Chicken, broilers or fryers, back, meat and skin, cooked, stewed
* 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 | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 4.3 MG | 27% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 51.1 MG | 9% | |
| Vitamin B-12 | 0.2 UG | 8% | |
| Vitamin A, RAE | 88 UG | 10% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 4.1 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 120 MG | 10% | |
| Potassium, K | 145 MG | 3% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 1.9 MG | 18% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 19.9 UG | 36% |
Nutrition Highlights
- Excellent source of protein with 22.2g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (36% DV).
- Good source of Niacin (27% DV).
About Chicken, broilers or fryers, back, meat and skin, cooked, stewed
This cut of poultry is a flavorful part of the bird that combines both meat and skin, typically from the back section. When stewed, it becomes tender and rich in taste, making it a popular choice for soups, stews, and broths. The cooking method helps retain moisture and enhances the natural flavors, while also allowing the fat from the skin to meld into the dish, creating a hearty and satisfying meal.
Nutritionally, it is a good source of high-quality protein, providing over 22 grams per 100 grams, which supports muscle maintenance and overall body function. However, it is also relatively high in fat, with nearly 18 grams per serving, most of which comes from the skin. This makes it a more calorie-dense option compared to leaner poultry cuts. For those mindful of fat intake, removing the skin before cooking can significantly reduce the fat content without sacrificing too much flavor, especially when prepared with herbs, spices, and vegetables.
In the kitchen, this cut is often used to add depth to stocks and slow-cooked dishes, where its richness can shine. It pairs well with hearty vegetables like carrots, celery, and potatoes, and is a staple in comfort foods such as chicken and dumplings or traditional chicken soup. Whether kept skin-on for flavor or trimmed for a lighter option, it remains a versatile and nourishing choice for many home cooks.
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