Chicken, broilers or fryers, back, meat and skin, cooked, roasted
* 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 | 5% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 62.3 MG | 11% | |
| Vitamin B-12 | 0.3 UG | 11% | |
| Vitamin A, RAE | 105 UG | 12% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 4.9 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 154 MG | 12% | |
| Potassium, K | 210 MG | 4% | |
| Sodium, Na | 87 MG | 4% | |
| Zinc, Zn | 2.3 MG | 20% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.5 UG | 41% |
Nutrition Highlights
- Excellent source of protein with 26.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (20% DV).
- Good source of Selenium, Se (41% DV).
- Good source of Niacin (42% DV).
- Good source of Pantothenic acid (20% DV).
About Chicken, broilers or fryers, back, meat and skin, cooked, roasted
When it comes to poultry, certain cuts offer a rich combination of flavor and nutrition, particularly when cooked using dry heat methods like roasting. One such option provides a hearty dose of high-quality protein, making it a solid choice for muscle maintenance and repair. However, it also contains a notable amount of fat, especially when the skin is included, which contributes to its calorie density. For those mindful of fat intake, removing the skin can significantly reduce both fat and calories while still preserving much of the protein content. This cut is naturally free of carbohydrates and fiber, making it suitable for low-carb or ketogenic eating patterns.
In the kitchen, this cut is often used to add depth and richness to soups, stews, and broths, thanks to its flavorful fat and connective tissue that break down during slow cooking. Roasting it whole or in pieces brings out a savory, satisfying taste, and it can also be grilled or braised for added versatility. Because of its higher fat content, it's best enjoyed in moderation within a balanced diet, paired with plenty of vegetables or whole grains to create a nutrient-dense meal. For those looking to boost protein intake without relying on lean cuts, this option offers both taste and nourishment, as long as preparation methods and portion sizes align with individual health goals.
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