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Nutrition Data

Chicken breast, meat and skin, fried, batter

Food group: Poultry Products


Nutrition Facts

Serving Size unit (yield from 1 lb ready-to-cook chicken) (84g)
Amount per Serving
Calories 218Calories from Fat 99
 % Daily Value *
Total Fat 11.1g 17%
Saturated Fat 3.0g 15%
Trans Fat ~
Cholesterol 71mg 24%
Sodium 231mg 10%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0g 1%
Sugars 0.0
Protein 20.9g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

Caloric Analysis

Values for selected serving size %DV
Calories 218 (913 kJ) 10%
from Carbohydrates 30 (145 kJ)
from Fat 99 (417 kJ)
from Protein 83 (401 kJ)


Calorie counts may not add up perfectly due to rounding errors

46% of this foods calories come from fat. Dietary guidelines suggest less than 30% of your diet should contain fat.

38% of calories from protein. Between 10% to 35% of protein is recommended.

Carbs, Fiber and Sugar

Values for selected serving size %DV
Total Carbohydrate7.6g3%
Dietary Fiber0.3g1%
Total Carbohydrate0.0g~


Values for selected serving size %DV
Vitamin A56IU1%
Vitamin C0mg0%
Vitamin D~~~
Vitamin E1mg3%
Vitamin K2mcg3%
Vitamin B1 (Thiamin)0mg6%
Vitamin B2 (Riboflavin)0mg7%
Vitamin B3 (Niacin)9mg44%
Vitamin B60mg18%
Vitamin B120mcg4%
Pantothenic Acid1mg7%


Values for selected serving size %DV


Source: Nutrient data courtesy USDA.

Percent Daily Values (%DV) are for adults or children aged 4 years or older based upon a 2,000 calorie per day diet. RDA values change over time according to new recommendations from various sources including FDA, USDA, Health Canada the U.S. Institute of Medicine (IOM) among various other authroitative sources.

Health Facts or other claims or comments are editorial opinions, given without warranty, and are not intended to replace the advice of a nutritionist or other health-care professional. Opinions and ratings are based on weighted averages or the nutrient densities of those foods for which the FDA and Health Canada has established daily values, and do not consider other nutrients that may be important to your health, nor do they take into account your individual needs. Therefore, higher-rated foods may not necessarily be healthier for you than lower-rated foods. All foods, regardless of their rating may have the potential to play an important role in your diet.

If in doubt, seek advice from a health-care professional or registered dietition or nutritionist.

Nitrogen Factor 6.25   Protein Factor 4.27
Fat Factor 9.02   Cholesterol Factor 3.87
Refuse Description Bone
Refuse Percent 12