 85 g | 213 | 18.5 | 12.8 | 6.1 | 0 | 0.17 | 570 |
| 1 slice | 60 g | 151 | 13.1 | 9 | 4.3 | 0 | 0.12 | 403 |
| 1 oz, cooked | 28.4 g | 71 | 6.2 | 4.3 | 2 | 0 | 0.057 | 190 |
| 1/2 chicken (yield after cooking, bone removed) | 465 g | 1,167 | 101 | 69.8 | 33.2 | 0 | 0.93 | 3,120 |
| Quantity not specified | 85 g | 213 | 18.5 | 12.8 | 6.1 | 0 | 0.17 | 570 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Survey (FNDDS 2021-2023), 2024-10-31
- Source record
- fdc:2705949
- Published
- 2022-10-28
- Retrieved
- 2026-10-10
- Food group
- Poultry
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Survey Foods (FNDDS 2021-2023), 2024-10-31.
Names in other languages
- English: Chicken, NS as to part, fried, coated, skin / coating eaten (official name from the source)
- Français: Poulet, morceau non précisé, frit, enrobé, peau / panure consommée (machine-translated, confirmed by a second independent pass)
- Deutsch: Hähnchen, Teilstück nicht angegeben, frittiert, paniert, Haut / Panade verzehrt (machine-translated, confirmed by a second independent pass)
- Italiano: Pollo, taglio non specificato, fritto, impanato, pelle / impanatura consumata (machine-translated, confirmed by a second independent pass)
- Español: Pollo, pieza sin especificar, frito, rebozado, piel / rebozado consumido (machine-translated, confirmed by a second independent pass)
Related foods
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- Chicken breast, baked, broiled, or roasted, skin not eaten, from raw
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- Chicken thigh, grilled without sauce, skin not eaten
- Chicken drumstick, grilled without sauce, skin not eaten
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:2705949" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.