Chicken, broilers or fryers, back, meat and skin, cooked, fried, flour
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 7.3 MG | 46% | |
| Pantothenic acid | 1.1 MG | 22% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 15 UG | 4% | |
| Vitamin B-12 | 0.3 UG | 12% | |
| Vitamin A, RAE | 37 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 24 MG | 2% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 166 MG | 13% | |
| Potassium, K | 226 MG | 5% | |
| Sodium, Na | 90 MG | 4% | |
| Zinc, Zn | 2.5 MG | 22% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.1 MG | 2% | |
| Selenium, Se | 23.7 UG | 43% |
Nutrition Highlights
- Excellent source of protein with 27.8g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (22% DV).
- Good source of Selenium, Se (43% DV).
- Good source of Niacin (46% DV).
- Good source of Pantothenic acid (22% DV).
About Chicken, broilers or fryers, back, meat and skin, cooked, fried, flour
This cut of poultry is a flavorful and protein-rich option that comes from the back portion of the bird, including both meat and skin. When prepared by frying with a coating of flour, it develops a crispy exterior while retaining moisture inside. The cooking method adds richness and texture, making it a popular choice for hearty meals. With nearly 28 grams of protein per 100 grams, it's a substantial source of this essential nutrient, which supports muscle maintenance and repair.
However, it's also relatively high in fat—about 20.7 grams per serving—largely due to the skin and frying process. This makes it a more calorie-dense option, with 331 calories per 100 grams. The carbohydrate content is modest at 6.5 grams, coming primarily from the flour coating. While it lacks fiber, it can still be part of a balanced diet when enjoyed in moderation. It's commonly served as a main dish, paired with vegetables or whole grains, or incorporated into salads and wraps for added flavor and protein. For those mindful of fat intake, removing the skin before cooking or opting for baking or grilling can make it a lighter choice.
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