Chicken, broilers or fryers, back, meat and skin, raw
* 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 | 1.6 MG | 2% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 0.3 UG | 10% | |
| Vitamin A, RAE | 75 UG | 8% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin K (phylloquinone) | 2.4 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 113 MG | 9% | |
| Potassium, K | 144 MG | 3% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 1.3 MG | 11% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 12.1 UG | 22% |
Nutrition Highlights
- Good source of protein with 14.1g per 100g.
- Good source of Selenium, Se (22% DV).
- Good source of Niacin (30% DV).
About Chicken, broilers or fryers, back, meat and skin, raw
This cut of poultry comes from the rear portion of the bird and includes both the meat and skin in its raw state. It's notably higher in calories and fat compared to leaner chicken parts like the breast, largely due to the skin and darker meat content. It provides a solid amount of protein—about 14 grams per 100 grams—making it a decent source of this essential nutrient. However, with nearly 29 grams of fat per serving and zero carbohydrates or fiber, it's a richer, more indulgent option that should be enjoyed in moderation, especially by those monitoring saturated fat intake.
In the kitchen, this part is often used to add deep flavor to broths, soups, and stews, as the combination of skin and meat contributes richness and body to the dish. It can also be grilled, roasted, or braised, though many cooks remove the skin before cooking to reduce fat content. Because of its higher fat content, it tends to stay moist and tender during cooking, making it a favorite for slow-cooked recipes where flavor development is key. When included as part of a balanced diet, it can be a satisfying and flavorful protein source, particularly when paired with plenty of vegetables and whole grains.
Compare Chicken, broilers or fryers, back, meat and skin, raw
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