See the tables below for Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter nutritional facts and calories. For a new serving size of Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter, enter the value in the box below and press 'rescale'.
|
|
Positive Facts:
This serving of Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter is a good source of Protein and Selenium.
Negative Facts:
This serving of Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter has high Total Fat.
|
|
|
| Serving Size 100 g
|
|
|
|
| Amount per Serving |
|
|
|
|
|
|
|
% Daily Value *
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
| DietandFitnessToday.com
|
|
|
| |
|
|
Sterols
|
|
| | Cholesterol | 0.8 g | 0% |
| Phytosterols | 0.1 g | |
| Stigmasterol | 0.0 g | |
| Campesterol | 0.0 g | |
| Beta-sitosterol | 0.0 g | |
Misc
|
|
| | Alcohol, ethyl | - | |
| Water | 51.5 g | |
| Energy | 277.0 kcal | 14% |
| Caffeine | - | |
| Theobromine | - | |
|
Fats and Fatty Acids
|
|
| | Total Fat | 16.5 g | 25% |
| Trans Fat | - | |
| Saturated Fat | - | |
| Mono-unsaturated Fat | - | |
| Polyunsaturated Fat | - | |
| 4:0 | - | |
| 6:0 | 93.0 mg | |
| 8:0 | - | |
| 10:0 | 4.4 g | |
| 12:0 | - | |
| 14:0 | - | |
| 16:0 | - | |
| 18:0 | 0.0 g | |
| 20:0 | 0.0 g | |
| 18:1 undifferentiated | 0.1 g | |
| 18:2 undifferentiated | 3.0 g | |
| 18:3 undifferentiated | 1.2 g | |
| 20:4 undifferentiated | - | |
| 22:6 n-3 | 6.0 g | |
| 22:0 | 3.5 g | |
| 14:1 | 0.2 g | |
| 16:1 undifferentiated | 0.1 g | |
| 18:4 | 0.0 g | |
| 20:1 | - | |
| 20:5 n-3 | - | |
| 22:1 undifferentiated | 0.6 g | |
| 22:5 n-3 | - | |
| 15:0 | - | |
| 17:0 | - | |
| 24:0 | 6.7 g | |
| 16:1 t | 3.9 g | |
| 18:1 t | - | |
| 22:1 t | - | |
| 18:2 t not further defined | - | |
| 18:2 i | - | |
| 18:2 t,t | - | |
| 18:2 CLAs | - | |
| 24:1 c | - | |
| 20:2 n-6 c,c | - | |
| 16:1 c | - | |
| 18:1 c | - | |
| 18:2 n-6 c,c | - | |
| 22:1 c | - | |
| 18:3 n-6 c,c,c | - | |
| 17:1 | - | |
| 20:3 undifferentiated | - | |
| Trans-monoenoic Fat | - | |
| Trans-polyenoic Fat | - | |
| 13:0 | | |
| 15:1 | | |
| 18:3 n-3 c,c,c | | |
| 20:3 n-6 | | |
| 20:4 n-6 | | |
| 18:3i | | |
| 21:5 | | |
| 22:4 | | |
|
|
