Chicken thigh, baked or broiled
Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant
Category: Poultry Products
100g of Chicken thigh, baked or broiled contains 192 kcal calories, 24.02g protein, and 26.3µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 192 kcal | 10% |
| Protein | 24.02 g | 48% |
| Carbohydrates | 0 g | 0% |
| Total fat | 9.89 g | 13% |
| Fiber | 0 g | 0% |
| Sugars | 0 g | — |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 486 mg | 21% |
| Potassium | 261 mg | 6% |
| Calcium | 9 mg | 1% |
| Magnesium | 23 mg | 5% |
| Phosphorus | 223 mg | 18% |
| Iron | 1.1 mg | 6% |
| Zinc | 1.86 mg | 17% |
| Copper | 0.07 mg | 7% |
| Selenium | 26.3 µg | 48% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 2.51 g | 13% |
| Monounsaturated fat | 4.1 g | — |
| Polyunsaturated fat | 2.41 g | — |
| Cholesterol | 129 mg | 43% |
| EPA (Omega-3) | 0.01 g | — |
| DHA (Omega-3) | 0.01 g | — |
| DPA (Omega-3) | 0.01 g | — |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 8 µg | 1% |
| Retinol | 8 µg | — |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.2 µg | 1% |
| Vitamin E | 0.55 mg | 4% |
| Vitamin K | 5.8 µg | 5% |
| Thiamin (B1) | 0.09 mg | 8% |
| Riboflavin (B2) | 0.21 mg | 16% |
| Niacin (B3) | 6.02 mg | 38% |
| Vitamin B6 | 0.45 mg | 26% |
| Folate (B9) | 5 µg | 1% |
| Vitamin B12 | 0.41 µg | 17% |
| Choline | 69.7 mg | 13% |
Antioxidants & carotenoids▾
| % DV | ||
|---|---|---|
| Beta-carotene | 0 µg | — |
| Alpha-carotene | 0 µg | — |
| Beta-cryptoxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 65.01 g | — |
| Caffeine | 0 mg | — |
| Theobromine | 0 mg | — |
| Alcohol | 0 g | — |
Household serving sizes
g- 10049 1 cup, cooked, diced
- 135 g
- 62919 1 thigh
- 70 g
- 40040 1 oz, cooked
- 28 g
- 90000 Quantity not specified
- 70 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2022-10-28
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