Chicken, leg, fried
Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour
Category: Poultry Products
100g of Chicken, leg, fried contains 254 kcal calories, 26.84g protein, and 20.8µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 254 kcal | 13% |
| Protein | 26.84 g | 54% |
| Carbohydrates | 2.5 g | 1% |
| Total fat | 14.43 g | 19% |
| Fiber | 0.1 g | 0% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 88 mg | 4% |
| Potassium | 233 mg | 5% |
| Calcium | 13 mg | 1% |
| Magnesium | 24 mg | 6% |
| Phosphorus | 182 mg | 15% |
| Iron | 1.43 mg | 8% |
| Zinc | 2.68 mg | 24% |
| Copper | 0.09 mg | 9% |
| Manganese | 0.03 mg | 1% |
| Selenium | 20.8 µg | 38% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 3.9 g | 20% |
| Monounsaturated fat | 5.68 g | — |
| Polyunsaturated fat | 3.33 g | — |
| Cholesterol | 94 mg | 31% |
| EPA (Omega-3) | 0.01 g | — |
| DHA (Omega-3) | 0.05 g | — |
| DPA (Omega-3) | 0.02 g | — |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 28 µg | 3% |
| Retinol | 28 µg | — |
| Vitamin C | 0 mg | 0% |
| Thiamin (B1) | 0.09 mg | 7% |
| Riboflavin (B2) | 0.24 mg | 18% |
| Niacin (B3) | 6.55 mg | 41% |
| Pantothenic acid (B5) | 1.2 mg | 24% |
| Vitamin B6 | 0.34 mg | 20% |
| Folate (B9) | 11 µg | 3% |
| Vitamin B12 | 0.31 µg | 13% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 2.19 g | — |
| Leucine | 1.97 g | — |
| Isoleucine | 1.36 g | — |
| Valine | 1.31 g | — |
| Threonine | 1.11 g | — |
| Methionine | 0.72 g | — |
| Phenylalanine | 1.05 g | — |
| Tryptophan | 0.3 g | — |
| Histidine | 0.8 g | — |
| Arginine | 1.66 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 55.28 g | — |
Household serving sizes
g- unit (yield from 1 lb ready-to-cook chicken)
- 67 g
- leg, bone removed
- 112 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: 2019-04-01
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