Chicken, broilers or fryers, dark meat, 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 | 0.1 MG | 4% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 4.5 MG | 28% | |
| Pantothenic acid | 0.8 MG | 15% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 0.2 UG | 8% | |
| Vitamin A, RAE | 56 UG | 6% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 133 MG | 11% | |
| Potassium, K | 166 MG | 4% | |
| Sodium, Na | 70 MG | 3% | |
| Zinc, Zn | 2.3 MG | 21% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 18.4 UG | 33% |
Nutrition Highlights
- Excellent source of protein with 23.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (21% DV).
- Good source of Selenium, Se (33% DV).
- Good source of Niacin (28% DV).
About Chicken, broilers or fryers, dark meat, meat and skin, cooked, stewed
Dark meat from chicken, including both the meat and skin, is a rich and flavorful option that many people enjoy for its juiciness and depth of taste. When stewed, this cut becomes especially tender, as the slow cooking process helps break down connective tissues and infuses the meat with moisture. It's a good source of high-quality protein, offering about 23.5 grams per 100 grams, which supports muscle maintenance and repair. However, it also contains 14.7 grams of fat per serving, a portion of which comes from the skin, so it's higher in calories and saturated fat compared to leaner cuts like chicken breast. For those mindful of fat intake, removing the skin before cooking can make it a lighter choice without sacrificing too much flavor.
In the kitchen, stewed dark meat is incredibly versatile. It's often used as the base for hearty soups, stews, and casseroles, where its robust flavor stands up well to bold seasonings and long cooking times. It also works beautifully in dishes like chicken curry, gumbo, or pulled chicken sandwiches. Because of its moisture and fat content, it's less likely to dry out than white meat during cooking, making it a forgiving option for slow-cooked meals. For balanced nutrition, pairing it with plenty of vegetables, whole grains, or legumes can create a satisfying and nutrient-rich plate.
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