Chicken, broilers or fryers, dark meat, thigh, meat only, cooked, braised
* 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 | 7% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 5.7 MG | 36% | |
| Pantothenic acid | 1.2 MG | 24% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 68.3 MG | 12% | |
| Vitamin B-12 | 0.4 UG | 18% | |
| Vitamin A, RAE | 8 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% | |
| Vitamin K (phylloquinone) | 0.3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 201 MG | 16% | |
| Potassium, K | 266 MG | 6% | |
| Sodium, Na | 77 MG | 3% | |
| Zinc, Zn | 1.9 MG | 17% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 29.2 UG | 53% |
Nutrition Highlights
- Excellent source of protein with 24.6g per 100g, great for muscle building and recovery.
- Rich source of Selenium, Se (53% of Daily Value per 100g).
- Good source of Niacin (36% DV).
- Good source of Pantothenic acid (24% DV).
- Good source of Vitamin B-6 (26% DV).
About Chicken, broilers or fryers, dark meat, thigh, meat only, cooked, braised
This cut of poultry is a flavorful and nutrient-dense option that comes from the thigh of young chickens. It's particularly rich in high-quality protein, offering nearly 25 grams per 100-gram serving, which supports muscle maintenance, immune function, and overall tissue repair. It's also a good source of essential minerals like iron and zinc, as well as B vitamins such as niacin and B6, which play key roles in energy metabolism and nervous system health. While it contains more fat than white meat cuts, much of that fat is located under the skin and can be reduced by removing it before or after cooking. Its darker color is due to higher myoglobin content, which contributes to its richer taste and juicier texture.
In the kitchen, this versatile cut is ideal for slow-cooking methods like braising, which help tenderize the meat and infuse it with flavor. It's also excellent when grilled, roasted, or simmered in stews and curries. Because of its moisture and robust flavor, it holds up well in dishes with bold seasonings or sauces. For those mindful of fat intake, trimming visible fat or choosing skinless portions can make it a leaner option without sacrificing taste. Its nutrient density and adaptability make it a popular choice for balanced, protein-rich meals.
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