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Nutrition Data

Chicken, dark meat, meat and skin, fried, batter

Food group: Poultry Products

 

Nutrition Facts

Serving Size unit (yield from 1 lb ready-to-cook chicken) (167g)
Amount per Serving
Calories 497Calories from Fat 280
 % Daily Value *
Total Fat 31.1g 48%
Saturated Fat 8.3g 41%
Trans Fat ~
Cholesterol 148mg 50%
Sodium 492mg 21%
Total Carbohydrate 15.7g 5%
Dietary Fiber ~
Sugars ~
Protein 36.5g
Vitamin A 3% Vitamin C 0%
Calcium 4% Iron 13%
* 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 497 (2082 kJ) 24%
from Carbohydrates 62 (301 kJ)
from Fat 280 (1172 kJ)
from Protein 145 (702 kJ)

 

Calorie counts may not add up perfectly due to rounding errors

56% of this foods calories come from fat. Dietary guidelines suggest less than 30% of your diet should contain fat.

29% of calories from protein. Between 10% to 35% of protein is recommended.

Carbs, Fiber and Sugar

Values for selected serving size %DV
Total Carbohydrate15.7g5%
Dietary Fiber~~~
Starch~~~
Total Carbohydrate~~~

Vitamins

Values for selected serving size %DV
Vitamin A172IU3%
Vitamin C0mg0%
Vitamin D~~~
Vitamin E~~~
Vitamin K~~~
Vitamin B1 (Thiamin)0mg13%
Vitamin B2 (Riboflavin)0mg21%
Vitamin B3 (Niacin)9mg47%
Vitamin B60mg21%
Vitamin B120mcg8%
Folate~~~
Pantothenic Acid2mg16%
Choline~~~

Minerals

Values for selected serving size %DV
Calcium35mg4%
Copper0mg7%
Fluoride~~~
Iron2mg13%
Magnesium33mg8%
Manganese0mg5%
Phosphorus242mg24%
Potassium309mg9%
Selenium39mcg56%
Sodium493mg21%
Zinc3mg23%

 


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 23