Chicken, broilers or fryers, back, meat only, 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 | 0 MG | 0% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 1.2 MG | 24% | |
| Vitamin B-6 | 0.3 MG | 19% | |
| Folate, total | 9 UG | 2% | |
| Vitamin B-12 | 0.4 UG | 15% | |
| Vitamin A, RAE | 30 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 2.4 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 17 MG | 1% | |
| Iron, Fe | 1.0 MG | 6% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 151 MG | 12% | |
| Potassium, K | 204 MG | 4% | |
| Sodium, Na | 82 MG | 4% | |
| Zinc, Zn | 1.9 MG | 17% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 13.5 UG | 25% |
Nutrition Highlights
- Good source of protein with 19.6g per 100g.
- Good source of Selenium, Se (25% DV).
- Good source of Niacin (42% DV).
- Good source of Pantothenic acid (24% DV).
About Chicken, broilers or fryers, back, meat only, raw
This cut of poultry is a rich source of high-quality protein, offering nearly 20 grams per 100-gram serving. It's also naturally low in carbohydrates and contains no fiber, making it a popular choice for low-carb and ketogenic diets. While it does provide a moderate amount of fat—around 6 grams per serving—most of this is found in the skin, so trimming it can reduce the fat content significantly. It's also a good source of essential nutrients like B vitamins, particularly niacin and B6, which support energy metabolism and nervous system health.
In the kitchen, this part of the bird is often used in slow-cooked dishes such as soups, stews, and broths, where its connective tissue breaks down to create a rich, flavorful base. It can also be grilled, baked, or sautéed, though it's best suited for moist-heat cooking methods to keep it tender. Many home cooks use it to make homemade stock or shred it for tacos, salads, and casseroles. Because it's sold raw, proper handling and thorough cooking are essential to avoid foodborne illness.
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