Chicken, broilers or fryers, back, meat only, cooked, fried
* 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 | 0.3 MG | 19% | |
| Niacin | 7.7 MG | 48% | |
| Pantothenic acid | 1.2 MG | 24% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 9 UG | 2% | |
| Vitamin B-12 | 0.3 UG | 13% | |
| Vitamin A, RAE | 29 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 26 MG | 2% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 176 MG | 14% | |
| Potassium, K | 251 MG | 5% | |
| Sodium, Na | 99 MG | 4% | |
| Zinc, Zn | 2.8 MG | 25% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 19.9 UG | 36% |
Nutrition Highlights
- Excellent source of protein with 30.0g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (25% DV).
- Good source of Selenium, Se (36% DV).
- Good source of Niacin (48% DV).
- Good source of Pantothenic acid (24% DV).
- Good source of Vitamin B-6 (21% DV).
About Chicken, broilers or fryers, back, meat only, cooked, fried
This cut of poultry is a flavorful and protein-rich option that comes from the back portion of the bird, with skin and bones removed before cooking. When prepared by frying, it develops a savory, slightly crispy exterior while remaining tender inside. Nutritionally, it stands out for its high protein content—about 30 grams per 100-gram serving—making it an excellent choice for those looking to support muscle maintenance or increase their daily protein intake. It also contains a moderate amount of fat, around 15 grams per serving, which contributes to its rich taste and satisfying texture. With no fiber and minimal carbohydrates, it's a low-carb food that fits well into many dietary patterns, though those monitoring fat intake may want to consider portion size or cooking methods.
In the kitchen, this versatile ingredient can be used in a variety of dishes. It's a popular addition to hearty soups, stews, and casseroles, where its deep flavor enhances the overall dish. Many enjoy it shredded in tacos, sandwiches, or salads for a boost of protein. While frying is a common preparation method, baking or grilling can offer a lighter alternative while still preserving its taste. Whether as a main course or a recipe component, this poultry cut brings both nutrition and culinary flexibility to the table.
Compare Chicken, broilers or fryers, back, meat only, cooked, fried
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